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Brownie Batter Cookies

Recipe by Evelyn Marcella Rivera

Thick, fudgy chocolate cookies that taste exactly like unbaked brownie batter — made with both melted baking chocolate and cocoa powder, loaded with semisweet chips, finished with extra chips pressed on top and a pinch of flaked salt.

  • Total Time19 minutes
  • Yield30 cookies 1x

Ingredients

Units Scale
  • 1 cup unsalted butter, softened (2 sticks)
  • 1 1/4 cups granulated sugar
  • 3/4 cup light brown sugar, packed
  • 1 oz unsweetened baking chocolate, melted and slightly cooled
  • 1 tbsp vanilla extract
  • 3 large eggs, room temperature
  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/4 tsp baking powder
  • 1 1/4 tsp salt
  • 1 1/2 cups semisweet chocolate chips
  • extra semisweet chocolate chips, for pressing on top
  • flaked sea salt, for sprinkling

Instructions

  1. Preheat and prep: Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  2. Cream the wet ingredients: In a stand mixer with the beater blade attachment, beat the softened butter, granulated sugar, brown sugar, melted chocolate, and vanilla on medium-high until smooth and well combined, about 2 minutes. Add the eggs and mix until fully incorporated.
  3. Mix the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add the dry mixture slowly to the wet mixture and mix on low until just combined — stop the moment no dry streaks remain. Fold in the chocolate chips. The dough will be noticeably wet and soft. That’s correct.
  4. Scoop and bake: Use a 1.5-tablespoon cookie scoop to portion the dough onto the prepared baking sheet, spacing balls about 2 inches apart. Bake for 9-11 minutes. The cookies are done when the tops are no longer glossy — not a toothpick test, a visual one. Do not wait for them to look fully set.
  5. Finish and cool: Immediately after pulling from the oven, press a few extra chocolate chips into the top of each cookie and sprinkle with a pinch of flaked sea salt. Let the cookies cool completely on the baking sheet before transferring to a rack — they will firm up as they cool.

Notes

The dough is supposed to be wet — don’t add flour to compensate. The ‘no longer glossy’ test is the correct doneness marker for these cookies; a toothpick will come out with wet crumbs and that’s fine. Overbaking by even 2 minutes makes them cakey instead of fudgy. To freeze: scoop balls, freeze on a sheet pan for 30 minutes, then transfer to a freezer bag. Bake from frozen adding 2-3 minutes to the bake time.

  • Prep Time: 10 minutes
  • Cook Time: 9 minutes
  • Category: Dessert, Snack
  • Cuisine: American

Nutrition

  • Calories: 195
  • Sugar: 17
  • Sodium: 135
  • Fat: 10
  • Saturated Fat: 6
  • Carbohydrates: 26
  • Fiber: 1.5
  • Protein: 2.5

Find it online: https://blesseddish.com/brownie-batter-cookies/