Skip to main content
ATK Kids

These Chocolate Brownie Cookies Are So Good, They Made Me Cry

The chewiness plus the superchocolaty flavor of a brownie equals a cookie that just might make you shed tears of joy.
By Published Feb. 4, 2022

There’s no point in burying the lede: These chocolate brownie cookies are so good, they literally made me cry the first time I ate them. At work. In front of coworkers I had only started working with a few months prior. 

As our small team gathered around the cookies to try them for the first time, I took my first bite. I remember my first thought: “It feels inappropriate to be eating these at work.” I remember what I first said: “What is happening inside my mouth?” And then I remember my very-new-to-me colleagues turning to me as I started crying. This is not hyperbole. Literal tears. Folks, they were that good. 

Thankfully, working at America’s Test Kitchen Kids means that my colleagues were delighted by me crying over how good the cookies were, and continue to bring it up to this day. 

This is not hyperbole. Literal tears. Folks, they were that good.

I personally try not to make these cookies too often, lest I take them for granted. (And given how simple this recipe is since it was developed with kids ages 5 to 8 in mind for My First Cookbook, it’s tough not to make them whenever the craving strikes.) But, every few months, there’s a day deserving of ultrachocolaty, chewy brownie cookies. While we recommend letting them cool for 30 minutes, I prefer to eat them shortly after they finish baking when the center is not quite set, and tastes like molten brownie batter. And, a sprinkle of flaky sea salt on top is never out of place.

Chocolate Brownie Cookies

Makes 12 cookies

  • Vegetable oil spray
  • ½ cup (2½ ounces) all-purpose flour 
  • 2 tablespoons Dutch-processed cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon table salt
  • 2 tablespoons unsalted butter
  • ½ cup (3 ounces) plus ½ cup (3 ounces) semisweet chocolate chips, measured separately
  • ½ cup packed (3½ ounces) light brown sugar
  • 1 large egg
  1. Adjust oven rack to middle position and heat oven to 325 degrees. Line baking sheet with parchment paper and spray parchment with vegetable oil spray. Whisk together ½ cup (2½ ounces) all-purpose flour, 2 tablespoons Dutch-processed cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon salt in bowl.
  2. Microwave 2 tablespoons unsalted butter and ½ cup (3 ounces) semisweet chocolate chips in large bowl at 50 percent power until melted, about 2 minutes. Use rubber spatula to stir mixture until smooth.
  3. Add ½ cup packed (3½ ounces) light brown sugar and 1 large egg to melted chocolate mixture and whisk to combine. Add flour mixture and use rubber spatula to stir until combined and no dry flour is visible. Stir in another ½ cup chocolate chips.
  4. Use 1-tablespoon measuring spoon to drop 12 mounds of dough (about 1 heaping tablespoon each) onto parchment-lined baking sheet. Let sit for 10 minutes.
  5. Roll each dough mound into ball, then gently flatten each ball. Bake until edges of cookies are just set and centers are still soft and starting to crack, 11 to 13 minutes. Let cookies cool completely on baking sheet, about 30 minutes.