Fudgy Brownie Cookies

Prepare to be utterly captivated by these incredible chocolate brownie cookies. With their intensely rich, fudgy, and delightfully soft texture, perfectly complemented by those signature crinkly, shiny tops and a delicate sprinkle of sea salt flakes, they are truly irresistible. Each bite delivers a decadent experience that combines the best characteristics of your favorite brownie with the convenience and chewiness of a classic cookie. Once you taste them, you’ll understand why they’re impossible to resist!

What makes these “brookies” (a charming nickname for this brownie-cookie hybrid) even more appealing is their remarkable simplicity. This recipe requires **less than 30 minutes** from start to finish, with the added bonus of **no chilling time** for the dough. This means you can whip up a batch of these extraordinary treats whenever a chocolate craving strikes, without the lengthy wait typically associated with cookie baking. Follow our expert tips and suggestions, and you’ll achieve perfectly fudgy and crinkly brownie cookies every single time.

For those new to the world of brownie cookies, allow us to introduce you to your new favorite dessert. A brownie cookie, or “brookie,” is precisely what it sounds like: a masterful fusion of a classic chocolate brownie and a chewy cookie. These treats boast all the deep, intense chocolate flavor and gooey, fudgy interior of a traditional brownie, but are conveniently shaped and baked like a cookie. This innovative approach offers the best of both confectionery worlds, making them a fantastic alternative to either conventional brownies or cookies when you’re seeking something truly special.

Beyond their delightful taste, these easy brownie cookies are incredibly quick to prepare. Unlike many cookie recipes that demand hours of chilling time for the dough, this recipe gets straight to baking, allowing you to enjoy your warm, freshly baked treats sooner. In fact, the most challenging part of the entire process is exercising the patience required to let them cool down enough to handle and fully set their exquisite texture. This makes them an ideal choice for last-minute gatherings, spontaneous dessert cravings, or simply a quick and satisfying baking project.

If you have a love for more traditional brownie recipes, you might also enjoy exploring some of our other popular creations. Be sure to check out our Easy Homemade Brownies recipe for a classic, crowd-pleasing option, or dive into the delightful combination of flavors in our Chocolate Cherry Brownies. Indeed, we offer an entire collection dedicated to bars and brownies recipes, where every chocolate enthusiast is sure to find a delicious indulgence that perfectly suits their palate and preferences.

Essential Ingredients for Perfect Brownie Cookies

Crafting these irresistible chocolate brownie cookies requires a selection of common baking ingredients. Each component plays a crucial role in achieving the desired fudgy texture, deep chocolate flavor, and beautiful shiny top. Here’s a detailed look at what you’ll need and potential substitutions:

• Chocolate: For the most intense and rich chocolate flavor, we highly recommend using a high-quality dark chocolate bar with a minimum of 70% cocoa solids. This provides a deep, complex taste that is unmatched by other varieties. While you can substitute with milk chocolate, be aware that it will result in a sweeter, milder flavor and a slightly different texture. Chocolate chips (sweet or semi-sweet) or chocolate discs are also viable alternatives, though bars often melt more smoothly for a truly decadent batter.
• Butter: Either salted or unsalted butter can be used. If using unsalted, you might want to add a tiny pinch more salt to the dry ingredients to enhance the overall flavor. Cut the butter into small cubes before melting; this helps it warm up more quickly and ensures it melts evenly with the chocolate, speeding up the preparation process.
• Sugar: This recipe utilizes a combination of two types of sugar for optimal flavor and texture. White caster sugar (or fine granulated sugar) provides sweetness and contributes significantly to the cookie’s shiny, crinkly top. Soft light brown sugar adds a wonderful depth of flavor with its inherent buttery, caramel-like notes, which perfectly complement the rich chocolate and keeps the cookies moist and chewy.
• Eggs: Two large whole eggs are essential for this recipe. For readers in the US and Australia, this translates to two extra-large eggs. Eggs are a foundational ingredient here, providing structure, moisture, and helping to create that characteristic fudgy interior. Crucially, whipping the eggs with sugar for an extended period incorporates air, which is key to achieving the beautiful, crackled, and shiny surface on your finished brownie cookies.
• Flour: Only a small quantity of plain (all-purpose) flour is needed. The limited amount of flour ensures these cookies remain delightfully fudgy rather than becoming cakey. If you opt to use self-raising flour, remember to omit the separate baking powder and salt from the dry ingredients, as self-raising flour already contains these leavening agents.
• Cocoa Powder: The quality of your cocoa powder can profoundly impact the taste and appearance of these chocolate cookies. Invest in the best quality unsweetened cocoa powder you can find, preferably Dutch-processed, as it offers a deeper, richer chocolate color and flavor. Brands like Green & Black’s organic cocoa powder are excellent choices for their superior taste profile.
• Sea Salt Flakes: While optional, a sprinkle of flaky sea salt on top of the cookies before baking is highly recommended. It’s a game-changer! The salt provides a subtle contrast that beautifully balances out the sweetness of the chocolate, and also adds an appealing visual element and a delightful textural crunch with every bite.

Step-by-Step Instructions for Decadent Brownie Cookies

For a visual guide, please watch the detailed video in the recipe card at the end of this post to see exactly how these delicious cookies are made.

This straightforward recipe can be brought together in as little as 15 minutes of active preparation time, though it does benefit from some initial organization to ensure a smooth baking process. Precision and timing are key to achieving the perfect fudgy texture and shiny, crinkled tops.

Hint: Before you begin, gather and accurately measure all of your ingredients. Line your baking trays with baking paper or parchment paper to prevent sticking. Adhering to the specified timings throughout the process is critical for achieving the ideal brownie cookie consistency and appearance.

1. Begin by combining your dry ingredients (flour, cocoa powder, baking powder, and salt) in a medium bowl. Whisk them together thoroughly to ensure even distribution, then set this bowl aside.
2. Next, prepare your chocolate and butter. Finely chop the dark chocolate and cube the butter into small pieces. Place both into a heatproof bowl. Set this bowl over a saucepan containing a small amount of gently simmering water, ensuring the bottom of the bowl does not touch the water. Stir the chocolate and butter occasionally until they are completely melted and smooth. Once melted, carefully remove the bowl from the heat and set it aside to cool slightly while you prepare the egg mixture.



3. In the bowl of an electric mixer (or using a handheld electric mixer), combine the white sugar, brown sugar, and large eggs, along with the vanilla extract. Beat this mixture on medium-high speed for exactly 5 minutes. This prolonged beating is crucial: it incorporates a significant amount of air, resulting in a pale, light, fluffy, and visibly shiny mixture. This aerated base is precisely what gives your finished cookies their signature crackly, shiny top.
4. Once the egg and sugar mixture is perfectly whipped, slowly pour in the slightly cooled melted butter and chocolate mixture. Continue to beat on medium-low speed for approximately one minute, just until everything is fully incorporated and the batter is uniform in color and texture. Be careful not to overmix at this stage.



5. Gently fold the dry ingredients (flour, cocoa, baking powder, and salt) into the wet chocolate-egg mixture. Mix until they are just combined, being careful not to overmix. Overmixing can lead to tougher, less fudgy cookies. The resulting batter should be quite wet, thick, and have a rich, fudgy consistency.
6. Using a cookie scoop (or an ice cream scoop with a spring release mechanism), drop rounded spoonfuls of the cookie dough onto the prepared baking sheets. Leave ample space between each cookie, as they will spread considerably during baking. For an enhanced flavor and a beautiful finish, generously sprinkle the tops of the scooped dough with flaky sea salt before placing the trays in the preheated oven. The salt will beautifully balance the sweetness of the chocolate.



7. Bake the cookies for exactly 12 minutes. It’s crucial not to overbake them, as this will result in cakey rather than fudgy cookies. They may still appear slightly soft in the center when you remove them from the oven, but they will continue to set as they cool.
8. Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for at least 20 minutes before carefully transferring them to a wire rack to cool completely. This cooling period on the tray is essential, as the cookies are very delicate and soft when hot and need time to firm up. Enjoy your perfectly fudgy and intensely chocolatey brownie cookies!

Creative Variations for Your Brownie Cookies

While these chocolate brownie cookies are utterly delicious on their own, they also serve as an excellent base for various delightful variations. Feel free to get creative and customize them to your liking:

• Double or Triple Chocolate Brownie Cookies: For the ultimate chocolate lover, elevate these treats by stirring in a handful of chocolate chips or chunks into the cookie batter. You can use dark chocolate chips for extra intensity, milk chocolate for a sweeter profile, white chocolate for a creamy contrast, or even a mix of all three to create a truly decadent triple chocolate experience.
• Brownie Cookie Sandwiches: Transform your brookies into an even more indulgent dessert by turning them into sandwich cookies. Once cooled, whip up some fresh cream, a rich chocolate ganache, or even a creamy peanut butter filling. Pipe or spread your chosen filling onto the flat back of one cookie, then gently top with another cookie to create a delicious sandwich.
• Add Chopped Fruits or Nuts: Experiment with adding small quantities of finely chopped dried fruits for bursts of flavor and chewiness. Cherries, similar to those in our Chocolate Cherry Brownies, or dried strawberries and raspberries, would be excellent additions. Alternatively, incorporate chopped nuts like toasted hazelnuts, walnuts, or pecans (as seen in our Tahini Brownies recipe) for an added layer of crunch and nutty flavor that complements the chocolate beautifully.

• Espresso Powder for Depth: A subtle but impactful addition, a pinch or two of instant espresso powder or very fine coffee granules can dramatically enhance and intensify the chocolate flavor without making the cookies taste like coffee. The coffee simply deepens the richness of the cocoa, making the chocolate taste “more chocolatey.”
• Peanut Butter Swirl: For a delightful nutty twist, try stirring 3-4 tablespoons of creamy or crunchy peanut butter into your cookie batter during the final mixing stage. Swirl it in gently for a marbled effect, or fully incorporate it for a uniform peanut butter chocolate flavor. This adds an extra layer of deliciousness and an even chewier texture to your brookies.

Essential Equipment for Baking Success

Having the right tools can make all the difference in ensuring a smooth and successful baking experience. Here’s a list of recommended equipment for making these chocolate brownie cookies:

• Electric Mixer: An electric mixer, either a handheld model or a freestanding stand mixer equipped with a balloon whisk attachment, is highly recommended. It is crucial for properly whipping the eggs and sugars to achieve the desired light, fluffy, and shiny mixture, which is key to the cookies’ characteristic crinkled tops. While technically possible to make by hand with a sturdy kitchen whisk, an electric mixer will yield far superior results and save considerable effort.
• Baking Sheets / Baking Trays: You will need at least two medium to large baking sheets. These cookies tend to spread quite a bit during baking, so adequate spacing is essential. We typically fit about 5 large cookies per tray to ensure they don’t merge into one giant brownie cookie.
• Baking Paper / Parchment Paper: Always line your baking trays with baking paper or parchment paper. This prevents the cookies from sticking, ensures even baking, and makes cleanup incredibly easy. Alternatively, a reusable silicone baking mat can be used.
• Cookie Scoop: A cookie scoop (or an ice cream scoop with a spring mechanism) is an invaluable kitchen gadget for this recipe. It helps to portion the cookie dough consistently, ensuring all your cookies are of uniform size and bake evenly. This consistency also contributes to a thicker, more satisfying cookie. If you don’t have a scoop, you can use a tablespoon as a measure, aiming for approximately 2 tablespoons of batter per cookie.
• Heatproof Bowl and Saucepan: For melting the chocolate and butter using the double boiler method.
• Spatula: Essential for gently folding in dry ingredients and scraping down the sides of the bowl.

Storage and Freezing Guidelines

To keep your delicious chocolate brownie cookies fresh and enjoyable for as long as possible, follow these simple storage and freezing recommendations:

Once your cookies have fully cooled to room temperature, store them in an airtight container. They will maintain their soft, rich, and fudgy texture remarkably well at room temperature for up to 4 to 5 days. For best results, keep them in a cool, dry place away from direct sunlight.

These chocolate brownie cookies are also perfectly suitable for freezing, allowing you to enjoy a homemade treat whenever you desire. To freeze them, first ensure the cookies have cooled completely. Then, arrange them in a single layer on a baking tray and freeze until they are solid (this prevents them from sticking together). Once frozen, transfer the individual cookies to a freezer-friendly, airtight container or a heavy-duty freezer bag. They can be stored in the freezer for up to three months without compromising quality. When you’re ready to enjoy them, simply thaw the cookies overnight in the refrigerator or at room temperature for a quicker defrost. They’ll be just as delicious as when they were freshly baked.

Frequently Asked Questions About Brownie Cookies

Here are some common questions and troubleshooting tips to help you achieve perfect chocolate brownie cookies:

Why are my brownie cookies flat?

While these cookies do puff up a little in the oven and then flatten slightly as they cool, excessively flat cookies usually indicate an issue with dough portioning or ingredient balance. Using a cookie or ice cream scoop helps create thicker, more uniformly sized cookies by ensuring you have enough batter. If you don’t have a scoop, aim for about 2 tablespoons of batter per cookie. Using less batter per cookie will naturally result in flatter cookies, though they will still be delicious!

My cookies are cakey, why is that?

Cakey brownie cookies are almost always a sign of overbaking. The key to their signature fudgy texture is a precise baking time. These cookies only need 12 minutes in the oven. It’s important to remember that they will continue to cook and set even after they are removed from the hot oven. Resist the urge to bake them longer, even if they appear slightly underdone in the center; they will firm up as they cool to that perfect fudgy consistency.

The top of my cookies isn’t as shiny and crinkled as yours, why?

The beautiful, shiny, crackly top is a hallmark of these brownie cookies, and it’s achieved primarily by properly whipping the eggs and sugars. If your tops aren’t shiny, you likely didn’t whip this mixture for long enough. It’s crucial to beat the eggs and sugars for exactly 5 minutes until the mixture becomes pale, light, fluffy, and almost doubles in volume. This process incorporates sufficient air, creating the meringue-like texture needed for that characteristic shine. Additionally, once all ingredients are mixed, bake the cookies immediately. Allowing the batter to sit for an extended period can cause it to harden and become grainy, which will diminish the shiny, crinkled appearance.

Can I replace the eggs in this recipe?

Eggs are a fundamental and critical ingredient in these chocolate brownie cookies. The vigorously whipped eggs and sugar are responsible for the cookie’s moist, fudgy interior and, perhaps most importantly, for developing that iconic shiny, crackly, paper-thin crust on top. Replacing them would significantly alter the texture and appearance. While some recipes suggest using simple sugar syrup as an egg replacement for vegan brownie cookies, such as in this recipe for Fudgy Vegan Brownie Cookies from Loopy Whisk, we have not tested that method with this specific recipe and cannot guarantee similar results. For this particular recipe, eggs are essential for success.

Top Tips for Unforgettable Brownie Cookies

To ensure your chocolate brownie cookies turn out perfectly fudgy with those coveted shiny, crinkled tops, keep these crucial tips in mind:

• Adhere to Whipping Times: The precise timing for whipping the eggs and sugar is non-negotiable. Beat them for the full 5 minutes specified in the recipe. This extended whipping incorporates enough air into the mixture, which is absolutely essential for creating that desirable shiny, crackly crust on your cookies. Don’t cut this step short!
• Bake Immediately: Once all the ingredients have been gently mixed together to form the batter, scoop the cookie dough onto your prepared baking trays and get them into the oven without delay. Allowing the batter to sit for too long at room temperature can cause it to become denser and lose some of its aeration, which will prevent the cookies from developing their signature crinkled appearance and beautiful shine.
• Patience During Cooling: It can be tempting to devour these warm, straight from the oven, but it’s vital to allow the cookies to cool for at least 20 minutes on the baking sheet after baking. When first removed from the oven, they will be very soft and delicate, making them difficult to handle without falling apart. The cooling time allows them to firm up and fully set their fudgy texture, ensuring they are stable enough to transfer and enjoy.
• Quality Ingredients Matter: Using high-quality dark chocolate and unsweetened cocoa powder will significantly impact the depth of flavor in your cookies. Invest in good ingredients for the best results.
• Don’t Overmix Dry Ingredients: When adding the dry ingredients to the wet mixture, mix just until combined. Overmixing develops gluten, which can lead to tougher, more cake-like cookies instead of the desired fudgy texture.

Remember to pin this exquisite recipe to your favorite dessert board on Pinterest and save it for future baking inspiration! You can use the button on the recipe card below, or simply click on any of the inviting photos above to save.

If you try this delightful recipe, or any other creation from Anna Banana, we would be absolutely thrilled to hear from you! Please take a moment to rate the recipe and/or leave a thoughtful comment below. Your feedback is incredibly valuable to us and also helps other home bakers who are considering trying out our recipes. We love connecting with our community!

📖 Chocolate Brownie Cookies Recipe

Chocolate Brownie Cookies

These chocolate brownie cookies perfectly combine the best features of a rich brownie with a chewy cookie! They’re intensely fudgy, boast beautiful shiny, crinkled tops, and are finished with a delicate sprinkle of sea salt to truly highlight that deep chocolate flavor.

• Prep Time: 15 mins
• Cook Time: 12 mins
• Course: Dessert
• Cuisine: American
• Keyword: brookies, brownie cookies, chocolate brownie cookies
• Servings: 10 cookies
• Calories: 358 kcal
• Author: Anna Wierzbinska

Equipment

• 2 medium/large baking trays
• Baking paper/baking parchment
• Electric mixer (handheld or stand mixer)
• Cookie/ice cream scoop
• Heatproof bowl
• Saucepan
• Spatula

Ingredients

• 200 g dark chocolate (minimum 70% cocoa solids), finely chopped
• 125 g unsalted butter, cubed
• 125 g caster or granulated sugar
• 90 g soft light brown sugar
• 2 large eggs (or 2 extra-large for US/Australia)
• 1 tsp vanilla extract
• 130 g plain flour (all-purpose)
• 3 Tbsp unsweetened cocoa powder (Dutch processed recommended)
• 1 tsp baking powder
• ¼ tsp salt
• 1-2 tsp flaked sea salt (optional, but highly recommended)

Instructions

1. Preheat your oven to 180°C (160°C fan). Line two medium/large baking trays with baking paper and set them aside.
2. In a medium heatproof bowl, combine the finely chopped dark chocolate and cubed butter. Place this bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Stir occasionally until both the chocolate and butter are completely melted and smooth. Remove the bowl from the heat and set it aside to cool slightly.
3. In the bowl of an electric mixer (or using a handheld mixer), combine both types of sugar, eggs, and vanilla extract. Beat on medium-high speed for exactly 5 minutes. The mixture should become noticeably pale, fluffy, and shiny, almost doubling in volume. This step is crucial for the crinkled tops.
4. Slowly pour the slightly cooled melted chocolate and butter mixture into the whipped egg mixture. Beat on medium-low speed for about one minute, or until just fully incorporated. Be careful not to overmix.
5. Sift the plain flour, unsweetened cocoa powder, baking powder, and salt into a large bowl. Add these dry ingredients to the wet chocolate-egg mixture. Gently fold them together using a spatula until just combined. Ensure no dry streaks remain, but avoid overmixing. The batter will be thick and fudgy.
6. Using a cookie scoop (or two tablespoons), drop rounded portions of the cookie batter onto the prepared baking trays. Leave plenty of space (about 2-3 inches) between each cookie, as they will spread considerably during baking. If desired, sprinkle the tops of the cookie dough generously with flaked sea salt.
7. Bake the cookies for precisely 12 minutes. It is important not to overbake them to retain their fudgy texture. They may look slightly soft in the center when removed from the oven, but they will continue to set as they cool.
8. Remove the baked cookies from the oven and let them cool on the baking trays for at least 20 minutes before carefully transferring them to a wire rack to cool completely. This cooling time allows them to firm up. Enjoy your rich, fudgy chocolate brownie cookies!

Please note that all my recipes are developed and tested in metric grams for accuracy. I strongly recommend using digital scales for precise results. While a conversion to US customary units is provided in the recipe, please be aware that I have not personally tested the recipe using these conversions.

Video

Notes

• Chocolate: For the most pronounced flavor, we recommend dark chocolate with at least 70% cocoa solids. It yields a deeper, richer taste and performs best in baking. Using milk chocolate may result in a slightly different texture and flavor profile.
• Storage: Store any leftover cookies in an airtight container at room temperature for 4-5 days. They will remain soft and fudgy.
• Freezing: Allow cookies to cool completely. Freeze them flat on a baking tray until solid, then transfer to a freezer-safe container. They can be frozen for up to 3 months. Thaw overnight in the fridge or at room temperature before serving.

Nutrition (Per Serving)

Serving: 30g | Calories: 358kcal | Carbohydrates: 41g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 123mg | Potassium: 209mg | Fiber: 3g | Sugar: 26g | Vitamin A: 374IU | Calcium: 58mg | Iron: 3mg

This post was originally published in January 2021. It has been thoroughly updated with new photos, a revised and more detailed recipe, and enhanced tips in May 2022 to provide the best possible experience for our readers.