This post may contain affiliate links. Please see my disclosure policy.
With shiny, crackled tops and rich, fudgy centers, these salted brownie cookies are the best ever. Made with semisweet chocolate and Dutch process cocoa, they’re the ultimate treat for brownie and chocolate lovers! Best of all, these life-changing chocolate cookies come together in under 40 minutes, no chill time required. Recipe yields 20 cookies.
If you’ve never made brownie cookies, now is the time to try. This reader favorite recipe is one of the most popular homemade cookie recipes on my site and the best way to indulge your chocolate dessert cravings!
When I want all of the richness of a crinkle top brownie in cookie form, I bake these crinkly chocolate brownie cookies. They’re super quick to make and always bake up soft and fudgy. Step-by-step photos included below!
Tips for Perfect Brownie Cookies
Prep ahead – Temperature and timing are key to perfect brownie cookies. For best results, prep all the ingredients before you start so you can work quickly.
Use a scale – This recipe has been developed and tested by weight for accuracy. (This is my favorite kitchen scale).
Don’t chill the dough – No chilling required! Brownie cookies are baked right away, while the dough is still slightly warm (similar to my double chocolate chip cookies and dark chocolate crinkle cookies). As soon as the dough is mixed, use a cookie scoop to portion out the batter and bake immediately.
Overview: How to Make Brownie Cookies
Whisk dry ingredients together in a bowl until well combined.
Combine chocolate and cubed butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water.
Slowly melt the chocolate, stirring occasionally until completely smooth and glossy. Remove from the heat and set aside to cool slightly.
Combine eggs, granulated sugar, light brown sugar, and vanilla extract in a large mixer bowl fitted with a whisk attachment.
Whisk together on medium speed (speed 4 on a KitchenAid mixer) for 5 minutes, until pale and doubled in volume.
Add melted chocolate mixture and mix in on low speed for 1 minute until incorporated.
Mix in dry ingredients on low speed for 20 seconds, just until combined.
Fold in semi-sweet chocolate chips with a silicone spatula. The dough will resemble a shiny, gooey brownie batter.
Spray a medium cookie scoop (1 1/2 tablespoon capacity) with nonstick spray. Invert the scoop just above prepared baking sheets and squeeze the lever to release the dough. Space cookies 2 inches apart, 10 per baking sheet.
Bake until cookies are shiny with crinkle tops, about 12-14 minutes. Remove pans from the oven and sprinkle the top of the cookies with flaky salt (I love Maldon). Cool on baking trays for 10 minutes, then transfer cookies to wire racks to cool completely.
More chocolate recipes you’ll love:
- Ultimate Crinkle Brownies
- Triple Chocolate Loaf Cake
- Cocoa Powder Brownies
- Dark Chocolate Sheet Cake
Best Ever Fudgy Salted Brownie Cookies
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 35 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
The best salted brownie cookies! With shiny, crackled tops and rich, fudgy centers, these are the ultimate brownie cookies for chocolate lovers. These life-changing cookies come together in under 40 minutes, no chill time required!
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 oven to 350°F and line two baking sheets with parchment paper.
- Make cookies: Whisk together flour, cocoa, baking powder, and salt in a medium bowl. Place chopped chocolate and butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until smooth. Remove from the heat and set aside to cool slightly.
- Combine eggs, sugars, and vanilla in a large mixer bowl fitted with a whisk attachment and whisk together on medium speed for 5 minutes, until pale and doubled in volume. Reduce speed to low and beat in melted chocolate for 1 minute. Add flour mixture and mix on low speed for 20 seconds, just until combined. Fold in chocolate chips (dough will resemble a gooey brownie batter).
- Use a medium cookie scoop coated lightly with nonstick spray to form the cookies – invert the scoop just above the baking sheets, spacing cookies 2 inches apart (bake 10 cookies per baking sheet).
- Bake cookies for 12 to 14 minutes, rotating pans halfway through, until tops are shiny and crackly. Remove from oven and sprinkle with flaky salt. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Brownie cookies are the most fudgy and tender when freshly baked. Store leftover cookies in an airtight container at room temperature for 1-2 days. You can also freeze any leftover cookies for up to 2 weeks.
Notes
Semisweet chocolate: I use and recommend Ghirardelli semi-sweet baking bars or Guittard semisweet chocolate wafers (66% cacao).
Espresso powder: If you’re a coffee fan, add up to 1/2 teaspoon espresso powder to the flour mixture.
Cookie scoop: Use a medium cookie scoop which holds approximately 1 1/2 tablespoons of cookie dough or batter.
Recipe adapted from Martha Stewart
This is probably my favourite cookie that I make! I just had a couple of questions – if I put these guys in air tight bags (and heat sealed) – how long do you think they can safely last, if I’m selling them at a bake sale? Also what difference does it make if you don’t have room-temp eggs?
Hi Georgia! They should stay fresh for a few days (I’d try out the bags in advance and see how that works and how long they cookies hold up for). Room temperature eggs are important so they whip up enough volume. Hope that helps! 🙂
I made these heavenly cookies yesterday and it’s my new favorite cookie recipe! They taste just like brownies. It’s a great recipe and I would recommend it to everyone. Thank you for the recipe!
Hi there! I’m so looking forward to trying these. I only have a hand mixer, so should I use its medium (beat) speed or its high (whip) speed for this recipe? Thanks in advance!
Hi Kylie! If you can go slightly above medium, I’d try that. If the only option is medium or high, I’d probably stick with medium. Happy baking!
Loved them, I have to remember to make a double batch next time.
They came out so well! Nice and chewy on the inside but still have iconic flaky top. Really happy I went with this recipe!
Hi Anna, I’m so glad you gave these cookies a try! 🙂
I don’t have flaky salt. Can you substitute coarse Kosher salt?
Hi Lisa, yes you can. Happy baking! 🙂
I’ve made these before and they are a huge hit!! So delish! I’m about to make Them again and just realized I’m out of parchment paper. Will they still turn out good without it? Or what can I use instead?
Hi Lisa! I would try using foil very lightly sprayed with nonstick spray. Happy baking! 🙂
This recipe looks bomb and the comments are even crazier (in a good way of course). Planning to make this tomorrow but can I check if the 2 large eggs weighing 100g – this weight is without the shell right?
And is it possible if I can just halve this recipe? The ratio should be the same right?
Hi Ling! Yes, the egg weight is without the shell. I have not tried to halve this recipe, but it should work out, especially in grams. Happy baking! 🙂
Just tried it and my whole family loved it! I managed to half the recipe successfully too. It’s not as glossy as yours tho, could it be the type of chocolate I used for melting? I used callebaut couverture chips 70.5% cocoa
I am so in love with these cookies! These are the perfect marriage of a brownie and a cookie. My family loved them. The salt sprinkled on top is *chef’s kiss*. Thank you so much! This recipe is highly recommended <3
That makes my day, thank you Claire! 🙂
Just to let you know….cookies are fabulous…..even though I made a HUGE mistake!!! Instead of sprinkling salt on the finished cookie……wait for it…..I used turbinado sugar!!! Whaaaaat??? It wasn’t till later when I bit in to my first cookie that I realized what I had done!! I will def make them again the RIGHT WAY, but just fyi….the sugar on top was yummy too!!!
So glad you tried this recipe, Maryanne! The turbinado sugar sounds so good too! 🙂
Hi these cookies are great! I tried the recipe and the cookies came out good. Just a question though, how do I lessen the sweetness? Since my chocolate I have is at 62% only so this might contribute to the sweetness right? How do I adjust the sugar ratio.
Thanks for sharing the recipe!
Hi Leslie, so glad you tried these cookies! 🙂 Cutting down on the sugar will affect both the final appearance and texture of the cookie, so I don’t recommend any adjustments or substitutions for this recipe.
Thank you! Do you put oil or nonstick spray under the parchment paper? Noticed that the cookies leave a mark on the parchment even after its cooled off. Sad to see some gooey goodness go to waste 🙂
Hi Leslie! No, I just line the pans with parchment paper. 🙂
Hi,
may i know what kind of flour that you used for this recipe?
Hi Lisa! All-purpose flour 🙂