Brownie Cookies Recipe

If you adore the chewy decadence of a brownie and the charming hand-held pleasure of a cookie, Brownie Cookies are about to become your new baking obsession. Imagine the crackly tops and deep chocolate intensity of your favorite brownies, all packed into a cookie that begs to be shared — or devoured solo with a glass of cold milk. This recipe brings together the best of both dessert worlds with simple steps and irresistible results you’ll crave again and again.

Ingredients You’ll Need

Let’s talk ingredients — every one of these is a key player, lending flavor, texture, or that bit of magic to make Brownie Cookies absolutely unforgettable. Stick with these tried-and-true picks for consistent results and let their quality shine!

• Semi-sweet 60% cocoa bar (7 ounces, chopped): Provides a wonderfully rich chocolate base; bars melt smoother than chips for that glossy finish.
• All-purpose flour (3/4 cup): Just enough to give structure, making the cookies chewy but not cakey; measure carefully for the perfect texture.
• Unsweetened Dutch cocoa powder (1/4 cup): Deepens the chocolate flavor and enhances the intense, almost fudge-like color.
• Espresso powder (2 teaspoons): Don’t skip this! It subtly amplifies all the chocolate notes without adding coffee flavor.
• Baking powder (1 teaspoon): Lends just the right lift to keep your cookies from feeling too dense.
• Fine sea salt (1/4 teaspoon): Balances sweetness and brightens the chocolate’s natural flavors.
• Unsalted butter (1/2 cup): Melted butter gives Brownie Cookies their irresistible richness and moisture.
• Granulated sugar (1/2 cup): Adds crispness to the edges for that perfect bite.
• Light brown sugar, packed (1/2 cup): Contributes moisture and hints of caramel thanks to a touch of molasses.
• Large eggs (2, room temperature): The secret to a chewy, rich cookie — binding everything together while adding tenderness.
• Egg yolk (1, room temperature): Extra yolk equals extra creaminess and a fudgy texture.
• Vanilla extract (1 teaspoon): Rounds out all the flavors, making the chocolate sing.
• Maldon Flaky Finishing salt: A sprinkle on top adds satisfying crunch and intensifies the chocolate flavor in every bite.

How to Make Brownie Cookies

Step 1: Prep Your Baking Gear

Start by preheating your oven to 350°F (180°C) so it’s ready to go when your dough is. Line two large baking sheets with parchment paper — this prevents sticking and helps those gorgeous crinkle tops form. Set them aside, along with your cookie scoop, so you’re organized from the beginning.

Step 2: Melt the Chocolate

Pop the chopped semi-sweet chocolate bar into a microwave-safe bowl. Heat in 20-second bursts, stirring between each, just until the chocolate is silky-smooth and melted. If you prefer, you can use a heatproof bowl set over a pan of gently simmering water instead. Set it aside for 5 minutes to cool while you prep the other ingredients — this helps keep your eggs from scrambling.

Step 3: Whisk the Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, Dutch cocoa powder, espresso powder, baking powder, and fine sea salt. This step not only prevents lumps but also ensures that the leavening and chocolate flavors are perfectly distributed through every bite of your Brownie Cookies.

Step 4: Melt the Butter and Combine the Sugars

In another microwave-safe or heatproof bowl, melt the unsalted butter with the granulated and brown sugars. This only takes about a minute or two in the microwave. Whisk them together until the mixture is smooth and glossy, setting the stage for ultimate chewiness and shiny tops.

Step 5: Mix in Eggs and Vanilla

Add the two eggs and the extra yolk, plus vanilla extract, to the butter-sugar mix. Whisk until everything is fully combined and looks a bit fluffy — this ensures the eggs are thoroughly emulsified for rich, tender cookies.

Step 6: Fold in Chocolate and Dry Ingredients

Pour the melted chocolate into your eggy mixture, then gently fold with a spatula until well combined. Add the dry ingredients next and fold just until you don’t see streaks of flour. Be gentle — overmixing can make your cookies tough instead of chewy.

Step 7: Scoop, Sprinkle, and Bake

Using a large (3 tablespoon) cookie scoop, portion 6–7 cookies per tray, spacing them 2 inches apart. Sprinkle each with a pinch of Maldon flaky salt. Bake one tray at a time for 9–10 minutes (if using a standard 2 tablespoon scoop, bake 8–9 minutes and fit 9–10 cookies on each tray). The key to signature crinkle-topped Brownie Cookies is to scoop all your dough at once, before it has a chance to thicken. This gives you that irresistible glossy, crackled finish every time.

How to Serve Brownie Cookies

Garnishes

A flourish of flaky Maldon salt across the tops is classic — it makes every bite sparkle with crunch and depth. You can also dust with a touch of cocoa powder for a sophisticated, bakery-style look, or add a few extra chocolate chunks while the cookies are still warm for pools of melted goodness.

Side Dishes

Serve your Brownie Cookies alongside a cold glass of milk (classic and satisfying), or offer with rich vanilla ice cream for an unforgettable dessert duo. They’re also wonderful nestled next to fresh strawberries or raspberries, letting that fruitiness balance out the chocolate’s richness.

Creative Ways to Present

Stack these beauties high on a cake stand for a family gathering or arrange them in gift bags tied with ribbon for an edible present. For a fun twist, sandwich salted caramel or marshmallow fluff between two cookies, making the ultimate Brownie Cookie ice cream sandwiches!

Make Ahead and Storage

Storing Leftovers

To keep your Brownie Cookies fresh and chewy, store leftovers in an airtight container at room temperature. They’ll stay at peak texture for 2–3 days. Add a slice of bread or apple to the container if you like — it helps keep cookies soft.

Freezing

These cookies freeze beautifully, both as dough balls or fully baked cookies. Flash-freeze them on a tray, then store in airtight freezer bags for up to 2 months. Just bake dough balls straight from the freezer, adding an extra 1–2 minutes to the bake time.

Reheating

For that freshly-baked experience, warm Brownie Cookies in a 300°F oven for 4–5 minutes or pop them in the microwave for about 10 seconds. This revives their gooey centers and makes the chocolate taste extra intense!

FAQs

Can I use chocolate chips instead of a chopped chocolate bar?

While chips will work in a pinch, a chopped chocolate bar melts smoother and gives you those shiny, crinkle tops that define a true Brownie Cookie. For a special treat, stick with high-quality bar chocolate if you can!

Why do my cookies not have shiny, crackly tops?

If the batter sits too long after mixing, it can lose its gloss and crinkle. Make sure to scoop and bake immediately for that signature finish. Also, don’t overbake — a slightly underdone center is ideal!

Can I make these gluten-free?

Yes, you can substitute your favorite 1:1 gluten-free all-purpose flour blend. The texture will be just a touch different, but the cookies will still deliver a fudgy, chocolatey bite.

What’s the best way to measure flour for this recipe?

Spoon your flour into the measuring cup (don’t scoop directly) and level it off with a knife for the most accurate measurement. Too much flour will make the cookies dry instead of chewy and rich.

Do I really need the espresso powder?

Espresso powder intensifies the chocolate flavor without making the cookies taste like coffee. If you absolutely must skip it, you can, but even just a little bit makes the chocolate really shine.

Final Thoughts

Baking a batch of Brownie Cookies is like sharing a little joy in cookie form. Every bite is a reminder of how the simple magic of chocolate, butter, and a pinch of salt can bring people together. Give this recipe a try — you just might find yourself (and your friends and family) coming back for another round, again and again!

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