Chocolate lovers know the struggle: do you want a brownie or a cookie? Brownie cookies cut the debate short. They bring the shiny, chewy top of brownies together with the crisp edges and handy shape of cookies.
The result is a bite that’s rich, fudgy, and just a little bit crackly on top. They’re easy to make, bake fast, and feel special enough for a party yet simple enough for a weeknight sweet.
What Makes This Special
These brownie cookies are all about texture. You get a glossy, crinkly top like a classic brownie, plus a soft, fudgy middle that stays moist for days.
They also have just the right amount of cocoa depth without being overly sweet.
Another bonus: the dough doesn’t need to chill. You can go from whisking to baking in minutes. And because they’re cookies, they’re easier to portion and share than a pan of brownies.
Shopping List
- Dark chocolate (60–70%) – 6 oz (170 g), chopped
- Unsalted butter – 1/2 cup (113 g)
- Granulated sugar – 3/4 cup (150 g)
- Light brown sugar – 1/2 cup (100 g), packed
- Large eggs – 2
- Vanilla extract – 2 teaspoons
- All-purpose flour – 3/4 cup (95 g)
- Unsweetened cocoa powder – 1/4 cup (25 g), natural or Dutch-process
- Baking powder – 1/2 teaspoon
- Kosher salt – 1/2 teaspoon
- Espresso powder – 1 teaspoon (optional, boosts chocolate flavor)
- Chocolate chips or chunks – 1/2 cup (85 g), optional for extra gooey pockets
- Flaky sea salt – for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper. This helps the cookies set with crinkly tops and prevents sticking.
- Melt the chocolate and butter together. Use a heatproof bowl set over a pot of simmering water, or microwave in 20–30 second bursts, stirring between each.
Stir until smooth and glossy, then let it cool for 5 minutes.
- In a large bowl, whisk the granulated sugar, brown sugar, eggs, and vanilla for 1–2 minutes until thick and slightly lightened. This step helps create those shiny brownie tops.
- Slowly stream in the melted chocolate mixture while whisking. Mix until fully combined and smooth.
- In a separate bowl, whisk the flour, cocoa powder, baking powder, salt, and espresso powder (if using).
Break up any cocoa lumps for a smooth batter.
- Fold the dry ingredients into the chocolate mixture with a spatula. Stop as soon as the flour streaks disappear. If using chocolate chips or chunks, fold them in gently.
- Let the batter rest for 5–10 minutes.
It will thicken slightly, making it easier to scoop and helping the cookies hold their shape.
- Scoop heaping tablespoons or use a #40 cookie scoop onto the prepared sheets, spacing them 2 inches apart. If you like, press a few extra chocolate chips on top and sprinkle lightly with flaky salt.
- Bake for 9–11 minutes, until tops are shiny and cracked and the edges look set. The centers should still look a touch soft.
Do not overbake.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack. They’ll firm up as they cool while staying fudgy inside.
Storage Instructions
Keep brownie cookies in an airtight container at room temperature for 3–4 days. Slip in a slice of bread or a piece of parchment wrapped with a damp paper towel (not touching the cookies) to maintain moisture.
For longer storage, freeze baked cookies in a zip-top bag for up to 2 months.
Thaw at room temperature for 20 minutes, or warm for 10–15 seconds in the microwave for a gooey center.
You can also freeze the scooped dough. Freeze on a tray until firm, then bag. Bake from frozen at 350°F, adding 1–2 minutes.
Why This is Good for You
- Portion control: Cookies make it easier to enjoy a treat without overcommitting to a big slice.
- Dark chocolate benefits: Dark chocolate contains antioxidants and minerals.
It’s still dessert, but you get more flavor with less sugar.
- Satisfying texture: The fudgy center and crisp edges make a little go a long way, so you feel content with one or two.
- Balanced sweetness: Using both granulated and brown sugar gives depth without being cloying.
What Not to Do
- Don’t skip the sugar-egg whisking. This step helps create that glossy, crackly crust.
- Don’t overbake. Pull them when the centers still look slightly soft.
They set as they cool.
- Don’t add hot chocolate mixture too fast. If it’s steaming hot, it can scramble the eggs. Let it cool a few minutes first.
- Don’t overmix the batter.
Overmixing develops gluten and makes cookies tough.
- Don’t crowd the pan. Give them room to spread for even baking and pretty tops.
Alternatives
- Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking blend with xanthan gum. Let the batter rest an extra 5 minutes.
- Dairy-free: Use a dairy-free butter alternative and dairy-free dark chocolate.
Check labels to ensure there’s no milk solids.
- Extra dark: Use 70–85% chocolate, add 1–2 tablespoons more sugar to balance, and keep an eye on bake time.
- Nutty twist: Fold in toasted walnuts or pecans. Nuts add texture and cut the richness.
- Peppermint or orange: Add 1/2 teaspoon peppermint extract or 1 teaspoon orange zest for a seasonal flavor.
- Salted caramel: Press a soft caramel square into the center of each scoop and sprinkle with flaky salt.
- Mocha: Double the espresso powder and finish with a light dusting of cocoa after baking.
FAQ
How do I get the shiny, crackly top?
Whisk the eggs and sugars well until thick and slightly pale, then whisk in the melted chocolate mixture. That aeration, plus enough sugar, is what creates the glossy crust.
My cookies are cakey.
What went wrong?
They were likely overbaked or overmixed, or you used too much flour. Weigh ingredients if possible and pull them when the centers still look soft.
Can I make these without espresso powder?
Yes. Espresso powder is optional.
It won’t make the cookies taste like coffee; it simply boosts chocolate flavor. Skip it if you prefer.
What if I only have cocoa powder and no chocolate?
You can try a cocoa-heavy version, but you’ll lose the glossy top and dense fudge texture. The melted chocolate is key for that brownie-like chew.
How big should I make them?
A heaping tablespoon or a #40 scoop makes standard cookies.
For bakery-size, use a #24 scoop and add 1–2 minutes to the bake time.
Can I chill the dough?
Yes, but it will thicken a lot. If chilled, let it sit at room temperature for 10–15 minutes before scooping, and flatten slightly before baking.
Why did my cookies spread too much?
The batter may have been too warm, or the butter-to-flour ratio was off. Rest the batter 10 minutes before scooping and make sure your oven is fully preheated.
Can I reduce the sugar?
You can cut up to 2 tablespoons without major changes, but keep in mind sugar helps the texture and shiny top.
Larger reductions can make them dry and dull.
How do I know they’re done?
Look for a shiny, cracked surface and set edges, with centers that look slightly soft. They should not look wet, but they should jiggle a touch if nudged.
Are these good for gifting?
Absolutely. They pack well, stay soft for days, and look impressive with their crinkly tops.
Slip parchment between layers to prevent sticking.
Final Thoughts
Brownie cookies bring the best parts of two classics into one easy recipe. They bake quickly, deliver deep chocolate flavor, and keep their fudgy center for days. Whether you’re baking for a crowd or a cozy night in, these cookies check every box.
Keep the steps simple, watch the bake time, and enjoy that first crackly bite.
Once you’ve nailed the base, play with add-ins and flavors to make them your own.
