These brownie cookies are fudgy inside and crackly on top. They are easy to make and feel like a small brownie in cookie form. If you like rich chocolate treats, this recipe will fit well with other cookie ideas like gourmet brownie cookies.
Why make this recipe
Make this recipe when you want deep chocolate flavor with a soft center. The cookies bake fast and are great for a crowd. They also pair well with simple sides or other treats like avocado brownies when you want more chocolate variety.
How to make 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
Directions :
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.
In a medium sized bowl whisk together the all purpose flour, cocoa powder, salt and baking powder. Set aside.
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.)
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!
For more chocolate tips you can read a quick guide on brown butter brownies.
How to serve Brownie Cookies
Serve these warm or at room temperature. They go well with a glass of milk, a scoop of vanilla ice cream, or a small fruit side. You can also add other simple cookies on the plate such as buttery pecan snowball cookies for variety.
How to store Brownie Cookies
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a single layer on a tray, then move to a freezer bag for up to 1 month. Thaw at room temperature before serving.
Tips to make Brownie Cookies
- Beat the eggs and sugars long enough (about 7 minutes) to get a shiny, crackly top.
- Work fast when scooping so the tops stay glossy.
- Use a small cookie cutter right out of the oven if you want perfect round edges.
- If you like deeper flavor, try a variation idea from other cookies like buttery raspberry swirl shortbread cookies for inspiration on mix-ins or side treats.
Variation (if any)
You can fold in chopped nuts, chocolate chips, or a swirl of peanut butter into the dough before baking. You can also make smaller or larger cookies; adjust bake time by a few minutes as needed.
FAQs
Q: Can I use milk chocolate instead of dark chocolate?
A: Yes, but the cookies will be sweeter and less rich. Dark chocolate gives the best fudgy taste.
Q: Why do I need to beat the eggs and sugar for so long?
A: Beating for at least 7 minutes traps air and helps form the shiny, crackled top when the cookies bake.
Q: Can I make the dough ahead of time?
A: You can mix the dough and chill it for up to 24 hours. Let it warm slightly before scooping and baking.
Q: Can I make fewer cookies with bigger scoops?
A: Yes. If you make bigger cookies, bake a few minutes longer and watch for cracked tops.
Q: Do I need to use flaky sea salt?
A: You can use regular coarse salt, but flaky sea salt gives a nice finish and texture.
Conclusion
These links share more brownie cookie ideas and tests that you may like: Brownie Cookies – Preppy Kitchen shows a clear method and photos, Stamped Brownie Cookies – Apt. 2B Baking Co. gives a fun shaped cookie idea, My Favorite Brownie Cookies – Sally’s Baking Addiction shares a popular tested recipe, Brownie Cookies – In Bloom Bakery offers another take on texture, and 20 Minute Fudgy Chocolate Brownie Cookies – Frosting and Fettuccine gives a fast version you can try.
Brownie Cookies
Ingredients
For the cookie dough
- 6 tbsp unsalted butter Melted
- 8 oz chopped dark chocolate (60% cocoa) Melted with butter
- ½ cup all-purpose flour Spoon and leveled
- ¼ cup cocoa powder, Dutch process
- ¼ tsp salt
- 1 tsp baking powder
- ½ cup white granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs At room temperature
- 1 tsp vanilla extract
- flaky sea salt For sprinkling
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Melt the butter and chopped dark chocolate together and let it cool slightly.
- In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- In a large bowl, beat together the granulated sugar, brown sugar, eggs, and vanilla for at least 7 minutes.
- Mix in the melted chocolate and butter.
- Add the dry ingredients to the wet ingredients and mix until just combined.
Baking
- Scoop the dough into 30 portions using a 1 tbsp capacity scoop onto the prepared baking sheet, spacing them 1 1/2 inches apart.
- Bake the cookies for 11-12 minutes until tops have cracked.
- Immediately use a circular cookie cutter to reshape them if desired.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Sprinkle with flaky sea salt and serve.