Go Back
Chocolate Chip Brownie Cookies

Chocolate Chip Brownie Cookies

Delicious cookies that are incredibly chewy and rich.


  • 5 tablespoons butter melted
  • 8 ounces semi-sweet chocolate chopped plus 5 ounces chocolate chips
  • 2 tablespoons cocoa powder
  • ½ cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 3 large eggs
  • 1 ¼ cup granulated sugar
  • 1/2 teaspoon salt
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350ºF.
  2. Place the butter in a small saucepan and melt over the lowest possible heat. Add 8 ounces of the chopped chocolate and melt together, stirring frequently. Continue until the mixture is melted and warm, but not hot. Add the cocoa powder to the chocolate and whisk until combined. Turn off the heat and keep warm.

  3. In a small bowl, whisk together the flour and baking powder and set aside.
  4. In the bowl of a stand mixer, whip the eggs, sugar, and salt on medium-high speed until the mixture is light and fluffy. It took me about 4 minutes. Turn the mixer to low and stir in the vanilla and coconut oil until just combined, then add the warm chocolate-butter mixture.
  5. Add the flour mixture and beat on low speed until combined. Remove the bowl from the mixer and use a spatula to fold in the remaining 5 ounces of Chocolate Chips.
  6. Use a cookie scoop or large spoon to drop tablespoons of batter onto the prepared baking sheets. I get 12 on a sheet spacing them 2 inches apart. The recipe gave me 3 batches.
  7. Bake the cookies one sheet at a time until puffed and cracked and the edges are set, 8–10 minutes.

Recipe Notes

You can enjoy these warm or at room temperature. The cookies are best the day you bake them, but will keep for up to 3 days in an airtight container