Name: Chunky Chocolate Brownie Cookies
Prep time: 15 min
Cook time: PT-487387H53M18S
Total time: PT-487387H53M18S
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter, softened; 1/2 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup semi-sweet or dark chocolate chunks

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Chunky Chocolate Brownie Cookies are rich, chewy, and packed with deep chocolate flavor and melted chunks in every bite. They combine the best parts of brownies and cookies in one decadent dessert.

Why You’ll Love This Recipe

These cookies are soft and fudgy in the center with a shiny, crackled top and chunks of chocolate throughout. They’re easy to make, incredibly indulgent, and ideal for gifting, snacking, or satisfying your chocolate cravings.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Unsalted butter
Brown sugar
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Semi-sweet or dark chocolate chunks

directions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream butter and sugars until fluffy. Beat in eggs and vanilla.
In another bowl, mix flour, cocoa, baking soda, and salt. Add to wet mixture.
Fold in chocolate chunks.
Scoop dough and place on baking sheet, spaced apart.
Bake for 10–12 minutes until edges are set. Cool 5 minutes before transferring to rack.

Servings and timing

Servings: 18–20 cookies
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25–27 minutes

Variations

Add chopped walnuts or pecans.
Mix in white chocolate or caramel chips.
Sprinkle sea salt on top before baking.
Stir in a teaspoon of espresso powder.

storage/reheating

Store in an airtight container at room temp for 5 days.
Microwave for 8–10 seconds to reheat.
Freeze baked cookies for up to 2 months.

FAQs

Why do these taste like brownies?

They have a fudgy texture and cocoa base, just like brownies.

Can I use chocolate chips instead of chunks?

Yes, though chunks offer a richer bite.

Do I need to chill the dough?

Not required, but optional for thicker cookies.

Can I double the recipe?

Absolutely—just use a larger bowl and baking sheet.

Can I use Dutch-processed cocoa?

Yes, for a smoother chocolate flavor.

How do I get the shiny top?

Beat eggs and sugar thoroughly, like in brownie batter.

Can I make these gluten-free?

Use a 1:1 gluten-free baking flour.

Will they stay chewy?

Yes, when stored in an airtight container.

Can I use salted butter?

Yes, reduce added salt in the recipe.

Are they freezer-friendly?

Yes, both dough and baked cookies freeze well.

Conclusion

Chunky Chocolate Brownie Cookies are a dream for chocolate lovers. Easy to make and intensely flavorful, they combine brownie-like richness with cookie convenience in one perfect treat.

Chunky Chocolate Brownie Cookies

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Chunky Chocolate Brownie Cookies are rich, fudgy cookies with a chewy center, shiny crackled tops, and gooey chunks of chocolate. They combine the best of brownies and cookies in one irresistible dessert.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 10 to 12 minutes
Total Time: 25 to 27 minutes
Yield: 18 to 20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the butter, brown sugar, and granulated sugar together until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry mixture to the wet mixture and mix until combined.
Fold in the chocolate chunks evenly.
Scoop dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
Bake for 10–12 minutes, until edges are set and centers are soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.