The best fudgy chewy chocolate Brownie Cookies are made in one bowl with cocoa powder, lots of chocolate chips, and chopped walnuts! These thick, soft chocolate chocolate chip cookies with walnuts are basically like eating brownies in cookie form!
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I hope you guys like chocolate. If not, maybe you should be reading about these Double Lemon Glazed Cookies instead. Just making sure we are on the same page.
These intensely yummy chocolate chocolate chip cookies with walnuts are essentially chocolate brownies made in drop cookie form, hence the title Chocolate Brownie Cookies.
They are thick, soft cookies and while you can totally leave the walnuts out if you want to, I never, ever do because I’m obsessed with walnuts in my brownies, and hence, my chewy brownie cookies!
I have been making these fudgy chocolate brownie cookies for years! They are one of my family’s favorite cookies and one of my go-to recipes for bake sales or sharing with friends.
It’s one of those recipes that I always get asked about whenever I show up with a batch of these cookies at a social function like a reunion, church activity, or other gathering, so I figure it is high-time I share the recipe for these fun and delicious cookies here with you!
Chocolate brownie cookies are soft and chewy, thanks to the brown sugar in the recipe, which not only gives a deeper flavor thanks to the molasses content in the brown sugar, but also adds that wonderful chewy texture that really takes a good cookie over the top.
These chewy brownie cookies are super fudgy and gooey on the inside too, just like any good brownie should be, but you don’t have to go through the bother of melting chocolate to get there. Rather than melting chocolate for the cookie dough, I use cocoa powder and chocolate chips to amp up the chocolate flavor and brownie-ness of these cookies.
And can I just say that I love that you don’t have to chill the dough or take any extra measures with this chocolate cookie dough? I hate when things like time and extra effort get between me and cookie satisfaction.
You can eat these just as they are straight out of the oven.
Or for a little extra sweetness, one thing we love to do is dust these fudgy brownie cookies with powered sugar after they are done baking.
My girls especially enjoy helping with this because they like using the sifter to “make it snow” on the cookies.
More Cookie Recipes
- Ranger Cookies
- Frosted Swig Sugar Cookies
- Best Soft & Chewy M&M Cookies
- Dark Chocolate Mint Chip Cookies
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Best Fudgy Chewy Chocolate Brownie Cookies
Ingredients
- 2/3 cup salted butter softened
- 1 1/2 cups brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour scooped & leveled (211g)
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup semisweet chocolate chips
- 1/2 cup walnuts coarsely chopped
- Powdered sugar for dusting
Instructions
- Heat oven to 375°F. Line 2 cookie sheets with parchment paper.
- Cream butter and sugar until light, about 3 to 4 minutes. Add vanilla extract and eggs and mix well.2/3 cup salted butter, 1 ½ cups brown sugar, 2 teaspoons vanilla extract, 2 large eggs
- Combine the flour, cocoa, salt and soda and whisk, then add to the butter, sugar and eggs and stir to combine. Stir in chocolate chips and walnuts.1 ½ cups all-purpose flour, ⅓ cup unsweetened cocoa powder, ½ teaspoon salt, ½ teaspoon baking soda, 1 cup semisweet chocolate chips, ½ cup walnuts
- Drop onto the parchment-lined cookie sheets using a scoop for evenly sized cookies. Bake for 9-11 minutes until mostly set in the center, but be careful not to overbake. The cookies will set up more as they cool.
- Let the cookies cool on the pan for a few minutes before transferring to a wire rack to cool completely. Dust with powdered sugar and enjoy.Powdered sugar
This looks like the perfect chocolate cookie! I’ll take a dozen please.
These look totally scrumptious! I’m not usually a fan of baking cookies, but these look easy enough for me to try soon!
Oh man, yes please! I’ll take five. And a tall glass of cold milk. These look SO good! 🙂
Now that looks like a perfect chocolate cookie. For me? a perfect dessert. This is one of those I love to have with a scoop of ice cream. Love chewy and love a brownies
Mmm, yes! Brownie cookie ice cream sandwiches!
I sure do wish I had one of your fudgy chocolate cookies right now. That chocolate that is oozing out of the center is making me lick my lips. And I love walnuts in cookies and brownies. Besides walnuts are good for us!! Great recipe for anyone who loves chocolate.
I don’t make desserts very often, and these cookies are exactly why…I would eat the entire batch myself! These look absolutely amazing. I’m loving the gooey chocolate insides. My mouth is watering!!
These look so delicious! I love chocolate and walnuts. And I love that you’ve conquered the almighty brownie cookie!
I’m a chocoholic and these look AMAZING! Love that they have walnuts in them too. I pinned it so I can make them soon!
I’m definitely a sucker for all things chocolate, and these brownie/cookies look amazing! I resist the temptation for sweets most of the time, but you’re pushing it with these beauties!
Wow, your photos are gorgeous, you captured how fudgy and chewy your chocolate brownie cookies are!
These look like the perfect dessert for any party! I bet the walnuts are an awesome addition.
These are like PERFECT cookies. I mean, just look at them!!! Yum! Walnuts and chocolate combo is so delicious. I can’t wait to make these cookies.
Wow! These look amazing .. I am like you, I love extra walnuts and chewy ooey gooey brownies and cookies are my favorite!!
I made these this morning. Flavor is wonderful, but some of mine spread.
Wonder if I could cut back on butter or add a little more flour. I am not a beginner baker so not sure what happened. Ideas?
Hmmm, I would start by adding an extra 2 tablespoons of flour and seeing if that helps or chilling the dough for 20 minutes before baking. I wouldn’t cut back on the fat content, but I’m wondering if the butter got a little too warm and chilling the dough would help. One of the things I like about these cookies is that I don’t typically need to chill the dough, but a short chill time in the fridge could solve the problem.
I made these today and they did spread, and were not as thick as yours. I’ll chill the dough before baking next time. Great chocolate brownie flavor though!
Have you tried freezing the dough for later baking? Wondering how these will turn out.
I have not tried freezing this particular dough, but have frozen other similar doughs before and it works just fine.
Mine too, they came out flat as a pancake and I could barely get them off the cookie sheet they were so thin. They Sure were delicious though. I’m going to try again with a couple extra tablespoons of flour.
I just finished baking a batch of these for an impromptu gift to take to my friend’s place and oh. my. word. These are INCREDIBLE! They came perfectly chocolatey, amazingly fudgy, wonderfully walnutly and still light and brownie-esq! They went down amazingly! Thank you so so much for the recipe as it will certainly go down in my repitore of awesomely delicious cookies!
I made these in muffin tins and my son calls the mini lava cakes!!! Delish
That’s so cute! Love this idea of making them in muffin tins!
Hi they look delicious and I want to bake them.just wanted to know at which temperature should I bake them.its has to be preheated at 375 degrees .also can I use Hershey chocolate spread instead of cocoa?how much quantity would be suffice?
Yes, bake at 375 degrees F. I would not recommend using Hershey chocolate spread instead of cocoa.
These came out delicious! I baked for 8 mins as I have a hot oven and they were perfect. Fudgy and wonderful, not overly sweet. This is a keeper!
Miam! I will do it this weekend! In your cookies’ photo, there’s Ghirardelli chocolate beside and I wonder why because there isn’t in the cookies!
Thank you!
Claudette
Lol, you know, when I photographed these I just felt like I needed something extra to make the photo pop and the ghiradelli chocolates popped into my head, but they aren’t actually used in the recipe. I should probably retake the photos because I can see why they are confusing. I mostly just thought they looked pretty and conveyed the chocolate decadence.
These turned out really well. However, mine did not puff up like the picture. All my ingredients were fresh. Next time will add baking powder. It the flavor is great. Added mini chocolate chips, white chocolate chips and walnuts.
I’ve heard that sometimes that can be an altitude issue too.
Try using half bread flour
These are delightful!! I’m baking them again today. I was out of vanilla and brown sugar so I skipped the vanilla all together and subbed organic cane sugar. Today I’m making them again with brown sugar and subbing peanut butter chips….can’t wait to eat them again! Thank you for the delicious recipe!
Just made these and they turned out fantastic! I swapped the chocolate chips for the new salted caramel chipits and the walnuts for pecans. I also saw this recipe when I had no intentions of baking, so I used margarine instead of butter.
Even slightly over baked (whoops), these guys are chewy and delicious!
I just made these. In reading the recipe I wondered why it did not say to chill the dough first.Inha$ the first 2 cookie sheets in the oven when I read the comments about spreading. I chilled the lat 2 sheets just for 15 minutes.and it made a big difference. Delicious, rich, chewey chocolate cookies!
Can these be frozen after baking? Trying to find cookies I can freeze for a Grad party next month.
Yes, absolutely!
These are, in my opinion, the best cookies I have ever eaten. I make cookies all the time, almost daily. I run a home daycare. To manage costs, I make my own baked goods. This is the most requested cookie by all my kids. Parents come in to pick up and ask if I’ve made them today. I don’t add the nuts for the kids but I don’t and would never change any other thing. I always double the recipe, using the excuse that I hate having an open bag of chocolate chips. But really I just want more cookies. These cookies have been taken or sent to a zillion birthday parties, showers, anniversary parties, even memorials. Everyone asks for them so I keep the ingredients on hand to make them anytime. Usually when this obsession happens I am annoyed. But who could be annoyed with the perfect, most delicious cookie ever. Thankyou for the introduction.
Oh my goodness, this is the nicest comment anyone has ever left, I think. I’m so glad you like them!
Do you think I would be able to add a little espresso powder to the recipe? If so, how much?
I definitely think you could add espresso powder – I know a lot of people like to do that with chocolate desserts – but I don’t have a clue how much since we don’t drink coffee and I’ve never used espresso powder! If you try it though, please let me know how much you use and what you think so other readers can know as well!
These spread so much so more flour is needed. Should have baked only a couple first to try it out.
AMAZING COOKIES! Followed the recipe, only thing different was I doubled the chocolate chips because.. well why not?! I also cooked straight on the pan and baked at 350 for 9 mins. Cookies set up after resting on the pan a couple minutes. So chewy and soft, savings this recipe as my go to!
I don’t normally leave comments on blogs, but this recipe is SO good! I am making these cookies for about the 7th time now! Thank you so much. My husband says they are the best thing I make. I am sure the church fete will love them too.
Thank you for such a nice comment! I’m so glad you liked them!
hello what would be its shelf life? thank you. will try it
These will last about 4-5 days in an airtight container on the counter, but they freeze really well for up to 3 months.
I would like to bake these for my daughter’s wedding. Can you freeze these?
Yes, you can freeze these!
The taste of these cookies is amazing, but they were quite thin (except for the chocolate chip’s). I wonder if altitude would make this much of a difference?
Maybe the altitude would affect that? I would try adding a little extra flour next time. Also, King Arthur Flour has a great high altitude baking guide that might help!
What can I sub for nuts? I don’t eat nuts and most in my family don’t either.
Just leave them out, or replace them with crushed pretzels (for crunch) or a different type of chocolate chip (like white chocolate or mint chips).
I wonder if those who are having issues with spreading and/or flat cookies are using margarine instead of butter? It definitely affects the texture of the cookie because margarine has more water and a different melting point. Margarine and butter are not interchangeable in baked goods, but many people don’t realize or know this.
I’d like to try to make these. Which size cookie scoop should I use?
I use a medium one that is probably about 2 tablespoons, although you could make them bigger or smaller if you wanted.
These are so good. I make them all the time for the family and they don’t last long. I did start using special dark hershey’s caco and they are amazing.
It would be great if you can provide the recipe in grams 😊
I will work on it!
made them last week and again today great cookie!!!!! thanks for the recipe Barbara
Well durn. Was going to start my diet tomorrow but I had to make these. I’m keeping out six for the granddaughter (and me) and will freeze the rest. Whoopeee!
Wonderful cookies. I like to make the dough, freeze it in one dozen packetts and pull out of the freezer when grandkids (or me) need a cookie break. They are woooonnnnderfulll!
Can I use chocolate bars chopped in place of chocolate chips? If yes, how much should I use?
Sure! I would do the same amount, maybe slightly more, if using chopped chocolate bars (so between 1 and 1 1/4 cups).
These are amazing! I made these for my boyfriend’s birthday and he loved them. I was reading the reviews before I made them and just some tips- definitely blend the butter and sugar as long as she states in the recipe (my guess is that those who had spreading issues didn’t blend long enough). Toast the walnuts before chopping and adding to the batter- helps bring out the walnuts flavor. Be sure to watch them in the oven- my oven tends to overheat so mine were only in there for 8 minutes. Lastly, if you are baking multiple batches it helps to put the batter in the fridge between batches.
These cookies are delicious! Definitely in my cookie recipe binder!
These cookies are delicious. I made them without walnuts as my family doesn’t love nuts in brownies. I made these cookies as part of the February chocolate challenge and they did not disappoint! Thanks Amy for another winner!
I’m glad you enjoyed these, Kay!
My kids and I made this tonight for an after dinner dessert and they were a hit with everyone! They are a really delicious cookie!
Amy, I just discovered your site and am so excited to try your recipe for Fudgy Chocolate Brownie Cookies. It would really help those of us who measure by weight if you provided gram weights of the ingredients in your recipe!
I’m sorry! I’ve been meaning to start adding those for a while now! I actually just talked with a friend about how to approach that. The biggest issue is that I don’t bake that way and have only ever used measuring cups so it’s a bit of a learning curve for me. It’s on my list though!
Delicious……
After reading the reviews went ahead and added the 2Tablespoons of flour,
and chilled dough for 20 minutes. Cookies came out beautiful, did not spread. Didn’t have chocolate chips so used up so chocolate covered salted caramel chips (which was not a hit the first time I tried them) and they were great. Better the next day even!
My go to chocolate cookies recipe from now on.
Sounds like your substitutions worked out great. I’m glad you found a cookie recipe you love! Thanks for making it!