These brownie cookies have crinkly tops, intense chocolate flavor and fudgy centers. They taste like a brownie but in bite-sized form. 
The Best Brownie Cookies
If you love fudgy, chewy brownies with deep chocolate flavor, these brownie cookies are for you. The recipe uses both melted chocolate and cocoa powder to deliver a rich taste while keeping the texture moist and chewy. The tops develop a delicate, crinkly sheen much like classic brownies.
Finding the Perfect Recipe
Brownie batter is thinner and glossier than typical cookie dough because it contains less flour relative to fat. To capture a true brownie texture in cookie form, I kept the flour to a minimum but added melted chocolate to help the dough hold its shape. The melted chocolate boosts flavor and structure without requiring extra dry ingredients, preventing the cookies from spreading into a thin mess on the baking sheet.
Making the Cookies: Tips & Cookie Science
Below are step-by-step notes that explain why each step matters. You can scroll to the recipe card for a condensed version, but these tips will help you get consistent results.
- Whisk the dry ingredients—flour, cocoa, baking powder and a pinch of salt—to remove lumps and ensure even distribution.
- Melt the butter and dark chocolate together. I prefer 70% dark chocolate for a deep flavor, but semi‑sweet or any dark chocolate between 50–70% works. Chop the chocolate finely and heat gently in short intervals so it melts smoothly.
- Beat the eggs and sugar until pale and slightly thickened—about 1–2 minutes with an electric mixer. This helps dissolve the sugar and creates the glossy, crinkly tops that make these cookies brownie-like.
- Fold the melted chocolate and butter into the egg mixture. The batter will take on a glossy appearance.
- Gently incorporate the dry ingredients. If small lumps remain, use an electric mixer briefly on low speed. Expect the batter to be sticky.
- Stir in the chocolate chips.
- Use a lightly greased cookie scoop to portion the very sticky dough. Spray the scoop or spoon with non-stick cooking spray to prevent sticking. Drop mounds about 1–1.5 tablespoons each (roughly a little smaller than a golf ball) onto a lined baking sheet, spaced 2 inches apart. I made 32 cookies with this batch.
- Bake at 350°F (175°C) for about 9–11 minutes. The tops should be set, shiny and crinkled when done. For even baking, I recommend ovening one sheet at a time on the middle rack.
Freezing Brownie Cookies
Because this dough is unusually sticky, I don’t recommend freezing the raw dough balls. Fully baked and cooled cookies freeze well for up to two months. Pack them in a single layer or separate layers with wax paper, then thaw in the fridge before serving.
Fudgy, chewy and moist with beautiful crinkly tops—these brownie cookies are a standout. For more chocolate treats, try other brownie or double-chocolate cookie recipes in your collection.
Brownie Cookies
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Equipment
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Cookie Sheets
Ingredients
- 1/2 cup all-purpose flour (62.5 grams), spooned & leveled
- 1/4 cup cocoa powder (20 grams)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams), sliced into 6-8 pieces
- 8 ounces dark chocolate (226 grams), 50-70%
- 2 large eggs
- 1 1/4 cup granulated sugar (250 grams)
- 1/2 cup chocolate chips, dark or semi-sweet
Instructions
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Preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper or silicone baking mats.
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In a medium bowl, whisk together the flour, cocoa, baking powder and salt until smooth. Set aside.
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Chop the chocolate finely and place it with the butter in a heatproof bowl. Microwave in short intervals on medium power, stirring between intervals, until the mixture is smooth. Set aside to cool slightly.
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In a large bowl, beat the eggs and sugar until pale and slightly thickened, about 1–2 minutes.
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Stir the melted chocolate mixture into the egg mixture until the color is even.
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Gently fold in the flour mixture. If lumps remain, use an electric mixer on low until smooth. The batter will be glossy and sticky.
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Stir in the chocolate chips.
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Lightly spray a cookie scoop or tablespoon with non-stick spray. Scoop about 1–1.5 tablespoons of dough per cookie and place on the lined baking sheet, leaving ~2 inches between mounds.
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Bake one sheet at a time on the middle rack for 9–11 minutes, until the tops look set, shiny and crinkled.
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Allow the cookies to cool on the baking sheet, then transfer to a wire rack using a metal spatula.
Notes
- Measure flour correctly: whisk it first, then spoon into a measuring cup and level off. Scooping directly with the cup can pack the flour and make cookies dry.
- I use 70% dark chocolate for depth of flavor; chocolate between 50–70% works well. Semi‑sweet is fine if you prefer a milder chocolate note. Avoid using pure cocoa solids (100%).
- Store cooled cookies in an airtight container at room temperature up to 5 days. Baked cookies can be frozen for up to 2 months; thaw in the fridge. Do not freeze the raw dough—its sticky texture does not freeze well.
- Nutrition info is an estimate per cookie, assuming 32 equal cookies.
Nutrition
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