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.
If you like these brownie cookies, you’ll love…
Chewy Peanut Butter Oatmeal Chocolate Chip Cookies
Salted Toffee Chocolate Chip Cookies
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
Servings: Cookeis
Calories: 188kcal
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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: 1 cookieCalories: 188 kcalCarbohydrates: 23 gProtein: 2 gFat: 10 gSaturated Fat: 6 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 3 gTrans Fat: 1 gCholesterol: 31 mgSodium: 131 mgPotassium: 115 mgFiber: 2 gSugar: 16 gVitamin A: 155 IUCalcium: 19 mgIron: 1 mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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