The Best Brownie Cookies You’ll Ever Make

You know that feeling when you’re craving something chocolatey but can’t decide between a brownie or a cookie? That’s where these brownie cookies come in. They’re the best of both worlds—crackly on the outside, fudgy in the center, loaded with chocolate, and sprinkled with just enough flaky sea salt to make every bite pop.

And while some desserts require a degree in pastry science to get them right, these are surprisingly easy to pull off. No fussing over underbaked centers, no questioning whether you should have chilled the dough (spoiler: you should), and no complicated ingredients.

If you’ve ever baked anything, you can make these. They come together fast, deliver serious chocolate satisfaction, and will probably disappear from the counter before they even have a chance to cool.

Now, let’s get into it—because if you’re here, you’re probably already thinking about preheating the oven.

Brownie Cookies That Will Change Your Life

If you love brownies, but also love cookies, welcome to your new obsession. These cookies have everything you want—crackly tops, chewy edges, and a rich, fudgy center. They’re indulgent, yes, but sometimes we need a little indulgence in our lives, right?

The magic of this recipe comes from whipping the eggs and sugar together until the mixture is light and fluffy. It gives these cookies that signature crinkle top—the kind you’d find on the best homemade brownies. Add in melted chocolate, just enough cocoa powder, and a pinch of flaky sea salt, and you’ve got a cookie that’s chef’s kiss perfect.

What Makes These Brownie Cookies So Good?

I’ve made my fair share of chocolate desserts, but these cookies hit differently. Here’s why:

• That Fudgy Center – If you’ve ever baked a batch of brownies only to cut into them too soon (we’ve all been there), you’ll love how these cookies stay soft in the middle, even after cooling.
• Shiny, Crackly Tops – Thanks to properly whipped eggs and sugar, these cookies look as good as they taste.
• Intense Chocolate Flavor – We’re using real, melted chocolate and cocoa powder for a double punch of chocolate goodness.
• Sea Salt Magic – A tiny sprinkle of flaky sea salt makes all the flavors pop. It’s a small step, but trust me, don’t skip it.

Ingredients You’ll Need

One of the best things about this recipe is that you probably have everything in your pantry already. Here’s what you’ll need:

• Chocolate – Go for high-quality semisweet or dark chocolate. The better the chocolate, the better the cookies.
• Butter – Unsalted works best so you can control the salt level.
• Sugars – A mix of granulated and brown sugar keeps the cookies soft and chewy.
• Eggs – Room temperature is key! This helps with that signature brownie texture.
• Vanilla Extract – Adds depth and rounds out the chocolate flavor.
• Flour & Cocoa Powder – Dutch-process cocoa is great, but regular works too.
• Baking Powder – Just a bit to help with structure.
• Salt & Sea Salt – Regular salt for balance, and flaky sea salt for that final, magical touch.

Pro Tips for the Perfect Brownie Cookies

Let’s talk about the little things that will take your cookies from good to unforgettable.

1. Don’t Rush the Eggs & Sugar
I know, it’s tempting to mix them quickly and move on, but trust me—whipping them until pale and fluffy makes all the difference. It’s what gives these cookies that signature crackly top. If you skimp on this step, your cookies might still taste good, but they’ll be missing that bakery-style look.

2. Melt the Chocolate Slowly
Burned chocolate = sad cookies. Melt it gently over a double boiler or in the microwave in short bursts, stirring in between. If your chocolate overheats, it’ll seize up and ruin the texture.

3. Chill the Dough
This step is annoying, I know. But chilling the dough for 30 minutes helps the cookies hold their shape while baking. If you skip it, they’ll spread too much and lose that thick, fudgy center.

4. Don’t Overbake
These cookies will look slightly underdone when they come out of the oven, and that’s exactly what you want! They’ll set up as they cool, leaving you with the perfect soft, chewy bite.

How to Store and Freeze Brownie Cookies

If, by some miracle, you don’t eat all of these in one sitting, here’s how to store them:

• Room Temperature: Keep them in an airtight container for up to 5 days. A slice of bread in the container helps keep them soft.
• Freezing the Dough: Scoop the dough onto a baking sheet, freeze until firm, then transfer to a freezer bag. Bake straight from frozen—just add an extra minute or two to the bake time.
• Freezing Baked Cookies: Store in an airtight container with parchment between layers. Let them thaw at room temp or warm them in the microwave for that fresh-out-of-the-oven feel.

Make Them Your Own

While these cookies are pretty much perfect as-is, there are a few ways you can switch things up:

• Add Espresso Powder – A teaspoon will enhance the chocolate flavor without making them taste like coffee.
• Stir in Chopped Nuts – Walnuts or pecans add great texture.
• Swirl in Peanut Butter – Because why not? Warm a little peanut butter and drizzle it into the batter before scooping.
• Stuff Them with Caramel – A small caramel candy in the center turns these into brownie lava cookies.

The Recipe: Ultimate Fudgy Brownie Cookies with Sea Salt

Ingredients

• 8 ounces (226g) high-quality semisweet chocolate, coarsely chopped
• 1/2 cup (113g) unsalted butter, cut into pieces
• 3/4 cup (150g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (125g) all-purpose flour
• 1/4 cup (25g) unsweetened cocoa powder (preferably Dutch-process)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (170g) mini semisweet chocolate chips
• Flaky sea salt, for sprinkling

Instructions

1. Melt Chocolate and Butter: In a heatproof bowl set over a pot of simmering water, melt the chopped semisweet chocolate and unsalted butter together, stirring until smooth. Remove from heat and let cool slightly.
2. Whip Eggs and Sugars: In a large mixing bowl, combine granulated sugar, light brown sugar, and eggs. Using an electric mixer, beat on medium-high speed for about 5 minutes, until the mixture is thick, pale, and creamy. This step is crucial for achieving the signature crackly tops.
3. Add Vanilla and Chocolate: Mix in the vanilla extract. Then, pour in the slightly cooled chocolate-butter mixture and beat on medium speed until well combined.
4. Incorporate Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
5. Fold in Chocolate Chips: Using a spatula, gently fold in the mini semisweet chocolate chips, ensuring they’re evenly distributed throughout the dough.
6. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. This helps the dough firm up, making it easier to scoop and bake without excessive spreading.
7. Preheat Oven: While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
8. Scoop and Bake: Using a medium cookie scoop or spoon, drop portions of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them approximately 2 inches apart. Sprinkle a pinch of flaky sea salt on top of each cookie.
9. Bake: Bake the cookies for 10-12 minutes, or until the tops are shiny and crackly. The centers may appear slightly underbaked, but they will set as they cool.
10. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

These cookies boast a rich, fudgy interior with a delightful contrast of flaky sea salt, making them an irresistible treat for any chocolate lover.

Ready to Bake?

I promise, once you make these, you’ll never go back to plain old brownies again. They’re everything you love about brownies, wrapped up in an easy-to-eat, totally irresistible cookie. Whether you’re baking for a party, a cozy night in, or just because you need chocolate in your life (we all do), these cookies are the answer.

So grab your mixing bowl, melt some chocolate, and get baking. And if you love them as much as I do, let me know! I’d love to hear how they turn out.