Why I Always Make These Brownie Cookies

I always have an argument with my girlfriend about making brownies or cookies, but these Brownie Cookies are the perfect combo of both fudgy brownies and crispy, soft cookies. One of the best parts of these cookies, in my opinion, are the crackled tops, which adds that extra layer of texture that makes each bite of cookie feel like the corner piece of a brownie. On the inside, however, the middle is rich and gooey and filled with all that chocolatey goodness. When you break it open, the crumb is moist and holds it’s shape like a typical cookie would. It’s the best of both worlds in one bite!

Why You Need To Aggressively Whisk To Make These Brownie Cookies Better

I whisk the melted butter and sugars hard for a full minute, then keep going once the egg and yolk are added. That aggressive mixing dissolves the sugar better and incorporates a lot of air in the batter, which is what creates the shiny surface that later wrinkles. The visual cue to make sure that I’ve whisked hard and long enough is when the batter is pale and smooth. Once you’re finished whisking, fold the dry ingredients in gently and the end, which will prevent the overdevelopment of the crumb structure, which will let your cookies stay chewy and moist on the inside.

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What You’ll Need To Make Brownie Cookies

Wet Ingredients

• ½ cup unsalted butter, melted (113 g)
• 1 cup granulated sugar (200 g)
• 2 tbsp light brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract

Dry Ingredients

• ½ cup unsweetened cocoa powder (50 g)
• ¾ cup all purpose flour (95 g)
• ½ tsp baking powder
• ¼ tsp salt

Chocolate

• ½ cup chocolate chips (85 g), optional

Optional Garnish

• Flaky salt

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How to Make Brownie Cookies

While the oven preheats to 350°F (175°C), whisk the melted butter with granulated sugar and brown sugar for one full minute until well combined.

Whisk in the eggs and vanilla for about 2 minutes until the mixture looks smooth, pale, and shiny.

Fold in the cocoa powder, flour, baking powder, and salt just until no dry streaks remain.

Fold in the chocolate chips if using until evenly distributed.

Scoop 2 tablespoon portions into tall mounds on a parchment lined baking sheet without flattening.

Bake at 350°F (175°C) for 10 minutes until the edges are set and the tops look shiny.

Let the cookies cool on the baking sheet for 10 minutes until the tops wrinkle and the centers are firm, optionally garnish with flaky salt.

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Tips and Variations

In order to get your cookies to be even shinier, whisk the sugar mixture longer before adding the dry ingredients.

For a super thick center, scoop tall mounds of the cookie instead of pouring the dough on the sheet.

If you like your cookies super chocolatey, add extra cocoa powder and reduce the flour slightly to maintain an even ratio of dry and wet ingredients.

For an even softer texture, pull the cookies right at 10 minutes while the centers still look slightly soft.

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Frequently Asked Questions

Why do the tops wrinkle after baking?

The shiny top forms from dissolved sugar and aerated eggs, and as the cookies cool, the surface sets and contracts, creating that signature crinkled texture.

Can I use a stand mixer instead?

You absolutely can! Just keep note that the times may differ because of the automation, so keep an eye on the batter and stop mixing when the batter is pale and smooth.

How should I store these cookies?

Store them in an airtight container at room temperature for up to three days, or freeze the baked cookies and reheat in the oven  for about 2 minutes at the same temperature.

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What to Make Next

Craving more chocolate cookies? Try my Double Chocolate Brown Butter Cookies!

Want some brownies instead? Make my Fudgy Oreo Brownies!

If you don’t want as much chocolate, you’ll love my Brown Butter Chocolate Chip Cookies!