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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
I saw these cookies on your IG story and had to try them. The absolute best cookies! SO fudgy and chocolatey!!
These were sooooo good! Satisfied my chocolate craving, with a perfect combination of sweet and salty. They disappeared fast!
So glad you tried this recipe, Lisa! 🙂
These cookies are divine!! I followed the recipe though I used chocolate chips for the chopped chocolate bar (because I have a 5kg bag of chips in my pantry!). These are VERY rich and very delicious. Easy to make and I ended up with 27 cookies. Great recipe. Thanks Tutti Dolci!
So glad you tried these cookies, thanks Elizabeth!
Laura just wondering can this recipe be doubled cookies absolutely amazing but small amount of cookies
Hi Walter! I haven’t tried doubling the recipe. Since the cookies are baked right away, while the dough is still slightly warm, it’s easiest to bake one batch at a time so that you can get the cookies into the oven quickly. If you’d like to double the recipe, use grams for the most precise results.
These cookies are so good!! They taste just like a brownie and are literally perfect. Making them again this weekend!
I’m obsessed with these cookies! I’ve baked them at least 5 times (baking them again today) and every batch has been perfect. So rich, fudgy, and crinkly!
Thanks so much, Isabel! So nice to hear this! 🙂
Amazing cookies, everyone loved them!
Hi Elizabeth, so glad you tried this recipe! 🙂
Made them and tried one, then had to try another, after 5 I finally stopped! Oh so good. This recipe is a keeper!
hello! thank you so much for this recipe. i just tried this yesterday and it was a big hit! however, the brownie cookies came out flatter than i expected it to be. how am i going to fix this problem?
Hi there, so glad you tried these cookies! I would test your baking powder to make sure it’s still fresh. To do that, place 1/2 teaspoon baking powder in a bowl and add 1/4 cup boiling water. The mixture should immediately bubble up – if there’s no bubbling (or very little), then it’s time for a fresh can of baking powder.
Also I just posted a peppermint version of the cookies and there’s a stacked photo that gives a good reference of the cookie thickness. Hope that helps!
The perfect brownie cookies!
Thank you, Rose! So glad you tried this recipe! 🙂
I am an avid home baker that loves chocolate. I have made hundreds of chocolate cookies and these are by far the BEST ones I’ve ever made! Thank you!
Love these cookies and will make them again!