Easy Brownie Cookies made from scratch. These fudgy chocolate cookies are made with REAL chocolate and boast that signature brownie crinkle and a super soft and rich chocolate centre.
Brownies + cookies = THESE 💜
These chocolicious Brownie Cookies are my new favourite thing. Soft and fudgy in the centre, with a chewy crust and that all important crinkly brownie top, they’re outrageously good.
If you’re looking for a quick chocolate fix, you’ve got to try these Brownie Cookies.
I have a long-lasting love for brownies. Whether they’re filled with Nutella, made with olive oil or stuffed with Snickers bars, I’ll take a brownie in any shape or size.
And now you and I can enjoy all the best bits of a brownie – the fudginess, the crispy edges and that ridiculous chocolate chew – in under 40 minutes.
Recipe testing
When I was testing this Brownie Cookie recipe, I knew exactly what I wanted. Something that was definitely cookie sized and shaped but with one bite, was unmistakenly brownie-like.
My first attempt was good. The cookie was the right shape and size but it was SO fudgy and soft that it didn’t stay together. I tried baking it for longer but it was still too wet.
For round two, I added a little more flour to combat the ‘wetness’ and added a little more baking powder. These cookies were delicious but a bit too cakey – loosing the fudginess that I really wanted.
So for round three, I changed the sugar to all caster sugar (instead of half caster and half brown), kept the extra flour but reduced the baking powder. And voila! Absolutely Brownie Cookie perfection.
What is a Brownie Cookie?
While I love a regular Chocolate Cookies, I’m now completely obsessed with Brownie Cookies. Just like a regular brownie, they have REAL chocolate in the cake batter (rather than just cocoa powder). It ensures a deep, rich, chocolate flavour.
There’s also less flour than a regular cookie to ensure the fudgy texture, with a high ratio of sugar and eggs. They’re basically like a transportable brownie – AKA the best thing ever.
How to make Brownie Cookies
- These Brownie Cookies are so easy to make. You don’t need an electric mixer, just a bowl and a spoon. You also don’t need to chill the dough, so they’ll be ready in under 40 minutes.
- Start by melting together the dark and butter in the microwave. I recommend using a good quality 45-70% dark chocolate. You need it for the deep chocolate flavour – using a milk chocolate will make the cookies too sweet.
- How do you know if a chocolate is good quality? Ask yourself, would you eat the chocolate straight from the packet? If the answer is yes, then you are good to go!
- After you stir together the chocolate and butter, add the sugar and eggs. I recommend using caster sugar – if you can’t find caster sugar, you can use granulated sugar instead.
- Add the eggs and stir the mixture together. Finally, add flour, cocoa powder, baking powder and salt. And last by not least – chocolate chips.
- I highly recommend measuring your flour and cocoa using a kitchen scale for the most accurate results. It’s so easy to overmeasure dry ingredients like flour when using cup measurements. Too much flour and your cookies will be thicker, dry in texture and not spread as much in the oven.
- By now, your cookie batter will be thick, sticky and chocolatey. It will be wetter than regular cookie dough so you will need to spoon it out using a dessert spoon or cookie scoop – rather than rolling it in your hands.
- Bake cookies for 14 minutes or so until the cookies have spread out and crackled on top. Keep in mind that these cookies will be very fragile when they come out of the oven – leave them to cool COMPLETELY before attempting to move them.
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Brownie Cookies
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: Makes 14-16 cookies
- Category: Cookies
- Cuisine: American
Description
Deliciously soft and fudgy Brownie Cookies.Â
Ingredients
- 150 grams (1 cup) dark chocolate*, roughly broken into pieces
- 75 grams (1/3 cup) unsalted butter
- 200 grams (1 cup) caster sugar (or granulated sugar)
- 2 large eggs
- 105 grams (3/4 cup) plain flour (or all purpose flour)*
- 40 grams (1/2 cup) cocoa powder
- 1/2 teaspoon baking powder
- Pinch of salt
- 75 grams (1/2 cup) chocolate chips
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two oven trays or cookie sheets with baking or parchment paper.
- Add chocolate and butter to a heatproof bowl and heat in the microwave, stirring every 30 seconds, until melted and smooth.
- Add sugar and stir together. Add eggs and stir until smooth. Add flour, cocoa powder, baking powder and salt and stir until a smooth brownie-like batter forms.Â
- Finally, stir through chocolate chips. Scoop out tablespoons of the batter using a cookie scoop – or simply use a dessert spoon to drop batter onto prepared trays. It will be too soft to roll using your hands.
- Leave room for the cookies to spread as they bake. Place in the oven for approximately 13-14 minutes or until cookies have spread out and cracked on top.
- Leave cookies on baking trays to cool completely before eating – they will be VERY fragile straight out of the oven so be patient here. Sprinkle with sea salt.Â
Notes
*I recommend using something between 45%-70% dark chocolate.
*I highly recommend measuring your flour and cocoa using a kitchen scale for the most accurate results. It’s so easy to overmeasure dry ingredients like flour when using cup measurements. Too much flour and your cookies will be thicker, dry and not spread as much.
Keywords: Brownie cookies, Chocolate cookies
I can’t eat wheat could I use almond flour?
Hi June, I haven’t tested the cookies with almond flour I’m sorry.
Hey my cookies tasted great but they didn’t crack on top like yours did. In fact it didn’t have the normal brownie crinkly skin like your cookies did. Or my brownies normally do . WhT to you suppose went wrong ?
Hi Mark, glad you like them! It’s hard to say without being in the kitchen with you, but it might be likely you added too much flour and/or cocoa. The ratio of butter, sugar and eggs needs to be high when compared to the dry ingredients. Also if you changed any of the ingredients or used a different sugar that will also have an effect. I have a step-by-step guide on how to make them on my Instagram Highlights that might be useful.
Does this recipe need the chocolate chips .?
Many thanks
No you can leave them out.
Mine spread too much… why? They look like sheets of paper…
Sorry to hear that Somayeh, did you change any of the ingredients? Here is a post where I talk about why cookies spread too much in the oven which might be helpful.
They were super delicious..and no I did not
Thanks
I ll check it out
I love this recipe!!
I usually hate making brownies (never goes right) but these were so easy to do, actually cooked in the time specified and were super tasty!
Great recipe!!!
★★★★★
Aww love hearing that Rachel!
Love these! Just made a batch and they’re almost all gone. Should they be kept refrigerated or at room temp. Thankyou 🙂
Oh love hearing that Sophie! It’s really up to you. I usually keep my biscuits at room temp but these do go quite nice in the fridge – extra cold and fudgy!
Hi I made this cookies, the tadt was good but the shape gets too flat and not crack on top like yors
Hi Maryam, did you change any of the ingredients or method? If it’s too flat, you may have under measured the flour or cocoa powder (or let the batter sit and not bake it straight away). The type and quantity of sugar should help with the cracking. I shared a step-by-step guide on my InstagramStories that might help too!
Excellent recipe and easy to do!
★★★★★
So glad you enjoyed them Mariana!
Taste pretty good. Maybe next time I’ll try 1 cup of chocolate chips and bake them only for 13 minutes so that they’re sweeter and gooey.
★★★★★
Awesome, thanks Michael!
Really easy and quick to make and absolutely delicious
★★★★★
So glad you enjoyed them Claudette!
Hi. Thanks for the recipe… Please can the Unsalted Butter be substituted with margarine instead?
Hi, I haven’t tested this recipe with margarine so I can’t say. I recommend using butter if you can for maximum flavour.
Hi,
How many cookies can you make out of this recipe?
Nadia
Hi Nadia, this recipe makes around 14-16 cookies.
Hi , any substitute for eggs please ?
★★★★★
I haven’t tested this recipe without eggs I’m sorry!