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stacked brownie cookies with sea salt

Brownie Cookies Recipe

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 12 cookies
Calories: 301kcal
Soft, chewy, and chocolatey brownie cookies are the definition of delectable! Chocolate lovers unite! These Fudgy Brownie Cookies are crave-worthy and amazing.
Print Recipe


  • 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


  • 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.


  • 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.
  • 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 crinkle cookies.
Storage: Store 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.


Serving: 1cookie | Calories: 301kcal | Carbohydrates: 38g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 102mg | Potassium: 173mg | Fiber: 3g | Sugar: 25g | Vitamin A: 282IU | Calcium: 49mg | Iron: 3mg