Pro tips for the best brownie cookies
- Whip eggs and sugar long enough: Don’t cut the 5-minute whipping short; thick, pale “ribbon” batter is what gives the shiny, crackled top.
- Cool chocolate slightly: Hot chocolate can deflate the egg mixture or partially cook the eggs, affecting texture.
- Measure flour accurately: Too much flour leads to cakey cookies; many bakers recommend using a scale or the spoon-and-level method.
- Don’t overbake: Take them out when centers still look a touch soft; they firm up as they cool and stay fudgy instead of drying out.
Variations and serving ideas
- Mix in dark or milk chocolate chunks instead of (or in addition to) semisweet chips for varied pockets of chocolate.
- Add a spoonful of espresso powder with the dry ingredients to intensify the chocolate flavor, a common trick in brownie and brownie-cookie recipes.
- Swap some chocolate chips for chopped nuts (walnuts, pecans) if you like crunch.
- Serve warm cookies with vanilla ice cream for a brownie-cookie sundae.
Storage, freezing, and make-ahead
Brownie cookies store similarly to brownies, staying best at room temperature in a sealed container for a few days.
- Room temperature: Store in an airtight container for up to 2–3 days for best fudgy texture.
- Freezing baked cookies: Freeze in a single layer, then transfer to a freezer bag or airtight container; brownie cookies typically freeze well for up to 2 months.
- Freezing dough: Scoop portions of dough, freeze on a tray, then store in a bag; bake from frozen, adding a minute or two to the bake time.
Frequently asked questions
Why are my brownie cookies flat?
Common reasons include batter too warm, not whipping the eggs and sugar long enough, or using too little flour; chilling briefly and ensuring proper whipping helps keep them thicker.
Do I need Dutch-process cocoa?
Dutch-process cocoa deepens color and smooths flavor, but many recipes also work with natural cocoa; just keep the amount modest since most chocolate flavor comes from the melted chocolate.
Can I skip the flaky salt?
You can, but a light sprinkle of flaky salt is widely recommended for brownie cookies because it balances sweetness and amplifies chocolate flavor.
These Fudgy Chocolate Brownie Cookies bring bakery-style crackly tops and deep, chocolatey centers to your cookie tray with a straightforward method and simple ingredients. Add this recipe to your dessert rotation, save or print it for your baking binder, and share it with other brownie lovers who want the best of brownies and cookies in one bite.