These chocolate brownie cookies are everything you love about brownies! They're thick, fudgy, have crinkly tops, and are full of chocolate. Whip up this easy recipe today!
Position the oven rack to the center and heat the oven to 325°F. Line 2 baking sheets with parchment paper and set aside.
In a small bowl, whisk the flour, cocoa, salt, and baking powder together.
Add the butter and 8 ounces of the bittersweet chocolate to a medium heatproof bowl. Set the bowl over a pot filled with 1-inch of barely simmering water. Stir constantly until chocolate is fully melted and smooth.
In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, mix the eggs and sugar together on medium-high speed until pale, about 5 minutes. Beat in the vanilla.
Reduce the speed to low, and add the melted chocolate mixture. Mix until fully incorporated.
Using a silicone spatula, fold in the flour mixture. Be very gentle with this step. When the dry ingredients are almost fully incorporated, add the remaining bittersweet chocolate and milk chocolate. Fold gently just until they're mixed in.
Use a large cookie scoop (3-tablespoons) to scoop out level portions of dough onto the baking sheet, placing them 2-inches apart.
Use the bottom of a glass wrapped in plastic wrap to carefully press the mounds into a disk resembling a hockey puck.
Bake one sheet at a time for 10-12 minutes until the tops crack and are mostly dry but the centers look wet and underbaked. The cookies will still be very soft.
Allow the cookies to cool on the baking sheet set over a wire rack for 15 minutes. These cookies tasted best the day they are made.
Notes
Cocoa powder: If you don't have Dutch-processed cocoa, you can use natural.
Butter: Salted butter can be used for this recipe. Omit the additional salt called for.
Chocolate: Bittersweet or semisweet chocolate can be used.
Perfectly round cookies: If you don't like the uneven edges of the baked cookie, you can fix that after baking. As soon as the cookies come out of the oven (they must be hot or this tip won't work) place a cookie-cutter, slightly larger than the cookie, over the cookie and swirl in a circular motion so the edges of the cookie comes in contact with the cutter. Your cookie will now be perfectly round.
Make ahead tips
Store in an airtight container at room temperature for up to 2 days. Baked cookies can also be frozen for up to 2 months. Be sure to wrap them well with plastic wrap and place them in a freezer-safe zip-top bag.
Flattened pucks of dough can be stored in the freezer for up to 2 months. Set out at room temperature while you preheat the oven then bake as directed.