If you have ever been stuck choosing between cookies and brownies, fear not! You can make both in one delicious bake: these brownie cookies! These delicious double chocolate brownie cookies bring the best of both worlds together in a wonderfully fudgy, chewy creation. A perfect mix of half brownie half cookie!
Chocolate confessions
If you are a regular to my interweb space, you will know I am just a little obsessed with all things chocolate! I do try to keep a balance, but my personal tastes always veer towards something chocolatey when I crave something sweet.
Given we are now in peak chocolate season, with it being Easter weekend, chocolate is everywhere and I am absolutely loving it! Of course, our home is full of the stuff too, and between the kids and myself, we all have our own little stash! Naturally, my baking changes depending on the time of year, so right now it is pure chocolate joy, and these brownie cookies (aka the brookie!) had to be shared with you.
What ingredients do I need to make these brownie cookies?
- Dark chocolate: gives a rich chocolate flavour to the brownie cookies recipe.
- Butter: I prefer using unsalted butter so I can control how much salt is in the cookies.
- Eggs: gives structure to the bake and helps with the rise of it too.
- Caster sugar: for sweetness, and a little crisp, in the cookies.
- Brown sugar: for sweetness, but also chewiness, in these brownies cookies.
- Vanilla: purely for flavour. Yum!
- Baking powder: the leavening agent in this bake. Gives the brownie cookies enough lightness so they bake into irresistible chewy delights.
- Salt: enhances the flavour of the brownie cookies. You will not taste it, don’t worry!
- Flour: I use plain/all purpose flour to make these brownie crackle cookies. I prefer adding raising agents separately, as I do with salt, so I can control the rise of each of my bakes.
- Cocoa powder: for all that chocolatey yumminess!
- Chocolate chips: because these brownie cookies need even more chocolate in them!
What equipment do I need to make cookies?
- Digital kitchen scales*: I provide all my measurements in cups too, however I would encourage all bakers to weigh out ingredients using weighing scales when baking. A set of digital kitchen scales is so useful and totally an essential baking tool for me.
- Measuring spoons*: a set of measuring spoons is essential for any baker. This is because these are more accurate than using everyday teaspoons and tablespoons, which can vary greatly in size.
- Small mixing bowl*/Large mixing bowl*: use the small bowl to melt together the chocolate and butter, and the large bowl to beat up the brownie cookies mixture.
- Electric hand mixer*: I would highly recommend investing in a good electric mixer to help with all baking. In this recipe, having an electric mixer makes it a lot easier to beat up the eggs until pale and light.
- Sieve*: useful to remove any lumps from dry ingredients before blending everything together.
- Spatula*: to scrape the bowl down, making sure everything is well combined together.
- Baking trays*: to bake up the delicious brookies on! I find it useful having a couple of trays so I can bake more than one batch at a time.
- Ice cream scoop*: useful to scoop out the brookie mixture evenly giving you equally sized cookies. This is important not only to avoid fights of who gets the bigger cookie, but also to ensure all the brownie cookies bake up evenly.
How to make brownie cookies
These beauties are so simple to make, and I love that I can make the mixture ahead of time, then scoop and bake when I am ready to do so! Simply make the brookie mixture and chill, then scoop and bake. Easy as that!
Step 1: Melt the dark chocolate and butter together in a small bowl until smooth. I do this in the microwave in short bursts, stirring in between to heat evenly and make sure the chocolate does not burn. Set aside to cool slightly.
Step 2: In a separate large bowl, tip in the eggs, sugars, vanilla, baking powder and salt. Beat it together until the mixture is pale, thick and creamy, and the sugars have dissolved. This takes me about four minutes or so.
Step 3: Drizzle in the cooled chocolate mixture into the whipped eggs, and beat on a low speed until completely mixed together. Do not overmix at this stage!
Step 4: Sift the flour and cocoa powder into the bowl, then very gently fold it all together until almost combined. Add in the chocolate chips and gently stir them through. Cover the bowl and place in the fridge for at least 30 minutes or until the mixture has firmed up.
Step 5: When you are about ready to bake, preheat the oven to 180C/350F and line a couple of baking sheets with parchment paper. Scoop equal amounts of the brownie cookie dough onto the prepared baking sheet. Make sure to leave a couple of inches between cookies to allow for a bit of spreading.
Step 6: Bake for 8-10 minutes until the tops have cracked all the way into the middle of the cookies. Remove from the oven and leave to cool completely on the baking sheet. This is important as the cookies will be really soft when they come out of the oven but will firm up as they cool. Try to resist until they are firm enough to pick up and eat. Enjoy!
Cookies FAQ
There are several factors that can affect your cookies and how they turn out. Whilst I will try to answer as many questions as I can, I’m bound to miss some, so please ask away in the comments below!
How do I make chewy chocolate brownie cookies?
I have found I prefer a mix of white and brown sugar in my cookies. The white sugar adds to the crispy outside of the cookies. However, it is the brown sugar that is key for a wonderfully chewy cookie. The reason for this is molasses in brown sugar. Molasses helps retain more moisture in the cookies, making them thicker, softer and deliciously chewier!
Can I use oil instead of butter in my easy brownie cookies?
Oil and butter are unfortunately not interchangeable particularly in this recipe for brownie cookies. This is because oil has a lower melting temperature to butter. The result is they will spread more when baking, even after chilling as the oil will not firm up, so you will not get the same final results.
What if my brownie cookie dough is too soft?
If the cookie dough feels too soft, chill your dough for 10-15 minutes longer before scooping into balls. Please keep in mind if you did not use a block butter in when making these chocolate brownie cookies, they will remain soft and not firm up. I always use block butter, not oil nor the kind that’s spreadable from a tub, in my cookies. Using butter should result in the cookies really firming up in the fridge/freezer no problem, and holding their shape when baked.
How do I know if my chocolate brookies are done?
You know the chewy chocolate brownie cookies are done if the little cracks on top have found their way to the middle of the cookie. Remove them from the oven, but keep them on the baking tray! They will continue to bake in the residual heat from within the cookie and the baking tray. Leaving them on the tray to cool and firm up is super important for the best fudgy chocolate brownie cookies.
Why did my homemade brookies come out flat?
In my recipe for brownie cookies, I chill my cookie dough before I baking the cookies. This allows the butter in the dough to firm up, which helps the cookie hold its chunky shape when baked instead of spreading. A good guide is this: the warmer the cookie dough is when put it in the oven, the thinner and flatter the cookies will be once baked.
Why are my cookies cakey?
Like with making a brownie, if these brownie chocolate cookies are overbaked, they will end up being more cakey than brownie in texture. Remember the cookies will continue to cook once out of the oven, so don’t be tempted to leave them to bake longer than the time given for the recipe.
How long will these soft brownie cookies keep? And how should I store them?
These cookies never last long when I make them! Having said that, they are at their best if devoured within 4 days from baking. Make sure to store them in an airtight container.
Can I freeze these brownie cookies?
Yes! Once baked, make sure they are fully cool, then pop the baking tray with the cookies in the freezer until the brownie cookies are completely frozen. Transfer the cookies to a freezer safe sturdy container.
To thaw the brookies, simply leave them in the fridge overnight or at room temperature for a few hours.
Additional tips for making the best brownie cookies recipe
- Make sure you have all your tools and ingredients prepared before you start mixing. Being organised before you start mixing will make the whole process lots less stressful and more enjoyable.
- Take time to read through the recipe so you are familiar with what steps come next. Do not skip details, ingredients and instructions given as it could affect the results of the final bake. This is especially important in this recipe, as quite often it is a simple instruction or method that has been missed.
- Ensure the melted chocolate and butter mixture is not too warm before adding to the egg mixture. This is important for a couple of reasons: if too warm, the chocolate will start to cook the eggs, resulting in a lumpy, chocolatey scrambled egg mixture. Or, if the egg mixture is cold, the chocolate could seize up and solidify, therefore not mixing well with the egg mixture. Additionally, adding too hot a mixture to whipped up eggs can also lead to you losing some of that lovely air you worked so hard to incorporate. Plenty of reasons to ensure both mixtures are closer in temperature before combining them!
- Once you add in the flour and cocoa powder, make sure to swap your tool to a spatula and fold slowly and carefully. Again, this ensures you keep as much of the air you whipped in as possible in the mixture.
- Chill the brownie cookies mixture for up to a whole day if you wish. You want the mixture to be quite firm before scooping. This is important to help the brownie chocolate cookies hold their shape better and give you that all important brownie shine on top.
- When the brownie cookies with cocoa powder are done baking, they will have cracks all the way to the middle and be slightly puffed up. When pulled from the oven they will be very VERY soft, so it is really important not to move them from the baking sheet. Once left to cool, they will sink a little and firm up too, giving you the gorgeous brownie cookie result.
Troubleshooting
If you have any other questions about this best brownie cookies recipe, please leave me a comment below, I will do my best to help you. And if you do make this recipe for chocolate brownie cookies, please do leave me a rating and review below. I would so appreciate your feedback and it is incredibly helpful for others looking for a recipe too. Additionally, you could also post a picture on Instagram and tag me when you share it with the world. Please do, you know I would love to see it!
More chocolate recipes for you to enjoy
Triple chocolate chip cookies: The ULTIMATE triple chocolate cookies. Deep rich and chewy chocolate cookies cram-packed full of oodles of white, milk, and dark chocolate chips. Pure, unadulterated, indulgent chocolate heaven.
Chocolate fudge doughnuts: these doughnuts are a chocaholic’s dream! Moist chocolate doughnuts, fudgy chocolate glaze and more chocolate to decorate. Yum!
Chocolate chip skillet cookie: Imagine a beautiful chocolate chip cookie with a crisp outside and a soft chewy middle, absolutely packed with melting chocolate chips. Good right? Now imagine it served still warm in the skillet with a generous scoop of ice cream. Welcome to complete and utter cookie heaven!
Thanks for joining me today, my friends! Hope you enjoy your easy brookies and happy baking! x
Recommended equipment I used *
| Digital kitchen scales | Measuring spoons |
| Small mixing bowl//Large mixing bowl | Electric hand mixer |
| Sieve | Spatula |
| Baking trays | Ice cream scoop |
Brownie Cookies aka Brookies
20
cookies1
hour8
minutes159
kcal1
hour10
minutesBest of both worlds, my chewy scrummy brownie cookies (aka brookies!) will become your new fave!
Keep the screen of your device on
Ingredients
230 g (1 ¼ cups) dark chocolate, broken into small chunks
70 g (¼ cup + 1 tbsp) unsalted butter
2 large eggs
120 g (½ cup + 2 tbsp) caster sugar
40 g (3 tbsp) soft light brown sugar
2 tsp vanilla extract
0.5 tsp baking powder
0.5 tsp salt
60 g (¼ cup + 2 tbsp) plain (all purpose) flour
15 g (2 tbsp) cocoa powder
80 g (¼ cup + 3 tbsp) chocolate chips (dark, milk, white, all work!)
Directions
- Melt the dark chocolate and butter together in a small bowl until smooth. I do this in the microwave in short bursts, stirring in between to heat evenly and make sure the chocolate does not burn. Set aside to cool slightly.
- In a separate large bowl, tip in the eggs, sugars, vanilla, baking powder and salt. Beat it together until the mixture is pale, thick and creamy, and the sugars have dissolved. This takes me about four minutes or so.
- Drizzle in the cooled chocolate mixture into the whipped eggs, and beat on a low speed until completely mixed together. Do not overmix at this stage!
- Sift the flour and cocoa powder into the bowl, then very gently fold it all together until almost combined. Add in the chocolate chips and gently stir them through. Cover the bowl and place in the fridge for at least 30 minutes or until the mixture has firmed up.
- When you are about ready to bake, preheat the oven to 180C/350F and line a couple of baking sheets with parchment paper. Scoop equal amounts of the brownie cookie dough onto the prepared baking sheet. Make sure to leave a couple of inches between cookies to allow for a bit of spreading.
- Bake for 8-10 minutes until the tops have cracked all the way into the middle of the cookies. Remove from the oven and leave to cool completely on the baking sheet. This is important as the cookies will be really soft when they come out of the oven but will firm up as they cool. Try to resist until they are firm enough to pick up and eat. Enjoy!
Recipe Video
Notes
- Make sure you have all your tools and ingredients prepared before you start mixing. Being organised before you start mixing will make the whole process lots less stressful and more enjoyable.
- Take time to read through the recipe so you are familiar with what steps come next. Do not skip details, ingredients and instructions given as it could affect the results of the final bake. This is especially important in this recipe, as quite often it is a simple instruction or method that has been missed.
- Ensure the melted chocolate and butter mixture is not too warm before adding to the egg mixture. This is important for a couple of reasons: if too warm, the chocolate will start to cook the eggs, resulting in a lumpy, chocolatey scrambled egg mixture. Or, if the egg mixture is cold, the chocolate could seize up and solidify, therefore not mixing well with the egg mixture. Additionally, adding too hot a mixture to whipped up eggs can also lead to you losing some of that lovely air you worked so hard to incorporate. Plenty of reasons to ensure both mixtures are closer in temperature before combining them!
- Once you add in the flour and cocoa powder, make sure to swap your tool to a spatula and fold slowly and carefully. Again, this ensures you keep as much of the air you whipped in as possible in the mixture.
- Chill the brownie cookies mixture for up to a whole day if you wish. You want the mixture to be quite firm before scooping. This is important to help the brownie chocolate cookies hold their shape better and give you that all important brownie shine on top.
- When the brownie cookies with cocoa powder are done baking, they will have cracks all the way to the middle and be slightly puffed up. When pulled from the oven they will be very VERY soft, so it is really important not to move them from the baking sheet. Once left to cool, they will sink a little and firm up too, giving you the gorgeous brownie cookie result.
I just made this yesterday night and my family loves them! Thank you!
I’m so glad to hear, thank you so much for sharing your success! 🤩
I want to try it but without egg! What should I replace egg with?
Sadly the egg cannot be replaced in this recipe, as it’s essential for the volume and structure of the bake 😢
First time making brookies, but very happy I found this recipe to start with. They are gorgeous!!! They just melt in your mouth. And they are easy and quick to make.
Ah, I’m so happy to hear you’ve loved this bake! Thank you so much for trying and taking time to come back and share your joy with us! 💕
If I were to use semi-sweet chocolate for this rather than dark chocolate would that be alright? Do you believe it make a difference in texture due to the sugar differences?
Semi-sweet chocolate is a type of dark chocolate, from my understanding, so it should work fine! Please do let me know how they turn out if you do make it 😊
Wow that’s so beautiful mam
I tried it and got the same results.
So tasty too!!
I’m so glad Uma! Thank you so much for trying my recipe and leaving a comment and review! x
Hi,
I just wanted to let you know this recipe AMAZED me !! These brookies are my new favorite comfort food, i shared them with friends and family and they all loved them.
Thanks for this discovery 🙂
Hi Zoe, so glad you and your family and friends have all enjoyed these! Thank you so much for trying my recipe and coming back to comment and share your success! 😊
This recipe is lovely and easy to do! Thank you very much!
I made these last night and love them! This recipe is easy effort and high reward. I shared them with my coworkers this morning and the box was empty in a few hours!
Awesome! So glad they’ve been so well received and enjoyed! Thank you so much for coming back to leave a rating and review too! 😊
is it possible to freeze these or does it change the flavor and texture?
They should be fine frozen either before or after baking. If before baking, add a little extra baking time to ensure fully baked through. If after, make sure completely cool before freezing, and freeze in a freezer bag. Thaw overnight in the fridge and leave out at room temperature a few hours before enjoying 😊
This recipe is divine! Combines the best elements of a cookie and a brownie. 10/10 would recommend.
Thank you Kelby! I’m so glad you enjoyed making these! ❤️
Hi Andrea! I was wondering to replace the flour with corn starch too?
Hi Erika, I wouldn’t advise replacing the flour with cornflour in this recipe.
Hi, Thank you for this recipe. I just want to ask if I can replace caster sugar with granulated one? Thanks! You brookies look amazing and I want to use the recipe on my sister-in-law’s gender reveal. 🙂
Hi Nikki, I haven’t tried it myself with granulated sugar, but I think it should work fine. Enjoy and congrats to your sister-in-law! 😊
Tried this recipe and it turned out really delicious and mouth watering, would recommend it to anyone and it’s very easy
So delighted you enjoyed the recipe, Maryam! Thank you so much for taking time to leave a comment and rating 🙂
C’est ma première recette d’Andrea, mes enfants l’on adorés. Merci pour ce site plain de gourmandises 😊.
Merci pour cette si gentille critique 🥰 Je suis si heureux que vous me rejoignez avec votre pâtisserie aussi!
What size cookie scoop do you use for this recipe?
Hi! My scoop does about 2tbsp worth of dough. Hope that helps!
Hello Andrea, I made this recipe today & the Brookies tasted delicious but they didn’t spread very much & remained quite high. Do you know what the reason for this would be please?