Easy Chocolate Brownie Cookies
These Easy Chocolate Brownie Cookies, often called brookies, combine the best parts of brownies and cookies in one irresistible treat. With crisp crackly edges, a fudgy center, and a shiny bakery-style top, they're perfect for holiday cookie trays, dessert tables, and chocolate lovers alike.
Servings: 25 cookies
Calories: 145kcal
Cost: 3
Equipment
- mixing bowls
- electric mixer
- heatproof bowl
- whisk
- rubber spatula
- 2 baking trays
- parchment paper
- wire cooling rack
Ingredients
- 200 g dark chocolate (60-70%), chopped
- 85 g unsalted butter
- 95 g all-purpose flour
- 25 g unsweetened cocoa powder
- 1/2 tsp salt
- 1 tsp baking powder
- 150 g granulated sugar
- 90 g light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp flaky sea salt for finishing
Instructions
- Preheat the oven to 170°C (340°F) and line two large baking trays with parchment paper.
- Gently melt the dark chocolate and butter together until smooth. Set aside to cool slightly.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- Using an electric mixer, beat the granulated sugar, brown sugar, eggs, and vanilla extract for 7 minutes until pale, thick, and fluffy.
- Gently fold the cooled chocolate-butter mixture into the whipped egg mixture, preserving as much air as possible.
- Add the dry ingredients and fold just until combined. Do not overmix.
- Drop rough mounds of dough onto the prepared baking trays, leaving space between each cookie. Bake for 11 to 12 minutes until glossy and crackled on top.
- Let the cookies cool on the trays for 5 minutes, then transfer to a wire rack. Finish with a light sprinkle of flaky sea salt before serving.
Notes
Do not skip whipping the eggs and sugars for the full 7 minutes, as this creates the signature shiny, crackled top. Bake immediately after mixing for the correct spread and texture. Store in an airtight container for up to 5 days or freeze for up to 2 months. Finish with flaky sea salt for a bakery-style presentation.