Ingredients
Full brownie cookie recipe with instructions is in the recipe card.
- Butter. I use salted butter but unsalted butter will be fine too.
- Sugar. I used soft brown sugar but any sugar will work.
- Eggs.
- Vanilla extract.
- Flour. All purpose flour or cake flour both work well.
- Cocoa powder. Use a good quality unsweetened cocoa powder for the best chocolate flavor.
- Baking powder.
- Baking soda.
- Salt.
- Chocolate chips/chocolate chunks. Use dark or bittersweet chocolate for more intense flavor. Milk chocolate or semi sweet works too. I like using a combination so I’ll use mostly milk chocolate with a few tablespoons of dark chocolate.
- Pecan nuts.
How to make brownie cookies
- Prepare the pans: Line 2 baking sheets with parchment paper.
- Make the cookie dough: Cream together the room temperature butter and sugar until light and fluffy. I use my stand mixer but you can use a hand mixer and large bowl too. Scrape down the bowl with a spatula then add the eggs, beating well after each addition. Stir in the vanilla. Sift together the flour, cocoa powder, baking powder, baking soda and a teaspoon salt. Add the dry ingredients to the wet ingredients. Beat until just combined then add the pecan nuts and chocolate chunks.
- Form the cookies: Using an ice cream or cookie scoop, scoop the dough and place on the prepared cookie sheets. Space the cookies a few centimeters apart as they will spread while baking. Place in the fridge and allow to chill for 30 minutes.
- Bake the cookies: Place the cookie sheets in the oven and allow to bake for 7-10 minutes until the edges are crisp but the center of the cookies are still a little soft. For crispier cookies, bake them a few minutes longer to cook through. I prefer a fudgy brownie texture so I under bake them slightly. Remove from the oven and allow to cool for 5 minutes on the pans then transfer to wire racks and allow to cool. I like finishing the cookies with a sprinkle of flaky sea salt but that is optional.
Can I make these ahead?
The cookie dough can be made and refrigerated for up to 3 days or frozen for up to 3 months. If you’ve frozen the dough, bake the from frozen, adding 2-3 minutes to the baking time.
