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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
They came out great even with european ingredients ;). I will definitely make these again soon!!
It would be most helpful if you said in your instructions either what size of a cookie scoop or how many ounces per cookie to get around 22 cookies.
Hi Lisa, I use a medium cookie scoop which holds approximately 1 1/2 tablespoons of cookie dough or batter.
These are delicious cookies. I’ve substituted the semi sweet chocolate chips for espresso choc chips…and added a bit of cinnamon to the recipe. Sprinkle with non melting powdered sugar. So so good! Thanks Laura.
I’m a baker at heart and these cookies always satisfy my chocolate fetish! Made them. Absolutely loved them! Will be baking them for friends and family! Thank you!!!
These are SO GOOD! It’s crazy how much these taste exactly like a perfect brownie, with the right texture and everything. I’m definitely going to make these again and again.
Amazing, thank you Natalie! 🙂
OMG! I have been searching for the best, foolproof crackly chocolate cookie for a wedding order and I’ve found it. These are amazing. Use good chocolate. Beat for a long time, like the instructions say or maybe more. I added a little espresso powder too. These are delicious and perfectly crackly. Going to try to freeze a couple baked cookies to see how they hold up. Thank you!!
Hi Ashley, thanks so much for your feedback! Love the espresso addition too. 🙂
Delicious cookies, a crowd pleaser as well!
Hi there! I am having trouble finding a bar of the semi sweet, 70%. Which brand do you normally use? Thank you!
Hi Stephanie! I use Ghirardelli semisweet baking bars. 🙂
Hello from Malaysia. I just tried baking these, I followed everything exactly and they turned out so well!! Thank you so much for the recipe!
Amazing! Great for when I feel like baking something a little more challenging. They always turn out though, totally worth the couple extra steps!!
These biscuits are delicious, so easy to make and my grandchildren love them. I have made them a few times and they don’t last long.
The best cookie recipe I have ever made! Absolutely delicious, fudgey, gooey and melt in your mouth goodness. An absolute must try, thank you for sharing!