Easy Chocolate Brownie Cookies
These Easy Chocolate Brownie Cookies combine the rich fudgy center of a brownie with the crisp, crinkly exterior of a cookie. Made with real dark chocolate, cocoa powder, and a glossy whipped egg base, they're the perfect crowd-pleasing dessert for Thanksgiving, holidays, or any chocolate lover.
Equipment
- mixing bowls
- electric mixer
- whisk
- rubber spatula
- baking sheets
- parchment paper
- wire cooling rack
Ingredients
- 85 g butter
- 225 g dark chocolate (60–70% cocoa)
- 70 g all-purpose flour
- 23 g unsweetened cocoa powder
- 1 pinch salt
- 1 tsp baking powder
- 110 g white sugar
- 45 g brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract or vanilla paste
- flaky sea salt, for finishing
Instructions
- Preheat the oven to 340°F (170°C), or 300°F (150°C) with fan. Line two baking sheets with parchment paper.
- Melt the butter and dark chocolate together until smooth using a microwave or double boiler. Set aside to cool slightly.
- In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- In a large bowl, beat the white sugar, brown sugar, eggs, and vanilla for 7 minutes until pale, thick, and glossy.
- Fold the cooled chocolate mixture gently into the whipped egg mixture until fully combined.
- Add the dry ingredients and fold until just combined. Do not overmix. Let the batter rest for 5 minutes if it seems very runny.
- Drop spoonfuls of batter onto the prepared baking sheets, leaving room for spreading.
- Bake for 11 to 12 minutes until the tops are glossy and cracked while the centers remain slightly soft.
- Optional: Immediately swirl a round cookie cutter around each hot cookie to create perfect circles.
- Cool on the baking sheet for 5 minutes, transfer to a wire rack, and finish with flaky sea salt.
Notes
For the signature crinkle top, beat the eggs and sugars for the full 7 minutes. Use high-quality dark chocolate bars rather than chocolate chips for the smoothest texture. Do not overbake—the centers should still appear slightly soft when removed from the oven. Sprinkle with flaky sea salt after cooling for bakery-style flavor and presentation.