Brownie Cookies
Equipment
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Mixing bowls
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Whisk
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Baking sheet
Ingredients
Wet Ingredients
- ½ cup unsalted butter, melted (113 g)
- 1 cup granulated sugar, 200 g
- 2 tbsp light brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
Dry Ingredients
- ½ cup unsweetened cocoa powder, 50 g
- ¾ cup all purpose flour, 95 g
- ½ tsp baking powder
- ¼ tsp salt
Chocolate
- ½ cup chocolate chips, 85 g, optional
Optional Garnish
- Flaky salt
Instructions
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Preheat the oven to 350°F (175°C). In a bowl whisk the melted butter with granulated and brown sugar for 1 full minute until combined and glossy.
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Whisk in the eggs and vanilla for about 2 minutes until the batter is smooth, pale, and shiny.
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Fold in the cocoa powder, flour, baking powder, and salt just until no dry streaks remain.
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Fold in chocolate chips if using, distributing them evenly.
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Scoop 2-tablespoon portions into tall mounds on a parchment-lined baking sheet; do not flatten.
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Bake at 350°F (175°C) for 10 minutes, until edges are set and tops appear shiny.
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Cool on the baking sheet for 10 minutes. The tops will wrinkle as they cool and the centers will firm up slightly.
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Optionally sprinkle flaky salt over warm cookies before serving.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Why I Always Make These Brownie Cookies
I used to argue about making brownies or cookies, and these brownie cookies are the perfect compromise. They combine a crackly, shiny top with a rich, fudgy interior so each bite feels like a brownie corner inside a cookie. The center stays moist and chocolatey while the edge has a slight chew, giving you the best of both textures.
Why You Need To Aggressively Whisk To Make These Brownie Cookies Better
Whisking the melted butter and sugars vigorously for a full minute before adding the eggs helps dissolve the sugar and incorporate air. That aeration creates the shiny surface that later wrinkles as the cookies cool. Continue whisking after adding the eggs until the batter is pale and smooth, then gently fold in the dry ingredients to avoid developing too much gluten. This keeps the centers tender and fudgy.
What You’ll Need To Make Brownie Cookies
Wet Ingredients
- ½ cup unsalted butter, melted (113 g)
- 1 cup granulated sugar (200 g)
- 2 tbsp light brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
Dry Ingredients
- ½ cup unsweetened cocoa powder (50 g)
- ¾ cup all purpose flour (95 g)
- ½ tsp baking powder
- ¼ tsp salt
Chocolate
- ½ cup chocolate chips (85 g), optional
Optional Garnish
- Flaky salt
How to Make Brownie Cookies
Preheat the oven to 350°F (175°C). While it heats, whisk the melted butter with the granulated and brown sugars for one full minute until glossy and well combined.
Add the eggs and vanilla and whisk about 2 minutes until the batter is smooth, pale, and shiny.
Gently fold in the cocoa powder, flour, baking powder, and salt until no dry streaks remain, then fold in chocolate chips if using.
Scoop 2-tablespoon portions into tall mounds on a parchment-lined baking sheet; do not flatten so the centers stay thick.
Bake for 10 minutes at 350°F (175°C) until the edges are set and the tops look shiny. Let cool on the baking sheet for 10 minutes; the tops will wrinkle and the centers will firm up. Finish with flaky salt if desired.
Tips and Variations
Whisk the sugar and butter longer to encourage an even shinier top. Scoop tall mounds for an extra-thick center. For a more intense chocolate flavor, add extra cocoa and slightly reduce the flour to maintain balance. If you prefer very soft cookies, remove them right at 10 minutes while centers still look slightly soft.
Frequently Asked Questions
Why do the tops wrinkle after baking?
The shiny top forms from dissolved sugar and aerated eggs. As the cookies cool, the surface sets and contracts, producing the crinkled texture.
Can I use a stand mixer instead?
Yes. A stand mixer works fine — just stop mixing once the batter becomes pale and smooth to avoid over-aeration.
How should I store these cookies?
Keep them in an airtight container at room temperature for up to three days. You can also freeze baked cookies and reheat in the oven for about 2 minutes at the same temperature.
What to Make Next
Craving more chocolate cookies? Try Double Chocolate Brown Butter Cookies or Fudgy Oreo Brownies. For a less chocolate-forward option, brown butter chocolate chip cookies are a great choice.