Description
Rich, chewy, and irresistibly chocolaty, these Brownie Cookies are everything you love about brownies—wrapped into a cookie. With crackly tops, fudgy centers, and gooey chocolate in every bite, they’re the ultimate indulgent treat.
Ingredients
1/2 cup cocoa powder
1 cup dark chocolate chunks
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup unsalted butter
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Flaky sea salt for topping (optional)
Instructions
1. 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 cool slightly.
2. In a large bowl, whisk together granulated sugar, brown sugar, and eggs until pale, thick, and ribbony.
3. Stir in the vanilla extract. Slowly whisk in the melted chocolate mixture.
4. Sift together flour, cocoa powder, baking powder, and salt. Fold into the wet ingredients with a spatula until just combined.
5. Refrigerate the dough for 30–45 minutes to firm up.
6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough onto sheet, spacing 2 inches apart. Sprinkle with flaky salt if using.
7. Bake for 9–11 minutes until the edges are set and tops are crackly. Centers should still look soft.
8. Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to finish cooling. Serve warm or store for later.
Notes
Do not overmix once the flour is added; this keeps the cookies soft and fudgy.
Chilling the dough is essential to prevent spreading and maintain thickness.
For ultra-gooey centers, slightly underbake and let them set as they cool.
- Prep Time: 15 minutes
- Cook Time: 9–11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg