Brownie Cookies

3 from 2 votes

These brownie cookies have crinkly tops, a rich chocolate flavor and fudgy centers. They truly taste like a brownie, but in bite-sized form.

Prep Time20

Cook Time9

Total Time45

Course: Dessert

Cuisine: American

Keyword: Brownie Cookies

Servings: cookies

Preheat the oven to 350F degrees. Line cookie sheets with parchment paper or baking mats.
In a medium bowl whisk together the flour, cocoa, baking powder and salt until there's no lumps. Set aside.
Chop the chocolate into very fine pieces and place in a heatproof bowl with the butter. Microwave on medium power for 45-second intervals. Stir in between each interval until smooth. Set aside.
In a large bowl beat the eggs and sugar until pale in color (about 1-2 minutes).
Mix the melted chocolate mixture into the egg mixture until its even in color.
Gently stir the flour mixture into the batter. If there's lumps, use an electric mixer on low speed until it's smooth. The batter will be glossy and sticky.
Sir in the chocolate chips.
Lightly spray a cookie scoop (or tablespoon) with non-stick cooking spray. Scoop out about 1 - 1.5 tablespoons of dough and drop onto the lined cookie sheet. Ensure that each dough balls is about 2 inches apart.
Bake 1 sheet at a time on the middle rack in the preheated oven for 9-11 minutes, or until the tops look set. They should be crinkly and shiny.
Cool the cookies on the cookie sheet, then transfer to a wire rack using a metal spatula.

When measuring flour, whisk it first. Then spoon into a dry measuring cup and level off the top. Scooping the flour using the measuring cup leads to inaccurate measurements. Too much flour makes the cookies dry.
I use 70% dark chocolate for a rich flavor. 50-70% dark chocolate works well. You could use semi-sweet chocolate for a less rich flavor. Do not use bittersweet chocolate (100% cocoa solids).
Store cookies in an airtight container at room temperature for up to 5 days. Cool fully before placing in an airtight container. Fully cooled cookies can be frozen for up to 2 months. Thaw in the fridge. Do not freeze cookie dough balls for this recipe, since the dough is very sticky it doesn't freeze well.
Nutrition information is an estimate only and based on 1 cookie, assuming the recipe yields 32 equal-sized cookies.