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chewy brownie crust cookies

Chewy Brownie Crust Chocolate Chip Cookies

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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 20 minutes
Total Time 52 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 Whisk
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 2 Baking sheet
  • 2 silicone baking mat or 2 sheets parchment paper
  • 1 wire cooling rack
  • 1 Cookie scoop 1.5 tablespoon size
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 1/2 cup unsweetened cocoa powder Dutch-process preferred
  • 1 1/2 cup all-purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 10 tablespoon unsalted butter melted and slightly cooled
  • 1 cup dark brown sugar packed
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoon pure vanilla extract
  • 2 tablespoon milk room temperature
  • 1 cup semisweet chocolate chips
  • 1/2 cup dark chocolate chunks
  • flaky sea salt optional for topping

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment.
  • In a bowl whisk cocoa powder, flour, baking soda, baking powder, and salt until evenly combined.
  • In a separate large bowl whisk the melted butter, brown sugar, and granulated sugar until glossy and well combined, about 1 minute.
  • Whisk in the egg, egg yolk, and vanilla until the mixture is thick and smooth.
  • Stir in the milk to loosen the batter-like dough.
  • Add the dry ingredients to the wet and fold with a spatula just until no dry streaks remain.
  • Fold in the chocolate chips and dark chocolate chunks until evenly distributed.
  • Scoop heaping 1.5-tablespoon mounds of dough onto the prepared sheets, spacing 2 inches apart.
  • Bake one sheet at a time for 10–12 minutes until the edges are set and the centers look slightly underbaked and glossy like brownies.
  • Sprinkle lightly with flaky sea salt immediately after baking if using.
  • Let cookies cool on the sheet for 5 minutes to set the chewy crust.
  • Transfer cookies to a wire rack to cool for an additional 15 minutes before serving.

Notes

For the signature brownie-like crust and chewy interior, avoid overbaking and pull the cookies while the centers still appear soft and shiny; they will firm up as they cool. Using Dutch-process cocoa deepens color and flavor, but natural cocoa works with a slightly tangier profile. Melting the butter helps dissolve sugars to create that crackly top, while the extra yolk adds richness and chew. If the dough seems too soft to scoop, chill it for 10–15 minutes; conversely, if very firm, let it sit at room temperature a few minutes. For thicker cookies, chill portioned scoops 20–30 minutes before baking. Mix up the chocolate with milk, white, or chopped bar chocolate for varied pockets, and keep cookies stored airtight with a slice of bread to maintain chewiness.
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