Brownie Cookies

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These brownie cookies are everything you love about brownies and cookies in one! They have a crinkly, shiny top, a gooey center, and a sprinkle of flaky sea salt. Perfect for chocolate lovers!

Why You’ll Love This Brownie Cookie Recipe:

  • Best of Both Worlds: These cookies combine the chewiness of a brownie with the crisp edges of a cookie.
  • Simple to Make: You can whip them up in just 15 minutes!
  • Chocolate Heaven: They’re packed with rich, chocolatey goodness and a fudgy center that melts in your mouth.

Brownie Cookies

Prep Time 15 minutes
Cook Time 11 minutes
Course Dessert
Servings 30 cookies


  • 6 tablespoons 84 g unsalted butter
  • 8 oz 227 g dark chocolate (60% cocoa), chopped
  • ½ cup 63 g all-purpose flour, spooned and leveled
  • ¼ cup 20 g Dutch-process cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup 100 g granulated white sugar
  • ¼ cup + 2 tablespoons 83 g packed light brown sugar
  • 2 eggs at room temperature
  • 1 teaspoon vanilla extract
  • Flaky sea salt for sprinkling


  • **Preheat and Prep:** Preheat your oven to 350°F. Line a large 15×21 inch baking sheet with parchment paper and set aside. (You can also use 2 standard baking sheets if needed.)
  • **Melt Butter and Chocolate:** In a microwave-safe bowl, melt the butter and chopped dark chocolate together. Set aside to cool slightly.
  • **Mix Dry Ingredients:** In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
  • **Beat Sugars and Eggs:** In a large bowl, add the granulated sugar, light brown sugar, eggs, and vanilla. Beat on high with an electric mixer for at least 7 minutes. This step helps create the crinkly top layer on the cookies.
  • **Combine Wet and Dry:** Mix in the melted chocolate and butter. Then add the dry ingredients to the wet mixture, stirring until just combined. The dough will be very soft.
  • **Scoop Dough:** Quickly scoop the dough into 30 portions using a 1-tablespoon capacity scoop onto the prepared baking sheet. Arrange them about 1½ inches apart. (Work fast to maintain the shiny and crackly tops.)
  • **Bake:** Bake the cookies for 11-12 minutes until the tops have cracked. If desired, use a circular cookie cutter to reshape them while they’re still warm.
  • **Cool and Sprinkle:** Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling. Sprinkle with flaky sea salt before serving.


Store leftover cookies in an airtight container for up to four days.

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