If a brownie and a cookie had a baby, you would get these delicious brownie cookies! The chocolate brownie cookies are chewy with a crackly top and fudgy on the inside. A sprinkle of flaky sea salt crowns the top of this delicious fudgy brownie cookies. No need for brownie mix, this is the best brownie cookie recipe if you have a chocolate craving!
Ingredients for Brownie Cookies
- Chocolate chips: Use semi-sweet or dark chocolate chips for this recipe.
- Unsalted butter: You could also use salted, just omit additional salt in the recipe.
- Brown sugar: Light brown sugar, packed.
- Granulated sugar: Granulated white sugar for additional sweetness.
- Eggs: Large eggs, room temperature.
- Vanilla extract: Vanilla extract adds great flavor to the cookies.
- Instant espresso powder: Optional but highly recommended, instant espresso powder makes the chocolate taste more chocolatey. You won’t taste the coffee, I promise.
- Salt: Enhances the flavors and contrasts the sweetness of the cookies.
- All-purpose flour: For structure.
- Dark cocoa powder: To amp up the chocolate flavor. I use Hershey’s Special Dark Cocoa Powder which is a dutch-processed cocoa powder.
- Flaky sea salt: A sprinkle of flaky sea salt adds a bit of crunch and creates a delicious salty sweet flavor.
How to Make Brownie Cookies
Here is the basic breakdown of the instructions to make these brownie cookies.
- Preheat oven and prepare baking sheet pans with a silicone baking mat or parchment paper.
- Melt together chocolate chips and butter in a bowl in the microwave.
- Whip brown sugar, granulated sugar, and eggs until light, pale, and fluffy.
- Add vanilla extract, instant espresso powder, and salt.
- Add in all-purpose flour and dark cocoa powder to the chocolate/egg mixture. Mix until combined.
- Scoop the brownie batter using a large cookie scoop and place on the prepared baking sheet pan. Sprinkle the cookie dough with a bit of flaky sea salt.
- Bake for approximately 13-14 minutes. Remove the baking sheet pan from the oven and cool the cookies on the pan for a few minutes before transferring to a wire rack to cool completely.
Brownie Cookies Recipe Tips
Whip the eggs and sugars until light and fluffy
A key step to making perfect brownie cookies with crackly tops is to whip the eggs and sugars until light and fluffy. Use an electric hand mixer to whip the eggs and sugars for about 3 minutes until it is light, pale and fluffy.
Use a cookie scoop for uniform cookies
I love using a cookie scoop to portion out cookie dough to create uniform-sized cookies. For this recipe, I used a large cookie scoop which contains about 3 tablespoons of cookie dough. If you would like, you could use a smaller cookie scoop but note that the baking time will be less.
Bake immediately after making the brownie batter cookie dough
To get the shiny, crackly top, scoop and bake the cookies immediately after making the brownie batter cookie dough. If the batter sits around for too long, the cookies with still be crackly and delicious, but the tops will not be as shiny.
Bake to perfection
A great trick to getting perfectly baked cookies is to slightly underbake the cookies. Once removed from the oven, the cookies will continue to bake on the panfor a few minutes. When you remove the cookies from the oven, they will be set on the edges and slightly soft in the middle. If you are using a large cookie scoop, I have found about 13-14 minutes is the perfect bake time. Allow the cookies to cool for about 2-3 minutes on the pan and then transfer to a wire rack to cool completely. The cookies will be soft so I like to work a spatula around the edges of the cookies before scooping them off the baking pan.
Storing the cookies
These brownie cookies can be stored in an airtight container at room temperature for about 2 to 3 days. Serve the cookies at room temperature or warm for 5 seconds in the microwave. Create the best ice cream sandwich ever by adding a scoop of vanilla ice cream between two of the cookies!
- Electric hand mixer
- Baking sheet pan with silicone baking mat or parchment paper
- Large cookie scoop
- 1 cup dark or semi-sweet chocolate chips
- 6 tbsp unsalted butter
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 tsp instant espresso powder
- ½ tsp salt
- ¾ cup all-purpose flour
- ¼ cup dark cocoa powder
- flaky sea salt optional
- Preheat oven to 350°F. Prepare baking sheet pans with silicone baking mats or parchment paper.
- In a microwave-safe bowl, combine dark or semi-sweet chocolate chips and unsalted butter. Heat in the microwave in 30 second intervals, stirring in between each interval until melted and smooth. Set aside to cool while completing the next step.
- In a large mixing bowl, combine brown sugar, granulated sugar, and room temperature eggs. Use an electric hand mixer on medium-high speed to whip the eggs and sugars for about 3 minutes until light and pale.
- Add vanilla extract, instant espresso powder, and salt.
- While mixing on low speed, slowly pour in the melted chocolate to temper the egg mixture. Mix on low until the chocolate is well combined with the eggs.
- Add all-purpose flour and dark cocoa powder to the mixture. Mix on low speed until just combined. Scrape the sides and bottom of the bowl to ensure all the ingredients are well mixed. Do not over mix the brownie batter.
- Immediately portion the brownie batter with a large cookie scoop (3 tablespoons) and place on the prepared baking sheet pans. Allow space in between the batter for spreading. Sprinkle the tops of the cookies with flaky sea salt if desired.
- Bake the cookies for approximately 13-14 minutes until the edges are set and the centers are soft. Remove the baking pan from the oven and allow the cookies to cool on the pan for 2-3 minutes before transferring to a wire rack to cool completely.