These brownie cookies are rich, fudgy, and full of chocolate flavor. These have a crackly top and a fudgy center that tastes just like a brownie!
You will instantly fall in love with these cookies when you try them. These take under 30 minutes to make from start to finish, are made with simple ingredients, and taste absolutely incredible.
If you like chocolate recipes as we do, you should check out our double chocolate banana bread, chewy and fudgy brownies, best ever chocolate cake, chewy double chocolate cookies, dairy-free brownies, and our easy chocolate cupcakes!
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Why this recipe works
- Extremely easy to make.
- Have a crackly top just like a brownie.
- Has a fudgy and chocolaty center.
- Made with melted butter. (you won't have to wait for the butter to soften)
- Made with simple ingredients!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Dark chocolate- use the best quality dark chocolate for the best flavor.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Dutch cocoa powder– we like to use Dutch-process cocoa powder for our brownies because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking powder – baking powder helps the cookies rise and spread. Make sure that your baking powder isn’t expired. Don’t replace the baking powder with baking soda!
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Brown sugar- adds a caramelly flavor and chewy texture to the cookies. use either light brown sugar or dark brown sugar.
Eggs- you will need 2 large eggs for this recipe. Make sure that your egg is at room temperature.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Flaky salt- we like topping our cookies with flaky salt when they are finished. We like the contrast between the sweetness and the slight saltiness that it gives the cookies. you can skip this step, it’s a personal preference.
Instructions
preheat an oven to 180c (350f) and prep a parchment paper-lined baking sheet. This step is very important because it's important to put the batter in the oven immediately (for a crackly top).
Into a medium-sized mixing bowl, add the flour, baking powder, and cocoa powder and mix with a whisk until combined. Set aside.
In a small mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a ben Marie. There is no need to let this mixture cool.
Meanwhile add the eggs, kosher salt, brown sugar, and granulated sugar and mix with an electric hand mixer for exactly 4 minutes (set a timer).
Immediately add the chocolate mixture to the whipped egg mixture, and mix with the electric hand mixer for about 30 seconds or until they are combined.
Sift the dry ingredients into the wet mixture and mix until just combined.
Immediately scoop the batter with an ice cream scoop or a cookie scoop onto a parchment-lined baking sheet.
Bake the cookies in a 180c (350f) preheated oven for 10-12 minutes or until the cookies have a crackly top.
Let the cookies cool for 5 minutes before removing them to chill on a cooling rack. Top with flakey salt (optional) and enjoy!
Expert tips
- To get a crackly top, you will need to work fast and bake the cookies immediately without letting the cookie batter chill at all.
- Another tip for a crackly top is to whip the eggs and set a timer for 4 minutes. The whipped eggs give these cookies a perfect crackly top!
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly
- Sift your flour and the cocoa powder! sifting your flour and cocoa powder is a very important step when baking and making cookies. Use a fine-mesh sifter to sift out the flour and cocoa powder. Cocoa powder tends to have big lumps, so we always sift the cocoa powder to make sure that there won't be any cocoa lumps in the mixture.
- Make sure that you are using fresh ingredients! One of the most common mistakes in baking and making cookies is not noticing that your baking powder or baking soda is expired. This can ruin your cookies and waste your time and money on the ingredients.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Faq's
These cookies will last for up to 5 days stored at room temperature in an airtight container.
We like to use Dutch prosses cocoa powder, because it gives the cake a deeper rich chocolate taste, and natural cocoa powder will work! It’s just a personal preference.
You will get a different result if you chill the dough. The thing that gives these cookies a crackly top is baking them immediately and not letting the dough sit.
You could chill the dough in the fridge but take into consideration that you won't have a crackly top. These will still be fudgy and delish!
If your cookies have a cakey texture, you probably baked them for too long. We suggest baking these cookies for 10-12 minutes for a fudgy center.
Substitutions
There are a few substitutions that may be helpful for your diet:
- Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
- Dairy-free- you can make this cookie recipe dairy-free by replacing the butter with vegan butter.
Freezing
Bake these cookies according to the instructions and let them cool completely. Place them in a freezer-friendly airtight container or 2 ziplock bags and freeze for up to 2 months.
Storing tips
Store these cookies in an airtight container at room temperature for up to 5 days. Take into consideration that these cookies have the best texture in the first two days!
We don't recommend storing these in the fridge so they won't harden up and stay fudgy.
Variations
Chocolate- make these double chocolate by adding chocolate chunks or chocolate chips to the batter!
Ice cream sandwich- scoop a big scoop of your favorite ice cream and make this a brownie ice cream sandwich!
Peanut butter- add a few teaspoon of peanut butter to the batter to make these cookies peanut butter chocolate brownie cookies!
Espresso powder- make the chocolate flavor richer by adding a tablespoon of espresso powder to the dry ingredient mixture.
Tools
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Saucepan to brown the butter.
- Baking sheet and rack set (our fave)
- Cookies scoop set of 3 (the best cookie scoop we used)
More chocolate recipes:
Small chocolate cake- This small chocolate cake is perfect when you're craving a chocolate cake but don't want to make a big chocolate cake. We made this chocolate cake in an 8x8 inch baking pan.
Triple chocolate brownie mousse cake- This triple chocolate brownie mousse cake is made with a brownie bottom, topped with a creamy eggless chocolate mousse, and topped with silky chocolate ganache.
Double chocolate banana bread- This double chocolate banana bread is filled and topped with chocolate chips, extra moist, and melt in your mouth delicious.
Best ever chocolate cake- This decadent chocolate cake is made by making two simple cake layers with the easiest and most chocolaty chocolate frosting. This chocolate cake is a moist, fluffy, and rich chocolate cake that is not too sweet.
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📖 Recipe
Easy Brownie Cookies
Ingredients
- 150 g Flour
- 20 g Cocoa powder
- ½ teaspoon Kosher salt
- 1 teaspoon Baking powder
- 115 g Butter
- 200 g Dark chocolate
- 2 Eggs
- ½ cup Granulated sugar
- ½ cup Brown sugar
Instructions
- preheat an oven to 180c (350f) and prep a parchment paper-lined baking sheet. This step is very important because it's important to put the batter in the oven immediately (for a crackly top).
- Into a medium-sized mixing bowl, add the flour, baking powder, and cocoa powder and mix with a whisk until combined. Set aside.
- In a small mixing bowl, add the butter and the dark chocolate. Melt completely in the microwave or on a ben Marie. There is no need to let this mixture cool.
- Meanwhile add the eggs, kosher salt, brown sugar, and granulated sugar and mix with an electric hand mixer for exactly 4 minutes (set a timer).
- Immediately add the chocolate mixture to the whipped egg mixture, and mix with the electric hand mixer for about 30 seconds or until they are combined.
- Sift the dry ingredients into the wet mixture and mix until just combined.
- Immediately scoop the batter with an ice cream scoop or a cookie scoop onto a parchment-lined baking sheet.
- Bake the cookies in a 180c (350f) preheated oven for 10-12 minutes or until the cookies have a crackly top.
- Let the cookies cool for 5 minutes before removing them to chill on a cooling rack. Top with flakey salt (optional) and enjoy!
Notes
- To get a crackly top, you will need to work fast and bake the cookies immediately without letting the cookie batter chill at all.
- Another tip for a crackly top is to whip the eggs and set a timer for 4 minutes. The whipped eggs give these cookies a perfect crackly top!
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly
- Sift your flour and the cocoa powder! sifting your flour and cocoa powder is a very important step when baking and making cookies. Use a fine-mesh sifter to sift out the flour and cocoa powder. Cocoa powder tends to have big lumps, so we always sift the cocoa powder to make sure that there won't be any cocoa lumps in the mixture.
- Make sure that you are using fresh ingredients! One of the most common mistakes in baking and making cookies is not noticing that your baking powder or baking soda is expired. This can ruin your cookies and waste your time and money on the ingredients.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Eve
Quite simple to make and tastes great! It really does taste like a brownie 😋
RichandDelish
I'm so glad you liked it! Thank you for your review!
Seniz
Thank you so much for this great recipe! I followed all the steps carefully and got the best chocolate cookies🍫🍫🍫
Love from Istanbul❤️
Juliet
I followed the directions clearly and tried my hardest to get the crackly top but I failed. Nevertheless, these cookies were still absolutely delicious and taste even better than brownies.