Brownie Cookies

Posted on

Get ready for a chocolatey delight that’s part brownie, part cookie! These brownie cookies are a taste sensation, boasting a chewy texture, a shiny, crinkly top, and a gooey center that’ll leave you wanting more. Plus, they’re a breeze to whip up, ready to pop in the oven in just 15 minutes flat! Trust me, chocoholics are in for a treat with these!

Let’s gather our ingredients:

Brownie Cookies

Prep Time 15 minutes
Cook Time 11 minutes
Course Dessert
Servings 30 cookies


  • 6 tablespoons 84 g unsalted butter
  • 8 oz 227 g chopped dark chocolate (with 60% cocoa)
  • ½ cup 63 g all-purpose flour, spooned and leveled
  • ¼ cup 20 g Dutch process cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup 100 g white granulated sugar
  • ¼ cup + 2 tablespoons 83 g packed light brown sugar
  • 2 eggs at room temperature
  • 1 teaspoon vanilla extract
  • Flaky sea salt for sprinkling


  • Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet (15 x 21 inches) with parchment paper. If you prefer shiny tops on all your cookies, opt for a large sheet rather than using two standard ones.
  • Melt the butter and chopped dark chocolate together, then set aside to cool slightly.
  • In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder. Set this dry mix aside.
  • In a large bowl, beat together the white sugar, brown sugar, eggs, and vanilla extract using an electric mixer for about 7 minutes. This step is crucial for creating that signature crinkly top when baking the cookies.
  • Mix in the melted chocolate and butter into the wet ingredients.
  • Add the dry ingredients to the wet mixture and mix until just combined. The dough will be soft.
  • Scoop the dough into 30 portions (using a 1 tablespoon capacity scoop) onto the prepared baking sheet, spacing them about 1 ½ inches apart. Don’t worry about perfect scoops; they won’t be your usual cookie dough balls. Work quickly to maintain the shiny, crackly tops.
  • Bake the cookies for 11-12 minutes until the tops crack. If you desire a more circular shape, use a circular cookie cutter around the edges as soon as they come out of the oven.
  • 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 before serving.


Store any leftover cookies in an airtight container for up to four days. Enjoy the chocolatey goodness!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating