These Chocolate Brownie Cookies are soft and fudgy on the inside like a brownie and crisp on the outside like a cookie.
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Made with dark chocolate, these are the ultimate chocolate cookies. Better than a brownie and better than a cookie, once you try one of these soft cookies the others just won't be quite as delicious. If you love soft and chewy brownies you'll love my Zucchini Brownies and Cheesecake Brownie Recipe. Another one of my favorite chewy cookies for a chocolate lover is my Chocolate Peanut Butter Pudding Cookies. Nothing better than warm-baked cookies this time of year.
Why This Cookie Recipe Works
Soft and fudgy chocolate cookies combine the delicious soft chewy center of a brownie with the crisp exterior of a cookie. The secret to why this recipe works, however, it's all in the ingredients and preparation of the batter! Here’s how it works:
By beating both sugars and the eggs on medium-high speed for 6-7 minutes, it places air into the batter which forms the tops of the cookies. This beating creates textured tops for your cookies.
INGREDIENTS NEEDED FOR THIS RECIPE
Dark chocolate- You want a dark chocolate cocoa bar or dark chocolate chips.
Sugar- You will need both brown sugar and granulated sugar. When measuring sugar, scoop it into the measuring cup so that it’s overflowing then scrape the excess off with a butter knife.
Flour- Unlike sugar, you want to use a spoon to scoop the flour into your measuring cup. Then, scrape the excess with a butter knife. Do NOT pack the flour.
Cocoa powder- I use Hershey’s 100% cocoa powder, but I've also used Hershey Special Dark Cocoa.
Baking powder- To get the soft chewy interior, you need to use baking powder NOT baking soda.
Salt- You will need both regular salt for the batter, and flaky sea salt for sprinkling your brownie cookies once they are done.
How to make this recipe
Step 1: Combine the dry ingredients. Whisk the flour, cocoa powder, salt, and baking powder in a medium bowl.
Step 2: Melt the chocolate. Place the chocolate in a microwave safe bowl and melt for 1 minute, stir and melt in 30 second intervals until fully melted.
Step 3: Beat butter, sugars, and eggs. Using your hand mixer, beat both of the sugars and the eggs on medium-high speed for 6-7 minutes or until it has tripled in volume.
Step 4: Add in the melted chocolate. Add in the melted chocolate and beat until combined.
Step 5: Add in the flour mixture and mix until combined.
Step 6: Scoop the cookies. Use a large 2-tablespoon cookie scoop to transfer the batter to the lined baking sheets. Space the cookie dough balls at least 1 inch apart.
1. Measure the flour correctly! If you use too much flour, the brownie cookies will come out dry and cracky. Do not pack the flour.
2. Cookies will firm up as they cool. They may not look fully set when you take them out, but they will be firm as they cool.
3. Freeze the dough for later use. You can freeze the dough for up to 2 months.
4. Add sea salt the addition of sea salt on top of the cookies brings out the best flavor.
Yes, scoop the cookie dough and place it on a baking sheet. Place the baking sheet into the freezer for 1 hour and place the rich chocolate dough into a ziplock freezer bag and freeze for up to 2 months.
You can store these cookies in an airtight container at room temperature. I put mine in a Ziploc bag on the counter. They will be good for 6-7 days.
If you aren’t sure if the brownie cookies are done, use a toothpick to check them. If the toothpick comes out with a few moist crumbs, it's done, but if you see wet batter, they need to keep baking. Begin checking your brownie cookies after 9-minutes.
Soft and Fudgy Brownie Cookies
- 1 ½ cups all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup dark chocolate chips
- 1/3 cup unsalted butter softened
- ½ cup brown sugar
- 1/3 cup granulated sugar
- 2 large eggs at room temperature
- Flaky sea salt for sprinkling
- 1. Preheat your oven to 350. Line two baking sheets with parchment paper.
- 2. In a medium bowl combine the flour, cocoa powder, salt, and baking powder. Set aside.
- 3. In a heatproof bowl over a small pan of simmering water, melt together the chocolate and butter. Once melted, remove from the heat.
- 4. Using a hand mixer beat both sugars and the eggs on medium-high speed for 6-7 minutes or until tripled in volume.
- 5. Gently fold the chocolate mixture into the egg mixture until just incorporated.
- 6. Fold in the flour mixture using a spatula until just incorporated and no flour clumps remain. The batter will be very sticky.
- 7. Use a large (3 tablespoon) cookie scoop to transfer the batter to the lined baking sheets. Space them at least 1 inch apart as they will spread during baking.
- 10. Bake the cookies for 10 minutes.
- 11. Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky salt. Enjoy!