Brownie Cookies Recipe

Introduction

Brownie cookies combine the rich, fudgy texture of brownies with the hand-held convenience of cookies. These treats have shiny, crackly tops and a soft, chocolatey center that will satisfy any chocolate lover’s craving.

Ingredients

• 6 tbsp (84 g) unsalted butter
• 8 oz (227 g) chopped dark chocolate (60% cocoa)
• 1/2 cup (63 g) all-purpose flour (spooned and leveled)
• 1/4 cup (20 g) Dutch process cocoa powder
• 1/4 tsp salt
• 1 tsp baking powder
• 1/2 cup (100 g) white granulated sugar
• 1/4 cup + 2 tbsp (83 g) packed light brown sugar
• 2 eggs, at room temperature
• 1 tsp vanilla extract
• Flaky sea salt for sprinkling

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a large 15 x 21 inch baking sheet with parchment paper and set aside. (Alternatively, use two standard baking sheets, but baking all at once on a large sheet gives evenly shiny tops.)
2. Step 2: Melt the butter and chopped dark chocolate together in a heatproof bowl over simmering water or in short bursts in the microwave. Stir until smooth, then let it cool slightly.
3. Step 3: In a medium bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder. Set aside.
4. Step 4: In a large bowl, beat the white sugar, brown sugar, eggs, and vanilla on high speed using an electric mixer for at least 7 minutes. This aerates the eggs and helps create the crackly top.
5. Step 5: Fold the melted chocolate and butter mixture into the beaten sugar and eggs until combined.
6. Step 6: Add the dry ingredients to the wet ingredients and mix just until combined. The dough will be very soft.
7. Step 7: Quickly scoop the dough into 30 portions using a 1 tablespoon scoop onto the prepared baking sheet, spacing them about 1 1/2 inches apart. Don’t worry about perfect shapes; work fast to keep the dough tops shiny.
8. Step 8: Bake for 11–12 minutes until the tops have cracked. If desired, immediately after removing from oven, gently press around each cookie with a round cookie cutter to perfect their shape.
9. Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt before serving.

Tips & Variations

• Use a stand mixer or electric whisk to ensure the eggs and sugar mixture is aerated enough for the signature crackly top.
• For extra texture, fold in 1/2 cup chopped nuts or chocolate chips with the dry ingredients.
• Sprinkling flaky sea salt just before serving enhances the rich chocolate flavor.
• If you prefer a more classic cookie shape, press them gently while warm using a cookie cutter as described.
• Make sure not to overmix after adding flour to keep the texture soft and tender.

Storage

Store brownie cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container for up to 3 months. To enjoy, thaw at room temperature and warm slightly in the microwave for a soft, fudgy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the dark chocolate with milk chocolate?

Yes, you can use milk chocolate instead of dark chocolate, but keep in mind the cookies will be sweeter and less intense in chocolate flavor.

Why do I need to beat the eggs and sugars for 7 minutes?

Beating the eggs and sugars incorporates air, which helps create the signature shiny and crackled tops on the cookies while adding a lighter texture inside.

Brownie Cookies Recipe

---

★★★★★

5 from 146 reviews

• Author: Olivia
• Total Time: 27 minutes
• Yield: 30 cookies 1x

Pin Recipe

Print Recipe

Description

These Brownie Cookies combine the fudgy richness of brownies with the perfect cookie crunch and a shiny, crackly top. Made with dark chocolate, cocoa powder, and a mix of white and brown sugars, they offer a deep chocolate flavor with a chewy texture. Finished with a sprinkle of flaky sea salt, these cookies deliver a perfect balance of sweet and salty in every bite.

---

Ingredients

Scale 1x2x3x

Chocolate Mixture

• 6 tbsp (84 g) unsalted butter
• 8 oz (227 g) chopped dark chocolate (60% cocoa)

Dry Ingredients

• 1/2 cup (63 g) all-purpose flour (spooned and leveled)
• 1/4 cup (20 g) Dutch process cocoa powder
• 1/4 tsp salt
• 1 tsp baking powder

Wet Ingredients

• 1/2 cup (100 g) white granulated sugar
• 1/4 cup + 2 tbsp (83 g) packed light brown sugar
• 2 eggs, at room temperature
• 1 tsp vanilla extract

Finishing

• Flaky sea salt for sprinkling

---

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C). Line a large 15 x 21 inch baking sheet with parchment paper and set aside. Alternatively, use two standard baking sheets if preferred, although a single large sheet helps maintain the decorative shiny tops on all cookies.
2. Melt chocolate and butter: In a heatproof bowl, melt the unsalted butter together with the chopped dark chocolate, either over a double boiler or in short bursts in the microwave. Stir until smooth and set aside to cool slightly.
3. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, salt, and baking powder. Set aside.
4. Beat sugars and eggs: In a large mixing bowl, add the white granulated sugar, light brown sugar, eggs, and vanilla extract. Using an electric mixer or a stand mixer with a whisk attachment, beat on high speed for at least 7 minutes. This step is crucial for creating the signature crinkly top on the cookies during baking.
5. Add melted chocolate and butter: Pour the slightly cooled chocolate and butter mixture into the sugar and egg mixture. Gently mix to combine.
6. Incorporate dry ingredients: Add the dry flour mixture to the wet ingredients. Stir until just combined, being careful not to overmix. The cookie dough will be very soft and fudgy.
7. Scoop dough: Using a 1 tablespoon cookie scoop, portion out 30 scoops of dough onto the prepared baking sheet. Space them about 1 1/2 inches apart. The scoops will be soft and may not form perfect balls. Work quickly to keep the dough tops shiny and crackly.
8. Bake the cookies: Bake for 11-12 minutes until the tops have cracked and are shiny. Immediately after removing from the oven, optionally use a circular cookie cutter to gently press around each cookie, giving them a more uniform round shape.
9. Cool and finish: Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely. Sprinkle with flaky sea salt before serving for a delightful sweet-salty contrast.

Notes

• Beating the eggs and sugars well is key to achieving a crinkly, shiny top.
• Working quickly when scooping the dough helps retain the shiny surface on the cookies.
• Using a circular cookie cutter immediately after baking shapes the cookies neatly without damaging the delicate tops.
• Store cookies in an airtight container at room temperature for up to 3 days.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: brownie cookies, chocolate cookies, fudgy cookies, crinkly topped cookies, homemade cookies, chocolate dessert