Skip to content 
Chocolate Brownie Cookies
These decadent Chocolate Brownie Cookies combine the rich, fudgy texture of brownies with the satisfying crunch of perfect cookies. With their crackly tops and gooey centers, they offer the best of both worlds for chocolate lovers. The magic comes from melted dark chocolate and a special whipping technique that creates an irresistible shiny crust.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 10 large cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
- 7 oz (200g) dark chocolate (70% cacao), chopped
- 4.4 oz (125g) unsalted butter, cubed
- 2 large eggs (room temperature)
- 4.4 oz (125g) granulated sugar
- 3.2 oz (90g) light brown sugar
- 1.6 oz (45g) Dutch-process cocoa powder
- 4.6 oz (130g) all-purpose flour
- 1 tsp baking powder
- 1 tsp vanilla bean powder
- ¼ tsp sea salt
Instructions
Step 1: Prepare Equipment & Ingredients
Line two baking sheets with parchment paper. Preheat oven to 350°F (180°C). Set up double boiler: simmer 2″ water in saucepan.
Step 2: Melt Chocolate & Butter
Combine chocolate and butter in heatproof bowl. Melt over double boiler, stirring constantly until smooth. Remove from heat.
Step 3: Whip Eggs & Sugars
Using stand mixer with whisk attachment, beat eggs and both sugars on medium-high for 5 minutes until pale, thick ribbons form.
Step 4: Combine Wet Ingredients
With mixer running, slowly pour in warm chocolate mixture. Mix 1 minute until fully incorporated.
Step 5: Add Dry Ingredients
Sift together flour, cocoa, baking powder, and salt. Fold into batter using spatula until no dry streaks remain.
Step 6: Portion Cookies
Use #20 cookie scoop (3 tbsp) to portion dough 3″ apart on sheets. Bake immediately for best results.
Step 7: Bake & Cool
Bake 12 minutes until edges set but centers still soft. Cool on sheets 5 minutes before transferring to rack.
Notes
Ingredient Substitutions
- Dark Chocolate: Use semi-sweet chips in emergencies
- Eggs: ¼ cup applesauce per egg (vegan option)
- Flour: 1:1 gluten-free flour blend
Storage & Reheating
- Store airtight at room temperature 5 days
- Freeze dough balls up to 3 months
- Revive cookies in 300°F oven 3 minutes
Pro Techniques
- Whisk eggs/sugar to 160% volume increase
- Maintain chocolate temperature at 110°F
- Use insulated baking sheets for even baking
Troubleshooting
- Flat Cookies: Overheated chocolate
- Dry Texture: Overbaking – use timer
- No Crackles: Undermixed eggs
Variations
Flavor Twists
- Sea Salt Caramel: Press thumbprint, fill with caramel
- Mint Chip: Add ½ tsp peppermint extract
- Espresso: Add 1 tbsp instant espresso powder
Dietary Adaptations
- Vegan: Use flax eggs + coconut oil
- Keto: Substitute erythritol + almond flour
- Nut-Free: Top with sunflower seed brittle
Serving Suggestions
- Pair with vanilla bean ice cream
- Drizzle with raspberry coulis
- Serve alongside espresso martini
Nutrition
- Serving Size: Per Cookie
- Calories: 280
- Sugar: 25g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
