If brownies are your love language, you’ll love these chocolate brownie cookies! Part brownie, part cookie, they are super fudgy and ready to eat in 20 minutes with no chill time.
Fudgy, chewy, and packed with intense chocolate flavor—these are the best brownie cookies! Made with melted chocolate and cocoa powder, they feature shiny crinkle brownie tops and a hint of espresso in every bite.
With no stand mixer and no chill time, they’re quick and easy—perfect for holiday cookie boxes or any time you crave a brownie in cookie form!
Table of Contents
Tips for Shiny Crinkle Tops
Use high-quality chocolate. As a trained pastry chef, I have found that some dessert recipes depend on high-quality ingredients for the best results, and this is one of them!
Scoop the dough right away. Do not let it sit in the bowl! While testing, I found that if the cookie dough is not scooped right away, it will lose its shiny, crinkle top.
Use a kitchen scale. Baking with a scale is my #1 baking tip! If your cookies are not turning out, it’s almost always due to incorrect measurements.
Ingredient Substitutions
Dark chocolate bar: For best results, this recipe should only be made with a high-quality 60-70% cocoa bar. I tested them with regular chocolate chips, but the cookies did not spread in the oven!
Cocoa powder: I recommend using unsweetened Dutch cocoa powder like Ghiradelli to give them a classic brownie flavor. Regular natural cocoa powder can not be substituted.
Find the full list of ingredients, measurements, and instructions in the recipe card below!
Step-by-Step Instructions
Step 1: Whisk the wet ingredients. The mixture will thicken slightly and look glossy!
Step 2: Fold in the melted chocolate. Wait for the chocolate to cool before adding it to the batter.
Step 3: Fold in the dry ingredients. The texture should be thick, like brownie batter!
Step 4: Scoop, drop, and bake. Scoop the cookie dough directly onto the prepared baking sheets—roughly seven cookies on each pan. Make sure to slightly underbake them for soft, fudgy centers!
How to Store
Store any leftover cookies in an airtight container at room temperature for 2-3 days.
FAQs
Chocolate chips have a coating that keeps them from melting, so I don’t recommend them!
There are a few reasons why—the ingredients were improperly measured, the wrong chocolate was used, or the dough was chilled before baking.
More Dark Chocolate Cookie Recipes
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Brownie Cookies
Ingredients
- 7 ounces semi-sweet 60% cocoa bar, chopped
- 3/4 cup all-purpose flour, *see notes below for measuring*
- 1/4 cup unsweetened Dutch cocoa powder
- 2 teaspoons espresso powder
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
- Maldon Flaky Finishing salt
Instructions
- Preheat the oven to 350 F/180 C. Line two large baking sheets with parchment paper and set them aside.
- In a microwave-safe bowl (or in a pot over low heat on the stove), melt the chocolate in 20-second increments, stirring in between until fully melted. Set aside to cool for 5 minutes while you prep the rest of the ingredients.7 ounces (7 oz) semi-sweet 60% cocoa bar
- In a medium bowl whisk together the flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.3/4 cup (95 g) all-purpose flour, 1/4 cup (25 g) unsweetened Dutch cocoa powder, 2 teaspoons espresso powder, 1 teaspoon baking powder, 1/4 teaspoon fine sea salt
- In another glass heat-proof bowl, combine the butter and sugars. Microwave for 1-2 minutes, just long enough to melt the butter. Once melted, combine fully with a whisk.1/2 cup (113 g) unsalted butter, 1/2 cup (100 g) granulated sugar, 1/2 cup (100 g) light brown sugar
- Whisk the eggs, egg yolk, and vanilla into the butter and sugar mixture until combined.2 (95 g) large eggs, 1 (18 g) egg yolk, 1 teaspoon vanilla extract
- Pour the melted chocolate bar into the bowl. Fold in with a spatula until combined. Then fold in the dry ingredients until just combined.
- Using a large (3 tbsp) cookie scoop – place 6-7 cookies spaced 2 inches apart on the prepared baking sheets. Bake one tray at a time (leaving the other on the counter) for 9-10 minutes. For a standard (2 tbsp) cookie scoop – place 9-10 cookies on each tray. Sprinkle the tops with a pinch of flaky sea salt. Bake for 8-9 minutes. Place the tray on a wire rack to cool, then bake the other tray.Make sure to scoop the entire bowl of batter right away, if it sits in the bowl the cookies will not have shiny crinkle tops.Maldon Flaky Finishing salt
- Store leftover cookies in an airtight container at room temperature for 2-3 days.
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
OMG !!!!! The best salted mocha cookies ever – and truly easy. Never any leftovers. Have made them multiple times in the few weeks since I discovered.
One tip – break up the chocolate bars before unwrapping. Saves the task and mess of chopping. Love this recipe !!!
Made this for my husband when he found the recipe/video on instagram … everyone was a fan, so moist and delicious, the salt is a wonderful touch to the sweetness of the chocolate.
I’m thrilled to hear that Beth!
Can I just omit the espresso powder if I don’t have any?
Definitely!
Is there a reason not to bake both sheets at the same time?
Most ovens don’t have room for two large baking pans for them to bake at the same time!