These brownie cookies are the ultimate combination of a rich, fudgy brownie and a perfectly chewy cookie. With a deep chocolate flavor, a shiny crinkled top, and a soft center, these cookies are pure indulgence in every bite. They’re easy to make and provide the same satisfying texture as a brownie, but in a convenient cookie form. Garnished with a sprinkle of flaky salt, these cookies will quickly become your go-to treat for satisfying any chocolate craving.
Why You’ll Love This Recipe:
These cookies deliver the best of both worlds: the chewy texture of a cookie combined with the rich chocolate flavor of a brownie. The secret to their deliciousness lies in the high-quality melted chocolate and the perfect balance of ingredients that create a shiny top and fudgy interior. Easy to make, these cookies are a perfect treat for both casual snacking and special occasions.
Perfect Occasion:
Brownie cookies are perfect for weekend baking, dessert after a cozy dinner, or as an indulgent snack with coffee or milk. They also make a great gift when packaged beautifully for birthdays, holidays, or any special occasion. Whether you’re baking for yourself or sharing with loved ones, these cookies are always a hit!
Decoration Tips:
For an extra touch, sprinkle the tops of the cookies with flaky sea salt just before baking. The salt enhances the rich chocolate flavor and adds a slight crunch. You can also drizzle some melted chocolate over the cooled cookies for added decadence, or dust them lightly with powdered sugar for a classic finish.
Ingredients (makes 8-12 cookies):
- 8 oz semi-sweet chocolate chips
- 2 large eggs, room temperature
- 6 tbsp (84g) unsalted butter
- ½ cup (100g) granulated sugar
- ¼ cup (50g) light brown sugar
- ¾ cup (90g) all-purpose flour
- 1 tsp baking powder
- 2 tbsp vanilla extract
- 4 tbsp (60g) unsweetened cocoa powder
- ½ tsp salt
- Flaky salt for garnish (optional)
Instructions:
- Melt the Chocolate and Butter:
Use a double boiler to melt the chocolate and butter. Fill a saucepan with 1-3 inches of water and bring it to a simmer over medium-low heat. Place a heatproof bowl on top (without touching the water) and add the chocolate and butter. Stir continuously with a rubber spatula until melted and smooth (about 2-5 minutes). Set the mixture aside to cool completely. - Preheat the Oven:
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. - Prepare the Egg and Sugar Mixture:
In a mixing bowl, crack the eggs and add the light brown sugar. Mix for 3-4 minutes until the sugar dissolves and the mixture becomes pale and fluffy. Add the granulated sugar and mix for another 2-3 minutes until fully incorporated. This step is important for achieving the signature shiny tops of the cookies. - Combine the Egg and Chocolate Mixtures:
Slowly add the cooled chocolate and butter mixture to the egg and sugar mixture, stirring until well combined. - Add the Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet batter, mixing with a rubber spatula until just combined. The dough should have a thick, pudding-like consistency. - Bake the Cookies:
Using a cookie scoop or tablespoon, portion the dough into balls and place them on the prepared baking sheet, spacing them apart as they will spread during baking (about 4 per sheet). Bake for 10-12 minutes, or until the cookies have fully spread and are set around the edges. - Cool and Serve:
Let the cookies cool completely on the baking sheet. For an extra touch, sprinkle with flaky salt while the cookies are still warm, and enjoy!
Tips:
- Make sure the eggs are at room temperature to help the batter mix smoothly.
- Avoid overmixing the batter to keep the cookies fudgy and soft.
- Use high-quality chocolate for the best flavor and texture.
Storage:
Store the cookies in an airtight container at room temperature for up to 3 days.
