I find myself reaching for this recipe whenever a serious chocolate craving hits and time is short. They deliver all the rich, fudgy satisfaction of a great brownie but in a convenient, perfectly portioned cookie. The edges get just crisp enough while the centers stay wonderfully soft and gooey, especially when they’re still a little warm from the oven.
What makes these so reliable is the simple, straightforward method. There’s no need to melt chocolate or chill the dough, so you can go from craving to cookie in under 30 minutes. The balance of cocoa powder and chocolate chips gives them a deep, complex flavor that is indulgent without being overly sweet. They are a fantastic addition to any holiday cookie plate or just a perfect weeknight treat.
Essential Cookie Baking Tips
The key to a perfect brownie cookie is pulling it from the oven at the right moment. You are looking for a visual cue: the edges should be set and dry to the touch, but the center will still look slightly underdone and soft. This is exactly what you want. The cookies will continue to bake from the residual heat of the pan as they cool, firming up to a fudgy, dense texture. Baking for 10–12 minutes is the target window, but ovens vary, so watch them closely on your first batch. Over-baking is the fastest way to lose that gooey center and end up with a dry, crumbly cookie.
How to Achieve a Cracked Top
That beautiful, crinkly top, reminiscent of a classic brownie, comes from technique. When you cream the butter and sugars together, beat them for a full 2–3 minutes until the mixture is light in color and fluffy in texture. This dissolves the sugar and incorporates air. Adding the room-temperature eggs one at a time and beating well after each addition continues to build this structure. This aerated base, when hit by the high heat of the oven, creates the lift and fall that results in that signature cracked surface. Using room temperature eggs is crucial, as cold eggs can cause the butter to seize, ruining the emulsion.
Balancing Sweet and Salty
Chocolate’s rich, bitter notes are beautifully enhanced by salt. This recipe uses salt in two ways to create a well-rounded flavor. First, a small amount of fine salt is mixed into the dough itself, which balances the sweetness of the sugars and deepens the cocoa flavor from within. Second, a sprinkle of flaky sea salt on top of the warm cookies adds another dimension. It provides a clean, briny counterpoint and a delicate crunch that contrasts with the soft cookie. This finishing touch is optional, but it’s a simple step that elevates the final result from a simple chocolate cookie to something truly memorable.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 24 cookies
- Difficulty: Easy
Ingredients
- 113g (1/2 cup) unsalted butter, softened
- 200g (1 cup) granulated sugar
- 100g (1/2 cup) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 160g (1 1/4 cups) all-purpose flour
- 45g (1/2 cup) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 170g (1 cup) semi-sweet chocolate chips
- Flaky sea salt, for topping
Step-By-Step Instructions
- Preheat and Prep
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure even baking and prevent the cookies from sticking.
- Mix Wet Ingredients
In a large bowl, use a stand mixer or hand mixer to beat the softened butter with the granulated and brown sugars until the mixture is creamy and light, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients
In a separate, medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Add these dry ingredients to the wet mixture in two batches, mixing on low speed just until a cohesive dough forms. Do not overmix.
- Fold in Chocolate Chips
Gently fold in the semi-sweet chocolate chips with a spatula until they are evenly distributed throughout the dough.
- Scoop the Dough
Drop rounded tablespoons of dough (or use a 1.5-tablespoon cookie scoop) onto the prepared baking sheet. Space them about 2 inches apart to give them room to spread as they bake.
- Bake the Cookies
Bake for 10–12 minutes. The cookies are done when the edges are set and the centers still look soft and slightly underbaked.
- Cool on the Pan
Let the cookies cool on the hot baking sheet for 5 minutes. This allows them to set up properly so they don’t fall apart when you move them.
- Finish Cooling
Carefully transfer the cookies to a wire rack to cool completely. This stops the cooking process and allows them to develop their final fudgy texture.
- Add Finishing Salt
While the cookies are still warm, sprinkle them with a small amount of flaky sea salt. This enhances the chocolate flavor and adds a pleasant crunch.
If you enjoy this dish, try our Double Chocolate Muffins for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Chocolate Swap: Replace the semi-sweet chocolate chips with white chocolate or dark chocolate chunks for a different flavor profile.
- Add a Crunch: Fold in 1/2 cup of chopped walnuts or pecans along with the chocolate chips for added texture.
- Gluten-Free Option: Substitute the all-purpose flour with an equal amount of a 1-to-1 gluten-free baking flour blend containing xanthan gum.
Make-Ahead, Storage & Reheat
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to three months. You can also freeze the raw cookie dough balls; bake from frozen, adding 2–3 minutes to the bake time.
Nutrition
- Serving Size: 1 cookie
- Per Serving: 120 calories, 2g protein, 6g fat, 18g carbs
- Per 100g: 495 calories, 7g protein, 23g fat, 72g carbs
Estimates only.
FAQ
My cookies spread too much and came out flat. What went wrong?
Overly soft butter is usually the culprit. Your butter should be at a cool room temperature, firm enough to hold its shape but not greasy or melty.
What does 'softened' or 'room temperature' butter actually mean?
It should be cool to the touch and dent when pressed firmly. If it’s greasy, shiny, or liquid in spots, it’s too warm and will cause your cookies to spread.
Why did my cookies turn out dry and crumbly instead of chewy?
This often happens from over-baking or adding too much flour. Pull them from the oven when the centers still look a little soft and measure your flour carefully.
How can I measure my flour correctly without using a kitchen scale?
Fluff the flour with a fork first, then gently spoon it into your measuring cup and level it off. Scooping directly packs in too much flour, making cookies dry.
What’s the best way to tell if my cookies are done baking?
Look for set, golden-brown edges. The centers should still look slightly soft and underdone when you pull them from the oven, as they will firm up on the pan.
Does chilling the cookie dough for a few hours really make a difference?
Yes, chilling the dough solidifies the fat, which prevents spreading. It also allows the flour to hydrate, resulting in a deeper flavor and chewier texture.
Can I make this cookie recipe if I don’t have a stand mixer?
Absolutely. A handheld electric mixer works just as well for creaming the butter and sugar. You can also mix by hand with a spatula, it just takes more effort.
Should I freeze the raw dough balls or the finished baked cookies?
Both work well. Freezing raw dough gives you fresh-baked cookies on demand, while freezing baked cookies is faster. Choose based on convenience; both store beautifully.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Large mixing bowl
- Stand mixer or hand mixer
- Medium mixing bowl
- Whisk
- Spatula
- Cookie scoop or tablespoon measure
- Wire cooling rack
Ingredients
- 113 g (1/2 cup) Unsalted butter softened
- 200 g (1 cup) Granulated sugar
- 100 g (1/2 cup) Light brown sugar packed
- 2 large Eggs room temperature
- 1 tsp Pure vanilla extract
- 160 g (1 1/4 cups) All-purpose flour
- 45 g (1/2 cup) Unsweetened cocoa powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 170 g (1 cup) Semi-sweet chocolate chips
- Flaky sea salt for topping, optional
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat softened butter with granulated and brown sugars until creamy and light, about 2-3 minutes.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- In a separate medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Add dry ingredients to the wet mixture in two batches, mixing on low speed just until combined; do not overmix.
- Fold in the semi-sweet chocolate chips with a spatula until evenly distributed.
- Drop rounded tablespoons of dough or use a 1.5-tablespoon cookie scoop onto the baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes until edges are set but centers look soft and slightly underbaked.
- Let cookies cool on the hot baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
- While cookies are still warm, sprinkle with flaky sea salt to enhance flavor and add crunch.
