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These fudgy brownie cookies with crackly tops are what chocolate lovers dream about!
Quick to make with just 8 simple ingredients I almost always have on hand, they’re my go-to, last-minute treat for everything from holiday parties to backyard barbecues and bake sales.
I prefer bittersweet chocolate for an intense chocolate taste, but no matter what, these decadent cookies are always a favorite. Add them to a platter alongside chewy chocolate chip cookies and banana bread cookies, and watch them disappear! They’re perfect for crowds, gifting, or enjoying on your own with a cold glass of milk.
❤️ Why You’ll Love Brownie Cookies
- Everything you love about brownies and cookies in one delicious treat.
- Fudgy center with a flaky top and chewy edges.
- Freezer-friendly.
Brownie Cookies Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Dark chocolate: I use a good-quality 70% dark chocolate bar for that deep chocolate flavor.
- Butter: Opt for salted, but unsalted butter is fine, too.
- Egg: Use medium or large eggs.
- Sea salt: To balance the sweetness and sprinkle on top.
- Cane sugar: For those crispy edges.
- Light brown sugar: For that chewy texture.
- Plain white flour: All-purpose flour. There’s no need to sieve it.
- Dutch-processed cocoa powder: For that smooth, rich chocolate flavor.
How to Make Brownie Cookies
- Preheat the oven to 175°C (350°F) fan. Melt the chocolate and butter in a small pot on low heat.
- Whisk the egg, sugars, and sea salt in a medium bowl for 4 minutes. Add the chocolate mixture and mix again for 1 minute.
- Fold in the flour and cocoa. Scoop the batter straight onto a lined baking sheet.
- Bake for 7-8 minutes until the edges are set. Reshape with a glass or spoon. Transfer to a cooling rack after 5 minutes.
Tips for Success
- Preheat the oven so the cookies are ready to bake right away.
- Scoop the cookies straight onto a lined baking sheet. You want to bake them quickly, so they don’t lose their sheen.
- Use a cookie scoop to make the cookies uniform in size.
- The cookies don’t spread too much, so you can space them about 5-6 cm (2 inches) apart.
Recipe Tip
Sandwich two cookies with ice cream for a tasty treat.
Possible Variations
- Flour: Swap for your favorite gluten-free flour or use whole-wheat flour.
- Dark chocolate: Try milk chocolate or flavored chocolate for a different taste.
- Cane sugar: Or granulated sugar.
- Light brown sugar: Coconut sugar or dark brown sugar.
- Add-ins: Chopped chocolate, chocolate chips, nuts, vanilla paste, vanilla extract, crushed candy canes, mint extract, espresso powder, or cinnamon.
- Toppings: Melted dark chocolate, peanut butter, or icing.
How to Store Leftovers
Keep leftover cookies in an airtight container at room temperature or in the refrigerator and enjoy them within 3 days. Or transfer them straight to the freezer when they are cool.
FAQs
Sure. Reheat them at 100°C (212°F) for a few minutes.
Thaw them on the kitchen counter for 30 minutes before serving.
We want to dissolve the sugar crystals and add lots of air to the batter. This is what ensures that glossy texture, so be sure not to skip this step.
They will continue to bake on the hot sheet and set as they cool. If you prefer, you can return them to the oven for a few minutes, but be sure not to overbake them.
Transfer them straight to a cooling tray so they don’t get the extra heat. They will soften up if you transfer them to a container with a piece of bread.
More Baking
Desserts
Mixed Berry Crumble
Baking
Chocolate Sheet Cake
Desserts
Homemade Oreos
Desserts
Chocolate Palmiers
If you make this recipe or any other recipe on Foodbites, then I would love to hear from you! Please feel free to leave a comment and rating below.
Brownie Cookies
Equipment
- handmixer
Ingredients
- 100 grams dark chocolate, 70%
- 60 grams salted butter
- 1 egg, medium/large
- ½ teaspoon sea salt
- 50 grams cane sugar
- 60 grams light brown sugar
- 60 grams plain white flour
- 7 grams Dutch-processed cocoa
Instructions
- Preheat the oven to 175°C (350°F) fan.
- Melt the chocolate and butter together in a small pot on low heat.
- Whisk the egg, light brown sugar, cane sugar, and sea salt in a medium-sized bowl for 4 minutes on medium speed with a handheld mixer until light and fluffy.
- Pour the melted chocolate and butter mixture into the egg mixture and stir for 1 minute.
- Fold in the flour and cocoa. Don't overmix.
- Scoop the dough immediately onto a prepared baking sheet with a medium-sized cookie scoop (about 1.5 tablespoons). I baked all 12 on one sheet.
- Bake for 7-8 minutes until the top is glossy and the edges are set. Do not overbake.
- Reshape the cookies carefully with a glass or spoon if they aren't completely round.
- Top with flaky sea salt.
- Allow to cool on the baking sheet for 5 minutes.
- Transfer to a cooling rack.
