Chocolate brownie cookies recipe, that phrase alone takes me back to a quiet afternoon in my kitchen, where I first combined my love for chewy brownies and classic cookies into one unforgettable bite.
What started as a simple craving quickly turned into one of my most-loved creations. No chilling, no complicated steps just rich, fudgy cookies with shiny crinkle tops and a sprinkle of sea salt.
They’re fast, indulgent, and surprisingly easy to make, even for beginners. If you’re like me and love recipes that deliver bakery-quality results with minimal fuss, you’re in the right place.
Don’t miss our no-bake protein cookies recipe if you’re also into quick, satisfying bakes!
In this post, you’ll learn the five expert tips that make all the difference in texture, shine, and flavor plus easy variations and make-ahead tricks to save time.
Table of Contents
What Makes the Perfect Chocolate Brownie Cookies?
The Birth of Brookies: A Dessert Crossover You’ll Love
Chocolate brownie cookies recipe lovers, meet brookies the hybrid dessert that solves your brownie vs. cookie dilemma. Instead of picking one, why not blend the best of both? Think rich, fudgy brownie texture in the shape of a soft, crinkly cookie. It’s a game-changer in the world of homemade baking.
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Chocolate Brownie Cookies Recipe (Fudgy with Crackly Tops!)
- Total Time: 27minutes
- Yield: 10 cookies 1x
Description
These chocolate brownie cookies combine the best of both- a brownie and a cookie in one! Rich, fudgy, with beautiful shiny top and sprinkle of sea salt to bring out even more of that chocolatey flavour!
Ingredients
- 200 g dark chocolate (I used 70% solids) finely chopped
- 125 g unsalted butter cubed
- 125 g caster or granulated sugar
- 90 g soft light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 130 g plain flour
- 3 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1–2 teaspoon flaked sea salt optional
Instructions
- reheat the oven to 180 C (160 C fan). Line the baking trays with baking paper and set aside.
- Add chopped chocolate and cubed butter into a medium heatproof bowl and place it over a saucepan of gently simmering water. Stirring occasionally, allow the chocolate and butter to melt completely. Remove the bowl from the top of the saucepan and set it aside.
- Place both sugars, eggs and vanilla extract in a bowl of an electric mixer (or freestanding mixer fitted with the whisk attachment), and beat on medium- high speed for 5 minutes exactly. The mixture will become pale and fluffy and shiny. Slowly pour the melted chocolate and butter into the eggs mixture, and beat on medium- low until incorporated, about a minute.
- Sift the flour, cocoa, baking powder and salt into a large bowl. Add dry ingredients mix into the egg and chocolate mixture and stir together until just combined. Use a spatula to scrape the sides and the bottom of the bowl to make sure all ingredients are mixed together.
- Using the cookie/ ice cream scoop, form the cookies, releasing the cookie batter just above the baking tray to avoid any spills. Make sure to leave plenty of room between each cookie, as they will spread during baking. Sprinkle the cookies with flaked sea salt and place them in the oven.
- Bake the cookies for 12 minutes. Remove from the oven and allow them to cool for at least 20 minutes, before removing them into a cooling rack. Enjoy!
Notes
- Chocolate – I recommend using dark chocolate with min 70% cocoa solids. Dark chocolate produce richer, deeper flavour and works best in baking. Alternatively, you can use milk chocolate, but it can result in the texture and appearance of the cookies being a bit different.
- Storage and freezing: Store any leftover cookies in the airtight container at room temperature. They will last up to 4-5 days and should keep soft and fudgy.
To freeze, allow the cookies to cool completely, then freeze them flat on the baking tray. Once frozen, remove from the tray and transfer to freezer-friendly container. Keep frozen for up to 3 months. Thaw in the fridge overnight, or at room temperature.
- Prep Time: 15minutes
- Cook Time: 12minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 30g
- Calories: 358kcal
- Sugar: 26g
- Sodium: 123mg
- Fat: 20g
- Saturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
This clever combo became a favorite among home bakers who wanted that deep chocolate flavor, crispy edges, and soft centers all in one bite-sized treat. And unlike traditional brownie bars, these bake up fast with no slicing needed.
The texture is everything. Glossy tops, chewy middles, and a bold chocolate taste set this chocolate brownie cookies recipe apart from your average cookie. The trick? Whipping eggs and sugar until airy, then folding in melted dark chocolate.
These cookies are just the thing when you want a crowd-pleaser with little prep. You’ll get that satisfying crackly top and rich, gooey middle every time.
Discover great ideas like my chocolate peanut butter bars for more irresistible chocolate recipes that bake up with big flavor and no stress.
So if you’re looking for something bold, chocolaty, and quick to make, this chocolate brownie cookies recipe is the one you’ll bake again and again.
Essential Ingredients for a Fudgy Chocolate Brownie Cookies Recipe
Chocolate: The Star Ingredient
The key to this chocolate brownie cookies recipe is using real dark chocolate at least 70% cocoa. It creates that deep, intense flavor and gooey texture. While you can use milk chocolate or chips, the taste and consistency won’t be the same.
Butter, Sugar & Eggs: The Texture Makers
Butter gives richness, and a mix of white and brown sugar creates the crackly tops and chewy center. Brown sugar adds moisture and caramel notes, while white sugar helps crisp the edges.
Eggs are whipped with sugar until pale and fluffy. That step is critical for the shiny, crinkle-top finish this chocolate brownie cookies recipe is known for.
Dry Ingredients & Flavor Finish
You only need a bit of all-purpose flour and unsweetened cocoa powder. Go with high-quality cocoa for color and flavor. If using self-raising flour, skip the salt and baking powder.
Sprinkle flaked sea salt on top before baking it cuts the sweetness and makes the chocolate pop.
Don’t miss our lemon mascarpone cake recipe for another rich but simple dessert!
Step-by-Step Instructions for Making Chocolate Brownie Cookies
Quick Prep & Must-Have Tools
To make this chocolate brownie cookies recipe smooth and stress-free, prep everything in advance. You’ll need a mixer, heatproof bowl, cookie scoop, and baking trays lined with parchment. Getting organized makes all the difference in timing and texture.
Mix for Shine and Structure
Start by gently warming the butter and chopped chocolate in a bowl over hot water (not boiling). Stir until smooth, then set aside to cool.
In another bowl, whisk the eggs and sugars together for exactly 5 minutes until pale and fluffy. This step builds the volume and creates the signature shiny, crackled surface.
Next, stir in the melted chocolate mixture. Sift in the flour, cocoa, baking powder, and salt, then fold everything together. The batter will be rich, thick, and glossy.
Bake to Fudgy Perfection
Scoop the batter onto your lined trays, spacing each one out these cookies will spread as they bake. Add a pinch of flaked sea salt on top if desired.
Bake at 350°F (180°C) for 12 minutes. The edges should be set, while the centers remain soft. Once out of the oven, allow the cookies to sit on the tray for about 20 minutes to finish setting.
Looking for inspiration? Try my apple pie biscuits recipe for another easy comfort dessert!
Recipe Variations for Chocolate Brownie Cookies
Double & Triple Chocolate Cookie Upgrades
The classic chocolate brownie cookies recipe is already rich and indulgent, but you can easily take it up a notch. Add dark, milk, or white chocolate chips into the batter to create a double or triple chocolate effect. It amps up both flavor and texture with little effort.
You can also stir in chopped chocolate chunks or drizzle melted chocolate on top after baking for an extra gooey finish.
Brookie Sandwiches: Cream-Filled Fun
Turn your brookies into sandwich cookies by adding a creamy center. Just whip up some vanilla or chocolate buttercream, and pipe it between two cooled cookies. These are perfect for parties or gifting, and they look as amazing as they taste.
For a flavor twist, try filling them with peanut butter cream or marshmallow fluff.
Add-Ins: Nuts, Fruit, Espresso, or Swirl
This chocolate brownie cookies recipe is super flexible. You can fold in chopped hazelnuts, pecans, or walnuts for a nutty crunch. Or try dried cherries, raspberries, or freeze-dried strawberries for a fruity kick.
Want deeper chocolate flavor? Add a small pinch of espresso powder you won’t taste the coffee, but it makes the chocolate even bolder.
And for a unique twist, swirl in a spoonful or two of peanut butter into the batter before baking. You’ll get a rich, nutty depth that pairs beautifully with dark chocolate.
Discover great ideas like my frozen strawberry jam recipe for a fruity homemade topping that also pairs well with brookies.
How to Avoid Common Baking Mistakes in Chocolate Brownie Cookies Recipe
Flat Cookies? Here’s Why It Happens
One of the most common issues with this chocolate brownie cookies recipe is ending up with cookies that spread too much. The likely cause? Overmixing the batter or using chocolate that’s too hot.
Allow your chocolate and butter mixture to cool before adding it to the whipped eggs. If you mix it while it’s still warm, the air you’ve incorporated will deflate, and your chocolate brownie cookies will bake flat and thin instead of thick and chewy.
The Cookies Turned Out Cakey
Cakey texture is a sign of too much flour, or a lack of fat. For this chocolate brownie cookies recipe, stick closely to the ingredient measurements. Avoid swapping out all-purpose flour with self-raising, as that could puff up the cookies more than you want.
Also, don’t over-bake. You want the centers slightly underdone when they come out. As they cool, they’ll set into that gooey texture this chocolate brownie cookies recipe is loved for.
No Crinkle Tops? You Skipped the Most Important Step
That shiny, crackled top is the magic of any great chocolate brownie cookies recipe. It comes from whipping eggs and sugar for exactly 5 minutes. If you cut this short, your batter won’t create the signature look.
Use a mixer on medium-high speed until the mixture becomes pale, thick, and glossy. Only then should you fold in the chocolate and dry ingredients.
Check out this chocolate peanut butter bars recipe if you want a no-fail chocolate fix with guaranteed results.
Other Common Mistakes to Avoid
- Skipping the sea salt topping: It enhances the chocolate flavor and adds balance.
- Letting the batter sit too long: This can dull the shiny top. Bake immediately after mixing.
- Under-whipping the eggs: It’s essential to the success of this chocolate brownie cookies recipe.
By avoiding these issues, you’ll get fudgy centers, crackly tops, and perfect shape every time. With just a little attention to mixing and timing, this chocolate brownie cookies recipe can go from good to bakery-level excellent.
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Egg Substitutes and Dietary Modifications for Chocolate Brownie Cookies Recipe
Can You Make Brownie Cookies Without Eggs?
Absolutely. One of the best things about this chocolate brownie cookies recipe is how easily it adapts to dietary needs. If you’re avoiding eggs, there are several plant-based substitutes that work surprisingly well.
The most common egg replacements for brownie-style cookies include:
| Egg Substitute | Measurement | Best For |
|---|---|---|
| Flaxseed meal + water | 1 tbsp flax + 3 tbsp water = 1 egg | Moist and chewy texture |
| Unsweetened applesauce | 1/4 cup = 1 egg | Soft, cakier cookies |
| Mashed banana | 1/4 cup = 1 egg | Slight banana flavor, soft bite |
| Commercial egg replacers | Follow package directions | Consistent baking results |
In this chocolate brownie cookies recipe, flaxseed or banana works best to maintain structure and chew.
Gluten-Free and Dairy-Free Adaptations
To make this chocolate brownie cookies recipe gluten-free, swap regular flour with a 1:1 gluten-free baking blend. Avoid almond flour or coconut flour alone they’ll change the texture too much. Stick with a blend that includes xanthan gum for best results.
For dairy-free baking, replace butter with vegan butter or refined coconut oil. Use high-quality dairy-free dark chocolate to keep the rich flavor intact. Most dark chocolate bars over 70% are naturally dairy-free, but always double-check the label.
Don’t miss our easter jello pie recipe for a colorful, egg-free dessert that’s great for all ages.
Small Tweaks, Same Rich Results
Even with substitutions, this chocolate brownie cookies recipe keeps its rich, fudgy character. You might notice a slightly different texture or flavor depending on the ingredients you swap but you’ll still get shiny tops and gooey centers.
Whether you’re baking for someone with allergies or just trying out a plant-based version, these tweaks make the recipe more flexible without sacrificing that chocolatey goodness.
Tips for Storing and Freezing Brownie Cookies
How to Keep Cookies Fresh and Soft
After your cookies have cooled completely, place them in a sealed container. Set the container somewhere cool and dry away from any warm spots in your kitchen. Stored this way, your chocolate brownie cookies recipe will stay soft, chewy, and flavorful for up to five days.
Want to keep the texture even longer? Add a slice of sandwich bread or a piece of cut apple inside the container. This helps lock in moisture without altering the taste.
Freezing Instructions for Brownie Cookies
The good news? This chocolate brownie cookies recipe freezes just as beautifully as it bakes. Here’s how to do it right:
- Once your cookies are fully cooled, spread them on a baking sheet.
- Freeze for about 60 minutes until firm.
- Transfer them into a freezer-safe bag or container with a tight seal.
These cookies will hold up in the freezer for three months without losing their flavor or texture.
To serve, let them sit at room temperature for about an hour or microwave briefly for that gooey, just-baked feel.
Don’t miss our easter jello pie recipe for another make-ahead dessert that’s light, fun, and family-friendly!
Storing the Cookie Dough
Want to prep ahead? You can freeze the dough too. Scoop it into portions, flash-freeze until solid, and store the dough balls in a zip bag. When you’re ready to bake, place them straight into the oven and bake 1–2 minutes longer no need to thaw.
Whether you’re freezing cookies or dough, this chocolate brownie cookies recipe fits perfectly into busy routines without sacrificing flavor.
Expert Tips for Baking Chocolate Brownie Cookies Like a Pro
Whipping for Shine: Don’t Skip the 5-Minute Rule
One thing that separates a good bake from a perfect one? That iconic shiny, crinkly top. For this chocolate brownie cookies recipe, it all starts with how you beat your eggs and sugar.
Whip them together for a full 5 minutes. This creates air, structure, and a glossy top after baking. If you under-whip, you’ll lose both the shine and the lift and end up with dull, flat cookies.
Add Sea Salt for a Bakery-Worthy Finish
That tiny sprinkle of flaked sea salt? It’s not optional it’s essential. It enhances the richness of the chocolate and gives your cookies a subtle crunch. This chocolate brownie cookies recipe tastes amazing on its own, but that salty-sweet combo makes every bite feel gourmet.
For the best result, sprinkle sea salt just before baking, not after.
Mix Smart: Don’t Overdo It
Once the flour hits the bowl, go easy. Overmixing kills the texture and makes the cookies tough. Stir just until everything’s combined. The batter should be thick, shiny, and fudgy not overworked.
This quick tip makes a massive difference in texture and keeps this chocolate brownie cookies recipe soft and chewy.
Bake Immediately After Mixing
Here’s one that many home bakers miss: don’t let the batter rest. As soon as everything’s mixed, scoop and bake right away. Letting it sit too long dulls the top and flattens the cookie.
Act fast, and you’ll lock in the shine and puff.
Underbake Slightly for Fudgy Perfection
The ideal cookie from this chocolate brownie cookies recipe will feel soft in the center when it comes out of the oven and that’s exactly what you want. Don’t wait for them to feel firm. They’ll finish setting as they cool on the tray.
Underbaking by even a minute makes the difference between cakey and chewy.
Frequently Asked Questions About Chocolate Brownie Cookies Recipe
Why are my brownie cookies flat?
Flat brownie cookies usually happen when the batter is too warm or has been overmixed. In this chocolate brownie cookies recipe, it’s important to let the melted chocolate and butter cool slightly before mixing with the whipped eggs and sugar. Also, bake the cookies immediately after scooping if the batter sits too long, the cookies can lose volume and flatten.
My cookies are cakey, why is that?
Cakey cookies can result from too much flour or overbaking. This chocolate brownie cookies recipe is meant to be fudgy, not fluffy. Use accurate measurements, and avoid using self-raising flour unless you omit the baking powder. Stick to the suggested 12-minute bake time and allow the cookies to finish setting as they cool on the tray.
The top of my cookies is not as shiny as yours, why is that?
That beautiful crinkly, shiny top is all about how you whip the eggs and sugar. If you don’t beat them for a full 5 minutes, the cookies won’t get enough air. This step is crucial in the chocolate brownie cookies recipe it builds the volume and the glossy finish that makes these cookies look bakery-made.
Can I replace the eggs in this recipe?
Yes, this chocolate brownie cookies recipe is flexible. If you’re egg-free, try using flax eggs (1 tbsp ground flaxseed + 3 tbsp water = 1 egg), unsweetened applesauce, or mashed banana. While the texture may be slightly softer or denser depending on the substitute, the flavor and overall fudginess can still shine through with the right balance.