Description
These fudgy chocolate brownie cookies combine the richness of brownies with the chewy texture of cookies. They have crackly tops, gooey centers, and deep chocolate flavor—perfect for any chocolate lover!
Ingredients
- 2/3 cup (94 g) all-purpose flour
- 2 Tbsp (12 g) Dutch process unsweetened cocoa, sifted
- 1 tsp (4 g) baking powder
- 1/4 tsp (1.5 g) salt
- 8 ounces (226 g) semisweet chocolate, finely chopped (recommended: 66-70% chocolate)
- 1/4 cup (56 g) unsalted butter, cubed
- 2 large eggs (100 g), at room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (92 g) light brown sugar
- 1 tsp (4 g) vanilla extract
- 1/2 cup (85 g) semisweet chocolate chips
- flaky salt, for topping
Instructions
Preheat your oven to 350°F and line two baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze!
In a medium bowl, whisk together your dry ingredients—flour, cocoa powder, baking powder, and salt. Set this aside while you work on the chocolate mixture.
Chop your chocolate into small pieces and place it in a heat-proof bowl along with the butter. Create a double boiler by setting this bowl over a saucepan with about an inch of gently simmering water (make sure the water doesn’t touch the bottom of your bowl!). Stir occasionally until everything is completely melted and smooth. Remove from heat and let it cool slightly while you move to the next step.
In your large mixer bowl, combine eggs, brown and granulated sugars, and vanilla extract. Using the whisk attachment, beat on medium speed for a full 5 minutes. Don’t rush this step! This creates that beautiful volume and will help give your cookies their shiny, crackly tops. The mixture should be pale and doubled in size when you’re done.
Reduce your mixer to low speed and slowly pour in the melted chocolate mixture. Mix for about 1 minute until well combined. Then add your dry ingredient mixture and mix on low for just 20 seconds—until barely combined. Remember: overmixing leads to tough cookies!
Using a spatula, gently fold in the chocolate chips. Your dough will look very gooey at this point—more like brownie batter than traditional cookie dough. That’s exactly what we want!
Here’s a pro tip: lightly spray your medium cookie scoop with nonstick spray to help the sticky dough release easily. Scoop your cookies directly onto the prepared baking sheets, spacing them about 2 inches apart. I recommend no more than 10 cookies per sheet as they will spread a bit.
Slide those beauties into your preheated oven and bake for 12-14 minutes. For even baking, rotate your pans halfway through (front to back, top to bottom if using multiple racks). You’ll know they’re done when the tops are shiny and crackly but the centers still look slightly soft.
As soon as the cookies come out of the oven, sprinkle them with a little flaky sea salt. This optional step adds a gorgeous flavor contrast that makes the chocolate taste even more intense!
Let the cookies cool on the baking sheets for 10 minutes—they’re very fragile when hot! After that, carefully transfer them to a wire rack to cool completely. The texture develops as they cool, so try to be patient (I know it’s hard!).
Keep your brownie cookies in an airtight container at room temperature. They’re best enjoyed within 1-2 days, but I doubt they’ll last that long!
Notes
If your dough seems too runny to scoop, pop it in the refrigerator for 15-20 minutes to firm up slightly. The cookies will still spread properly when baked.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Keywords: fudgy chocolate brownie cookies, chewy brownie cookies, chocolate cookies, homemade brownie cookies