Chewy inside with a beautiful shiny, crackled top, these brownie cookies capture the flavor and texture of a brownie in cookie form.
Why You’ll Love Them
Two desserts in one. Can’t decide between brownies and cookies? These deliver the best of both: fudgy, chocolatey brownie flavor in a hand-held cookie.
No mixer required. The recipe is made entirely by hand — no stand mixer or special tools needed.
Perfect texture. Expect a fudgy, chewy center and that irresistible shiny crackle on top.
These cookies were a hit — they have the deep chocolate flavor and fudgy bite of brownies, complete with the glossy crinkled top that makes them so appealing.
How to Make Brownie Cookies
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Chop the chocolate and place it in a microwave-safe bowl with the butter. Microwave in 20-second intervals, stirring between each, until the chocolate and butter are fully melted and smooth. Set aside to cool slightly.
In a medium bowl whisk together the flour, cocoa powder, baking powder, and salt. Set this dry mixture aside.
In a large bowl whisk the brown sugar, white sugar, and eggs for about 5 minutes. The mixture should lighten in color and become frothy — this helps create the shiny crackle top.
Stir the melted chocolate and butter into the whisked eggs and sugar, then add the vanilla. Whisk until well combined.
Fold in the flour mixture with a rubber spatula just until no streaks of flour remain. Avoid overmixing to keep the cookies tender and fudgy.
Using a 1½ tablespoon scoop or spoon, portion the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. The dough will be soft, similar to chocolate frosting. These cookies spread, so give them space.
Bake 8–9 minutes, or until the edges are set and the tops develop a shiny crackle. The centers will still look soft but will firm up as the cookies cool. Allow the cookies to cool completely on the baking sheet before transferring.
Frequently Asked Questions
What does “spooned and levelled” flour mean?
“Spooned and levelled” is a method for measuring flour to avoid packing it into the cup. Spoon the flour into the measuring cup, then level off the excess with a straight edge or knife. Scooping the measuring cup directly into the flour can compact it and add too much, making baked goods dense.
Do I need room-temperature eggs?
Yes. Room-temperature eggs blend more easily into the batter and help create a fudgier texture and the glossy crackle top. If you forget to take eggs out of the fridge, place them under warm running water for a few minutes to bring them closer to room temperature.
How do I get perfectly round cookies?
Right after removing the cookies from the oven, place a round cookie cutter slightly larger than the baked cookie around each one and gently rotate to shape the edge. If you don’t have a cutter, a glass or jar lid works as well.
Storing the cookies
Store completely cooled cookies at room temperature in an airtight container. They stay fresh for up to four days.
If you try these brownie cookies, please leave a star rating and a comment!
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Brownie Cookies
Jessie M
Pin Recipe
15
9
Ingredients
- 8 oz semi-sweet baking chocolate
- 1/4 C salted butter
- 1/2 C all-purpose flour spooned and levelled *
- 2 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 C brown sugar
- 1/2 C white sugar
- 2 eggs at room temperature
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Chop chocolate and place in a microwave-safe bowl with the butter. Microwave in 20-second increments, stirring between each, until melted. Set aside.
- Whisk together the flour, cocoa powder, baking powder, and salt in a bowl. Set aside.
- In a large bowl whisk the brown sugar, white sugar, and eggs for about 5 minutes until lighter and frothy.
- Add the melted chocolate and butter mixture and the vanilla; whisk until combined.
- Fold in the flour mixture with a rubber spatula just until no flour streaks remain.
- Scoop 1½ tablespoons of dough per cookie onto the prepared sheets, leaving 2 inches between each. The dough will be soft and similar to frosting; cookies spread a lot.
- Bake 8–9 minutes, until edges are set and tops have a crackle. Centers will look soft but will firm as they cool.
- Allow cookies to cool completely on the baking sheets before moving them.
Notes
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