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.
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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.
Ronica Rajkumar says
Hi Jessica! Can I try this brownie cookie as brownie cookie cups?
Jessica Holmes says
Yes I think so!
brenda says
I am planning to make these soon. Can you freeze the cooked cookie? Thanks. brenda
Jessica Holmes says
Hi Brenda, yes you can! Hope you enjoy them.
Jess says
Hi, I was just wondering what your measurements for your second test were? I like my brownie a little more cake and was thinking maybe I would try that.
Thank you!
Maria says
So easy to make absolutely amazing never let’s me down taste fantastic every time .
Jessica Holmes says
Yes love that!
Leonie says
Great recipe thank you! This is a melt in the mouth soft centre crunchy outside chocolate amazingness. I used gluten free plain flour 1:1 ratio, baked 150D fan force for 18 minutes.
Jessica Holmes says
Yay! So glad you like them! And thank you for the feedback about gf flour.
Erlina says
Hi Jess, can I make this recipe without butter?? Can I change into olive oil? Thankyouu
Jessica Holmes says
Hi, I haven’t tested the recipe without butter so I can’t say.
Meenakshi says
I want eggless recipe. My cookie spread and remains soft. Pl suggest what to do. I want to try eggless version for this.
Jessica Holmes says
Hi, I haven’t tested this recipe without eggs I’m sorry.
CutePuppy28 says
Can I just say I love website ❤️❤️! I tried this recipe and they tasted nice but they were quite thick and tasted a bit bitter? But they were still nice so I am going to try making them again! Next time I am going to… put smaller scoops onto the baking parchment and use less cocoa powder! But I love you recipes and every other recipe I have tried of yours has been gorgeous!!!
Jessica Holmes says
Hi! I’m so glad to hear that! If the cookies were bitter, perhaps try using a sweeter chocolate next time. Also make sure you’re not using baking soda instead of baking powder. And if they were too thick, make sure you didn’t overmeasure your flour. Hope that helps!
Ananyaa says
Hi Jess! Couldn’t wait to try out the cookies! Just had a teeny question: can I reduce the butter and add vegetable oil? And can I skip the choco chips?
Waiting for reply 🙂
Thanks
Take care
Ananyaa
Jessica Holmes says
Hi, I haven’t tested these cookies with oil so I can’t say I’m sorry. And yes you can skip the choc chips if you prefer.
Sharon says
Hi Jess, thanx for sharing the recipe, I did exactly what u mentioned but & the cookies taste really good! Just one thing…my cookies didn’t spread & crack as much, so they don’t look as pretty as yours 😅
What do u think is the problem?
Jessica Holmes says
Hi Sharon, so glad you enjoyed them! If they didn’t spread much or crack, it sounds like you may have added too much flour. If you didn’t this time, try measuring out the dry ingredients using a baking scale so you can just the right amount of flour and cocoa. It’ll make a big difference in creating a fudgy brownie cookie (instead of just a good chocolate cookie).
Sharon says
Thanx Jess, but I was already using the electronic scale yesterday to measure al the ingredients…no worries, will definitely try again coz my kids loved the cookies! 😅
Bec says
I had the same trouble Sharon. Measured ingredients on a scale. Deliciius and great spread, however no cracking. I left my second tray in for 18 minutes hoping maybe it was the oven temp/cook time. But no luck.
Any further suggestions for how to get the crackle Jess?
Jessica Holmes says
Hi Bec, yes measuring using a scale will definitely solve the spreading issue. For the crackle issue, try adding the sugar and eggs together and giving them a good whisk just by hand until combined (as this meringue will form the crackle). Then add to the melted butter and chocolate and continue as written. Hope that helps!
Theresia says
Hey Jessica, thanks for sharing this recipe! I’d like to make this tomorrow, but I have 1 question. Can I actually freeze the round-shaped batter if not baked right away? Because I might save some of the round-shaped batter fot latter servings. Thanks!
Jessica Holmes says
Yes you can!
Li says
They’re so good and fudgy.
Thank you for sharing your recipes!
Jessica Holmes says
So glad you like them!
kate says
Thanks you for sharing this recipe! I’m always nervous trying a new recipe (hate wasting ingredients if it doesn’t turn out well!) – but this recipe exceeded my expectations. I followed the recipe exactly and the result was perfect – the best cookie OR brownie I’ve made in ages. Thanks again!
Jessica Holmes says
Aww so happy to hear that Kate! I’m so glad you love them as much as I do!
Kiran says
Always come out perfect’
Jessica Holmes says
LOVE hearing that!
Trisha says
Love, love, love this recipe! It’s the best of both. And so easy and doesn’t make too many!
Jessica Holmes says
Yay! So happy to hear that Trisha!
Poornima says
Can you please share in detail about ..after melting Chocolate and butter.. should that come to room temperature or directly we can add sugar..after adding egg..how much to mix..when to stop..pls..let us know..I love this recepie..first time it was really very nice..next time when I tried, I didn’t get the same result..pls help me
Jessica Holmes says
Hi Poornima, glad you like them! Check out my Instagram Highlights for a step by step guide on how to make these cookies. If you stir the butter and chocolate every 20-30 seconds it shouldn’t be too hot. If it’s hot to the touch, wait a few minutes but otherwise, go on ahead. You don’t need to mix for long after adding the eggs, just long enough to break up the egg yolks.