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Brownie Cookies Recipe

Brownie cookies made from scratch with melted chocolate, Dutch-processed cocoa powder, and chocolate chips. Fudgy centers and shiny, crackled tops.
Prep Time15 minutes
Cook Time10 minutes
Cooling Time10 minutes
Total Time35 minutes
Servings: 28 cookies
Calories: 134kcal
Author: Lucy Brewer

Ingredients

  • ½ cup unsalted butter, cubed
  • 8 ounces semi-sweet chocolate, chopped
  • ⅔ cup all-purpose flour
  • ⅓ cup Dutch-processed cocoa powder
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 3 large eggs, at room temperature
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • ¼ cup semi-sweet chocolate chips
  • flaky sea salt, for garnish

Instructions

  • Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
  • Fill a small saucepan with an inch of water and bring it to a simmer. Put 1/2 cup unsalted butter, cubed and 8 ounces semi-sweet chocolate, chopped in a heatproof bowl and set the bowl on top of the saucepan, making sure the bottom of the bowl does not touch the water.
    A clear glass bowl with chopped dark chocolate and cubed butter sits on a woven mat, with a saucepan handle visible at the edge.
  • Let the butter and chocolate melt, stirring gently now and then. Once melted, set the bowl aside to cool. Leave the saucepan of simmering water on the stove.
    A glass bowl filled with melted chocolate sits on a woven mat, with a saucepan handle visible and a mauve cloth nearby.
  • In a small bowl, sift together 2/3 cup all-purpose flour, 1/3 cup Dutch-processed cocoa powder, 3/4 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
    A metal sifter with flour, cocoa powder, and baking powder sits on a glass bowl, placed on a woven mat with a pink cloth nearby.
  • In a stand mixer fitted with the paddle attachment, add 3 large eggs, at room temperature, both sugars, and 2 teaspoons vanilla extract. Beat on medium speed until the mixture is pale yellow and thick, about 8 minutes. Test it by lifting the beater and letting the batter fall back into the bowl. When the ribbon sits on the surface for a second or two before sinking in, it has been beaten long enough.
    A metal mixing bowl containing three eggs, brown sugar, and vanilla extract sits on a counter with a mauve cloth nearby.
  • Turn the mixer to the lowest speed and slowly add the melted and cooled chocolate and butter. Mix for one minute, then scrape the sides and bottom of the bowl.
    A metal mixing bowl with a light brown batter and chocolate sauce drizzled on top, placed on a woven mat next to a mauve cloth.
  • With the mixer still on low, add the dry ingredients and mix until just combined.
    A metal mixing bowl with cocoa powder and flour mixture sits on a braided trivet, next to a light pink cloth on a beige surface.
  • Add 1/4 cup semi-sweet chocolate chips and use a spatula to fold them into the batter. The batter will be very thick.
    A metal mixing bowl with chocolate batter and chocolate chips on top, placed on a light surface with a mauve cloth partially visible in the corner.
  • Immediately scoop the batter onto the prepared baking sheets using a small cookie scoop, about 1 tablespoon each. Leave space between them, since they spread as they bake.
    Nine scoops of chocolate cookie dough are placed on a parchment-lined baking sheet, ready to be baked.
  • Bake for 10 minutes, or until the tops are shiny and cracked and the edges are just set.
  • Cool the cookies on the sheet pan for 10 minutes, then move them to a wire rack to cool completely.
  • If the cookies need to be baked in batches, set the mixing bowl back over the saucepan of simmering water between trays. Warm batter is what produces the shiny, cracked tops.
  • Sprinkle the baked cookies with flaky sea salt.
    Close-up of several brownie cookies with a cracked surface, sprinkled with flaky sea salt, arranged on a sheet of white parchment paper.
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