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The Best Fudgy, Chewy Brownie Cookies From Scratch

Stack of fudgy brownie cookies sprinkled with flaky sea salt, one cookie broken open.
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Make these brownie cookies that combine the rich flavor of fudgy brownies with the satisfying chew of a cookie. They feature signature crinkly tops and bake quickly for a perfect chocolate dessert.

Ingredients

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  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 4 ounces semi-sweet chocolate, chopped (or chips)
  • 1/2 cup powdered sugar (for dusting, optional)
  • Flaky sea salt (for topping, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chopped semi-sweet chocolate or chips.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each mound.
  8. If using powdered sugar for the crinkly top, lightly dust the tops of the dough balls with powdered sugar now.
  9. Bake for 10 to 12 minutes. The edges should look set, but the centers will still look slightly soft and fudgy. This ensures a chewy texture.
  10. Remove from the oven. Immediately sprinkle with flaky sea salt, if desired.
  11. Let the brownie cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best crinkly, shiny tops, chill the dough for 30 minutes before scooping and baking.
  • If you prefer a thicker cookie, chill the dough for 1 hour.
  • These are best eaten the day they are made for maximum fudginess, but store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://carlacooking.com/brownie-cookies-best-fudgy-chewy-recipe/