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With shiny, crackled tops and rich, fudgy centers, these salted brownie cookies are the best ever. Made with semisweet chocolate and Dutch process cocoa, this is the ultimate chocolate cookie for brownie and chocolate lovers! These life-changing cookies come together in under 40 minutes, no chill time required. Recipe yields 20 cookies.
If you’ve never made brownie cookies, now is the time to try. This reader favorite recipe is one of the most popular homemade cookie recipes on my site and the best way to indulge your chocolate cravings!
When I want all of the richness of a crinkle top brownie in cookie form, I bake these crinkly brownie cookies. They’re super quick to make (step by step photo guidance included below), bake up soft and fudgy, and don’t require any chill time!
Pro tip: Enjoy these chocolate brownie cookies slightly warm and topped with a scoop of vanilla ice cream!
Tips for Perfect Brownie Cookies
- Prep ahead – Temperature and timing are key to perfect brownie cookies, so this method works best if you prep all the ingredients before you start.
- Weigh out ingredients – This recipe has been developed and tested by weight. I highly recommend weighing out all ingredients ahead so you can work quickly (this is my favorite kitchen scale).
- Don’t chill the dough – No chilling required! Brownie cookies are baked right away, while the dough is still slightly warm (similar to my double chocolate chip cookies and dark chocolate crinkle cookies). As soon as the dough is mixed, use a cookie scoop to portion out the batter and bake immediately.
Helpful Equipment
In addition to a kitchen scale, use a stand mixer fitted with a whisk attachment to make the cookies. Melt the chocolate and butter together in a double boiler over low heat.
You’ll also need two baking sheets, parchment paper, and a medium cookie scoop (1 1/2-tablespoon capacity).
Cookie Ingredients
Here’s what you need to make these fudgy brownie cookies:
- Flour – Use all-purpose flour in this recipe.
- Unsweetened cocoa powder – I use and recommend Dutch processed baking cocoa, which has a lower acidity than natural cocoa powder. My personal favorite is Rodelle Gourmet Baking Cocoa for rich, smooth chocolate flavor.
- Baking powder – Gives the cookies a lift.
- Salt – Brings out the chocolate flavor.
- Semisweet chocolate – Incorporating just a handful of ingredients, this recipe is all about the chocolate, so use the best quality chocolate (around 66-70% chocolate is a great place to start). I recommend Guittard semisweet chocolate wafers (66% cacao) or Ghirardelli semi-sweet baking bars.
- Butter – Use unsalted butter, cut into small cubes. The butter is melted with the chocolate.
- Sugar – You’ll need granulated sugar and light brown sugar.
- Egg – Use two large eggs, at room temperature. The eggs are whipped with the sugars to create volume.
- Vanilla – Pure vanilla extract complements the chocolate.
- Semisweet chocolate chips – Fold chocolate chips into the batter for plenty of rich chocolate in every bite.
- Flaky sea salt – To top the cookies! I love Maldon.
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