Brownie Cookies

When I first made these Brownie Cookies, I wasn’t prepared for just how wildly addictive they would be. Imagine the best parts of a fudgy brownie—chewy edges, gooey centers, intense chocolate flavor—and now imagine all of that in cookie form. That’s what you get with these. They’re rich, crackly-topped, and so soft on the inside that they practically melt in your mouth. The flaky sea salt on top just takes them over the edge.

What I love most is how these cookies offer the comfort of a brownie with the portability of a cookie. They’re my go-to for bake sales, cozy nights in, or any moment that needs a chocolate fix. Plus, they look stunning with their shiny, crinkled tops and specks of sea salt. These cookies have become a staple in my kitchen, and I have no doubt they’ll become one in yours too.

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Why You’ll Love This Brownie Cookie Recipe

These Brownie Cookies are everything you crave in a dessert. They’re deeply chocolaty thanks to both melted dark chocolate and cocoa powder. The texture is perfectly balanced between gooey and chewy, with a crisp, glossy exterior that mimics the top of a perfectly baked brownie. And the finishing touch—flaky sea salt—adds the perfect pop of contrast to the rich chocolate.

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What Kind of Chocolate Should I Use?

Quality makes all the difference. I recommend using a good-quality dark chocolate, ideally between 60-70% cocoa. This gives the cookies a bold flavor without being too bitter. Avoid chocolate chips for the melted base—they contain stabilizers that prevent smooth melting. Use chopped chocolate or couverture chocolate for best results.

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Options for Substitutions

• Butter: You can swap butter for coconut oil for a dairy-free version, though the texture will be slightly different.
• Flour: A gluten-free all-purpose flour blend works well here if you're avoiding gluten.
• Sugar: Brown sugar adds moisture and chew, but if you prefer a crisper cookie, stick to granulated sugar.
• Salt Topping: If you don’t have flaky sea salt, a light sprinkle of kosher salt can still offer a contrast to the sweetness.
• Add-ins: Feel free to fold in chopped nuts, espresso powder for depth, or even white chocolate chips for a twist.

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Ingredients for this Brownie Cookie Recipe

• Dark Chocolate (60-70%) – This is the heart of the cookie, delivering that intense, rich chocolate flavor and contributing to the gooey texture.
• Unsalted Butter – Adds richness and helps create a soft, fudgy interior. It's melted with the chocolate to create a glossy base.
• Granulated Sugar – Sweetens the cookies and helps form that signature crinkly top.
• Brown Sugar – Adds a slight molasses flavor and keeps the center soft and chewy.
• Eggs – Bind the ingredients and add moisture, while also helping to give the cookies structure.
• Vanilla Extract – Rounds out the flavor and enhances the chocolate.
• All-Purpose Flour – Just enough to hold everything together without making the cookies cakey.
• Unsweetened Cocoa Powder – Boosts the chocolate flavor and helps with the cookie's structure.
• Baking Powder – Gives a little lift and helps with the crackled top.
• Salt – Balances out the sweetness.
• Flaky Sea Salt – Sprinkled on top for a dramatic finish and contrast to the sweetness.

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Step 1: Melt the Chocolate and Butter

Start by melting the dark chocolate and unsalted butter together in a heatproof bowl over a pot of simmering water (double boiler method). Stir until smooth and glossy, then let it cool slightly. This forms the base of your batter and gives that deep, fudgy flavor.

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Step 2: Whisk the Eggs and Sugars

In a separate mixing bowl, vigorously whisk the eggs, granulated sugar, and brown sugar for 3–5 minutes. This step is crucial for achieving that shiny, crackly top—you're incorporating air and creating the volume that gives the cookies structure.

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Step 3: Combine Vanilla and Chocolate Mixture

Stir the slightly cooled melted chocolate mixture into the whipped eggs and sugar. Add the vanilla extract and mix until combined. At this point, the batter should be thick and glossy.

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Step 4: Sift and Fold in the Dry Ingredients

In a small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Sift the dry mixture into the wet ingredients and gently fold everything together. Don’t overmix—you want just enough to incorporate the dry ingredients.

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Step 5: Let the Batter Rest

Let the batter sit at room temperature for about 20–30 minutes. This step allows the chocolate to firm up slightly, so the cookies hold their shape when scooped.

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Step 6: Scoop and Bake

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Using a cookie scoop, place mounds of batter onto the sheet, leaving space for spreading. Sprinkle a pinch of flaky sea salt on top of each mound. Bake for 10–12 minutes, or until the tops are crackled and the edges are set but centers are still soft.

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Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack. The centers will continue to set slightly as they cool, giving you that perfect gooey bite. Enjoy warm or store for later—though they rarely last long!

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How Long to Prepare the Brownie Cookies

Prep Time: Preparing the Brownie Cookies takes about 20 minutes. This includes time for melting the chocolate and butter, whipping the eggs and sugars, and mixing the batter. There’s also a crucial 20–30 minute rest time for the batter before baking, which helps firm it up.

Bake Time: Each batch bakes in just 10–12 minutes. Letting the cookies cool for another 10 minutes helps them set fully without losing their gooey center. In total, you’re looking at roughly an hour from start to finish, including rest and cooling time.

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Tips for Perfect Brownie Cookies

• Use high-quality chocolate – The better the chocolate, the better the flavor. Look for 60-70% dark chocolate for richness.
• Whip the eggs and sugar well – This step is non-negotiable. It gives the cookies structure and the shiny tops.
• Let the batter rest – This helps the dough firm up, making it easier to scoop and improving the final texture.
• Don’t overbake – You want the centers slightly underdone when they come out. They’ll continue cooking on the sheet.
• Use flaky sea salt – It’s not just garnish—it enhances the chocolate flavor and makes the cookies pop.

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Watch Out for These Mistakes While Cooking

• Using hot chocolate mixture – If you mix it in while still too hot, it can scramble the eggs. Let it cool slightly first.
• Overmixing the batter – This can make the cookies tough. Fold gently just until combined.
• Skipping the rest time – If you skip letting the batter rest, your cookies may spread too much and lose their shape.
• Wrong chocolate type – Avoid chocolate chips for melting; they don’t melt smoothly and affect the texture.
• Incorrect oven temp – Too hot or too cool and you’ll miss out on that crackly top. Always preheat and use an oven thermometer if needed.

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What to Serve With Brownie Cookies?

1. A Cold Glass of Milk

Nothing beats the classic pairing of rich, fudgy cookies with an ice-cold glass of milk.

2. Vanilla Ice Cream

Sandwich a scoop between two cookies or serve on the side for an indulgent dessert.

3. Fresh Berries

The tartness of raspberries or strawberries adds a refreshing contrast.

4. Coffee or Espresso

The bold bitterness of coffee balances the sweetness of the cookies beautifully.

5. Whipped Cream with a Dash of Cinnamon

Light and airy, this adds a gentle spice and creaminess without overpowering the cookie.

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Storage Instructions

Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and fudgy.

Refrigeration: You can refrigerate the dough for up to 2 days before baking. Let it come to room temperature slightly before scooping.

Freezing Baked Cookies: These freeze well! Once completely cooled, place them in a single layer on a baking sheet to freeze, then transfer to a zip-top bag or airtight container. They’ll keep for up to 2 months.

Freezing Dough: You can also freeze the scooped dough balls. Just bake them directly from frozen—add 1–2 extra minutes to the bake time.

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Estimated Nutrition (Per Cookie)

• Calories: ~180
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 30mg
• Sodium: 70mg
• Carbohydrates: 22g
• Sugar: 16g
• Fiber: 2g
• Protein: 2g

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Frequently Asked Questions

How do I get that shiny crackly top?

Whipping the eggs and sugars until thick and pale is key. It creates the meringue-like crust typical of brownies.

Can I use milk chocolate instead of dark?

You can, but the cookies will be much sweeter and less rich. Adjust the sugar slightly if you do.

Why did my cookies spread too much?

You may have skipped the resting time or used chocolate that was too warm when mixing. Also, check that your flour measurements are correct.

Can I make the batter ahead of time?

Yes! Store it in the fridge for up to 48 hours. Let it sit at room temperature 15–20 minutes before scooping and baking.

Are these cookies gluten-free?

Not by default, but you can use a 1:1 gluten-free flour blend for great results.

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Conclusion

Brownie Cookies are the ultimate fusion of two beloved desserts. They deliver the chewiness and deep chocolate flavor of brownies with the bite-sized charm of cookies. Whether you serve them at a party, gift them to a friend, or keep a stash for yourself, these cookies are guaranteed to bring joy. With a few simple techniques and the right ingredients, you’ll bake up a batch that looks impressive and tastes even better.

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