Soft and Fudgy Brownie Cookies

Brownie cookies on a baking sheet with some chocolate chips.

Soft and fudgy brownie cookies have rich chocolate flavor. The cocoa powder and chocolate chips are the star ingredients, creating an intensely decadent treat that is sure to become a favorite.

Course Dessert

Cuisine American

Keyword brownie cookies, cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 158kcal

Author Wendie Williams

Equipment

Ingredients

½ cup all-purpose flour spoon and leveled
¼ cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup dark chocolate chips or chunks
1/4 cup unsalted butter softened
3/4 cup light brown sugar
2 large eggs at room temperature
1 teaspoon vanilla
Flaky sea salt optional

Instructions

Preheat your oven to 350. Line two baking sheets with parchment paper.
In a medium bowl combine the flour, cocoa powder, salt, and baking powder. Set aside.
In a microwave-safe bowl, melt the chocolate and butter for 1 minute on 50 % power , stir, then melt on 30-second intervals until fully melted.
In another bowl and using a hand mixer, beat together the brown sugar, the eggs and vanilla on medium-high speed for about 4-5 minutes until tripled in volume.
Whisk in the melted chocolate into the brown sugar mixture until combined.
Whisk in the flour mixture just until incorporated and no flour clumps remain. The batter will be very runny.
Place in the refrigerator for 20 minutes.
Using a 2 inch cookie scoop divide all of the batter onto the baking sheets.
Bake the cookies for 9-10 minutes. The cookies will look underbaked but will finish cooking as they cool.
Sprinkle sea salt on top if you're using.
Allow to cool on the baking trays for 15 minutes before removing them to a wire rack.

Notes

Measure you flour correctly! If you use too much flour, the brownie cookies will come out dry and cracky. Do not pack the flour.

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.

Freeze the dough for later use. You can freeze the dough for up to 2 months.

Add sea salt the addition of sea salt on top of the cookies brings out the best flavor.

Nutrition