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The Ultimate Fudgy Brownie Cookies (From Scratch)

A stack of rich, fudgy brownie cookies topped with flaky sea salt cooling on a wire rack.
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Create the best brownie cookies that combine the rich, fudgy texture of brownies with the satisfying chew of a cookie, featuring a classic crinkly top.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3/4 cup unsweetened cocoa powder, natural or Dutch-process
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup flaky sea salt, for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until fully combined.
  3. Whisk in the eggs one at a time until the mixture is smooth. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the cocoa powder, flour, salt, and baking powder.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  6. Fold in the chocolate chips. The dough will be thick and sticky.
  7. Scoop rounded tablespoons of dough (about 1.5 ounces each) onto the prepared baking sheets, leaving about 2 inches between each mound.
  8. If using, immediately sprinkle the tops of the dough balls lightly with flaky sea salt.
  9. Bake for 11 to 14 minutes. The edges should look set, but the centers will still look slightly soft and shiny. This is key for fudgy brownie cookies.
  10. Remove the sheets from the oven. Let the cookies cool completely on the baking sheets for at least 20 minutes before transferring them to a wire rack. They will firm up as they cool, giving you that perfect chewy center.

Notes

  • For the best crinkly, shiny tops, make sure your eggs are at room temperature before mixing them in.
  • If you prefer a quicker route, you can substitute the dry ingredients (cocoa, flour, salt, baking powder) with 1 3/4 cups of your favorite boxed brownie mix.
  • These cookies are best stored in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://blissbatter.com/brownie-cookies/