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Irresistible Chocolate Brownie Cookies You’ll Love!

Chocolate brownie cookies with crackly tops on a wooden board
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These Chocolate Brownie Cookies are fudgy, chewy, and chocolate-loaded with crisp crinkle tops. A cross between a brownie and a cookie, they’re easy to make, require no chill time, and come together in just 20 minutes.

Ingredients

▢1/4 cup (56.75 g) unsalted butter

▢4 ounces (113.4 g) semi sweet chocolate, about 1/2 cup

▢2 (2) eggs, large

▢1 cup (200 g) granulated sugar

▢1 teaspoon (1 teaspoon) vanilla extract

▢1 cup (125 g) all purpose flour

▢1/4 teaspoon (0.25 teaspoon) kosher salt

▢3 tablespoons (3 tablespoons) cocoa powder

▢1/8 teaspoon (0.13 teaspoon) baking soda

Instructions

1. Preheat your oven to 350°F and line 2 cookie sheets with parchment paper. In a microwave safe bowl, melt the 1/4 cup butter and 1/2 cup chocolate together 30 seconds at a time until melted. Set aside to cool.

2. In another bowl, beat the 2 eggs, 1 cup of sugar, and 1 teaspoon vanilla with a hand or stand mixer fitted with the whip attachment. Mix on high for 3–5 minutes until light and airy.

3. Add in the melted chocolate and butter mixture. Mix until just combined using a spatula or mixer on low.

4. Add the flour, salt, cocoa powder, and baking soda. Stir until just combined. The dough will resemble brownie batter.

5. Scoop cookie dough using a small spoon or mini ice cream scoop onto baking sheets, spacing them 2 inches apart.

6. Bake for 10 minutes until edges are set and tops are crinkled. Let cool 10 minutes on the pan, then transfer to a wire rack.

Notes

If you don’t see crinkle tops, it’s likely the eggs were too cold or not beaten long enough. Be sure to whip for 3–5 minutes at high speed.

Store cookies in an airtight container for up to 5 days.

Nutrition

Find it online: https://voxrecipes.com/irresistible-chocolate-brownie-cookies/