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Brownie Cookies are fudgy, chewy, and have the elusive flaky brownie top! Three types of chocolate and a no-chill dough combine to satisfy even the most intense chocolate craving in under 30 minutes!
These brownie cookies bring chocolate to the party in a big way. Three types of chocolate in every bite with pockets of melted chocolate throughout. Fudgy, soft, and rich. Wait? Is that a touch of Maldon sea salt with a brownie top finish? Oh yeah. Bring it salted chocolate. Bring it.
I’d honestly enjoy these right out of the oven! Self control thrown out the window! They have a fudgy soft spot in my heart alongside my chocolate crinkle cookies, old fashioned chocolate fudge, and my unforgettable chocolate fudge cake!
What Makes these Fudgy Brownie Cookies the Best?
- Chocolate on chocolate on chocolate. These triple chocolate brownie cookies use melted semi-sweet chocolate, cocoa powder and chocolate chips to bring all that fudgy, chocolate flavor.
- Your favorite brownie texture. Complete with the perfect crackly top, these cookies are like your favorite brownies but only the coveted corner pieces! 😉
- Easy, no chill cookies. That’s right, these chocolate cookies have no chill in the best possible way! No waiting around during a long stint in the refrigerator. 30 minutes to cookie perfection.
- Created by a professional pastry chef. This recipe may seem easy, but it took me many rounds of testing to perfect it. I can confidently say this fool-proof recipe will have you returning for more.
Professional Tips for this Brownie Cookie Recipe:
- Sprinkle them with salt for a crunchy finish. A little kosher salt in the dough and a sprinkle of fleur de sel on top simultaneously boost and balance the chocolate. Salt is, after all, chocolate’s best friend.
- Splurge for high quality chocolate. Chocolate is the highlighted flavor in these cookies, so use the highest quality chocolate you can find.
- Cook time is super important. The cook time will alter the texture of your brownie cookies. Bake them less time for softer cookies and be careful not to overbake.
Ingredients
- All-purpose flour: Just like my brown butter brownies, these cookies also have just enough All-Purpose Flour to hold everything together.
- Kosher Salt
- Baking Powder: Baking powder adds just a little bit of leavening. The main leavening comes from the eggs just like in this fudgy brownie recipe, which is what creates that crackled top.
- Light Brown Sugar
- Granulated Sugar: I use extra-fine granulated sugar for these fudgy brownie cookies. The smaller granules dissolve faster and will consequently produce a more tender, delicate baked good.
- Unsalted Butter
- Eggs: I use large eggs for the fat, leavening and a little bit of liquid. Along with the vanilla, it is the only liquid in the cookies.
- Vanilla Extract: Vanilla extract enhances the flavor of chocolate and adds a depth to the fudgy brownie cookies.
- Cocoa Powder: In this situation, I used Dutch process cocoa powder for its rich flavor and dark color. You can certainly use regular unsweetened cocoa powder in these cookies. It will slightly change the color and the flavor might be slightly more bitter.
- Semi-sweet chocolate: I use semisweet chocolate chips or baking chocolate bars for the melted chocolate. It adds a little more sweetness. You could certainly use bittersweet chocolate instead for a more intense chocolate flavor.
- Chocolate Chips
See the recipe card for full information on ingredients and quantities.
Variations
- Different chocolate chips. Any chocolate chips will do, but I do find that bittersweet chocolate chips don’t make these cookies overly sweet. Use what you have. That is my steadfast advice.
- Add some nuts. Some chopped walnuts, pecans, or hazelnuts (um, hello Nutella cookie recipe!) would be just delightful in these cookies. I would toast and cool the nuts before adding them to the dough. If you’re feeling extra nutty, my old fashioned peanut butter cookies would be great on a cookie platter with these!
- Make an ice cream sandwich. Nothing goes together like a warm brownie and some ice cream! Try my vanilla bean ice cream, chocolate ice cream, or bourbon cherry caramel ice cream.
How to Make Brownie Cookies
Further details and measurements can be found in the recipe card below!
Step 1: Preheat the oven to 350°F (non-convection). Line two baking sheets with parchment paper or silicone mats.
Step 2: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
Step 3: In the bowl of a stand mixer, cream butter and both sugars until light and fluffy.
Make sure to scrape the bottom of the bowl with a rubber spatula. Butter likes to hang out there and not get incorporated into the sugar.
Step 4: Add the eggs one at a time, beating the mixture in between each addition. Scraping down the sides of the bowl when needed. Add the vanilla extract with the egg yolk.
Step 5: Pour all the melted chocolate in at once and beat well.
If your chocolate is too warm, then you will, sadly, have to chill the batter. This is what happened in the video – impatience got the best of me.
Step 6: Reduce the mixer to low and gradually add the dry ingredients to the melted chocolate mixture.
I usually add the flour mixture in about 4-5 additions. To prevent overdevelopment of the gluten, I add the next bit of flour when the last one is almost fully incorporated.
Step 7: Add the chocolate chips once the flour is fully incorporated. Mix until fully distributed.
Step 8: Use a cookie scoop to portion the dough onto prepared baking sheets. Sprinkle with a touch of fleur de sel or flaky sea salt such as Maldon. If your dough looks more like brownie batter, the melted chocolate was too warm. Don’t worry, you should just pop it in the fridge for 15 minutes.
Step 9: Bake in the preheated oven for 13-15 minutes or until the outsides are set, the tops are cracked and the centers no longer look like dough.
Step 10: Cool on the sheet pan for 5 minutes before moving to a wire rack to cool completely.
Chef Lindsey’s Recipe Tip
Check your cocoa powder. Make sure it isn’t too lumpy. If it is, don’t fret; just sift it before adding it to the mix. Cocoa powder can sometimes dry out slightly, or some moisture can be absorbed over time.
Frequently Asked Questions
Store baked cookies well-wrapped or in an airtight container for 3 days at room temperature or in the freezer for up to 2 months. You can freeze the cookie dough for up to 2 months and have some ready to bake cookies for any day of the week!
You actually do not need to chill the cookie dough for brownie cookies before baking unless the chocolate was too warm! Though it’s not necessary, if you have the time, chilling will make the dough easier to handle. You’ll also get chewier cookies. Plus it gives the dough some time for the flavors to meld!
By far the biggest difference between brownies and brownie cookies is the shape! Brownies are baked in a pan and cut into squares, whereas brownie cookies are baked individually on a cookie sheet. Their format impacts their texture, because brownies are dense whereas brownie cookies have a fudgy interior with crisp edges. Their ingredient ratios are a little different, since brownie cookies need more flour to help them keep their structure!
Your brownie cookies might be flat if the dough has been overmixed or the oven is not hot enough. Oftentimes, cookies are flat because the baking powder has expired! You can also end up with flatter cookies if your chocolate was too warm when it was added to the dough. That not only makes portioning difficult, but causes the cookies to spread in the oven.
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Brownie Cookies
Ingredients
- ½ cup all-purpose flour
- 1 tablespoon cocoa powder I used Dutch processed
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- 8 oz quality semi-sweet baking chocolate melted but not hot
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- ¼ cup unsalted butter softened
- 2 eggs
- 1 egg yolk
- ½ teaspoon vanilla
- 1 cup bittersweet 60-63% chocolate chips
- Maldon Salt optional
Instructions
- Preheat the oven to 350°F (non-convection). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, cream butter and both sugars until light and fluffy.
- Add the eggs one at a time, beating the mixture in between each addition. Scraping down the sides of the bowl when needed. Add the vanilla extract with the egg yolk.
- Pour all the melted chocolate in at once and beat well.
- Reduce the mixer to low and gradually add the dry ingredients to the melted chocolate mixture.
- Add the chocolate chips once the flour is fully incorporated. Mix until fully distributed.
- Use a cookie scoop to portion the dough onto prepared baking sheets. Sprinkle with a touch of fleur de sel or flaky sea salt such as Maldon. If your dough looks more like brownie batter, the melted chocolate was too warm. Don’t worry, you should just pop it in the fridge for 15 minutes.
- Bake in the preheated oven for 13-15 minutes or until the outsides are set, the tops are cracked and the centers no longer look like dough.
- Cool on the sheet pan for 5 minutes before moving to a wire rack to cool completely.
Video
Notes
Nutrition
Before You Go!
I hope you enjoyed this professional chef tested recipe. Check out our other delicious, chef-created Cookie Recipes.
