These chewy, chocolatey Brownie Cookies combine everything you love about a brownie and a cookie in one irresistible treat. With shiny, crackly tops, gooey fudgy centers, and a touch of flaky sea salt, they’re a chocolate lover’s dream. Ready in under 30 minutes and incredibly easy to make, these cookies are sure to be a hit anytime you’re craving a rich chocolate dessert!
Why You’ll Love These Brownie Cookies
- Best of both worlds: All the richness of a brownie with the ease of a cookie.
- Signature crackly tops: Achieved by whipping the eggs and sugars for just the right amount of time.
- Fudgy and chewy: Perfectly soft on the inside with crisp edges.
- Quick and easy: From bowl to oven in just 15 minutes.
- Chocolate heaven: Deep flavor thanks to dark chocolate and Dutch process cocoa.
Ingredients for Brownie Cookies
- 6 tbsp (84 g) unsalted butter
- 8 oz (227 g) dark chocolate (60% cocoa), chopped
- ½ cup (63 g) all-purpose flour
- ¼ cup (20 g) Dutch-process cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (100 g) granulated sugar
- ¼ cup + 2 tbsp (83 g) packed light brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- Flaky sea salt, for topping (optional but recommended)
Step-by-Step Instructions
1. Prep the Oven and Pans
Preheat oven to 350°F (175°C). Line a large baking sheet (15″ x 21″) with parchment paper.
2. Melt the Chocolate and Butter
In a heatproof bowl, melt together the butter and chopped dark chocolate. Set aside to cool slightly.
3. Mix the Dry Ingredients
In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
4. Beat Eggs and Sugars
In a large mixing bowl, add granulated sugar, brown sugar, eggs, and vanilla. Beat with an electric mixer on high for 7 minutes. This step is key to creating that signature shiny, crackly top!
5. Combine Wet and Dry Ingredients
Stir in the cooled chocolate-butter mixture. Then, add in the dry ingredients and mix until just combined. The dough will resemble brownie batter—soft and glossy.
6. Scoop and Bake
Immediately scoop the dough (about 1 tbsp per cookie) onto your baking sheet, spacing them 1½ inches apart. Bake for 11–12 minutes, until the tops are cracked and shiny.
7. Shape and Cool
Right after baking, use a round cookie cutter to shape the cookies into perfect circles (optional but great for presentation). Let cookies cool for 5 minutes on the pan, then transfer to a wire rack. Sprinkle with flaky sea salt while still slightly warm.
Pro Tips for Perfect Brownie Cookies
- Measure flour accurately: Use a scale (120–125g per cup) or spoon and level. Too much flour = cakey cookies.
- Work fast: Scoop and bake the dough immediately to maintain the shiny tops.
- Don’t chill the dough: Chilling changes the texture—bake right after mixing.
- Use quality chocolate: Chopped chocolate bars melt better and yield richer flavor than chips.
Storage & Freezing
- Store: In an airtight container at room temperature for up to 4 days.
- Freeze: Store in a freezer-safe bag for up to 2 weeks. Let thaw at room temperature before serving.
FAQs
Can I use chocolate chips instead of chopped chocolate?
Yes, though high-quality chopped chocolate gives the best flavor and texture.
Do I have to whip the eggs for 7 minutes?
Yes! This step is crucial for the shiny, crinkly tops and chewy texture.
Why didn’t my cookies crack on top?
If the eggs and sugar weren’t whipped long enough, or the dough sat too long before baking, the tops may not crack.