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. No chilling the dough, ready in under 40 minutes.
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.
Why you will love this recipe
- Quick and easy: These bakery-style cookies are surprisingly easy to make – NO MIXER needed.
- Full of chocolate flavour: With melted chocolate AND chocolate chips, these cookies are bursting with chocolate flavour.
- No chilling the dough: You can bake these cookies straight away so they’re ready to eat in under an hour.
- Chewy texture: Just like the best brownies, you can expect chewy cookies with crispy crinkle tops.
If I was Paul Hollywood I would give you a handshake. These are INCREDIBLE!!!
– Izzy
Recipe testing
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.
We know how to make Chocolate Cookies. Perhaps the best chocolate cookies ever.
And now you and I can enjoy all the best bits of a brownie – the fudginess, the crispy edges and that ridiculous chocolate chew – and the convenience of a cookie in one.
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 unmistakably 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.
save this recipe
We'll email this post to you, so you can come back to it later!
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. And you also don’t need to chill the dough, so they’ll be ready in under 40 minutes.
Here’s a quick overview of how to make them. The full recipe and instructions are included in the recipe card below.
- Start by melting together the dark and butter in the microwave. I recommend using a good quality 45-55% dark chocolate. You need it for the deep chocolate flavour – using a milk chocolate will make the cookies too sweet. However, if you use a dark chocolate that’s 70% or above, you will struggle to get the signature crinkles as there’s no enough sugar in it.
- In a separate bowl, add the sugar and eggs. I recommend using caster sugar – if you can’t find caster sugar, you can use granulated sugar instead. Whisk by hand just for 20 seconds until combined.
- Add melted chocolate mixture, along with the flour, cocoa powder, baking powder and salt. And last but not least – the chocolate chips.
- Stir until your cookie batter is 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.
WEIGH YOUR FLOUR
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.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, YouTube, Facebook, Pinterest and TikTok for more amazing recipe ideas.
Let’s Bake
Brownie Cookies
Deliciously soft and fudgy Brownie Cookies.
Ingredients
- 150 grams (1 cup) dark chocolate or semi-sweet chocolate (45% cocoa), 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.
- In a separate mixing bowl, add sugar and eggs. Whisk by hand for 20 seconds or until combined and smooth. Add flour, cocoa powder, baking powder and salt, along with melted chocolate and butter, and stir until a smooth brownie-like batter forms.
- Finally, stir through chocolate chips. Scoop out tablespoons of the batter using a cookie scoop, roughly 2 tablespoons of cookie dough (roughly 40 grams per cookie) – 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.
Notes
Chocolate: I recommend using something between 45%-50% dark chocolate. When I tested this recipe using 70% chocolate, while the cookies tasted delicious, they didn’t achieve the same crinkly texture.
Flour: 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.
Nutrition Information
Christina Lamonica says
Just made these and OMG best cookie I have EVER made! Holy moly
Thank you, they are delicious, soft, right amount of chocolate to salt!
Love them
Thank you x
Jessica Holmes says
You are so welcome Christina! So glad you loved them!
Kerrie Glover says
I posted your recipe the other day, not noticing it wasn’t gluten free. Do u think it would work with gluten free flour? Thanks..
Jessica Holmes says
Hi Kerrie, I haven’t tried but I think it would work seeing as there’s not a whole lot of flour in this recipe. You may need an extra tablespoon or so as GF flour tends to be quite porous. If you do try it, let us know how it goes!
Kally says
Hi! How long we can store the batter in the fridge/freezer? I try to store mine for 3 days but when I try to bake it again, it spread so much in the oven
Jessica Holmes says
Hi Kally, I haven’t actually tried leaving the batter in the fridge for that length of time. If they spread too much after being chilled for that long, perhaps you need to add an extra tablespoon of flour or cocoa.
Natasha says
They taste amazing. Hubby loves them! Upset they didn’t turn out like the picture. Mine didn’t flatten or get gooey enough for my liking of a brownie but they are a cookie so that makes sense lol. Still delicious! I’ll blame the bake on the oven since it’s old :). Excited to try more recipes!
Jessica Holmes says
Hi Natasha! So glad you enjoyed them. If they didn’t flatten, I suspect it’s because you might have added too much flour and/cocoa (which is so easy to do if you don’t use a scale). I also wrote a post about why cookies don’t spread that might be helpful!
Izzy says
If i was Paul Hollywood i would give you a handshake. These are INCREDIBLE!!!
🤝
Jessica Holmes says
Izzy, this is the highest praise! Thank you fellow GBBO fan!
Aimee says
I want to bake these but I’m worried they’ll spread too much in the oven (I don’t like super flat cookies). Would chilling the dough for an hour be okay or would they end up not spreading at all if I do that?
Jessica Holmes says
Hi Aimee, the best thing to do would be to test one cookie first. If it spreads too much for your liking, then chill the dough as you suggested.
Medina says
Worked perfectly
Jessica Holmes says
So glad to hear that!
Nestor says
Hi Jess, today I prepared this recipe, after baking them for about 13 min at 350C, the cookies are totally flat, I only put half of the dough in the oven, I’m going to refrigerate the rest of the dough overnight, I’ll try again tomorrow .
Greetings from Venezuela
Jessica Holmes says
Hi Nestor, the cookies are designed to spread out in the oven – but do you mean they spread too much? Definitely try again after chilling the dough for a bit longer. Let me know how it goes. You can send me a photo at jessica@sweetestmenu.com and we can troubleshoot together.