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Brownie Cookies

Brownie cookies are the ultimate indulgence for chocolate lovers like me. Imagine the perfect combination of rich, fudgy brownie and chewy cookie in every bite. The outer layer is slightly crispy, while the inside is soft and gooey, making for a delightful contrast in texture.

These decadent treats are loaded with chunks of chocolate, adding an intense burst of flavor with every chew. Whether enjoyed warm with a glass of milk or on their own, brownie cookies are a heavenly delight that never fails to satisfy my sweet cravings.

Tips for Perfecting the Recipe

Quality of Ingredients: The quality of chocolate you use can significantly affect the flavor and texture of your cookies. Opt for high-quality dark chocolate for a rich, intense flavor. Similarly, using fresh, high-quality butter and eggs can make a difference in the overall taste and texture of your cookies.

Room Temperature Ingredients: Ensure your eggs and butter are at room temperature before you start. Room temperature ingredients blend more smoothly, which is crucial for a uniform texture in your cookies.

Precise Measuring: Baking is a science, and accuracy matters. Use a kitchen scale to measure your ingredients if possible. This ensures precision and consistency in your baking results.

Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined. Overmixing can develop the gluten in the flour, leading to cookies that are more cake-like than fudgy.

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Chill the Dough: Chilling the dough is not a step to be skipped. It helps in controlling the spread of the cookies, ensuring they are thick and fudgy. It also allows the flavors to meld together better.

Parchment Paper or Silicone Mat: Use parchment paper or a silicone baking mat on your baking sheet. This prevents the cookies from sticking and ensures they bake evenly.

Don’t Overbake: The key to fudgy brownie cookies is slightly underbaking them. They should still be soft in the center when you take them out of the oven. They will continue to cook on the baking sheet after being removed from the oven.

Cooling Time: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and makes them easier to move without breaking.


2/3 cup (94 g) all-purpose flour
2 Tbsp (12 g) Dutch process unsweetened cocoa, sifted
1 tsp (4 g) baking powder
1/4 tsp (1.5 g) salt
8 ounces (226 g) semisweet chocolate, finely chopped (recommended: 66-70% chocolate)
1/4 cup (56 g) unsalted butter, cubed
2 large eggs (100 g), at room temperature
1/2 cup (100 g) granulated sugar
1/2 cup (92 g) light brown sugar
1 tsp (4 g) vanilla extract
1/2 cup (85 g) semisweet chocolate chips
Flaky salt, for topping


Preheat the oven to 350°F and line two baking sheets with parchment paper.
Whisk together flour, cocoa, baking powder, and salt in a medium bowl.
Place chopped chocolate and butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until smooth. Remove from the heat and set aside to cool slightly.
Combine eggs, sugars, and vanilla in a large mixer bowl fitted with a whisk attachment and whisk together on medium speed for 5 minutes, until pale and doubled in volume.
Reduce speed to low and beat in melted chocolate for 1 minute.
Add flour mixture and mix on low speed for 20 seconds, just until combined.
Fold in chocolate chips (dough will resemble a gooey brownie batter).
Use a medium cookie scoop coated lightly with nonstick spray to form the cookies – invert the scoop just above the baking sheets, spacing cookies 2 inches apart (bake 10 cookies per baking sheet).
Bake cookies for 12 to 14 minutes, rotating pans halfway through, until tops are shiny and crackly.
Remove from oven and sprinkle with flaky salt.
Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for 1-2 days.

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