These perfect brownie cookies are soft, chewy, and perfectly crinkled. A fudgy brownie center and the perfect sprinkle of sea salt. These cookies only need 30 minutes to chill and bake up perfectly in about 10 minutes.
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TOOLS I USED FOR THIS RECIPE:
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
- Rubber Spatula – a must for any home baker! Perfect for scrapping cookie dough out of the mixing bowl.
- Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
Grocery List For The Brownie Cookies:
- Chocolate chips
- Butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla
- Flour
- Baking soda
- Salt
- Cocoa powder
- Sea salt, for garnish
Instructions:
- In a small saucepan combine the butter and chocolate chips. Heat over medium heat until melted, stirring frequently. Once melted remove from the heat and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment combine the eggs, sugars, vanilla, and salt. Beat until combined, 3-4 minutes. With the mixer on low, slowly pour in the melted chocolate mixture. Mix to combine, scrape down the sides.
- Sift in the flour, baking soda, and cocoa powder, mix on low until fully incorporated. Cover and chill for 30 minutes.
- Preheat oven to 350 degrees F and grease or line a cookie sheet. Using a 1 oz. cookie scoop or a measuring spoon, scoop dough out onto the prepared cookie sheet.* Spread about 2 inches apart.
- Bake at 350 for 9-10 minutes. Remove from the oven and sprinkle with flaky salt, the cookies will be very soft and gooey when they come out of the oven, . Allow to set for 5-10 minutes before transferring to a cooling rack to finish cooling.
Notes:
*The cookie dough will be very sticky, greasing your hands and/or the cookie scoop can help with any sticking.
Brownie Cookies
Soft and chewy brownie cookies loaded with cocoa and melted chocolate.
Ingredients
- 1/2 cup Unsalted butter
- 12 oz. Semi Sweet or Milk Chocolate chips
- 3 Eggs, room temperature
- 1/2 cup Brown sugar, packed
- 3/4 cup Granulated sugar
- 1 tbsp Vanilla extract
- 1/2 tsp Baking soda
- 1 tsp Salt
- 1 cup All purpose flour
- 1/4 cup Unsweetened cocoa powder
- Flaky salt, for sprinkling
Instructions
- In a small saucepan combine the butter and chocolate chips. Heat over medium heat until melted, stirring frequently. Once melted remove from the heat and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment combine the eggs, sugars, vanilla, and salt. Beat until combined, 3-4 minutes. With the mixer on low, slowly pour in the melted chocolate mixture. Mix to combine, scrape down the sides.
- Sift in the flour, baking soda, and cocoa powder, mix on low until fully incorporated. Cover and chill for 30 minutes.
- Preheat oven to 350 degrees F and grease or line a cookie sheet. Using a 1 oz. cookie scoop or a measuring spoon, scoop dough out onto the prepared cookie sheet.* Spread about 2 inches apart.
- Bake at 350 for 9-10 minutes. Remove from the oven and sprinkle with flaky salt, the cookies will be very soft and gooey when they come out of the oven, . Allow to set for 5-10 minutes before transferring to a cooling rack to finish cooling.
Notes
*The cookie dough will be very sticky, greasing your hands and/or the cookie scoop can help with any sticking.
Nutrition
Serving: 1cookieCalories: 188kcalCarbohydrates: 23gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 31mgSodium: 131mgPotassium: 115mgFiber: 2gSugar: 16gVitamin A: 155IUCalcium: 19mgIron: 1mg
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @theheartylife on Instagram and hashtag it #theheartylife.