Crunchy on the outside and chewy in the middle with a salty sweet combo, The Best Brownie Cookies are two of your favorite desserts mixed into one.
When you mix two desserts together, you really have something great. I’m not even lying, just think about all the things that you can combine.
I love desserts the way they are, but mixing brownies and cookies together to create The Best Brownie Cookies is amazing.
The flavor, texture and everything just work perfectly. I also love the salty sweet combo so adding the flaked sea salt to the top gives it a nice balance too.
You get your crinkly brownie outside, with your chewy cookie inside. Like how can you go wrong with that? IMHO you cant.
I call these THE BEST because I really think they are and absolutely love the taste, but you will have to be the judge of that.
So if you are thinking of mashing those two desserts into one then these Brownie Cookies are what you need.
Some of my other favorite cookies that we have on our site include: Black and White Cookies, Potato Chip Cookies and Oreo Stuffed Chocolate Chip Cookies.
WHY THIS RECIPE WORKS:
- Minimal and easy to find ingredients help these cookies come together.
- You get a crispy outside with a chewy inside.
- The sweet and salty tastes so good with one another.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Semi-sweet chocolate chips
Unsalted butter
All-purpose flour
Baking soda
Baking powder
Sea salt
Granulated sugar
Eggs
Vanilla extract
Flaked sea salt for garnish, optional
HOW TO MAKE THE BEST BROWNIE COOKIES, STEP BY STEP:
- Preheat the oven to 350 degrees F. Line sheet pans with parchment paper, set aside.
- Place the chocolate chips and butter into a microwave-safe bowl. Microwave for 30 seconds, stir. Microwave at 15-second intervals, stirring in between until smooth and melted. Let stand at room temperature for 10 minutes.
- In a medium-sized bowl stir together the flour, baking soda, baking powder, and fine sea salt, set aside.
- In a large bowl whisk together the sugar, eggs, and vanilla for 2 minutes until slightly frothy and pale yellow.
- Add in the cooled chocolate mixture and whisk to combine.
- Add the dry ingredients to the wet and fold it in until there are no dry patches.
- Using a 1.5 tablespoon-sized cookie scoop, or eyeballing it, place dollops of the cookie dough onto the prepared sheet pans 3 inches apart.
- Bake for 11-12 minutes until the cookies are crinkly on top and appear shiny. Immediately sprinkle with a little bit of flaked sea salt. Let cool for 10 minutes on the sheet pan. Transfer to a wire rack to cool completely.
CAN I ADD ANY ADDITIONS TO THESE COOKIES?
If you want to add a little more substance to the cookies you can add in chocolate chips, chocolate chunks, chopped nuts, peanut butter chips, etc.
If you really like chocolate then adding the extra chocolate chips or chunks is a great idea.
DO I HAVE TO USE THE FLAKED SEA SALT?
No, this is completely optional. Although, I add flaked salt to a lot of my cookies because of the amazing flavor it adds.
If you do not want to add the salt to the tops of the cookies, they will still taste fine and you can leave it off.
DOES THE COOKIE DOUGH NEED TO CHILL?
No, that is why I love this recipe as that no chilling is required like there is for a bunch of cookie recipes.
WHAT IS THE BEST CHOCOLATE CHIP TO USE?
You want to make sure that you are using a higher quality chocolate chip for this reicpe.
Something like Ghiradelli, Hershey’s, Guittard, Nestle, etc. These melt well and will give the flavor outcome you want.
HOW TO STORE:
These can be stored in an airtight container at room temperature where they will keep for up to 5 days.
You can also freeze these cookies, place in a freezer container or bag and they will keep for up to 3 months.
To defrost, remove from the freezer onto the countertop until thawed.
TIPS AND TRICKS:
- Make sure to use high quality chocolate chips.
- These do not require chilling.
- You can add additions to the dough, see above for some ideas.
- Add ½ teaspoon of peppermint extract for mint chocolate brownie cookies!
- The flaked sea salt is optional, but I highly recommend it.
- Make sure you let your chocolate mixture cool for at least 10 minutes at room temperature.
- You can freeze these, see above on how to do that.
When it comes to a delicious cookie, you cannot go wrong when making these Brownie Cookies. Two desserts in one!
If you like this recipe you might also like:
- Chocolate Sugar Cookies
- M&M Chocolate Chip Cookies
- Cosmic Brownie Cookies
- Jumbo Chocolate Chip Cookies
If you’ve tried THE BEST BROWNIE COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
The Best Brownie Cookies
Ingredients
- 1 ¼ cups semi-sweet chocolate chips
- 4 Tablespoons unsalted butter
- ⅔ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- Pinch of sea salt
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Flaked sea salt for garnish optional
Instructions
- Preheat the oven to 350 degrees F. Line sheet pans with parchment paper, set aside.
- Place the chocolate chips and butter into a microwave-safe bowl. Microwave for 30 seconds, stir. Microwave at 15-second intervals, stirring in between until smooth and melted. Let stand at room temperature for 10 minutes.
- In a medium-sized bowl stir together the flour, baking soda, baking powder, and fine sea salt, set aside.
- In a large bowl whisk together the sugar, eggs, and vanilla for 2 minutes until slightly frothy and pale yellow.
- Add in the cooled chocolate mixture and whisk to combine.
- Add the dry ingredients to the wet and fold it in until there are no dry patches.
- Using a 1.5 tablespoon-sized cookie scoop, or eyeballing it, place dollops of the cookie dough onto the prepared sheet pans 3 inches apart.
- Bake for 11-12 minutes until the cookies are crinkly on top and appear shiny. Immediately sprinkle with a little bit of flaked sea salt. Let cool for 10 minutes on the sheet pan. Transfer to a wire rack to cool completely.
Notes
- Make sure to use high quality chocolate chips.
- These do not require chilling.
- You can add additions to the dough, see above for some ideas.
- Add ½ teaspoon of peppermint extract for mint chocolate brownie cookies!
- The flaked sea salt is optional, but I highly recommend it.
- Make sure you let your chocolate mixture cool for at least 10 minutes at room temperature.
- You can freeze these, see above on how to do that.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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