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–+ servings
brownie cookies

Chocolate Brownie Cookies

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.
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Prep Time: 20 minutes
Cook Time: 16 minutes
Cooling: 30 minutes
Total Time: 1 hour 6 minutes
Servings: 20 cookies

Ingredients

  • 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

Instructions

  • Preheat to 300°F; whisk flour, cocoa, baking powder, soda, and salt.
  • Microwave 6 oz chocolate with oil and butter at 50% power, stirring until smooth; whisk in milk.
  • Beat sugar and eggs until pale, 4 min; whisk in chocolate; fold in dry mix and reserved chocolate.
  • Scoop 20 heaping tablespoons onto sheets; bake 16 min, rotating halfway.
  • Cool on sheets 30 min; transfer and serve.