Chocolate Brownie Cookies Recipe

Brownies in cookie form—chewy, chocolaty, and with a shiny, crackly top. I used melted bittersweet chocolate, cocoa powder, and salt for deep flavor; Butter and oil for chewiness, while whipping the eggs and sugar for that perfect glossy finish.

By Charlotte Everly-James

May 5, 2025

Jump to the Recipe

Stuff You’ll Need

1 cup (140 g) all‑purpose flour
¼ cup (20 g) unsweetened cocoa powder
1 tsp baking powder
¼ tsp baking soda
¾ tsp kosher salt (or ⅜ tsp table salt)
10 oz (285 g) bittersweet chocolate, roughly chopped and divided (reserve 2 oz for folding in)
3 Tbsp neutral oil (vegetable or canola)
1 Tbsp unsalted butter, melted
2 Tbsp whole milk
1 cup (200 g) granulated sugar
2 large eggs, lightly beaten

Stuff to Know Before Baking

This recipe uses Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar and Droste Dutch-processed cocoa powder for rich, deep flavor.

But you can use whatever you have on hand or whatever brand you like.

Prep the Oven and Dry Ingredients

Adjust oven racks to the upper‑middle and lower‑middle positions and preheat to 300°F. Line two rimmed baking sheets with parchment paper.

In a medium bowl, whisk together:

1 cup (140 g) all‑purpose flour,
¼ cup (20 g) cocoa powder,
1 tsp baking powder,
¼ tsp baking soda, and
¾ tsp kosher salt; set aside.

Melt the Chocolate

In a medium microwave‑safe bowl, combine 6 oz (170 g) of the chopped bittersweet chocolate with 3 Tbsp neutral oil and 1 Tbsp melted butter.

Microwave at 50% power, stirring every minute, until smooth, about 3 minutes total.

Whisk in 2 Tbsp whole milk until fully combined.

Make the Batter

In a stand mixer fitted with the whisk attachment, beat 1 cup (200 g) granulated sugar and 2 large eggs on medium‑high until thick and pale, about 4 minutes.

Remove the bowl and whisk in the chocolate mixture by hand until smooth.

Fold in the flour mixture until no dry streaks remain, then fold in the remaining 4 oz (115 g) chopped chocolate.

Portion and Bake

Using a #30 scoop or two spoons, drop heaping tablespoons of dough (about 20 total) onto the prepared sheets, spacing them 2 inches apart.

Bake one sheet at a time on the middle rack until the tops are puffed and crackled but still slightly soft in the cracks, 16 minutes, switching and rotating sheets halfway through.

Cool and Serve

Let the cookies cool completely on the baking sheets, about 30 minutes. Gently transfer with a thin spatula.

Serve immediately or store in an airtight container at room temperature for up to 3 days.