These crispy, chewy Chocolate Brownie Cookies are the perfect addition to your cookie jar. They’re perfect for any season or celebration, and I promise you’ll want to keep them in your pantry all year.

Chocolate Brownie Cookies

Soooo I think we can all agree that 2 of the best desserts known to man are the brownie and the cookie. They’re like… the holy grail of American baking.

If I’m being honest with you I think I used to be way more of a cookie person (which, btw, if you haven’t tried my Chocolate Chip Cookies thennnn you just gotta) than a brownie person, but recently I think I’ve changed allegiances to the perfectly baked, chewy, chocolatey brownie. I know, I know, how could I?!?!?! But let me tell you guys… there’s just something about them!

Whiiiiiich brings me to these cookies. I love them SO. MUCH. because they’re the most perfect combination of brownies and cookies, I honestly don’t think there could ever be a better combo… like… ever (ok, maybe these Chocolate-Hazelnut Almond Butter Bars are a close second!).

I started testing a recipe for these cookies and I had my sweet husband/head taste-tester for Sarah’s Day Off, Noah, try a bite. Let’s just say they all disappeared before my eyes quicker than you could blink! They’re THAT GOOD y’all. Follow along to learn how to bake them!

What are Chocolate Brownie Cookies?

These Chocolate Brownie Cookies are a cross between a brownie and a cookie.

Are they a cookie?! Are they a brownie!? YOU DECIDE. That’s what I love about these, they’re all the flavor of a warm, chewy brownie, and all the texture of a crisp, gooey cookie. What more could you ask for?!

One thing I love about this recipe is that you can add so many different things to it. If you’re a big peanut butter person, add as much peanut butter as you wish! If you looove chocolate like me, definitely add some chocolate chips or chocolate chunks for a little extra richness. You can make them salted caramel cookies, or just keep them basic like I’ve done here. They’re good EVERY way you twist it!

Ingredients for Chocolate Brownie Cookies

Flour – I used all-purpose flour here, and this is what gives our cookies their structure.
Unsweetened Cocoa Powder – The most important thing here is that we used Dutch-process cocoa powder. The flavor profiles add that extra element of taste that you want in these cookies! If you don’t see “Dutch-process” on the front of the packaging, just make sure you see “alkali” listed in the ingredients list somewhere. This means it is Dutch-process!
Baking Powder – This is our leavening agent in this recipe. AKA what gives the cookies that little bit of rise.
Salt – Adds so much flavor to these cookies!
Semisweet Chocolate Bars – Please PLEASE don’t use chocolate chips if possible as these have stabilizers that alter the flavor (in my opinion). It’s just so much better to use whole chocolate bars. I recommend using bars that are 70% cocoa, they add the perfect amount of sweetness without being too much.
Unsalted Butter – If you only have salted butter, feel free to use that. Just decrease the amount of salt you add by about 1/2 tsp.
Eggs – Our binding agent. Make sure they’re room temperature so that they’ll incorporate properly!
Sugar & Light Brown Sugar – For allllllll the flavor.
Pure Vanilla Extract – I always use pure vanilla extract because I think the flavor is that much better than “vanilla flavoring” or “vanilla extract.” Feel free to use more vanilla if you’re someone like me who can never get enough 🙂
Instant Espresso Powder – It makes chocolate taste more like chocolate. End of story!
Flaked Sea Salt – This is a necessity for a finishing salt! It makes such a difference to your final result. If you have Fleur de Sel, use that, but if you only have table salt or sea salt, those will work just fine.

How to Make Chocolate Brownie Cookies

These Chocolate Brownie Cookies are so easy to make. They only require a few steps before you’re enjoying chocolatey goodness:

Whisk Dry Ingredients: This includes the flour, cocoa powder, baking powder, and salt.
Melt Chocolate: Next we’ll melt the chocolate and the butter together in a bowl set over simmering water. It’s so important that you do this over a double-broiler, because we really want to avoid burning the chocolate. Once everything is melted together, just make sure to cool the chocolate for a few minutes before you add it to the wet ingredients.
Whisk Wet Ingredients: Here we’ll whip the eggs, sugars, vanilla, and espresso powder together for approximately 3 minutes. We want to incorporate air into the eggs before we add the chocolate and the dry ingredients.
Add Chocolate & Dry Ingredients: Reduce the speed to low, and slowly drizzle in the melted chocolate. Once that is incorporated, gradually add the dry ingredients. We only want to whisk until the dry ingredients are JUST combined. Do not overmix, because we want to prevent lots of gluten formation.
Form the Cookies: I used a 2 Tbsp scoop to transfer the cookies to the baking sheet. This ensures they’re all uniform in size, and it keeps my hands clean! The mixture will be soft, and if it’s too soft to scoop, simply cover the dough and chill it in the refrigerator for about 15 minutes. It will firm up quickly!
Bake: These Chocolate Brownie Cookies will take anywhere from 12 to 14 minutes, depending on your oven. Just be watching closely for crackled and shiny tops! Once you see those, they’re done!

I hope you all enjoy these cookies as much as I do, and if you make them don’t forget to tag me on socials so I can see all of your beautiful cookies! 🙂

XO,

Sarah

Print Recipe

Chocolate Brownie Cookies

These crispy, chewy chocolate cookies are the perfect addition to your cookie jar. They're perfect for any season or celebration, and I promise you'll want to keep them in your pantry all year.

Prep Time20

Cook Time15

Course: Dessert

Cuisine: American

Keyword: brownie, brownie cookie, brownies, chocolate, cookie, cookies, crinkle, crinkle cookie, dark chocolate

Author: Sarah Crawford

Ingredients

2/3 cup all-purpose flour
1/4 cup Dutch-process unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
2 (4-oz) bars semisweet chocolate (70% cocoa recommended) chopped
1/4 cup unsalted butter melted
2 large eggs at room temperature
1/2 cup sugar
1/2 cup light brown sugar
2 tsp vanilla extract
1 tsp instant espresso powder
Flaked sea salt (fleur de sel) for sprinkling

Instructions

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, and salt in a large bowl.
Place chopped chocolate and butter in a heat-proof bowl and set over a saucepan of simmering water. Stir constantly until chocolate melts and mixture is smooth; set aside.
Combine eggs, sugars, vanilla, and instant espresso powder in the bowl of a stand-mixer fitted with the paddle attachment; beat on high speed for 3 minutes.
Reduce speed to low and beat in melted chocolate until combined. Gradually add flour mixture and mix on low speed for 20 seconds or until just combined. Cover and chill 15 minutes.
Use a cookie scoop to transfer dough to prepared baking sheets. Bake, rotating pans halfway through, 12 to 14 minutes or until tops are shiny and crackly.
Sprinkle with salt, if desired.