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+ servings

Brownie Batter Cookies

Make sure you slightly under bake these brownie batter cookies so you achieve the perfect gooey texture!

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Yield 3 dozen cookies


  • 1 cup 2 sticks butter, softened
  • 1 1/4 cups granulated sugar
  • 3/4 cup dark brown sugar you can use light if that's all you have
  • 1 ounce unsweetened baking chocolate melted
  • 3 large eggs at room temperature
  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/4 teaspoons baking powder
  • 1 1/4 teaspoons salt
  • 1 tablespoon vanilla extract
  • 1 1/2 cups semisweet chocolate chips


  1. Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
  2. In a stand mixer with the beater blade attachment, beat the butter, granulated sugar, brown sugar and melted chocolate until smooth. Add the eggs and mix until combined.
  3. In a separate bowl, add the flour, cocoa powder, baking powder and use a fork to mix together. Slowly add the flour mixture to the wet mixture and mix until combined. Add the vanilla and fold in the chocolate chips. The dough will be wet.
  4. Use a cookie scooper to place dough onto the prepared baking sheet, about 2 inches apart. Bake for 9-11 minutes or until cookies are not glossy anymore. Do not overbake! The difference between an amazing cookie and a mediocre one is if it is baked correctly. Let cookies cool on the baking sheet, then transfer to a cooling rack.

Recipe Notes

Source: Trisha Yearwood