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–+ servings
image of a flat lay photo of ingredients for brownie cookies including flour sugar cocoa powder eggs butter and chocolate chips neatly arranged on a rustic wooden surface with warm lighting

Fudgy Brownie Cookies

Experience the best of both worlds with these Brownie Cookies rich, fudgy, and topped with a signature crackly crust. No chill time required, ready in under 30 minutes!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 8 oz bittersweet chocolate chopped
  • 4 tbsp unsalted butter melted
  • 2 large eggs room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1/2 cup Dutch-process cocoa powder unsweetened
  • 1/2 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
Optional Garnish
  • flaky sea salt for sprinkling

Equipment

  • - Mixing bowls
  • Stand Mixer or Hand Mixer
  • Cookie Scoop
  • Baking sheets
  • Parchment paper
  • Microwave or double boiler

Method
 

  1. Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a microwave-safe bowl, melt butter and chopped chocolate in 20-second bursts, stirring until smooth and glossy. Set aside to cool slightly.
  3. In the bowl of a stand mixer (or using a hand mixer), beat eggs, granulated sugar, and brown sugar on high speed for exactly 5 minutes until pale, thick, and ribbon-like.
  4. Reduce mixer speed to low and slowly pour in the melted chocolate mixture. Mix until just combined. Add vanilla extract and mix briefly.
  5. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add to the wet ingredients on low speed until just combined.
  6. Switch to a spatula and gently fold in the chocolate chips until evenly distributed. The dough will be soft and thick, like cake batter.
  7. Using a medium cookie scoop (about 1.5 tbsp), drop dough onto prepared baking sheets, spacing 2–3 inches apart.
  8. Bake for 10–12 minutes, until edges are set and tops are shiny and cracked. Centers will look slightly underbaked—this is correct.
  9. Let cool on baking sheet for at least 10 minutes before transferring to a wire rack. Sprinkle with flaky sea salt if desired.

Nutrition

Calories: 160kcalCarbohydrates: 20gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 15mgSodium: 85mgPotassium: 90mgFiber: 1gSugar: 14gVitamin A: 50IUCalcium: 20mgIron: 1.5mg

Notes

For extra gooey cookies, slightly underbake by 1 minute. These cookies are best enjoyed fresh but stay soft for days when stored airtight with a slice of bread.
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