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
The pictures were so beautiful, I had to try this recipe. These brownie cookies were shiny, decadent and delicious.
Yes mine too. Mine tasted great but they were flat and didn’t crack like hers
I was so so excited when I saw mine cracked! Recipe was very easy and straightforward to follow!
Sensational taste and very clear instructions (love how you set out the ingredients under each method). Only rating it 4 stars because they turned out VERY thin (as per a lot of other comments). Wished they were a little bit thicker make it fudgier!
SIDE NOTE: I didn’t have time to put another batch of cookies in the oven and threw them in an 8×8 baking dish and put them in as brownies and WOW! They are indeed fudgy and chewy and had a rise to them compared to the cookies which fell very flat (oddly)?
yes, the cookie were too thin and flat i kept them too long they were burned bottom, the second patch were placed in a brownie tray. They were chewy and tasty. i was planning to give half of it to the family but when i tasted it noo kept them all ?
Listen to me very carefully: These are hands down the best cookies I’ve ever made in my 46 yrs of living. I tried the peppermint chocolate cookies, and made a huge error. Didn’t know my ninja mixer had additional attachments and used the wisk so the sugars didn’t incorporate. Found the right parts for this recipe (usually do recipes where mixer not required) and these came out perfect. I did brown my butter though, before adding the chocolate because I wanted that extra nutty rich flavor but this is a keeper for sure. And when she says hurry and add all dough to oven…she isn’t joking. I did not, and the second batch didn’t crinkle. Still yummy but not as thick and pretty. Making more to share because these are for the house.
I made these and immediately made them again the next night! SO delicious and hard to resist!
Des
I did it! Tastes great! However maybe my oven was too hot. Most of them got burned ? I guess I didnt watch it keenly. i will try again next time
These were a huge hit in my house! I got The shiny cracked top however they did get a little flat. I chose to not ‘circle’ them and I think that would have thickened them. No one complained and they did request them to be made every weekend so I’m fine with flat!!
I tried this recipe and used the 2 TBSP scoop instead of 1 because I didn’t have the 1TBSP and glad I did that because it turned out thick and chewy!
Yay! Sharing is caring!
Did you cook them for longer then?
Can you refrigerate dough so that they don’t spread out so thin?
I’ve made these a couple of times now, and my favorite was when I added peppermint pieces for christmas! I love this recipe, the only time I’ve had trouble was once when they didn’t flatten, but I assume that was an error on my part since they’ve been perfect every other time.
There’s a reason why this recipe is a solid 5 stars across the board. I seldom use recipes without tweaking and rarely leave reviews. This one gets it. Top to bottom A+ and I am keeping this one on rotation. I did try a couple with chocolate chips/ peanut butter chips in, which was great, but they don’t need them. They are that good on their own. Texture and flavor were both amazing.
I really want to try this recipe but Steps 2,4,5& 8 are completely blocked by ads. So sorry, they look delicious but way too many ads.
I never rate recipes but these were amazing! It’s like the best parts of brownie. 10/10!
Can you freeze these cookies?
Wondering if I could use white chocolate as the melting chocolate added to the cookie dough(?) Any thoughts?
That sounds really good, I dont know if it would tweak the chemistry. Not sure what you would use instead of cocoa powder, never heard of a white chocolate cocoa powder. Might help to look up a potential replacement.
I have made these multiple times they are amazing!!! I cant say if they are as good the next because we never have any leftovers.
I thought they would be chewy on the edges, like a brownie, but they were very disappointing. Cakey, too sweet, and fudgey in the center, ew.
I do wonder how they were cakey and fudgy? It seems like you may have messed up the recipe, maybe cooking them a little longer would help. You may have also over mixed the batter causing them to be more dense and seeming more cakey.
These cookies are delicious!! I made sure to measure all ingredients could. I used the whisk attachment for the wet ingredients then changed to the paddle attachment when adding the dry ingredients. I worked as quickly as I could and they cooked beautifully! Perfectly round and raised! Thanks for posting!
SO. FREAKING. DELICIOUS.
These were very good and I think following instructions to the letter really made them taste and look just as pictured
I made these yesterday exactly according to the directions. I could tell as soon as as i was done mixing that these were going to be way too thin to place directly in oven( or be a huge disaster). I placed them in fridge for hour or so & only cooked at 335 instead 350 to prevent burning like some others had. Then turned out pretty well with adjustments. They taste good- but I don’t think I would make these again.
This is a fantastic recipe! Delicious!
My cookies were extremely flat! I’m not sure what I could have done wrong.
I’ve made it many times and it always turns out so great. Best brownies cookies recipe ever!
I’ve tried probably two dozen brownie cookie recipes, and this is the first winner I’ve encountered. I’ve been disappointed so many times, I was hesitant to try this, but I’m so glad I did. Perfect, flaky, crispy brownie crust on top, deep chocolate flavor, and the most delicious chewy texture. Thank you!!!!!
Dear lord, these are amazing. Recipe SAVED✅
I followed the recipe exactly as I understood it, and they were all crackly on top! They weren’t shiny like the ones pictured, but the flavor and texture is 10/10, absolutely delicious. I do think next time I might do a larger scoop, because they didn’t spread much. The dough actually held up more than I was expecting based on the directions and comments.
But all that really doesn’t matter ultimately, because if yours turn out as good as mine, you will NOT be disappointed…unless you don’t like chocolate, in which case, I don’t recommend this recipe.
Update:
I left the above review while the cookies were actually still pretty warm – they got even better when they fully cooled. Rich and gooey on the inside – again, just an absolutely bangin recipe.
I love this! Thanks for sharing!
they were so good and soft
I’m so happy you loved them! <3
Mine came out with the crackled tops and tasted good, but I agree they did spread quite a bit. The batter looked just like the video when I scooped them on to the tray, but not sure what needs to be adjusted.
Sometimes even something as small as different ovens can make a difference! I’m happy you thought they tasted good and thank you so much for trying to recipe and sharing your experience!
These cookies taske amazing however the dough was very runny , they didnt have a “normal cookie dough concistecy” more like brownie batter , making it impossible to roll out into cookie balls . I had to put the dough in a piping bag and pipe them onto the baking sheet! Also once done baking the cookies stuck to the baking tray, even though i had parchment paper on ( i just let them cool on a rack and they came off (clean) after about 20 mins
I’m happy these tasted amazing for you and you tweaked in ways you needed to make it work for you! Thanks for sharing!
This was so great, my daughter and I used this recipe for a cookie exchange and we were so pleased with the results. It was easy to make flavor was a wonderful texture was spot on. We are definitely keeping this recipe thank you so much.
Would you recommend making the dough and shaping the cookies then put it in the freezer or bake the cookies and then put them in the freezer if I am planning on giving it away a few days later and want it to be nice and fresh?
Pretty good! Not the easiest to get on the baking sheet, with the odd consistency of the batter, but a melon baller would have been the perfect tool. If you are using two baking sheets on two racks at the same time, switching them half way into the bake should still provide some nice cracking on both sheets!
the recipie was delicious
Yay thank you!
Followed this recipe to a T, cookies came out flat and crunchy. Pretty disappointing
These are excellent. I don’t make cookies often as I tend to be quite a Cookie Monster, but these were fantastic. I took them to a cookie exchange to share and brought the recipe along as I knew they’d ask. Love at first bite!
Aren’t they delicious? Thanks for sharing! Xx
Can I use all coconut sugar instead of white or brown sugar?
I haven’t tried it so sadly I couldn’t give it a stamp of approval without knowing! If you try it, make sure to report back! Happy baking xx
I suck at baking but even with that these turned out amazing
Way to go!
Love this recipe ! I’ve made the brownie cookies 3x within the last 30 days. I’ve tried them with walnuts, pecans and took one of the other reviewers advice and added 2tsp of baking powder and they came out great both ways. I let my 80 year old grandmother try them and she’s asking when will I bake more. Thank you for sharing this awesome recipe !!
Some of my favs! So happy you’re loving them. Thanks for trying them out!
This is hands down such a delicious brownie flavored cookie. I added a bit of espresso powder and life changing. Baked them for 10 mins they were perfect about 1 Tablespoons size. Do recommend!
Sounds so perfect! Thanks for sharing!
can i use half of each ingrediebt to make small batch
I haven’t tried it personally but I don’t see why not!
I just made these, they are so good!! I tripled the vanilla, added a pinch more of salt while using salted butter, and added a teaspoon and a half of instant coffee to give it a more in depth flavor. I didnt have the Dutch press cocoa, or a dark cocoa so mine were light, but the tops got crackle and the inside was lightly fudge. I would use a two tablespoon scoop next time as other commenter have to get a thicker and chewing cookie.
I recommend letting the dough rest for 20 or more minutes, as my last batch was by far the best batch. They were thicker and the tops were still as crackle as the other ones. I also recommend adding a 1/3 – 2/3 cup of mine chocolate chips in the batter and putting some bigger chocolate chops on the top before baking. Didn’t have flaky salt but that would have perfected this cookie.
I am bewildered that they actually had a crackle top!!
Thanks so much for trying this and sharing what worked for you. So happy you enjoyed!