How to make brownie cookies, a recipe for cookies as fudgy and chocolatey as a homemade brownies! This is an easy and super tasty recipe, with a melting and ultra chocolatey heart for all brownies lovers.
If you like the texture of brownies and the crunchiness of cookies! You absolutely must try this recipe for brownie-style cookies, rich in chocolate with a crazy texture that is both crunchy and melt-in-your-mouth.
Don't these cookies with their shiny, crunchy crust remind you of another super famous dessert? Yes, it's the brownie ! And to make it simple we call them brownie cookies !
This tasty recipe is very easy to make, they are soft and melt in the mouth with more chocolate chips for a crunchy texture. Perfect for any occasion we like to enjoy them at snack time with a small glass of milk!
Like a brownie!
Imagine that this cookies recipe really does have everything of a brownie except the shape!
Its perfect brownies texture, soft and fudgy melting in the mouth. And chocolate chips still crunchy after cooking which brings a double dose of sweetness.
Not to mention this incredible and ultra riche chocolate flavor! Everything we love about a successful brownie but in a single serving!
And as an extra bonus I'm sharing the secret to making this recipe successful and getting that shiny, crunchy crust to have perfect brownie cookies!
Useful tools for this recipe
- Baking sheet, to bake the cookies in the oven with a sheet of baking paper instead of a baking mat.
- Electric mixer, essential for the preparation of this recipe and to obtain this brilliant and crunchy layer.
- Ice cream scoop, super convenient for placing piles of dough, especially since the texture of the brownie cookies is very sticky.
Main ingredient in this recipe, I don't use cocoa powder, I take a quality chocolate, here a semi-sweet chocolate like pastry chocolate will do, but you can replace it by a bittersweet dark chocolate at 70%. The cookies will be even more chocolaty and you may need to adjust the sugar as it contains less.
Tips : For a stronger taste, add a little instant espresso coffee powder to enhance the taste of the chocolate.
Unsalted butter, no matter the temperature, it will be melted with the chocolate in a double boiler. The fact that it is melted in this recipe makes the shaping a little more complicated. But it's the easiest way to do it than to follow the same technique as for the preparation of the classic brownie. It blends in even better with the other ingredients and even without letting the dough chill the cookies are perfect and have that shiny, crunchy crust that you want.
Use large eggs, for the basic measurements you need 2 large eggs (about 100g) and especially at room temperature. Take them out of the fridge 1 hour before or put them under hot water for a few moments to bring them back to temperature more quickly.
As in my chocolate chip cookies recipe, I always use a mixture of white powdered sugar and brown sugar. The latter adds incredible flavor to cookies recipes.
Always flavor these sweet recipes with pure, liquid vanilla extract and especially recipes containing chocolate.
I use sea salt in my cookies, a few pinches in the dough and sprinkled in the oven as well. Salt is a flavor enhancer and the combination of chocolate and sea salt is magical in the mouth.
Baking powder helps the dough to rise a little during baking, which gives an even softer and more fudgy texture.
Use all-purpose flour for this recipe, it is added at the end of the preparation and to keep its soft and melting texture it must be delicately incorporated with the other ingredients.
Tips: For a gluten free brownies cookies use a gluten free flour, such as rice flour.
Optional but essential, chocolate chips are added at the end of the preparation and hold during cooking, giving a crunchy texture in the mouth.
Tip: If you run out, don't worry, you can make your own by following my recipe for homemade chocolate chips.
How to make brownie cookies
Start by preheating the oven to 347°F/175°C and line a baking tray with a sheet of parchment paper.
Then break the chocolate into pieces and place it in a container with the butter also cut into pieces. Place this container on a saucepan containing a little water and melt the mixture in a double boiler over medium heat. You can also use the microwave to melt the chocolate and butter.
Then place the eggs, powdered sugar, brown sugar, liquid vanilla extract and salt in a large bowl and beat with an electric whisk or a stand mixer for about 2 to 3 minutes at medium speed. Beat until smooth and fluffy.
Then add the melted chocolate and butter mixture and mix in with the electric mixer for 1 to 2 minutes.
Then add the remaining dry ingredients, flour and baking powder and salt mix gently with a spatula or wooden spoon, just until the mixture is smooth.
Finish by stirring the chocolate chips into the brownie batter, which should be soft and a bit runny, a different texture from a cookie dough more like a brownie dough texture and that's normal.
Using an ice cream scoop or just use two tablespoons, place piles of dough on the prepared baking sheets covered with the parchment paper, making sure to space them about 5 cm apart as they will puff up when baking.
Bake the brownie cookies in the oven at half height for the time indicated in the recipe sheet. They are ready when they are well puffed up with that brownie-like cracked appearance on top.
When they come out of the oven let them let them cool a little on the plate before moving them and place them on a wire rack to cool completly.
And don't forget to sprinkle a little bit of fleur de sel on your cookies, they will be even tastier.
How to store brownie cookies
At room temperature
They can be stored like dry cookies, in a storage box with a tight-fitting lid for 1 week.
In the freezer
Before baking: Place the tray containing the dough piles in the freezer for about 1 hour. Then move them to a storage bag and when you have a cookie craving, simply place them back on a baking sheet and let them thaw at room temperature before baking.
After baking: Once your cookies are baked and cooled, place them in a storage bag and you can store them for up to 3 months. Let them thaw at room temperature or put them in the microwave for a few moments on low power.
How to make sucessfull brownie cookies
Room temperature eggs
Always use room temperature eggs for sweet recipes, especially cookies. They blend better with other ingredients when they are at room temperature.
Shiny, crunchy crust
The secret to getting that brownie look with a shiny, crunchy crust is to electrically whisk the eggs! And yes, it's a simple thing to do and it makes all the difference between a successful brownie cookie and a failed one (although you'll still have the softness but with a smooth crust).
Don't over mix after adding the flour
Another baking tip that works in many recipes! To keep the cookies soft and fluffy, don't overmix the mixture after adding the flour. Instead, use a flexible spatula to incorporate the dry ingredients.
Let the dough chill (if needed)
The resting step is not mandatory in this recipe, it will depend on the texture of your cookie dough. Unlike other cookie recipes, brownie dough is more liquid and to get good thick and chewy cookies you need to keep the dough mounds compact on the baking sheet.
If necessary, chill the cookies in the refrigerator for about 30 minutes to 1 hour. You can also put them in the freezer for 20 minutes, so they will be easier to shape and won't spread too much when baking.
Use an ice cream scoop
Invest in an ice cream scoop that we'll call the cookie scoop! So handy for shaping cookies and measuring out the amount to get the same size cookies.
Do not overcook the cookies
As with the classic brownie, baking will make your cookies too dry and they will also be much less chewy. So keep an eye on the baking process, they should still be a little soft when they come out of the oven because they will harden again as they cool.
How to make brownie cookies in video
Others cookies recipes
- Best Chocolate chip cookies
- Peanut butter chocolate chip cookies
- White chocolate cranberry cookies
- Cranberry chocolate chip cookies
Don't forget to tag me @sweetlycakes on Instagram if you make my brownie cookies recipe and add a link to my recipe if you share it on your blog 😉
- 225 g Chocolate - semi-sweet
- 55 g butter - soft diced
- 2 eggs - large at room temperature
- 75 g powdered sugar
- 75 g brown sugar
- 1 tsp vanilla extract - liquid
- 1 pinch Sea salt
- 75 g flour
- 1 tsp baking powder
- 80 g dark chocolate chips
Brownies cookies dough
- Preheat your oven to 347 °F / 175°C and line a baking sheet with a baking paper.
- Melt the chocolate and diced butter in a double boiler or in the microwave.
- In a bowl, beat the eggs, powdered sugar, brown sugar, vanilla and salt with an electric whisk for about 2-3 minutes.
- Add the melted chocolate and butter mixture and whisk for another 2 minutes.
- Add the dry ingredients, flour and baking powder and mix this time with a spatula.
- Finish by adding the dark chocolate chips and mix gently to incorporate them.
- Drop mounds of dough with an ice cream scoop or tablespoon onto the baking sheet lined with baking paper spaced about 5 cm apart.
Baking the brownies cookies
- Bake for approximately 10 - 14 minutes depending on the diameter of the cookies.
- Allow your brownie cookies to cool before moving them.