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Brownie cookies topped with flaky salt.

Brownie Cookies

Print Recipe
These Brownie Cookies couldn't be easier, and they're soft, chewy, fudgy and absolutely incredible.
Course cookies, Dessert
Cuisine American
Diet Vegetarian
Prep Time 15 minutes
Cook Time 9 minutes
Chill time 1 hour
Total Time 1 hour 24 minutes
Servings 24 cookies
Calories 135
Author Kim

Ingredients

  • 2 1/2 cups (330g) all-purpose flour spooned & leveled
  • 1/2 cup (50g) unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (226g) unsalted butter softened
  • 1 cup (220g) packed brown sugar
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla

Instructions

  • In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt together. Set aside.
  • In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until completely combined, about 2 minutes. Add the eggs and vanilla extract, and beat on high speed for 2 full minutes. Scrape down the sides and the bottom of the bowl, then beat on high for 1 more minute.
  • Gradually, add the dry ingredients to the wet with the mixer on low speed until combined.
  • The dough will be sticky. Chill in the refrigerator for at least 1 hour for best results.
  • Preheat oven to 350°F. Line two cookie sheets with parchment paper or a silicone mat.
  • Roll or scoop the dough into golf ball-sized dough balls and place evenly spaced on the cookie sheet, about 2 to 3 inches apart.
  • Bake cookies for about 9 minutes. Remove from the oven and immediately add a sprinkle of flaky sea salt, if you're feeling fancy. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Cookies stay fresh covered at room temperature for up to 1 week.

Notes

  • Storing leftovers. Cookies will stay fresh for up to 7 days, stored in an airtight container at room temperature.
  • Freezing. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. To freeze the cookie dough balls, place in the fridge for 1 hour. Then, place the solid and cold dough balls into a labeled zipped-top bag. Label the bag with the month and the baking temperature and place the bag in the freezer.

Nutrition

Serving: 1cookie | Calories: 135kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 40mg | Potassium: 82mg | Fiber: 1g | Sugar: 11g | Vitamin A: 118IU | Calcium: 19mg | Iron: 1mg