Brownie Cookies Recipe

Introduction

Brownie cookies combine the rich, fudgy texture of brownies with the convenient, handheld shape of cookies. These treats have shiny, crinkly tops and a deep chocolate flavor that’s perfect for any chocolate lover.

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 extract
• Flaky sea salt for sprinkling

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line a large 15 x 21 inch baking sheet with parchment paper and set aside. For best results, use one large baking sheet to bake all cookies at once.
2. Step 2: Melt the butter and chopped dark chocolate together, either in a microwave-safe bowl or over a double boiler. Stir until smooth and set aside to cool slightly.
3. Step 3: In a medium bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder. Set this dry mix aside.
4. Step 4: In a large bowl, add the white sugar, light brown sugar, eggs, and vanilla. Beat on high speed with an electric mixer for at least 7 minutes. This helps create the signature crinkly top on the cookies.
5. Step 5: Mix the cooled melted chocolate and butter into the sugar and egg mixture.
6. Step 6: Gently fold the dry ingredients into the wet ingredients until just combined. The dough will be very soft.
7. Step 7: Immediately scoop the dough into 30 portions using a 1 tablespoon scoop and arrange them about 1 1/2 inches apart on the prepared baking sheet. Don’t worry about shaping the dough perfectly; it will spread and crack naturally.
8. Step 8: Bake for 11 to 12 minutes, until the cookie tops have cracked. For a neat finish, you can gently press a circular cookie cutter around each cookie while still warm.
9. Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Sprinkle with flaky sea salt just before serving.

Tips & Variations

• Beat the eggs and sugars well to ensure that signature crackly top and chewy texture.
• For extra fudginess, try adding a handful of chocolate chips or chopped nuts to the dough.
• If you don’t have Dutch-process cocoa powder, natural cocoa powder can be used but may alter the flavor slightly.
• Work quickly when scooping the dough onto the pan to keep the shiny surface that forms the cookie tops.

Storage

Store the brownie cookies in an airtight container at room temperature for up to 4 days. You can also freeze them in a sealed container for up to 2 months. To enjoy after freezing, thaw at room temperature and warm slightly in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chocolate chips instead of chopped chocolate?

Yes, chocolate chips can be used, but chopping a chocolate bar gives a richer melt and smoother texture.

Why do the cookies need to be beaten for 7 minutes?

Beating the eggs and sugars for 7 minutes incorporates air, which helps create the signature shiny, crinkly top and a lighter texture inside the brownie cookies.

Brownie Cookies Recipe

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★★★★★

4.5 from 100 reviews

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

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Description

These decadent Brownie Cookies combine the rich, fudgy texture of brownies with the crisp, crinkly tops of classic cookies. Made with dark chocolate and a blend of white and brown sugars, they deliver a perfect balance of chewy and chewy-soft textures. Sprinkled with flaky sea salt, these cookies offer a sophisticated sweet and salty flavor that’s perfect for any chocolate lover.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 6 tbsp (84 g) unsalted butter
• 8 oz (227 g) chopped dark chocolate (60% cocoa)
• 2 eggs, at room temperature
• 1 tsp vanilla extract

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

Sugars

• 1/2 cup (100 g) white granulated sugar
• 1/4 cup + 2 tbsp (83 g) packed light brown sugar

Finishing

• Flaky sea salt for sprinkling

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Instructions

1. Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a large 15 x 21 inch baking sheet with parchment paper, or alternatively use two standard baking sheets if preferred, to ensure even baking and beautiful shiny tops on the cookies.
2. Melt butter and chocolate: In a heatproof bowl or saucepan, melt the butter together with the chopped dark chocolate over low heat, stirring frequently until smooth. Remove from heat and set aside to cool slightly so it doesn’t cook the eggs in next steps.
3. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, salt, and baking powder thoroughly. Set aside for later.
4. Beat sugars and eggs: In a large mixing bowl, combine the white granulated sugar, light brown sugar, eggs, and vanilla extract. Using an electric mixer or stand mixer fitted with a whisk attachment, beat this mixture on high speed for at least 7 minutes until light, fluffy, and pale. This step is crucial to create the cookies’ signature crinkly tops.
5. Incorporate melted chocolate: Gently mix the melted butter and chocolate mixture into the sugar and egg batter until well combined and uniform in color.
6. Add dry ingredients: Add the flour mixture to the wet ingredients and mix until just combined. Be careful not to overmix; the dough will be soft and fudgy.
7. Scoop dough onto baking sheet: Working quickly, use a 1 tablespoon scoop to portion the dough into about 30 mounds on the prepared baking sheet, leaving approximately 1 1/2 inches of space between each portion. The dough will not form perfect balls—this is normal and helps maintain the crinkly top appearance.
8. Bake the cookies: Place the baking sheet in the preheated oven and bake for 11 to 12 minutes, or until the tops have developed visible cracks. For a neater presentation, while still warm, you may press a circular cookie cutter around each cookie to shape them more uniformly.
9. Cool and finish: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely. Just before serving, sprinkle the tops with flaky sea salt to enhance the chocolate’s flavor and add a delightful contrast.

Notes

• Beating the eggs and sugars for at least 7 minutes is essential to get the characteristic crinkly shiny tops on the brownie cookies.
• Work quickly when scooping the dough onto the baking sheet to preserve the glossy tops.
• You can use two baking sheets if you prefer to bake in batches, but a large sheet allows baking all cookies at once for more uniform texture and appearance.
• These cookies remain soft in the middle even after cooling; avoid overbaking to keep them fudgy.
• For an extra chocolate punch, try adding chocolate chips or chunks in the dough.
• The flaky sea salt garnish is recommended but optional; it enhances the flavor contrast beautifully.

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

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