Easy Pecan Brownie Cookies

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These brownie cookies are intensely chocolaty with chunks of chocolate and pecan nuts. Chewy and delicious, they are the perfect treat.

Ingredients needed

Butter. I use salted butter but unsalted butter will be fine too.
Sugar. I used soft brown sugar but white sugar/granulated 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 semisweet chocolate chips 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 (alternatively use a silicone baking mat).
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 baking sheet. Space the cookie dough balls an inch or so apart as they will spread while baking. Place in the fridge and allow to chill for 30 minutes.
Bake the cookies: Place the baking trays 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 center with chewy texture so I under bake them slightly. Remove from the oven and allow to cool for 5 minutes on the pans then transfer to a wire rack 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. Baked chocolate cookies will last for a week in an airtight container at room temperature.

FAQ

What’s the difference between a cookie and a brownie?

Cookie dough contains more flour so that the cookies don’t spread to much while baking whereas brownies contain less flour, more eggs and fat to create fudgy, chewy brownies once baked.