Brownie Cookie Recipe
A fudgy, chewy brownie cookie recipe with crackly tops, rich chocolate flavor, and a sprinkle of sea salt — the perfect mash-up for chocolate lovers.
Ingredients
- Chocolate Mixture
- 8 oz semi-sweet chocolate chopped (or chips, melted in a microwave safe bowl)
- ¼ cup ½ stick unsalted butter, melted with chocolate
- Dry Ingredients
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder Dutch-process preferred for deeper flavor
- ½ teaspoon baking powder
- ½ teaspoon salt
- Wet Ingredients
- 2 large eggs room temperature
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon espresso powder optional, enhances chocolate flavor
- Add-Ins
- 1 cup chocolate chips semi-sweet or dark
- Flaky sea salt for sprinkling
Instructions
- Melt Chocolate & Butter
- In a microwave safe bowl, melt chocolate and butter together in 30-second bursts, stirring until smooth. Set aside to cool slightly.
- Whisk Dry Ingredients
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Beat Eggs & Sugar
- In a large bowl, use a hand mixer to beat eggs, brown sugar, and granulated sugar until thick and pale (about 3 minutes). Mix in vanilla and espresso powder.
- Combine Wet & Chocolate Mixture
- Slowly pour the melted chocolate into the egg mixture, mixing on low until combined.
- Add Dry Ingredients
- Gently fold in the flour mixture until just combined. The batter will look like glossy brownie batter.
- Add Chocolate Chips
- Stir in chocolate chips (and nuts if using).
- Chill the Dough
- Cover the bowl and refrigerate for 30 minutes. This step prevents spreading and gives cookies their chewy texture.
- Scoop & Bake
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone mat.
- Scoop dough (about 2 tablespoons each) onto sheets, spacing 2 inches apart.
- Bake for 10–12 minutes, until tops are shiny and crackly.
- Cool & Sprinkle
- Let cookies cool on the sheet for 5 minutes before transferring to a rack.
- Sprinkle lightly with flaky sea salt.
Notes
- Don’t skip the chilling time — it ensures chewy centers and prevents spreading.
- Use room temperature eggs for the crackly brownie-like tops.
- Slightly underbake for gooey centers; cookies continue cooking as they cool.
- Store at room temperature for 4 days or freeze for up to 3 months.
- Fun variations: add nuts, peppermint, or swirl in peanut butter.