These dark chocolate brownie cookies have crinkly tops, crisp edges, and chewy middles. Great for when you want two desserts in one! Top with flaky sea salt for a decadent, chocolate-forward treat.

I love the idea of desserts that don’t quite know what they are, so they just end up being the best of both worlds. For example–these dark chocolate brownie cookies. They are the hybrid of a rich and fudgy brownie with a crisp and chewy cookie.

I see brownie cookie recipes floating all over the internet, Instagram, and Pinterest, so I wanted to make my own with lots of dark chocolate (stick around my blog long enough and you’ll learn how much I love dark chocolate). This recipe actually starts out similarly to my favorite homemade brownie recipe, but tweaks the proportion of ingredients, and adds a few things here and there to create a decadent brownie cookie.

These are so much fun to make, and seriously so good. If you’ve never made or had a brownie cookie before, then I am actually so excited for you. If you have, I’m glad we share a mutual love for hybrid chocolate desserts. Keep reading (or jump to the recipe) to learn how to make these!

Ingredients for Brownie Cookies

Here is everything you will need to make these amazing cookies:

Unsalted butter: cut it into slices first before using
Dark chocolate: you can use either dark chocolate chips or a chopped up dark chocolate bar. You can also just use semi-sweet chocolate as well if that’s all you have around.
Dark cocoa powder: I love baking with Hershey’s Special Dark Cocoa Powder. You can substitute regular cocoa powder as well though.
2 large eggs: make sure they are at room temperature. You can soak the eggs in a bowl of warm water for 10 minutes to help warm them up if needed.
Granulated cane sugar
Light brown sugar
Vanilla Extract
All-purpose flour
Baking powder
Fine sea salt
More chocolate chips to fold in to the dough

Step by Step Instructions

Preheat your oven to 350 F and line two cookie sheets with liners
Melt the butter and chocolate together in the microwave. Put the two ingredients into a microwave safe bowl and give them an initial 30 second zap. After that, give it a stir, and then continue microwaving for 20 second intervals until your chocolate is fully melted and smooth. Make sure to stir thoroughly between each interval.
Stir the cocoa powder into your hot, melted chocolate until it is fully dissolved. This will ‘bloom’ the cocoa powder, which brings out more of the cocoa flavors.
Let the chocolate mixture cool down.
In a stand mixer, beat the eggs and sugars together on medium-high speed for around 6 minutes. You will want to get it very fluffy and pale in color. This will help create those beautiful, glossy, cracked tops that we all know and love about brownies. Pause to scrape down the sides of the bowl if needed throughout this process.
Fold the chocolate in the eggs and sugar, and add a splash (or two) of vanilla.
Fold flour, salt, and baking powder in as well. Then add some additional chocolate chips.
Scoop 1.5 tbsp sized balls of dough onto cookie sheets. I love using this medium cookie dough scoop. Pro tip: grease your cookie scoop before using to get very clean cookies.
Bake for 11-12 minutes, or until the tops are cracked and cookies are set.

Make sure to let the cookies rest for a few minutes on the baking sheets before transferring them to wire racks to cool completely. I also like to sprinkle the tops with flaky sea salt to add some depth and contrast to the rich, chocolate-y flavors.

Did You Make This Recipe?

If so, I’d love to hear from you! Feel free to leave a comment, rating, or take a picture and share it with me on Instagram @toppedwithhoney. Looking forward to seeing your decadent chocolate brownie cookies!

If you’re not ready to bake yet, no problem! Simply hover over any image in this post (pick your favorite), or tap if you’re on mobile, and click the pin icon in the corner to save for later.

Have fun baking and check out some other cookie recipes here!

Let’s also connect on Instagram and/or Pinterest!

Dark Chocolate Brownie Cookies

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Dark Chocolate Brownie Cookies

Prep Time 20

Cook Time 12

Total Time 32

Servings

These chocolate brownie cookies have crinkly tops, crisp edges, and chewy middles. Top with flaky sea salt for a decadent, chocolate-forward treat.

Ingredients

6 tbsp unsalted butter
8 oz dark chocolate
3 tbsp dark cocoa powder
2 large eggs, at room temperature
¾ cup granulated cane sugar
¼ cup light brown sugar
1 tsp vanilla extract
¾ cup + 1 tbsp all-purpose flour
½ tsp baking powder
½ tsp fine sea salt
½ cup chocolate chips

Instructions

Preheat the oven to 350°F and line two large cookie sheets with parchment paper.
Cut the butter into slices and place those slices and the dark chocolate into a microwave safe bowl. Microwave them for 30 seconds, stir, and then continue microwaving for 20 second intervals, stirring between each until the chocolate is fully melted.
Stir in the cocoa powder until smooth and dissolved. Set this chocolate mixture aside to cool down.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, granulated sugar, and brown sugar together on medium-high speed for 6 minutes until they are very light and fluffy.
Then, beat in the cooled down chocolate mixture and vanilla extract until fully combined.
In a separate bowl, sift together the flour, baking powder, and salt. Then, add this into the remaining ingredients and mix until the flour is combined. Lastly, fold in the chocolate chips. The dough will resemble a very thick brownie batter.
Scoop 1.5 tbsp balls of dough into the prepared cookie sheets, leaving 2 inches of space between each.
Bake for 11-12 minutes, or until cookies are set. Let the cookies rest for 5 minutes on the cookie sheets before transferring them to wire racks to cool completely. Enjoy!