Chewy, chocolatey brownie cookies with a crinkly, shiny top, gooey center and a sprinkle of flaky sea salt.
If you're looking for other chocolate recipes, check out my best homemade brownies, double chocolate cookies, chocolate cheesecake, chocolate Bundt cake, best chocolate cupcakes or chocolate drip cake!
Why You'll Love this Brownie Cookie Recipe:
Not just a brownie, not just a cookie, but a brownie cookie! These cookies are truly the best of both worlds. They’re melt in your mouth chewy, chocolatey goodness with a crackly top, crisp edges and fudgy center. They’re also so simple to make and can be ready to be baked in just 15 minutes! I know chocolate lovers will absolutely love them!
Ingredients for Brownie Cookies:
- ngredients for Fudgy Brownie Cookies:
- Chocolate- 60% dark chocolate is best
- Unsweetened Cocoa Powder- I recommend Dutch process cocoa powder for the richest chocolate flavor
- Eggs- make sure they're room temperature
- Unsalted Butter- helps give these cookies their fudgy texture
- Sugar- a combination of white sugar and light brown sugar are used for the best chewy “bite”
- Flour- just a little all purpose flour binds these brownie cookies together
- Baking Powder- helps the cookies to rise
- Vanilla- I recommend vanilla bean paste for the best flavor but vanilla extract works well too
- Salt- brings out all the flavors
- Flaky Sea Salt- for sprinkling on top of the cookies, optional but makes them SO much better!
Step by Step Instructions
Please see recipe card below for complete measurements and baking time!
STEP ONE: Start by melting the butter together with the chopped dark chocolate. Set aside and let it cool slightly.
STEP TWO: Whisk the all purpose flour, cocoa powder, teaspoon of salt and baking powder together. Set aside the flour mixture.
STEP THREE: To a large bowl add the white granulated sugar, light brown sugar, eggs and vanilla. Beat the ingredients with an electric mixer for at least 7 minutes. This allows to the eggs to create a crinkly top layer when the cookies are baking. (You can also use a stand mixer with the whisk attachment.)
STEP FOUR: Then add in the melted chocolate and butter and mix just until combined.
STEP FIVE: Add the dry ingredients to the wet ingredients. Mix until just combined. The dough will be very soft, about the same consistency as brownie batter.
STEP SIX: Immediately scoop the dough onto a large prepared baking sheet lined with parchment paper using a small cookie scoop. Bake the cookies for 11-12 minutes until the tops have cracked. Let the cookies cool for a few minutes before transferring them to a wire rack to finish cooling. Sprinkle with flaky sea salt and serve!
How do I store these cookies? Store the cookies in an airtight container for up to four days, or freeze for up to two weeks. Let the cookies come to room temperature before enjoying.
Do I have to use a chopped chocolate bar? No you can easily substitute the chopped chocolate bar(s) for chocolate chips. I just think higher quality chocolate always tastes better!
Can the dough be refrigerated and baked at a later time? You won't get the same results if you chill the dough. To get cookies as pictured, scoop the dough onto your baking sheet immediately after it's mixed. If it is chilled or sits, the cookies will still taste good, but won't be as pretty. If you do choose to chill the dough just make sure to bring it to room temperature before baking.
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I've learned the hard way that I need to measure properly!) Instead, scoop spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 120-125 grams.
Work as quickly as you can. This will ensure you get those pretty crackly tops. As soon as your dough is made immediately scoop it onto the baking sheet and bake. If you wait too long the tops won't be a shiny and crackly. The cookies will still taste the exact same, they will just look a little different!
Use a large baking sheet. This will allow you to bake all 30 cookies at once so that they all have the pretty shiny tops. I use a 15 in x 21 in baking sheet and it's perfect!
When the cookies are straight out of the oven, go around them with a circular cookie cutter. This will give them a perfect circular shape!
Other Cookie Recipes to Try Next Time:
- 6 tablespoon (84 g) unsalted butter
- 8 oz (227 g) chopped, dark chocolate (60% cocoa)
- ½ cup (63 g) all-purpose flour spooned and leveled
- ¼ cup (20 g) cocoa powder, Dutch process
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ cup (100 g) white granulated sugar
- ¼ cup + 2 tablespoon (83 g) packed, light brown sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla
- flaky sea salt for sprinkling
- Preheat oven to 350 degrees. Line a large 15 in x 21 in baking sheet with parchment paper and set aside. (You can also use 2 standard baking sheets, but if you want them all to have the pretty shiny tops, use a large baking sheet so you can bake them all at once.)
- Start by melting the butter together with the chopped dark chocolate. Set aside to let it cool slightly.6 tablespoon (84 g) unsalted butter, 8 oz (227 g) chopped, dark chocolate (60% cocoa)
- In a medium sized bowl whisk together the all purpose flour, cocoa powder, salt and baking powder. Set aside.½ cup (63 g) all-purpose flour, ¼ cup (20 g) cocoa powder, Dutch process, ¼ teaspoon salt, 1 teaspoon baking powder
- To a large bowl add the granulated white sugar, light brown sugar, eggs and vanilla. Beat the ingredients on high with an electric mixer for at least 7 minutes. (This allows to the eggs to create a crinkly top layer when the cookies are baking.) (You can also use a stand mixer with the whisk attachment.)½ cup (100 g) white granulated sugar, ¼ cup + 2 tablespoon (83 g) packed, light brown sugar, 2 eggs, at room temperature, 1 teaspoon vanilla
- Then mix in the melted chocolate and butter.
- Add the dry ingredients to the wet ingredients. Mix until just combined. The dough will be very soft.
- As soon as the dough is mixed, scoop it into 30 portions, using a 1 tablespoon capacity scoop, onto the prepared baking sheet. Arrange the dough about 1 ½ inches apart from each other. Don't worry about getting perfect scoops. They won't be your typical cookie dough balls. (Work fast to ensure the tops stay shiny and crackly.)
- Bake the cookies for 11-12 minutes until the tops have cracked. When they are straight out of the oven, go around them with a circular cookie cutter to give them a more circular shape if you wish.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling. Sprinkle with flaky sea salt and serve!flaky sea salt for sprinkling