Brownie Cookies
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, tsp 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!
FAQs
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.
Pro Tips
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!
If you make these cookies please leave a star rating. It’s so helpful for me! Tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Cookie Recipes to Try Next Time:
Giant Brown Butter Chocolate Chip Cookie
Brownie Cookies
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) cocoa powder, Dutch process
- 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
- flaky sea salt for sprinkling
Instructions
- 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 tbsp (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.1/2 cup (63 g) all-purpose flour, 1/4 cup (20 g) cocoa powder, Dutch process, 1/4 tsp salt, 1 tsp 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.)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
- 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 tbsp capacity scoop, onto the prepared baking sheet. Arrange the dough about 1 1/2 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
Made these today and they are fantastic!
I’m so glad you liked them! Thanks for making them!
How can i make this eggless??
Hi there. They can’t be made eggless. The eggs bind the cookies together.
They were easy and turned out great!
Yay! I’m so glad to hear it! 🙂
These were seriously so easy but the taste was out of this world! They’re the perfect mix of a brownie and a cookie. The center of the cookies gets me fired up!! I used dark chocolate chips because that’s all I had on hand and it worked out great. When it comes to beating the batter for 7 minutes just switch arms every minute and you’ll get a good arm work out in ? you got this. Thanks Virginia for being the best
Hi….
Love the receipe. It was so easy and taste was out of the world.
May i know the egg replacement for this receipe. It will be great help.
Thank You!!!
Hi Padmini! Thanks for trying the cookies 🙂 There is no egg replacement for this recipe. The eggs are what gives the cookies their iconic texture. I would suggest looking for a recipe that’s been tested specifically without eggs.
These are incredible ! Just made them for. I just made them for Christmas and I was blown away! I will 100% be making a second batch! They are the perfect combo of cookie and brownie! They are quick and easy and so so good! Could not perfect this recipe anymore !
Hey Kait! I’m SO happy you like them! Thanks for trying them! 🙂
Instead of dark chocolate can I use chocolate chip instead?
Hi Joanna! I think that would work just fine! 🙂
Can self rising flour be used
These are melt in your mouth goodies. So glad it’s a small batch. I want to eat them all.
Can the baked cookies be frozen?
Hi Ginny, guess I missed something in the recipe, when do you add flakey sea salt? Thanks, Dolly
Hey Dolly! You just sprinkle it on the cookies after they bake 🙂 It’s totally optional!
Your recipe is absolutely god sent! Ive been serching for a fudgy chewy cookie with a crunchy-ish outside for forever now! I didnt measure exactly precise and they still came out beautiful! Finally a cookie that looks as good as it taste and didnt turn into a muffin! Thank you!
Best cookies ever!!
Thank you so much I made them several times they are so delicious. Thank you
What about adding chopped candy canes or holiday m&ms to make them cute for Christmas? Anyone tried that and would you add to top when taking out of oven?
I have no idea what I did wrong, but my cookies never cracked 🙁 still yummy though, just didn’t have that nice cracked texture!
Mine never cracked either and I made sure to mix them for at least 7 minutes! They still are delicious though
Mine never cracked. Put them in the mixer but never got that nice crack =(
Mine never cracked either and I made sure to mix them for at least 7 minutes! They still are delicious though
Mine never cracked either and I made sure to mix them for at least 7 minutes!
Can I use oil instead of butter? If yes, what’s the proportion?
I just made these but they ended up really dry and crumbled alot. Is there any way I can fix this for the future?
Hi Ginny! Can I sub white chocolate here and then sub freeze dried raspberry powder for the cocoa powder? I’m looking to make a white chocolate raspberry brownie-like cookie! Thanks
Hey Caroline! I’m not sure how they would turn out because white chocolate has a much higher sugar content than dark chocolate. HOWEVER, a white chocolate brownie cookie sounds so unique and amazing, and I’d love to put that on my list of recipes to make! And I think adding raspberries would be an amazing addition. Give me a few weeks and I’ll have something for ya, that is if I can get it to work! <3
Hi, I don’t know what happened. As soon as I finished the preparation, it was very liquid, it was impossible to build the cookies like that. I put them in the refrigerator to be able to form them, but when taking them to the oven they were completely flat. What do you think could have happened? I followed everything to the letter.
Thank you, greetings from Uruguay
A battle every time I bake is my husband standing over the pan waiting for the cool down timer to go off. I followed the directions to the letter and they turned out exactly as the picture. They were delicious and just like eating the best part (edges) of a brownie. We’re gonna need more milk over here!!! Thank you for this delicious addition to our life.
The best cookie ever… I add a pecan halve to the top of each cookie and then sprinkle with flaky salt when they come out of the oven. Soooo good!
Ginny, I own over 300 cookbooks, therefore, if I use an online recipe it’s rare.
I have had this brownie cookie recipe saved for awhile and just finished making them. They are delicious! I used my tablespoon scooper and got 20 perfect cookies. Not sure where I went wrong not getting to 30, but that’s ok, because they are perfect. My question is: how did you get your salt to stick once cooled for the 5 minutes? Thanking you in advance for your help.
Hi! I’m so glad you liked them!! I guess I’m not sure! The salt usually stays on just fine..
These look AMAZING. Will this recipe work as a cookie cake of sorts?
Too good, these brownie cookies satisfied the chocolate cravings I’ve had all week!
Hey, do you have any tips to keep the cookies thicker? In the picture, they look nice and thick and fudgy inside. I made them and they were pretty flat but chewy and nice deep chocolate flavor
Yes mine too. Mine tasted great but they were flat and didn’t crack like hers
Hello,
Those who are dairy or lactose intolerant may substitute a flaxseed ration 1:1 for every one or two eggs required in the recipe. You use one (1) tablespoon of flaxseed and stir in three (3) tablespoons of water. I love to bake and am a vegan. I love a challenge to convert a recipe—also the butter. use vegan butter, coconut oil, or applesauce.
These were really good! It’s really a smaller piece of a brownie. The top cracked and they were very soft in the middle, loved by everyone who tried it. Thanks!
Wonderful recipe that was super easy for a beginner to follow! The 7 minutes of whisking was worth it 🙂
Mine came out a bit flat too like Amanda above commented, so I’m sure I mis-measured the flour or something like that. I bought a kitchen scale to avoid that in the future!
How would you adjust this recipe for high elevation? (6035′)
Is the dark chocolate a candy bar or baking chocolate? Can a good quality candy bar be used?
Hey, do you have any tips to keep the cookies thicker? I made them and they were pretty flat but chewy and nice deep chocolate flavor
I made a batch of these and doubled the portion size (ended up with 15). I added chopped Hershey milk chocolate which made them taste 10x better. I also baked at 350 for 10 since they turned dry the last time I did 12 min. Baking them right after mixing was KEY; they turned out AMAZING! I tried chilling half the dough for 15 minutes before baking them, but it didn’t give me the brownie crust and edges that I got when I baked them right away. Thank you for the recipe!!
Made these tonight and they are amazing! I used dark chocolate peppermint bark for the chocolate!
Oh my gosh, these are my new favorite cookies! I made a batch with the intention to bring them to a Christmas party this year and sadly they did not even make it out of the kitchen, they were so good my family devoured them all! I will say to really follow the instructions to work fast, I have a double oven so I made both batches at once, but still noticed a difference between the ones I put in the oven first as opposed to the second (they are still incredible, we just noticed the second batch was slightly less fluffy and airy). So really thankful for the emphasis to work quickly as I will try to work even more quickly next time! Very excited to make these again for Christmas this year.
Hi, I followed the recipe exactly but the cookies did not flatten like yours. Also, when you mix the melted chocolate and then flour into the mixture are you mixing by hand with a spatula or using the mixer?
Can you make the dough ahead of time/ overnight and then bake the next day?
1
AWESOME RECIPE!!!
I made these for the Holiday!
For anyone who asks if the raw dough can be frozen…
Absolutely!…But may not be as shiny. It maintained. the crackly top..
May I say…I did not have the fancy chocolate (even more better) so I used chips…Still great and. Very FUDGY.
The. formula is great on it’s own. But it is a versatile base.
Additional Variations….
Instant Espresso powder
Lightly roasted Pecans/Walnuts…..
Chopped Candied Cherries
Crushed Peppermint….
Make Ice Cream Sandwiches with this recipe…
I’m hard to impress…
Thank you for sharing
Etc.
hello, turns out my cookies really have a great taste! thankyou for the recipe
but i got my cookies flat, it comes out really thins. do you have any idea how to solve this ?
These spread out and burned my whole oven. I followed the recipe exactly and I’m not sure where they went wrong. What a waste.
Hi, I work at a Middle school and want to make these to bring for next week, and possibly for my hubby too for his work too, can you please let me in on your recommendations on the cocoa powder and chocolate you recommend? Aldo the flour ?? Id greatly appreciate it! I know sometimes that makes a big difference… thanks
Hi Nancy! I usually use Ghirardelli chocolate bars and Hershey’s Dutch process cocoa powder, but really any brand is fine!!
Hi Ginny:D I baked these cookies to bring to school for my teachers and they LOVEDDD ITTT and praised my (yours) baking skills. I just wanted to say thank you for bring this recipe into existence:D I would happily get diabetes from eating these!
Amazing
I NEVER leave baking reviews for recipes but I must say- THESE ARE AMAZING!!! My entire family- (even my picky eater little sister)- loved them. They are chewy and fudgy and oh-so-good. I also added some chocolate chips and caramel pieces in there for fun, which turned into from a 10/10 to an 11/10. Soooooo good.
I have this 5? becuz the taste was incredible. However they came out very flat. Could have been my banking powder was too old or the altitude here is different. I’m here in New Zealand with my fiance. We both enjoyed them. Packed them for a hiking trip …crumbs galore BUT ate them anyway. When i go back to the US I’ll make them again ..
This is a great recipe! I’ve been using a popping bag to get consistent cookie sizes! Is there any way I could freeze this batter and make another day? If so would it be better to do the entire dough or the drops of cookies?
I tried this yesterday and it was so gooodddd, its really worth the time.
I got the brownie crinkly things but since i feel like i need more crispy cookie i add more flour then it start to not showing the crinkly things. But it doesn’t matter to me its still taste realllyyyyyy gooodddd. My tips is to add ‘toasted milk powder’ (it doesn’t ruin the crinkly things for me) it makes the cookies taste like somehow chocolate milk.
If you have time and you think you should make this or not. The answer is YES MAKE IT !!! give it to your beloved ones. Sure they will love it (if they love chocolate)
Thank you for sharing your recipes hope you had a reallyy good day
Make it. I really mean it, you need to make this. If you really don’t mind with the crinkly things maybe you can add some toppings. I recommend something like creamcheese frosting or marshmallow (maybe you can add graham crackers underneath then add the marshmallow so it will taste like smores, (just maybe))
Amazing!! Had no electric mixer so I whisked hard for 7 minutes hahah but it turned out just was well and I still got the crinkly top. Thanks for the recipe!