Fudgy. Crinkly. Chocolaty. These Brownie Cookies are the ultimate marriage of your two favorite treats: a crackly-topped brownie and a rich, chewy cookie. With deep cocoa flavor and pools of melted chocolate chunks throughout, these cookies feel indulgent yet irresistibly familiar—perfect for late-night cravings, lunchbox treats, or gifting.

Each bite is intensely chocolaty, with crisp edges and a tender center that melts like your favorite brownie. Whether you like them with a glass of cold milk or next to your favorite scoop of ice cream, these cookies bring all the warm, cozy joy of homemade dessert with the bonus of being portable and shareable.

What Kind of Cocoa Powder Should I Use?

For the richest flavor and darkest color, go with unsweetened Dutch-process cocoa powder. It gives these brownie cookies that classic deep hue and smooth chocolate flavor without any bitterness. If you only have natural cocoa on hand, you can still use it—the texture will remain chewy, but the flavor will be slightly tangier.

Ingredients for the Brownie Cookies

Cocoa Powder
This is where the rich, deep chocolate base comes from. Dutch-process cocoa adds a darker color and smoother flavor.

Dark Chocolate Chunks
For those molten pockets in every bite. Use high-quality dark chocolate for the best melt and flavor.

Granulated Sugar
Sweetens the dough and helps achieve those shiny, crackly tops reminiscent of classic brownies.

Brown Sugar
Adds moisture and chew to the cookies with a subtle caramel note.

Butter
Melted butter gives the batter its brownie-like consistency and richness.

Eggs
Eggs create structure and give the cookies their signature crackled tops and tender texture.

Vanilla Extract
A small but mighty flavor booster that balances out the chocolate.

All-Purpose Flour
Just enough to hold the cookie together while keeping it soft and brownie-like.

Baking Powder & Salt
These ensure the cookies rise slightly and balance the intense chocolate.

Flaky Sea Salt (optional)
A light sprinkle over the top enhances the chocolate and adds a bit of texture.

How To Make the Brownie Cookies

Step 1: Melt the Chocolate and Butter

In a heatproof bowl, combine the dark chocolate chunks and butter. Microwave in 30-second intervals, stirring in between, until fully melted and smooth. Let it cool slightly before using.

Step 2: Whisk the Sugars and Eggs

In a large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until the mixture is pale, thick, and ribbony. This step helps create the shiny, crackled tops we love.

Step 3: Add Vanilla and Melted Chocolate

Stir in the vanilla extract. Slowly add the cooled melted chocolate and butter mixture to the egg mixture while whisking constantly to prevent curdling.

Step 4: Sift and Fold in the Dry Ingredients

Sift together the flour, cocoa powder, baking powder, and salt. Fold the dry mixture into the wet mixture gently using a spatula. Do not overmix; stop once the dry streaks disappear.

Step 5: Chill the Dough

Let the dough rest in the fridge for 30–45 minutes. This step thickens the batter so the cookies hold their shape and don’t spread too much during baking.

Step 6: Scoop and Bake

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough using a cookie scoop or spoon, spacing them about 2 inches apart. Sprinkle with flaky sea salt if desired.

Bake for 9–11 minutes, or until the edges are set and the tops are crackled. The centers should still look soft—they’ll continue to cook slightly as they cool.

Step 7: Cool and Serve

Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack. Serve warm for gooey centers or store once fully cooled.

How to Serve and Store These Brownie Cookies

Brownie cookies are best served slightly warm when the chocolate is still melty and the centers are extra fudgy. Pair them with a scoop of vanilla ice cream or a glass of cold milk for an ultra-comforting treat.

For storing, keep them in an airtight container at room temperature for up to 4 days. To maintain that just-baked texture, reheat for a few seconds in the microwave. You can also freeze the cookies for up to 2 months—just thaw and warm them when ready to enjoy.

Frequently Asked Questions

How do I get that crackly top on the cookies?

Whisking the eggs and sugars until thick and ribbony helps create that iconic crackly brownie top. Don’t skip this step!

Can I use chocolate chips instead of chunks?

Yes, though chunks will melt more luxuriously. If using chips, choose a high-quality brand with a good melt.

Do I have to chill the dough?

Yes, chilling helps prevent the cookies from overspreading and keeps the centers thick and fudgy.

Can I make these gluten-free?

Absolutely. Swap the all-purpose flour with a 1:1 gluten-free baking blend.

Why are my cookies dry or cakey?

Overbaking is usually the culprit. Take them out when the centers are still soft. They’ll firm up as they cool.

Can I add nuts or other mix-ins?

Definitely! Chopped walnuts or pecans add crunch, or try a swirl of peanut butter or caramel for a twist.

If you’re obsessed with these Brownie Cookies, here are a few more creative cookies from the Life with Jam kitchen that might just steal your heart:

Salted Caramel Pecan Cookies for a buttery bite layered with rich caramel.
Lemon Sugar Cookies when you’re craving a zesty, bright twist.
Rice Krispie Chocolate Chip Cookies for crunchy-chewy fun in every bite.
Condensed Milk Snow Cookies if you love soft, melt-in-your-mouth textures.
Kentucky Butter Cake Cookies for a golden, sugar-crusted dream.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Life with Jam on Pinterest

Tried these cookies? I’d love to hear how they turned out for you. Did you go bold with sea salt? Add a peanut butter swirl? Let’s swap ideas in the comments—and if you have any baking questions, ask away!