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. You can also find this recipe in my cookbook, Something Sweet, on page 30.
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!!!
– IzzyJump to:
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.
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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.
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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
- 80 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
Serving Size: 1 cookie Calories: 198 Sugar: 18.7 g Sodium: 47.7 mg Fat: 9.7 g Carbohydrates: 27.1 g Protein: 2.9 g Cholesterol: 33.9 mg
Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
mel says
Hiii I have a question is it okay to store the dough in the fridge/freezer before baking if I don’t want to bake right away? (I will let it sit till room temperature)
Jessica Holmes says
Yes you can.
Flossy says
Hi! I was looking at your website (as I love all your recipes by the way) and this one sounded amazing. I have made my dough/mixture for it and have put my first batch in the oven and they have come out rather thick, I tried leaving them in for a few more minutes but it has made no difference. Do you have any advice for my second batch to make them less thick and more cookie-like?
Thanks!! 🙂
Jessica Holmes says
Hi Flossy, thank you so much! If they were too thick, it sounds like you might have added too much flour/cocoa. I highly recommend using a baking scale for the best results.
flossy says
Ok thanks! I measured the flour with an electric scales but I put 30 grams of cocoa powder instead of 40 grams as we only had 83% dark chocolate. That must have changed the texture.
I will definitely buy the correct percentage of chocolate next time!! 😀
Jessica Holmes says
Oh how strange that you added less cocoa powder and found they were too thick. The melted chocolate and butter should mean they spread out naturally in the oven. If you didn’t change the amount of wet ingredients, perhaps try a different chocolate next time?
Fernanda says
Hello!! I have a question. I made this brownie cookies.. they are delicious but the did not cracked on the top like your picture.. they just stayed like. Chocolate cookies
Jessica Holmes says
Hi! Oh sorry to hear that. Did you make any changes to the recipe? Perhaps you added a little too much flour/cocoa? I have a step by step guide on my Instagram Highlights that might be useful.
Poornima says
When I tried for first time..it came out really well..now it’s not coming.what might be reason
Jackie says
This recipe is so good! I brought a batch into the office and they were a huge hit. Thank you!
Jessica Holmes says
YAY! Love hearing that Jackie!
Lisa says
Made these yesterday. Delicious! They truly taste like a brownie. Mine did not spread like the picture, but they were still good even though they were thicker.
Jessica Holmes says
So glad you enjoyed them Lisa! If they were a little thicker, you might have just added a little more flour/cocoa.
Lisa says
Yes, because I had read the reviews that said their dough was wet, and mine was not. It was on the thicker side. It is probably because you did say to weigh the ingredients with a scale, and I did not do that. So would you say the dough should be softer and not thick?
Jessica Holmes says
Yes the dough should be a little wet and sticky. The scale will make a difference as it’s so easy to overmeasure flour/cocoa using cups.
Fernanda says
Hello. How can I make this cookies to come out thicker?
O haven’t Made Yet. But i want them a little thick
Jessica Holmes says
Hi Fernanda, without changing the end result, you could try chilling the dough before baking.
Poornima says
Tried this recepie as it is first time..it was really very good!!! Then I experimented with wheat and brown sugar..even that was awesome..thank you so much for the recepie Jess!!!
Jessica Holmes says
So happy to hear that! Thank you for the lovely feedback.
RG says
Instead of chocolate chips, can I use callebaut dark Belgian chocolate callets? If not then which brand of chocolate chip do you recommend? Can I replace egg with yogurt in this recipe?
Jessica Holmes says
Yes you can! And I haven’t tested the recipe without eggs I’m sorry.
Meghan says
how many calories are in each cookie??
Jessica Holmes says
Hi Meghan, click on the nutritional information above. Hope that helps!
Carol says
Absolutely amazing and so quick. Made them for friends at Christmas. Every bite is like the best part of a brownie.
Recently made them for work too and went down well with requests for the recipe.
Going to try them with white choc chips next time.
Jessica Holmes says
I love hearing that. And adding white chocolate chips sounds delicious!
Alana says
Just baked these yesterday! Although they taste really good, my batter was too liquid, more like brownie batter. I had to add more flour, but even then they were not as firm as yours. When baked, they spread too much and were not crinkly.
It’s a really nice recipe and I’ll definitely try again. Any tips for improving?
Jessica Holmes says
Hey Alana, glad you enjoyed them. Did you make any changes to the recipe? The cookies rely on the careful balance of wet and dry ingredients for taste, texture and spreading. So it’s ideal to weigh all your ingredients if possible – especially the dark chocolate, flour, cocoa and butter. Otherwise the difference may have come from the eggs, if your eggs were slightly larger and provided more liquid in the batter. Hope that helps!
Beka says
Whats the best way to store these? And how long can they be stored?
Thanks!
Jessica Holmes says
Hi Beka, you can store these at room temperature in an airtight container or in the fridge. Personally, I love a cold cookie. They keep pretty well for a few days.
Poornima says
I tried this cookies today..very simple and easy to make.. perfect fool proof recepie.. anyone can make.. thank you so much for the recepie..I too got that crinkle top and fudgy cookies
Jessica Holmes says
So glad you enjoyed them!
Bella says
Easy to put together, and perfectly fudgy in the middle, while being slightly chewy and crunchy on the outside. Thank you, Jessica!
Jessica Holmes says
So glad you enjoyed them Bella!
Tina says
Which coco powder do you recommend natural or Dutch processed I never know which one to use
Jessica Holmes says
Hi Tina, always go with natural 100% cocoa unless otherwise stated. I’ll always call out dutch processed cocoa in the ingredients if it’s been used. Hope that helps!