With shiny, crackled tops and rich, fudgy centers, these salted brownie cookies are the ultimate chocolate cookie for brownie and chocolate lovers! From start to finish, these chocolate brownie cookies come together in under 40 minutes, no chilling required. Recipe makes 20 cookies.
Baked until soft and fudgy and sprinkled with flaky salt, these crinkly brownie cookies taste like the best crinkle top brownie.
How to Bake the MOST Decadent Chocolate Desserts
Pro tip: Enjoy these chocolate cookies slightly warm and topped with a scoop of vanilla ice cream!
Tips for Perfect Brownie Cookies
Prep ahead – Temperature and timing are key to perfect brownie cookies, so this method works best if you prep all the ingredients before you start.
Weigh out ingredients – This recipe has been developed and tested by weight. I highly recommend weighing out all ingredients ahead so you can work quickly (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. As soon as the dough is mixed, use a cookie scoop to portion out the batter and bake immediately.
You’ll also need two baking sheets, parchment paper, and a medium cookie scoop (1 1/2-tablespoon capacity).
Here’s what you need to make these fudgy brownie cookies:
- Flour – Use all-purpose flour in this recipe.
- Unsweetened cocoa powder – I use and recommend Dutch processed baking cocoa, which has a lower acidity than natural cocoa powder. My personal favorite is Rodelle Gourmet Baking Cocoa for rich, smooth chocolate flavor.
- Baking powder – Gives the cookies a lift.
- Salt – Enhances the chocolate flavor.
- Semisweet chocolate – Incorporating just a handful of ingredients, this recipe is all about the chocolate, so use the best quality chocolate (around 66-70% chocolate is a great place to start). I recommend Guittard semisweet chocolate wafers (66% cacao) or Ghirardelli semi-sweet baking bars.
- Butter – Use unsalted butter, cut into small cubes. The butter is melted with the chocolate.
- Sugar – The cookie dough uses both granulated sugar and light brown sugar.
- Egg – This recipe uses two large eggs. The eggs are whipped with the sugars to create volume.
- Vanilla – Pure vanilla extract flavors the cookies.
- Semisweet chocolate chips – Fold chocolate chips into the batter for plenty of rich chocolate in every bite.
How to Make Brownie Cookies
These brownie cookies come together quickly and there’s no chilling required. Let’s walk through the recipe step-by step:
Combine dry ingredients – Whisk together flour, cocoa powder, baking powder, and salt together in a bowl.
Melt chocolate – Combine 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 and glossy. Remove from the heat and set aside to cool slightly.
Whip eggs and sugars – 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.
Mix in melted chocolate – Add melted chocolate to the mixer and mix in on low speed for 1 minute.
Mix in dry ingredients – Add flour mixture and mix in on low speed for 20 seconds, just until combined.
Add chocolate chips – Fold in semi-sweet chocolate chips with a silicone spatula. Dough will resemble a gooey brownie batter.
Scoop dough – 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 – Bake cookies at 350°F 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. Let cookies cool on baking trays for 10 minutes, then transfer to wire racks to cool completely.
How to Store Brownie Cookies
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.
More chocolate recipes you’ll love:
- Ultimate Crinkle Brownies
- Triple Chocolate Loaf Cake
- Dark Chocolate Sheet Cake
- Chocolate Ganache Loaf Cake
Did you try this Brownie Cookie Recipe? Let me know by leaving a comment and rating below!Print
The BEST salted brownie cookies! With shiny, crackled tops and rich, fudgy centers, these are the ultimate brownie cookies for chocolate lovers. Recipe makes 20 cookies.
- 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
- 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.
- Store cookies in an airtight container at room temperature for 1-2 days.
Semisweet chocolate: I use and recommend Ghirardelli semi-sweet baking bars or Guittard semisweet chocolate wafers. You can also use bittersweet chocolate baking bars (70% 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
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Keywords: Brownie Cookies, Chocolate Cookies, Chocolate, Dark Chocolate
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