Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Here’s everything you need to make a batch of brownie cookies that rival your favorite bakery’s

 

Ingredients

  • 1/2 cup unsalted butter (1 stick)
    Adds richness and helps achieve that signature chewy texture.

  • 8 ounces semi-sweet chocolate, chopped
    This forms the chocolate base of the cookie dough. Use quality chocolate for the best flavor—something around 60% cacao is perfect.

  • 3/4 cup granulated sugar
    Gives the cookies structure and helps create the classic shiny top.

  • 1/4 cup light brown sugar, packed
    Adds moisture and a slight caramel undertone for depth of flavor.

  • 2 large eggs
    Essential for binding and providing that fudgy interior.

  • 1 teaspoon vanilla extract
    A must for rounding out the flavors and highlighting the chocolate.

  • 3/4 cup all-purpose flour
    Provides the base and structure of the cookie dough.

  • 2 tablespoons unsweetened cocoa powder
    Intensifies the chocolate flavor. Dutch-processed or natural cocoa both work well.

  • 1/2 teaspoon sea salt
    Balances sweetness and enhances the overall taste. A flake of sea salt on top post-bake is a lovely finishing touch too.

  • 1/2 teaspoon baking powder
    Gives just a touch of rise without making the cookies cakey.

  • 1 cup chocolate chips or chunks (optional)
    For chocolate lovers who want melty, gooey pockets of extra chocolate throughout.

 

Instructions

Step 1: Prep Your Workspace

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and promotes even baking.

Step 2: Melt the Chocolate & Butter

In a medium saucepan over low heat, melt the butter and chopped chocolate. Stir continuously until smooth and glossy. Once melted, remove from heat and let it cool slightly—this step is essential to prevent scrambling the eggs later.

Tip: Use a heat-safe spatula or wooden spoon to avoid scratching your saucepan, and stir gently to avoid incorporating too much air.

Step 3: Whisk Wet Ingredients

In a large mixing bowl, whisk together:

  • Granulated sugar

  • Brown sugar

  • Eggs

  • Vanilla extract

Whisk until the mixture is pale and slightly thick—this usually takes about 2 minutes by hand or 1 minute with a hand mixer. This step helps form the crackly top once baked.

Step 4: Combine Chocolate and Egg Mixture

Slowly pour the melted chocolate into the egg-sugar mixture, whisking constantly to ensure the eggs don’t cook. Mix until fully combined and glossy.

Step 5: Add the Dry Ingredients

Sift together:

  • All-purpose flour

  • Unsweetened cocoa powder

  • Sea salt

  • Baking powder

Then fold the dry mixture into the wet chocolate batter until just combined. Do not overmix—stir only until you no longer see dry patches.

Optional: Fold in the chocolate chips or chunks here for that extra chocolatey punch.

Step 6: Scoop the Dough

Using a cookie scoop or large spoon, drop heaping tablespoons of the dough onto your lined baking sheet. Space them about 2 inches apart—they’ll spread slightly while baking.

Step 7: Bake to Perfection

Bake for 10–12 minutes, or until the edges are just set but the center still looks slightly underbaked. They will continue to cook on the hot baking sheet after being removed from the oven.

Tip: If you like gooey centers, pull them out right at 10 minutes. If you prefer a firmer chew, aim for 12 minutes.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

At this point, they should have crackled tops, crisp edges, and soft, fudgy centers—everything you love in a brownie, reimagined as a cookie.

 

 

Notes

 

Prep Time: 15 minutes
Cook Time: 10–12 minutes
Cooling Time: 10 minutes
Total Time: 35 minutes
Yields: ~18 cookies

  • Author: niold.com