You guys… when I tell you that these brownie cookies are some of the best cookies I’ve ever eaten, I’m not joking. I’d go as far to say that I’d rather these cookies over brownies (and that’s saying something).
With an incredibly gooey center and chewy edges, these brownie cookies will satisfy all of your chocolate cravings! If you’re a chocolate lover, you simply can’t pass these bad boys up.
- Light brown sugar
- Cocoa powder
- Ghirardelli 60% chocolate bar
- Espresso powder
- Vanilla extract
- Baking powder
Please, please, please don’t forget to add the espresso powder! I promise you won’t taste coffee in these brownie cookies at all – it’s used to enhance the chocolate flavor (and honestly changes the way they taste if not used).
How to make these fudgy brownie cookies
These cookies are so easy to make! To start, preheat your oven to 350 degrees Fahrenheit and line your baking sheet with parchment paper.
Then, you’ll need to chop up your chocolate bar. I used Ghirardelli’s 60% cacao bar for this recipe, but feel free to use whatever kind of chocolate bar you’d like!
In a small sauce pan over low heat, melt the chopped chocolate and the butter. Once melted, remove from heat and set to the side to cool.
While you’re waiting for your chocolate/butter to cool down, sift the cocoa powder, flour, espresso powder, baking powder, and salt into a medium-sized bowl. Stir to combine and set this bowl to the side.
Pour the cooled chocolate mixture into a new medium-sized bowl and add the eggs, vanilla extract, and both sugars. Whisk until smooth, then slowly add the dry ingredients to your wet ingredients and, with a rubber spatula, fold the cookie dough together until just combined.
You’ll notice that your brownie cookie dough is a bit goopy – this is 100% how it is supposed to be! Using a cookie scoop, form your cookie balls and place them on a prepared baking sheet. IF you feel like you cannot form a ball and it is far too sticky to use, you can chill the cookie dough in the fridge for 15 minutes. I do not recommend chilling them for any longer as you’ll lose that crinkled brownie top you’ll want to see in a brownie cookie.
Place your cookies in the oven and bake for 10-12 minutes. Let them rest on the baking sheet for about 5 minutes and then transfer them to a wire rack to cool completely.
Top with some homemade (or store-bought) salted caramel sauce & flaky salt and enjoy!
How to store these brownie cookies
For best results, I highly recommend storing these fudgy brownie cookies in a tightly covered container on the counter and eating them within 10 days (as if that would be a problem at all).
You can also freeze the brownie cookie dough for up to three months!
Pro tip – Don’t add the salted caramel onto these cookies and then store them. Instead, use it when you plan on eating these cookies right away.Print
The Best Fudgy Brownie Cookies with Salted Caramel Sauce
These brownie cookies are one of my absolute favorite cookies to make year-round. They’re so easy to make and can be paired with a homemade (or store-bought) salted caramel sauce to make them that much more decadent.
- Prep Time: 15 minutes
- Cook Time: 10 Minutes
- Total Time: 25 Minutes
- Yield: 24 Cookies 1x
- 1 cup flour
- 1/2 cup light brown sugar, packed
- 1/2 cup sugar
- 1/3 cup cocoa powder, sifted
- 1 stick unsalted butter (1/2 cup)
- 2 eggs, room temperature
- 1 4 oz bar 60% chocolate (I used Ghirardelli)
- 1 TBSP espresso powder
- 1 TSP vanilla extract
- 1/2 TSP baking powder
- Chop the chocolate bar into small pieces. In a small sauce pan over low heat, add the chopped chocolate and butter. Once the butter and the chocolate has melted, remove from heat and set to the side to cool.
- In the meantime sift the cocoa powder into a bowl along with the flour, espresso powder, baking powder, and salt. Stir to combine and set to the side.
- Pour the cooled chocolate mixture into a medium-sized bowl and add the eggs, vanilla extract, and both sugars. Whisk until smooth. Slowly add your dry mixture to the wet ingredients and, with a rubber spatula, fold until the mixture is just combined.
- When you’re ready to bake these cookies, preheat your oven to 350 degrees Fahrenheit and place a sheet of baking paper on a baking tray.
- Form cookie balls with a cookie scoop and place it on the prepared cookie sheet. Bake from 10-12 minutes. Allow these brownie cookies to sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Cover with store-bought or homemade salted caramel sauce and flaky salt and enjoy!
Brownie cookie dough is supposed to be a bit goopy – however if you’re finding it hard to shape the cookies, you can chill them in the fridge for 15 minutes. I don’t recommend chilling them for any longer, as you’ll lose the crinkled brownie top you want to see in a brownie cookie.