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.
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.
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.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Brownie Cookies
Deliciously soft and fudgy Brownie Cookies.
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.
- 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.
Notes
*Chocolate: I recommend using something between 45%-70% dark chocolate.
*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.
Shari says
Can this be made with vegetable oil or a non trans fat margarine?
Jessica Holmes says
Hi Shari, I haven’t tried, I’m sorry.
Nadine says
Hey! Do you have any tips on freezing this dough and the baking them? The cookies comes out fantastic if baked off immediately, but it doesn’t crack when the dough is thawed out from the freezer. Thanks so much!
Jessica Holmes says
Hi Nadine, yes while they will still taste fine baked at a later date, these cookies are best baked fresh!
Ellie says
These are amazing and incredibly easy and quick to make! They pull together the best parts of a cookie and brownie all in one – couldn’t recommend them more!
Jessica Holmes says
Aww love hearing that Ellie!
Lourdes says
Hello! Is the cocoa powder unsweetened or sweet?! Thank you!
Jessica Holmes says
Hi, unsweetened cocoa for this one.
Elina says
Hi😊 thank you for receipt, but why there is no video how to do it:(
Jessica Holmes says
Hi Elina, check out my Instagram Highlights for a step-by-step guide.
Lisa says
Hi Jessica, I just made these today. Oh my goodness they are delicious! Will definitely be making them again. Thank you for such a fabulous website! However, you don’t do my diet any favours! 😉Xx
Jessica Holmes says
Hahaha so glad you enjoyed them Lisa!
Layla says
aka BROOKIES!!!😍
Jessica Holmes says
Yesss!!!
Dayna says
Hi Jessica! I personally have my go to brownie cookie recipe which is great, but yours looks so crinkly good that i have to give it a try! I don’t really like my bake goods to be too sweet, do you think i can reduce the sugar and still get the same pretty crinkly cookies? Was thinking maybe like 1/2 cup + 1/4 cup of sugar total. Thank you 🙂
Jessica Holmes says
Hi Dayna, the sugar will definitely help contribute to the crinkle. Instead of using less sugar, try using a bitter chocolate.
brenda poplin says
Can you freeze these wonderful cookies?
Jessica Holmes says
Yes you can Brenda!
Jackie says
LOVE this recipe! Every cookie is like the best bite of a brownie, chewy on the outside and moist on the inside. Highly recommend.
Jessica Holmes says
Yay! Thanks for the kind feedback Jackie!
kj says
Hello jessica..i made ur brownie cookies..my kids loved them..but with same batter i made 2 batches n baked 1 tray at a time.. 1st batch turned out exactly like urs…shiny n crinkly but 2nd batch was a little drier n not shiny..wat could go wrong?
Jessica Holmes says
Hi, so glad you like them! It may have just been that the second cookie dough was left to sit out for a bit longer before baking.
Huda says
Hi Jessica, can i replace butter with oil. Will the texture be same if i do so ? Thanks!
Jessica Holmes says
Hi, I recommend using butter as per the recipe if you can! I haven’t tested it with oil so can’t be sure it would replicate the same texture.
Sam says
Hi Jessica I have tried this Recepie but I didn’t get a crinkly texture on top and the cookies didn’t even spread much. What might go wrong. Can you please help
Jessica Holmes says
Hi Sam, there are so many reasons why cookies may not spread in the oven. I wrote a blog post about it you might find helpful. As for the crinkly top, you can perhaps try giving the eggs a quick whisk by hand to help create the meringue-like crust.
lilies2u says
I’m about to make these! But had a quick question – is caster sugar the same as powdered/icing sugar? and also, if you substitute caster sugar for granulated sugar, does the measurement change? thanks!
Jessica Holmes says
Hi, no caster sugar is not the same as icing sugar. It’s a fine white sugar, similar to granulated sugar. You can swap it 1:1 for granulated sugar. Read more about caster sugar here – https://www.sweetestmenu.com/what-is-caster-sugar/
Liz says
I have a sweet tooth and I loved these brownie cookies. They were rich with dark chocolate and soft. Mine cracked a little and they formed a nice round shape. I used granulated sugar. I also used a dark chocolate bar with 3.2 oz of 70%. I purposely under measured just a little bit because I had a cup measurements not a scale. Also used a tablespoon to scoop and made 16 cookies. We really enjoyed these!!
Jessica Holmes says
So glad you enjoyed them Liz! Thank you for your kind review!