These chocolate brownie cookies have fudgy centers with shiny crackly tops. They taste just brownies but in cookie form. The perfect cookie recipe for serious chocolate lovers!
In the microwave or in a double boiler, melt 2 cups chocolate chips and butter, stir until smooth. Set aside to cool.
In a small bowl, combine flour, cocoa powder, baking powder and sea salt. Stir to combine and set aside.
In the bowl of a standing mixer fitted with the paddle attachment (or in a large bowl with a hand-held mixer), beat the eggs and sugar on high speed until thick and pale, about 2 minutes.
Add the vanilla and the chocolate mixture and beat on medium speed until combined.
Add dry ingredients to the wet mixture and beat until combined.
Add 1 cup chocolate chips and stir to incorporate.
Transfer dough to an airtight container and chill in the refrigerator for 6 hours, or overnight (I always chill overnight).
After the dough is chilled, preheat the oven to 350 degrees F. Line three baking sheets with parchment paper.
Use a 1 ½ Tablespoon cookie scoop to measure and roll cookie dough into balls. (Note: your hands will get messy during this step).
Place on prepared baking sheets 2” apart.
Bake for 9-11 minutes until the cookies look set and shiny.
Allow cookies to cool on baking sheet for 10 minutes before removing to a wire rack to cool completely.
Video
Notes
Ingredient Substitutions
Semisweet chocolate. You can use chocolate chunks, chopped chocolate, or chocolate chips of variety of chocolate (milk to dark).
Salted Butter. Unsalted butter or vegan butter can be used in these brownie cookies.
Granulated Sugar. white sugar or organic cane sugar are both good choices.
All-purpose flour. to make these brownie cookies gluten-free, use an all purpose gluten free flour blend.
Cocoa powder. you can use a special dark cocoa powder for an even deeper chocolate flavor.
Fine Sea Salt. If you use regular table salt (iodized) decrease the amount by half.
StoreStore in an airtight container at room temperature for up to 5 days.Freeze
Freeze the dough. Roll the brownie cookie dough into balls and freeze them in a single layer in an airtight container for up to 2 months. To bake, remove dough from freezer and let it come to room temperature, then bake according to the recipe instructions.
Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month.