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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
Incorporate melted chocolate: Gently mix the melted butter and chocolate mixture into the sugar and egg batter until well combined and uniform in color.
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.
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.
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.
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