Chewy, chocolatey brownie cookies with crinkly, shiny tops and gooey centers. They are an easy, no-chill recipe that taste just like a fudgy brownie!
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Why these are the best brownie cookies
So If I have to pick my favorite cookie these Brownie cookies would be the one!Not just a brownie, not just a cookie, but a brownie cookie! These cookies are truly the best of both worlds. They’re melt in your mouth chewy, chocolatey goodness.
They have a rich and fudgy brownie texture, the prettiest shiny crinkled tops, and studded with mini chocolate chips.
They have an intense chocolate flavor that satisfies any craving. and bonus they require no chill time which means they are ready to eat in less than 30 minutes.
These brownie cookies stay soft for days and are sure to be a hit for any occasion
Ingredient Notes
- Dark chocolate: You have to use a chopped chocolate bar for the best results. 60% dark chocolate is the best for rich flavor.
- Brown sugar: Light brown or dark brown sugar will work in this recipe.
- Cocoa powder: Unsweetened Dutch process cocoa powder is best for this recipe.
- Eggs: I used room temperature large eggs.
- Mini chocolate chips: These are optional here. You can regular chocolate chips or a chopped chocolate bar instead.
Step by Step instructions
Here is how to make these easy brownie cookies! Before you start preheat the oven to 350F/180C and and two baking sheets lined with parchment paper.
STEP 1:Melt the chocolate and butter In a medium mixing bowl, combine the chopped chocolate and unsalted butter. Place the bowl over a pot of boiling water or a microwave to gently melt them together. Stir them together occasionally until smooth and well combined.
STEP 2:Beat the eggs and sugar In a separate large mixing bowl, whisk together the eggs, egg yolk, granulated sugar, and light brown sugar for 3 minutes, or until it looks pale and fluffy.Do not hurry this step as this will create the shiny tops and crinkles to the cookies
Step 3:Mix the egg mixture with chocolate Beat the chocolate mixture into the egg mixture. Beat in the flour, salt, instant coffee and baking powder until just mixed. Stir in the chopped chocolate.
Step 4: Scoop out the dough Using a large cookie scoop, roll out as many cookie balls out of the dough as possible and place them on a cookie sheet 2 inches apart. Place a few mini chocolate chips on top of the each cookie ball.
Step 5:Bake the cookies Bake for about 12-13 mins. Let the cookies cool on the baking sheet for 15-20 mins before removing.
Expert baking tips
- Use a kitchen scale for the most accurate results. Baking with a scale is easier, more accurate, and more reliable than cup measurements.
- Don’t over bake them. They will have perfect fudgy centers if baked properly.
- Beat the eggs and sugar really well. This will allow the cookies to get shiny crinkly tops.
- Scoop the dough right away. The dough will not spread or create crinkle tops if it sits in the bowl for too long before scooping.
Faq’s
Can I use chocolate chips instead of chopped chocolate?
Chocolate chips have a coating on them that keeps them from melting so I found that the cookies don’t spread well when you use them.
Can I let the batter chill before baking?
No, they need to be scooped and baked right away. Otherwise, you won’t have the shiny crinkle tops!
Can brownie cookies be frozen?
Once baked, the cookies can be stored in an airtight container for up to one month in the freezer.
How do I know when they are done baking?
When the edges are set and the middles are puffy, you should pull them out of the oven. They will continue to bake on the baking tray.
Storage & freezing
Store these brownie cookies in an airtight container at room temperature for a week.
Freezing: You can store the baked cookies in an airtight container for up to 1 month in the freezer. You cannot freeze the cookie dough.
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe📖
Brownie Cookies
Equipment
- Electric Mixer
Ingredients
- ¼ cup unsalted butter
- 7 oz 200gms semisweet chocolate, chopped
- 1 egg plus 2 egg yolks
- ¾ cup All-purpose flour
- ¼ cup Dutch-processed cocoa
- ½ cup granulated white sugar
- ½ cup light brown sugar
- 1 tsp baking powder
- 1 tsp vanilla
- ¼ cup mini chocolate chips
Instructions
- Preheat your oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper or silicone mat.
- Melt the chocolate and butter in a large heatproof bowl, placed over a saucepan of simmering water or in a microwave in 30 second intervals. Set aside to cool slightly
- In a bowl of a stand mixer or a bowl using a hand mixer beat the sugars , egg, egg yolks and vanilla for 3-4 mins until light and fluffy.
- Beat the chocolate mixture into the egg mixture. Finally, beat in the cocoa powder, flour, salt, instant coffee and baking powder until well combines.
- Using a large cookie scoop, roll out as many cookie balls out of the dough as possible and place them on a cookie sheet 2 inches apart. Place a few mini chocolate chips on top of the cookie balls.
- Bake for about 10-11 mins. Let the cookies cool on the baking sheet for 20-25 mins before removing.
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