Let’s throw it back to 2014 when I first shared these incredible salted brownie cookies (AKA brookies or double chocolate chip cookies).
It’s not too often that you can find a good chewy double chocolate cookie. In fact, after all of my bakery tours in different cities, I think I’ve only stumbled upon one or two. Most of them have white chocolate chips, which is fine, but if you’re going to do chocolate, then I fully believe you should stick with the real stuff.
I remember baking up these cookies almost 10 years ago and how I couldn’t stop sneaking bites of the dough. It tastes like brownie batter and cookie dough had a baby, and baked up with crackly tops and fudgy middles. OBSESSED.
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Everything you’ll need to make these double chocolate chip cookies
The best part about these brownie cookies is not only how decadent they taste but how easy they are to make! Here’s what you’ll need:
- Flour: we’re using regular all-purpose flour to give these brownie cookies the texture we’re looking for.
- Cocoa powder: I always recommend using unsweetened cocoa powder when baking.
- Coconut oil: a little coconut oil gives the cookies the perfect amount of moisture and keeps them dairy-free!
- Brown sugar: I like to use all dark brown sugar (instead of granulated sugar) for extra rich, molasses flavor. Light brown sugar will also work.
- Egg: you’ll need 1 egg to help them bake up properly.
- Baking staples: like almost all baking recipes, you’ll need baking soda, salt, and vanilla extract. Learn how to make your own vanilla here!
- Coffee: this is optional, but I like to add a tiny bit of espresso powder or instant coffee to really bring out that dark chocolate flavor.
- Chocolate chips: because they’re double chocolate, of course! Feel free to use semi-sweet chocolate chips, dairy-free, or dark chocolate chips.
- For topping: if you love sweet and salty flavors together like I do, sprinkle the cookies with some fancy, flaky sea salt.
Can I make them vegan or gluten-free?
- To make gluten-free: I think 1:1 gluten-free all purpose flour would work well. Alternatively, try my Flourless Paleo Chocolate Almond Butter Cookies or my Gluten Free Almond Flour Chocolate Sugar Cookies.
- To make vegan: I haven’t tested it, but I think a flax egg would work in place of the regular egg, and many readers in the comments have used it with success. Learn how to make a flax egg here. Then be sure to use vegan chocolate chips.
What about nut-free?
Feel free to swap the coconut oil for melted butter or melted vegan butter. Salted or unsalted butter will both work.
How to make perfect brownie cookies
As I mentioned, this brownie cookie recipe couldn’t be easier! Seriously, you can whip these up in 20 minutes.
- Mix the dry ingredients. Whisk together the flour, cocoa powder, baking soda, and salt.
- Beat the wet ingredients. Using a hand mixer or a stand mixer to beat together all of your wet ingredients until nice and smooth.
- Make the dough. Add the dry ingredients to the wet and mix until the cookie batter is well combined. Fold in the chocolate chips.
- Bake, cool & devour. Roll the dough into small balls using your hands or a cookie scoop, and drop the cookie dough balls onto prepared baking sheets lined with parchment paper. Use your hand to flatten them slightly, then bake until set. Sprinkle with salt, cool, and enjoy!
Jazz up your cookies
Another thing I wanted to tell you guys is how easy it is to jazz these cookies up. Here are some versions to try:
- Use dark chocolate cocoa powder and dark chocolate chips or chunks
- Chop up your favorite artisan chocolate bar flavor instead of using chocolate chips
- Fold in 1/2 cup of dried cherries, walnuts, pecans, or pistachios
- Try out peanut butter chips for a cookie that tastes like a Reese’s Peanut Butter Cup
- Or top your cookies with my famous Fluffy Peanut Butter Frosting
Tips for making perfect double chocolate chip cookies
- Do not use substitutes. Please be sure to follow the recipe as written unless substitutes are noted in the notes section of the recipe. Changing the flour will greatly affect the taste and texture of these cookies.
- Make sure your ingredients are room temp. You’ll want to be sure that your coconut oil and egg are both at room temperature after you melt the coconut oil so that they don’t coagulate when you’re making the dough.
- Use fresh baking soda. Make sure your baking soda is fresh to ensure that these cookies bake up properly.
- Measure your flour correctly. I highly recommend using a kitchen scale for accuracy. Otherwise, use the spoon-and-level method so that you don’t end up with too little or too much flour.
Storing & freezing tips
- To store: place these chocolate brownie cookies in an airtight container or reusable silicone bag and keep them at room temp for up to 5 days.
- To freeze: you can actually freeze the cookie or the fully baked cookies! Head to this post for all of my tips and tricks for both methods.
Our favorite cookie-baking tools
- Kitchen scale
- Mixing bowls
- Stand mixer or hand mixer
- Cookie scoop
- Baking sheet
- Parchment paper
- Cookie spatula
- Wire rack
Get all of my fav kitchen tools here!
More delicious cookie recipes to try
- Truly Exceptional Salted Banana Chocolate Chunk Cookies
- Vanilla Brown Sugar Oatmeal Latte Cookies with Espresso Icing
- Peanut Butter Cup S’mores Chocolate Cookies
- Not Your Mama’s Magic Cookies
- Flourless Monster Cookies
Get all of my cookie recipes here!
I hope you love these chewy double chocolate chip cookies! If you make them, be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Salted Brownie Cookies
Ingredients
- 1 cup (120g) all purpose flour
- ⅓ cup (27g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (112g) coconut oil, melted and cooled
- ¾ cup (160g) dark brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder or instant coffee, optional
- ¾ cup (135g) chocolate chips
- coarse sea salt, for sprinkling
Instructions
- Preheat oven to 350 degrees F.
- Whisk the dry ingredients: Whisk together flour, cocoa powder, baking soda and salt; set aside.
- Mix the wet ingredients: In a large bowl, beat cooled coconut oil, brown sugar, egg, vanilla, and espresso powder (if using) until creamy and smooth; about 1-2 minutes.
- Mix the dough: Add in flour mixture and incorporate until well combined. Fold in chocolate chips.
- Scoop the dough: Roll into small dough balls or use a small cookie scoop to drop on a baking sheet and flatten slightly with the palm of your hand.
- Bake: Bake for 8-10 minutes. I like to take mine out at 9 minutes so they remain soft. Sprinkle with sea salt immediately.
- Cool on cookie sheet for a few minutes then transfer to wire rack to finish cooling. Makes about 16 cookies.
Recipe Notes
Nutrition
This post was originally published on November 6th, 2014, republished on October 18th, 2023, and republished on June 9th, 2026.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
These are delicious and super simple to make! I used kosher salt. I did not add any salt on top when they finished baking and it was the perfect amount of saltiness.
These cookies are amazing. I used a neutral oil instead of coconut oil. Also skipped the chocolate chips. So they are more like a brownie cookie. Saving this recipe for sure!
Perfect! Glad you enjoyed!
This–without doubt–is an award-winning recipe! I gave some to my next-door neighbor who plows my driveway in the winter. He came over and personally thanked me for them, and could not stop RAVING about how delicious they were!
Amazing! So happy to hear that!
These cookies are absolutely delicious! The coconut oil and espresso powder give it a great taste and texture!
Absolutely! Glad you enjoyed!
These cookies are amazingly delicious!
So glad you love them!
I liked these cookies but they were a bit sweet. I used coconut brown sugar- I would use 1/2c next time instead of 3/4c. I used GF flour which worked well (3/4c GF flour + 1/4c almond flour). I added chopped pecans which was a nice addition. I made 25 cookies and they were a nice size cookie. I would like to make this recipe again because it has the right amount of chocolate to make me happy!
I’m glad the GF flour worked out well! Let me know how it goes with reducing the sugar.
I used a flax egg and applesauce in place of the oil, so they came out more cake-like than your recipe, I’m sure. I also added walnuts. They hit the spot with the strong chocolate flavor. Yummy!
Perfect! I’m glad those swaps worked out well!
I usually replace oil with applesauce but I was hesitant with this recipe. I’m so glad you tried it and I will try it next time!
Can I use melted butter instead of coconut oil?
Yes!
Great recipe, super easy to make but the coconut oil does leave a coconut taste. Sub another oil if you don’t want this as a predominant flavour.
Glad you enjoyed! Feel free to use melted butter or vegan butter 🙂
Oh my god, I love these so much. The only problem I’ve encountered is the salt easily falls off the cookie later on. I’m about to make another batch, I think I’ll try dipping them in the coarse salt before baking, like a sugar cookie.
So happy you love them! You could also swirl the melty chocolate on top a bit with a toothpick right after baking, then sprinkle the salt to help it stick 🙂
One of my all-time favorite recipes – just freaking delicious!!! My husband asks for these all the time.
Also, I made them with Bob’s Red Mill Egg Replacer and they were still fantastic – no difference in taste at all.
Thank you for this amazing recipe!
Perfect! So happy to hear that 🙂
Can I use olive oil in place of the coconut oil? Thanks!
Hmm I haven’t tested it so I’m not sure how the flavor will turn out! I’d recommend melted butter or vegan butter as an alternative instead.
I’ve made these cookies twice, and they’re absolutely delicious!
The second time, I didn’t have brown sugar, so I tried using granulated sugar instead. I wouldn’t recommend skipping the brown sugar—it makes the cookies more moist and much easier to roll into balls.
Brown sugar does have a higher moisture content, which will make the difference here! I’m glad you enjoyed them the first time!
Some of the best cookies I’ve ever made- and they are SO easy! I couldn’t stop eating them barely cooled from the oven!
The best!!
I made these cookies tonight for me and my boyfriend. He is not the biggest fan of chocolate nor desserts, but he couldn’t get his hands off of these delicious cookies! I recommend this recipe to everyone.
I do not understand food bloggers that don’t bother to pjut a “jump to recipe” button. It just seems arrogant. Like, i am not looking for a life story. I am not bored, nor do I have the time or interest. I just want to make the cookies.
Hi! There is a “jump to recipe” button right under the square photo at the top of the post. The blog post is written to give helpful tips for people making the recipe, and to answer any questions. I hope that helps!