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Brownie Cookies

Chewy Brownie Cookies: Indulge in Fudgy Chocolate Bliss

Indulge in these chewy brownie cookies that marry the rich, fudgy texture of brownies with the convenience of a cookie, perfect for chocolate lovers.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Adds richness and moisture; substitute with salted butter but omit additional salt.
  • 6 oz Chopped Dark Chocolate (60% cocoa) Provides a deep chocolate flavor; chocolate chips can be used but may vary in quality.
  • 1 cup All-Purpose Flour Gives structure to cookies; be sure to spoon and level for accuracy.
  • 1/2 cup Dutch Process Cocoa Powder Enhances the chocolate flavor and gives a darker aesthetic.
  • 1/2 tsp Salt Balances sweetness and enhances flavor; consider using kosher salt as an alternative.
  • 1 tsp Baking Powder Helps the cookies rise; avoid direct substitutions for the best result.
  • 1 cup Granulated Sugar Sweetens and contributes to texture; coconut sugar can be a less refined alternative.
  • 1/2 cup Light Brown Sugar Adds moisture and a caramel flavor; regular brown sugar is an acceptable replacement.
  • 2 large Eggs Essential for binding and moisture; use room temperature eggs for optimal incorporation.
  • 1 tsp Vanilla Extract Enhances flavor; homemade or pure vanilla extracts are preferred.
For the Finishing Touch
  • 1/2 tsp Flaky Sea Salt Adds a savory contrast; optional but highly recommended.

Equipment

  • Mixing Bowl
  • Saucepan
  • baking sheet
  • Parchment Paper
  • Hand Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  2. Melt together the unsalted butter and chopped dark chocolate over low heat until smooth; set aside to cool slightly.
  3. Whisk together the all-purpose flour, Dutch process cocoa powder, salt, and baking powder in a medium bowl.
  4. Beat the granulated sugar, light brown sugar, eggs, and vanilla extract together for about 7 minutes until pale and fluffy.
  5. Gently mix the melted chocolate and butter mixture into the egg mixture until just combined.
  6. Fold the dry ingredients into the wet mixture until just combined; the dough will be soft and slightly sticky.
  7. Scoop the dough onto the prepared baking sheet, spacing each mound about 1.5 inches apart.
  8. Bake for 11-12 minutes until they develop a crinkle on top; they should look slightly underbaked.
  9. Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack, sprinkling with flaky sea salt while warm.
  10. Let the cookies cool completely before serving or enjoying after reheating.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 25mgSodium: 100mgPotassium: 80mgFiber: 1gSugar: 10gCalcium: 1mgIron: 5mg

Notes

Measure ingredients accurately for best results. Beat the sugars and eggs for the full mixing time to achieve crinkly tops.

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