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.

Chocolate Brownie Cookies Recipe: 5 Expert Tips You’ll Love

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

Scale

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

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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