Brownie Cookies Recipe

There’s something about the smell of chocolate wafting through the house that instantly makes everything feel better. I was craving something chocolatey the other day—torn between a rich, fudgy brownie and a warm, chewy cookie. So I did what any self-respecting dessert lover would do: made both... in one.

These brownie cookies are the love child of your favorite chocolate brownie and your go-to cookie. Crispy edges, fudgy centers, and a deep cocoa flavor that’s just indulgent enough to feel like a treat without being over-the-top. They’re perfect for sharing—though you might want to keep a stash for yourself. (Trust me on that.)

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Notes & Tips

• These cookies are even better the next day—if they last that long.

• Want an extra kick? Add 1/2 tsp espresso powder to enhance the chocolate flavor.

• You can chill the dough for even fudgier centers, but 15-20 minutes of rest usually does the trick.

Ingredients

• 1/2 cup (113g) unsalted butter

• 1 1/4 cups (225g) semi-sweet chocolate chips or chopped chocolate

• 3/4 cup (150g) granulated sugar

• 1/4 cup (50g) packed brown sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup (64g) all-purpose flour

• 1/4 cup (25g) unsweetened cocoa powder

• 1/2 tsp baking powder

• 1/4 tsp salt

• Optional: flaky sea salt, extra chocolate chips for topping

Instructions

1. Melt the chocolate & butter:
   In a heat-safe bowl, melt the butter and chocolate together using a double boiler. Stir until smooth. Set aside to cool slightly.

2. Mix wet ingredients:
   In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until light and fluffy—about 2 minutes. This helps give the cookies their shiny, crackly tops.

3. Combine:
   Slowly pour in the melted chocolate mixture, whisking constantly to avoid scrambling the eggs.

4. Fold in dry ingredients:
   Sift together the flour, cocoa powder, baking powder, and salt. Gently fold into the wet mixture using a spatula until just combined.

5. Rest the batter (important!):
   Let the dough sit for about 15-20 minutes. This thickens it up and makes scooping easier.

6. Preheat the oven:
   To 350°F (175°C). Line a baking sheet with parchment paper.

7. Scoop and bake:
   Use a cookie scoop or tablespoon to drop 1.5-tbsp mounds of dough onto the prepared sheet, spacing 2 inches apart. If you want to get fancy, top each with a few chocolate chips and a sprinkle of flaky sea salt.

8. Bake for 10-12 minutes:
   Cookies should be puffed and cracked on top, slightly underbaked in the middle. Don’t overbake—resist the urge!

9. Cool:
   Let them sit on the pan for 5 minutes, then transfer to a wire rack. They’ll firm up as they cool.