The Best Chocolate Brownie Cookies

Some cookies are sweet little snacks. These are a whole mood. My Chocolate Brownie Cookies bake up with glossy, crackled tops, fudgy middles, and melty pockets of chocolate that make you close your eyes for a second. They’re the perfect mash-up of a bakery brownie and your favorite chocolate chip cookie—deep, dark, and satisfyingly chewy.

I started making these on rainy afternoons when the house needed a little coziness. The butter melts with dark chocolate, the cocoa blooms, and the kitchen fills with that warm-chocolate aroma that feels like a hug. A quick whip of eggs and sugar gives the batter its signature lift and those gorgeous shiny tops. Ten minutes later, you’ve got trays of cookies cooling on the counter and everyone wandering in “just to check on them.”

Why You’ll Love It

• True brownie texture with a glossy, crinkly top and fudgy center.
• Easy pantry ingredients—no chill time and no special equipment required.
• Double-chocolate flavor from melted dark chocolate plus chips.
• Ready in under an hour from mixing bowl to cookie jar.
• Scales perfectly for bake sales or holiday tins.

Time Needed

• Prep: 15 minutes
• Bake: 12–14 minutes per tray
• Total: 35–45 minutes
• Servings: 15 cookies (2–3 trays)

Ingredients

• 8 oz (225 g) dark chocolate, chopped
• 4 tbsp (56 g) unsalted butter
• 2 large eggs, room temperature
• ½ cup (100 g) granulated sugar
• ½ cup (90 g) demerara or light brown sugar
• 1 tsp pure vanilla extract
• ¾ cup (95 g) all-purpose flour
• 2 tbsp (12 g) unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp fine sea salt
• ½ cup (85 g) chocolate chips (dark or milk)
• Flaky sea salt, for topping (optional)

Step-by-Step Instructions

1. Melt the chocolate & butter
   In a heatproof bowl set over barely simmering water (or in short microwave bursts), melt the chopped dark chocolate with butter, stirring until smooth and glossy. Remove from heat and let cool 3–4 minutes.
2. Whip eggs & sugars
   In a medium bowl, whip eggs, granulated sugar, and demerara/brown sugar with a hand mixer on high until very pale, thick, and fluffy—about 3–5 minutes. This aeration creates the shiny, crackled tops.
3. Combine the chocolate
   With the mixer on low, slowly stream the lukewarm melted chocolate into the egg mixture, followed by vanilla. Mix just until combined.
4. Whisk dry ingredients
   In a separate bowl, whisk flour, cocoa powder, baking powder, and salt to eliminate lumps. Fold into the chocolate base with a spatula until no dry streaks remain. Fold in chocolate chips. The batter will be thick and shiny—somewhere between cookie dough and brownie batter.
5. Scoop & bake
   Preheat oven to 338°F/170°C (or 320°F/160°C fan). Line baking sheets with parchment. Scoop heaping tablespoons (or a #40 scoop) spaced 2 inches apart. Bake 12–14 minutes until crackled on top and the edges look set but centers are soft.
6. Finish & cool
   Sprinkle lightly with flaky sea salt (optional). Cool on the tray 10 minutes to set the fudgy middles, then transfer to a rack to finish cooling. Enjoy warm for extra gooey centers.

Variations to Try

• Mocha Brownie Cookies: Add 1 tsp instant espresso powder to the dry ingredients to deepen the chocolate.
• Triple Chocolate: Use a mix of dark, milk, and white chips.
• Nutty Crunch: Fold in ½ cup toasted walnuts or pecans.
• Salted Caramel Swirl: Drizzle warm cookies with caramel sauce and a pinch of flaky salt.

Tips from Chef Emma

• Room-temp eggs whip higher and give better shine.
• Do not overbake. Pull when centers still look soft; they set as they cool.
• Freshly melt your chocolate. It keeps the batter silky and prevents chalkiness.
• Space the scoops. These cookies spread—give them room.
• Weigh if you can. Grams keep the texture consistent and fudgy.

Nutrition Info per Serving

• Calories: 210
• Carbs: 28 g
• Sugars: 18 g
• Fat: 10 g
• Protein: 3 g
• Sodium: 85 mg

Frequently Asked Questions

Do I need to chill the dough?
Nope! Bake right away for those signature crackly tops and chewy middles.

Can I use milk chocolate instead of dark?
Yes, but the cookies will be sweeter and a bit less intense. A blend is lovely.

Why aren’t my cookies shiny on top?
Usually it’s under-whipped eggs/sugar or batter that sat too long. Whip until pale and bake soon after mixing.

Can I freeze them?
Yes. Freeze baked cookies up to 3 months. Rewarm 10–15 seconds in the microwave for gooey centers.

How do I make them gluten-free?
Use a cup-for-cup gluten-free flour blend and check your chocolate labels.

Conclusion / Final Thoughts

If you love brownies but crave the convenience of a cookie, these crinkle-topped beauties are your sweet spot. They’re rich and indulgent yet simple enough for a Tuesday bake, equally at home in a holiday tin or a midnight snack plate. Whip, scoop, bake—then try not to eat them all warm from the tray. I believe in you… sort of.

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