My brownie cookies are thick and fudgy with crisp, chewy edges. They have classic shiny and crackly brownie tops and are ready to enjoy in less than an hour. Recipe includes a how-to video!
Crisp and Fudgy Brownie Cookies
Just like real brownies, these cookies have shiny and crackly tops (mixing the eggs really well helps with this!), and the texture is incredible, especially when you add mini chocolate chips. They are just pure brownie perfection.
This is one of my older recipes from the blog that I’ve decided to give a makeover. Over the years, I slowly fell out of love with the original and felt it had room for improvement, especially in the “crackly, shiny tops” department (my favorite brownie characteristic 😍). No matter how hard I try, I can’t seem to stop fine-tuning and re-working recipes, even long after I’ve deemed them truly perfect.
After sharing my flourless chocolate cookies with their gloriously brownie-esque appearance, I just felt I’d unlocked new knowledge on how to make a truly fudgy cookie. I felt I could do better here, and got back into the kitchen for some testing.
What a delicious week of experimentation that was! After a few attempts, I had exactly the results I was looking for.
Essentially, this new and improved recipe makes cookie-shaped brownies, and they are divine. They are so chocolatey, so fudgy, SO chewy and just melt-in-your-mouth perfection. Every cookie is the perfect combo of that beloved chewy edge and fudgy, chocolatey center.
What You Need
Much like regular brownies, today’s brownie cookies are made with basic pantry staples. Here are just a few of the ingredients you will need:
- Chocolate. We’ll melt a chopped semisweet or bittersweet chocolate bar with some butter for the base, and then we’ll stir mini chocolate chips into the batter before chilling. You could substitute the mini chips for standard-sized ones, but I personally prefer the more subtle pop of chocolate for the minis, I think it suits the texture of the cookie best.
- Eggs. For best results eggs should be at room temperature before starting this recipe. We’ll whip the eggs (plus sugar, vanilla, and salt) with a mixer for a few minutes; this step creates those crackly, meringue-like brownie tops we all love.
- Sugar. I use a blend of granulated and brown sugar for the best flavor.
- Flour. You don’t need much! In fact, make sure you don’t overmeasure your flour, or your brownie cookies could turn out dry. I like to use a kitchen scale for the most precise measuring and highly recommend you do the same! Using too much flour is actually one of the worst things you can do to brownies, it takes away from the fudginess.
- Natural cocoa powder. I recommend natural cocoa powder here. While we are using baking powder instead of baking soda (so you technically should be able to substitute Dutch process cocoa) I prefer the flavor and final results with natural cocoa.
SAM’S TIP: Don’t over-heat your chocolate when melting! Cut your butter into pieces and chop your chocolate into pieces as well, and then microwave in 25-second increments, stopping to stir really well after each increment and heating only until the butter and chocolate are melted. If you heat these too long in the microwave without stirring, you run the risk of seizing your chocolate, which means you’ll have to start right back at the beginning.
This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Brownie Cookies
- Chop your chocolate bar and butter into pieces and place in a microwave safe bowl along with some butter.
- Melt in 25 second increments, stirring in between, until smooth and combined. Set aside.
- Add the eggs, sugars, salt, and vanilla to a bowl and use a mixer to combine. Technically, a mixer isn’t strictly necessary, but it will allow you to achieve the consistency we’re looking for faster and without so much of an arm workout.
- Gradually increase the mixer speed to high and beat for 2-3 minutes. The mixture should be thicker and lighter when you are done. This gives the cookies some lift and helps with those crackly surfaces.
- Stir in the melted chocolate mixture until completely combined.
- Sift the flour, cocoa, and baking powder into the mixture and fold to combine.
- Add the chocolate chips and stir until incorporated.
- Cover and let chill in the fridge for about 25 minutes.
SAM’S TIP: Chilling the dough is critical! Just 20-30 minutes is enough with these cookies. Don’t skip this step, or your cookies won’t be as thick and chewy as they should be.
- Scoop and roll 2-Tablespoon sized balls of cookie dough onto a parchment lined baking sheet. Bake for 10 minutes at 350F.
- Let the cookies cool completely on the baking sheet before enjoying.
SAM’S TIP: For an extra hit of chocolate, gently press a few chocolate chips into each cookie within 1-2 minutes of removing from the oven. I first shared this tip with my chocolate chip cookies and have used it a hundred times since. It makes them look so pretty and obviously adds more chocolate, which I love.
Frequently Asked Questions
Yes! I recommend using pecans or walnuts and chopping them coarsely before adding them. I’d recommend adding no more than a ½ cup of chopped nuts to this recipe. If you toast the nuts before adding them, they will taste even better!
Flat cookies can happen for a few reasons here. The first would be not mixing the egg mixture long enough (2-3 minutes on high is the minimum). Second, if you skimped on or entirely skipped the chilling step, your cookies will be flat. And finally, if you add the cookie dough to a hot cookie sheet, your brownie cookies will spread too much and become flat.
Conversely, if they don’t spread, this could be from chilling too long. Simply gently flatten them before popping into the oven.
Sure! Just leave out the chocolate chips and proceed with the recipe as usual. Personally, I love the extra pop of chocolate they add and I think they can help contribute to the shiny surface of the brownie, so I usually include them.
I’d love to hear how you like this new and improved recipe! Let me know what you think in the comments below.
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
- 8 oz semisweet or dark chocolate bars chopped
- ¼ cup (57 g) unsalted butter cut into pieces
- ⅔ cup (133 g) granulated sugar
- ⅓ cup (66 g) light brown sugar firmly packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon table salt
- ⅓ cup (41 g) all-purpose flour
- ¼ cup (25 g) natural cocoa powder
- ¼ teaspoon baking powder
- ½ cup (95 g) mini chocolate chips
- Combine chopped chocolate and butter in a medium-sized microwave-safe bowl and heat in 25-second intervals, stirring in between, until completely melted (alternatively, melt chocolate and butter over a double boiler). Set aside.8 oz semisweet or dark chocolate bars, ¼ cup (57 g) unsalted butter
- In a separate, large mixing bowl, combine sugars, eggs, vanilla extract, and salt. Use an electric mixer to stir until combined. Gradually increase mixer speed to high and beat on high speed until thickened, increased in volume, and lightened in color (a minimum of 2-3 minutes on high speed).⅔ cup (133 g) granulated sugar, ⅓ cup (66 g) light brown sugar, 2 large eggs, 1 teaspoon vanilla extract, ¼ teaspoon table salt
- Drizzle chocolate into the egg mixture and stir until completely combined.
- Sift flour, cocoa powder, and baking powder into the batter and use a spatula to fold together until completely combined.⅓ cup (41 g) all-purpose flour, ¼ cup (25 g) natural cocoa powder, ¼ teaspoon baking powder
- Stir in chocolate chips.½ cup (95 g) mini chocolate chips
- Cover bowl with plastic wrap and chill for 20-30 minutes. Meanwhile, preheat oven to 350F (175C) and line baking sheets with parchment paper.
- Once dough has chilled and oven is preheated, scoop dough into 2-Tablespoon sized balls and roll briefly between your palms to form a smooth ball. Space cookies at least 2” (5cm) apart on baking sheets.
- Bake in center rack of 350F (175C) oven for 10 minutes. Remove from oven and allow to cool completely on baking sheet before removing and enjoying.
StoringStore in an airtight container at room temperature for up to 5 days.
Original RecipeI first published a recipe for brownie cookies in 2018. I updated and improved the recipe to make it more rich, fudgy, and brownie-like and I recommend the current version. However, if you are a fan of the original, you can find the old recipe here.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.