I’m so indecisive when it comes to what to make for dessert, but with these brownie cookies, I no longer have to choose. They have all the great elements of both brownies and cookies! They’re soft, chewy, and tender on the inside with that delicious brownie crackle on the outside and a rich fudgy flavor throughout. Truly a perfect dessert!
I love brownies, and I love cookies, and that got me wondering, why can’t I have both? These brownie cookies combine all the best elements of two of my favorite desserts, and they’re so darn good! Irresistibly soft on the inside with a slightly crunchy exterior, they’re the perfect fusion food! I can never eat just one!
What’s in This Brownie Cookie Recipe?
- Butter: Unsalted butter makes the cookies moist and tender.
- Dark Chocolate: Adds rich chocolate flavor to the cookies and makes them fudgy.
- Sugar: A combination of granulated and brown sugars sweeten the cookies and add depth.
- Eggs: Bind the cookies and keep them moist.
- Flour: All-purpose flour gives the cookies structure.
- Cocoa Powder: Unsweetened cocoa powder enhances the chocolate flavor and keeps the cookies more tender. While you can use any unsweetened cocoa powder you prefer, I like to use Dutch-process cocoa powder here because there isn’t any baking soda to neutralize the acidity of natural cocoa powder.
- Baking Powder: Helps the cookies rise in the oven.
- Sea Salt: A sprinkling of coarse sea salt enhances the chocolate flavor.
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How to Store
Store leftover brownie cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. When you’re ready to serve them, just let them thaw out at room temperature for a few hours, and they should be good as new.
Tips for Success
- Don’t over-mix the batter. Once the batter forms and it’s smooth, there’s no need to keep mixing. If you continue to mix it too much, the texture could be ruined when they bake.
- Along with the batter, the egg and sugar mixture really can’t be mixed for too long, or not long enough! 5 minutes is the perfect time for the mixture to be whisked in order to achieve the desired consistency of these brownie cookies.
- When these cookies are first pulled out of the oven, they might appear puffy and not like my photos. That’s to be expected! Just make sure you allow them to cool completely, and you’ll see them settle into the desired shape and texture.
Top Reader Reviews
- “thank you for sharing… they turned out great” -Jazz
Brownie Cookies Recipe
Ingredients
- ½ cup unsalted butter 113 grams (1 stick)
- 7 ounces finely chopped dark chocolate 200 grams
- ¾ cup granulated sugar 150 grams
- ½ cup brown sugar 107 grams
- 2 large eggs 100 grams
- 1 cup all-purpose flour 120 grams
- 3 tablespoons unsweetened cocoa powder 16 grams
- 1 teaspoon baking powder 4 grams
- ¼ teaspoon coarse sea salt
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
- Cookie Portion Scoop
Instructions
- Line a baking sheet with parchment paper. Set aside. Preheat oven to 350°F.
- Place the butter and finely chopped chocolate in a heat-proof bowl and melt the mixture in a double boiler or in a microwave. Set aside.½ cup unsalted butter, 7 ounces finely chopped dark chocolate
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the sugars and egg for exactly 5 minutes. The mixture should be pale and fluffy.¾ cup granulated sugar, ½ cup brown sugar, 2 large eggs
- Add the melted chocolate/butter mixture to the bowl and give it another whisk.
- Sift in the remaining ingredients into the bowl next and whisk it until all the dry ingredients are mixed evenly and an even batter forms.1 cup all-purpose flour, 3 tablespoons unsweetened cocoa powder, 1 teaspoon baking powder, ¼ teaspoon coarse sea salt
- Use a cookie portion scoop to scoop the batter evenly onto the prepared baking tray with a good amount of space left between each scoop.
- Bake the cookies for 12 minutes. Let cool completely before serving.
I have never seen caster sugar in my local grocery stores. Where can you
get it? I have heard that you can process regular sugar to mimic caster sugar. Will that work?
Yes you can put regular sugar in a food processor and that should do the trick!
thank you for sharing… they turned out great
We’re so glad you enjoyed them, Jazz!
Directions say: “Scoop the batter onto a prepared baking sheet. Bake the cookies.”
No reference to roll into balls, size????
Hi Pam, we used a 2-tablespoon cookie scoop! No need to roll into balls!