These chocolate brownie cookies are everything you love about a good, fudgy, crinkly brownie…in a cookie!
For the days when you can’t possibly be expected to decide between baking up a batch of warm chocolate cookies or a pan of rich fudgy chocolate brownies…
…hey, no need to choose! ♡
These chocolate brownie cookies are the best of both worlds. And they have been the #1 cookie obsession in our house these past few months. I finally made my first batch a few months ago — after having noticed that I had liked and pinned various brownie crinkle cookie recipes a few zillion times on my Pinterest boards — and I’ve gotta admit that they are indeed worth all of the hype. You guys, we cannot stop making these brownie cookies!!
If you have never tried baking up a batch before, they are pretty much exactly what you might hope — rich and fudgy and chewy on the inside, impossibly light and flaky and crinkly on the outside, sprinkled on top with the perfect little crunch of flaky sea salt, and irresistibly delicious. Also — while the internet also made it sound like these cookies were going to be super high-maintenance and finicky — I actually found them to be quite simple to make. The thing is just that the dough/batter has to be whisked into the oven right away once is mixed up and ready to go. So take the time before you begin mixing up the batter to lay out and measure all of your ingredients. Then the rest of the process should be a piece of cake. (Or better — a brownie cookie.) ;)
I already know that you guys are going to love these. Let’s get to baking!
Chocolate Brownie Cookie Ingredients:
To make this chocolate brownie cookie recipe, you will need…
Chocolate: I chopped up a few dark chocolate bars, but you could also just use some semisweet chocolate chips.
Flour: I have only tested this recipe with all-purpose flour, but other varieties may work as well.
Cocoa powder: Just the usual unsweetened cocoa powder will work great.
Sugars: We will use both brown (be sure to pack it in tight) and white (granulated) sugar.
Eggs and baking powder: Because…cookies.
Salt: I used fine sea salt in the cookies, but also highly recommend sprinkling some flaky sea salt on top.
How To Make Brownie Cookies:
So, as I mentioned above, time is of the essence with this recipe! It’s essential that you go ahead and measure and set all of your ingredients out ahead of time, before you begin mixing everything together. (Otherwise they won’t have those fun, flaky, crinkly tops.) So, preheat your oven. Measure, measure, measure. Then…
Prep a large baking sheet. Line it with parchment paper or a silpat liner. (Also, if you have a smaller oven and/or baking sheets and need to do this in two batches, try to bake the second batch immediately after the first. The longer the batter sits, the less crinkly the cookies will be.)
Prep the dry ingredients. Whisk together the flour, cocoa powder, baking powder and sea salt until combined.
Prep the chocolate. Melt the butter in a saucepan (or in the microwave) and then stir in the chopped chocolate until it has melted completely.
Prep the egg/sugar mixture. Meanwhile, either using a stand mixer or a hand mixer, beat the eggs and sugars together on medium-high speed for 5 minutes.
Fold, fold, fold. Slowly pour the chocolate mixture into the egg mixture, and fold it in with a rubber spatula until just combined. Then add in the dry mixture, and fold it in until just combined. (Avoid over-mixing!!
Scoop. Using a large (3-tablespoon) cookie scoop (the easiest method) or a spoon, drop the batter into balls onto the prepared baking sheet, spaced at least two inches apart. It will be fairly wet and gooey, and it will also spread as the cookies bake! So be sure to space the batter balls at least a few inches apart.
Bake. Bake for about 10-12 minutes, or until the tops of the cookies are crinkly and slightly domed. Cool the pan on a wire rack for about 15-20 minutes, before you try to remove the cookies. Then…
Enjoy. Serve while they’re still a little bit warm and enjoy!
Heat oven to 350°F and line a large baking sheet with parchment paper. Before you begin mixing the batter, go ahead and measure and set out all of the ingredients. This recipe moves quickly, so it’s important to have everything prepped and ready to go in advance!
In a medium bowl, whisk together the flour, cocoa powder, baking powder and sea salt until combined. Set aside.
In a saucepan, heat the butter over medium-low heat until melted. Remove pan from heat. Add in the chocolate and whisk until it melted and combined.
Meanwhile, as the butter/chocolate mixture is heating, combine the eggs, brown sugar and granulated sugar together in a large mixing bowl. Using a stand mixer or a hand mixer, beat on medium-high speed for 5 minutes.
Slowly pour the chocolate mixture into the egg mixture, using a rubber spatula to fold in the chocolate mixture until it is just combined. Add in the dry mixture, again using a rubber spatula to fold it in until just combined. (Avoid over-mixing.)
Quickly, use a large 3-tablespoon cookie scoop or a spoon to drop the batter in balls onto your prepared baking sheet, spaced at least two inches apart. (The batter will spread significantly as the cookies bake.) Sprinkle each cookie with a pinch of flaky sea salt, if desired.
Immediately transfer the baking sheet to the oven and bake for 10-12 minutes, until the tops of the cookies are crinkled and slightly domed. (They will flatten and crinkle a bit more once you remove them from the oven.) Remove cookies from the oven and transfer the pan to a wire baking rack to cool for 15-20 minutes.
Serve warm and enjoy! Or transfer to a sealed container and keep for up to 5 days, or freeze for up to 3 months.