You’ll never have to choose between cookies and brownies again! You can have them both with these Super Chocolatey & Fudgy Brownie Cookies! So addictive and so easy to make.
Sometimes when I’m itching for something sweet, a little treat, my choice is a cookie or a brownie. So I guess in that sense, a brownie cookie post has been a long time coming. I first published this recipe in 2014, and it has come in handy for me countless times since then to scratch that metaphorical itch for a little chocolate treat. I thought it was time for a Photography upgrade too (see old pictures right at the bottom – hidden away in shame!)
And boy, are you in for a treat with this one! So I’m back with new photos PLUS a recipe video (coming soon) on just how to make these bad boys.
What is a brownie cookie?
Brownie + Cookie = Brookie. Isn’t that what they call them these days? I could never keep up with those mashup names and besides, a cookie by any other name tastes just as amazing. All that matters is that this is a brownie in cookie form – a rich, fudgy, chewy, dense, moist, super chocolatey, decadent, and all around epic brownie cookie with a crinkly top! Did I miss any adjectives? I promise none of it is superfluous. 🙂 These really are quite addictive.
I have shared recipes for different kinds of cookies on this blog before (like these really popular easy Italian pistachio cookies, double chocolate, bacon & black pepper cookies, espresso shortbread cookies, or how about these savory thumbprint cookies!), but my favorite kind is the chewy and fudgy kind and these Chocolate Fudgy Brownie Cookies couldn’t have been more perfect!
I have made these fudgy brownie cookies several times and tweaked the recipe over the last couple of years to get it just right. They are super chocolatey, fudgy, soft and a little puffed up straight out of the oven, so you should let them cool down to room temperature before you eat ’em. Unless of course you want to pair it with some cold ice cream. Then go for it by all means. They flatten out when they cool down, but still remain delightfully chewy and fudgy inside, with that classic crinkly top that makes my husband call these cookies “The Things” because they remind him of that character from Fantastic Four!
How do you get the crinkly surface on brownie cookies?
It’s the eggs that create that crinkly top! Specifically, it’s the beaten up egg whites that create that gorgeous meringue like crinkly top. That’s why it’s so important to beat the eggs until they’re nice and thick and fluffy.
I reduced the flour slightly in this recipe from my previous version, added cocoa powder to increase that deep chocolate flavor, and added two types of sugar (white and brown) to increase the fudginess, although using just white sugar is fine too. I also sprinkle a little Maldon sea salt flakes on the cookies before I bake them. This step is optional, but it really enhances that intense chocolate flavor and I also love that contrast between the subtle salt and deep chocolate flavors. Do NOT use table salt though, as it is way too salty.
Another optional step is that you can stud them with some chocolate chips! Mr K quite likes the chocolate chip brownie cookies, whereas I prefer them without.
So whether you want a quick chocolate fix or you want to treat friends and family, this fudgy brownie cookie is the perfect recipe! I absolutely cannot stop at eating one, and I guarantee you won’t either. 🙂 They are deliciously addictive and it doesn’t help that they are super easy to make.
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Ingredients:
- 8 oz of bittersweet chocolate chopped
- 5 tbsp of unsalted butter
- 1/2 tsp instant coffee or 2 tbsp very strong coffee (optional)
- 2 oz brown sugar
- 5 oz granulated sugar increase this by 1 oz if you like the cookies a little sweeter
- 2 eggs
- 1 tsp vanilla
- 1.2 oz of AP flour
- 1 tbsp cocoa powder
- 1/2 tsp of sea salt flakes optional, plus extra to sprinkle on top
- 1/2 tsp baking powder
- Chocolate chips optional
Instructions:
- Melt the butter, coffee and the chopped chocolate in a heat-proof bowl, while stirring frequently (over a bain-marie/double boiler or in the microwave). Let it cool.
- While the chocolate is cooling, mix the eggs, sugar, vanilla and salt well together using a hand-held beater. Mix the eggs for about 3-4 minutes until the eggs are thick and pale in color. This is really important to get that beautiful crackly top.
- Add the cooled chocolate to the egg mix and use the hand mix to incorporate it in to the egg mix.
- In a separate bowl, whisk the flour, cocoa powder, and baking powder together.
- Transfer the batter into the freezer until it's firm but easy to scoop (about 30 minutes), or to the fridge for about an hour till firm enough to form scoops.
- Preheat the oven to 325°F.
- Line 2 cookie trays with parchment paper.
- Use a cooking scoop to scoop the cookie batter onto the cookie trays (2 tbsp cookie scoop) - give them enough space to spread and bake (I did 6 cookies on each tray).
- Optional step - sprinkle some sea salt flakes on the cookie dough (this enhances the deep chocolate flavor)
- Optional step - evenly stud the cookie dough balls with some chocolate chips.
- Bake cookies in preheated oven for 9 - 10 minutes (exact time will vary slightly according to your oven). The cookies will look puffed up and the top will become crinkly and cracked. Cookies will flatten out as they cool.
- Remove from the oven. They will be very soft straight out of the oven, so let them cool down a little before you transfer them to a wire rack to cool down further. Enjoy!
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
So what did we learn today?
Whether you’re making brownies or brownie cookies – YOU MUST WHISK THOSE EGGS until nice and thick. This is crucial to get that wonderful characteristic crackly, crinkly brownie top!
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Avert your eyes! Here’s the old photo… yikes!
Elise Jong says
Loved your recipe! Do you think if i substituted the sugar with keto diet friendly sugar and the ap flour for almond flour it would work?
Dini says
Hi Elise
Unfortuantely I haven’t made with with keto sugar and almond flour, so I can’t be sure if the recipe will come out well!
You might have better luck with a recipe that is designed to be keto, so you can get better results!
kathy says
Hello! May I ask if you have the grams measurements of the flour and cocoa? I would like to make this recipe and want to make them as perfectly as yours! Thank you so much!!
Rida says
Hi Dini,
can I use 70% dark chocolate instead of bitter sweet chocolate
Dini says
Hi Rida
70% dark chocolate is bittersweet chocolate, so it will be fine!
Hope that helps!
Rida says
Thank you Dini, these were the best brookies I’ve ever tried!! Fudgey, chewy and crunchy in all the right places
Farra says
Its so goood, i love the taste and texture, thx for sharing
Bhavesh says
One of the best ever fudgey brownie cookie recipe i have ever tried. Thanks for sharing!
hira lakhani says
hi i just want to know the quantity of of flour in tbsp and if i want to substitue it with baking soda how much do i need to add??
Dini says
Hi Hira,
Unfortunately I cannot give exact measurements of flour in tablespoons for this recipe because it won’t be accurate measurements. 1.2 oz of flour is roughly between 4 – 5 tbsp (US tbsp).
Also, using baking soda will change the texture of the cookies as well. They will spread out more (than what’s pictured in the post) and may not come out as fudgy. You can substitute with 1/4 tsp of baking soda if this is OK with you.
Please do note that the recipe outcome may vary with these substitutions. I hope that helps!
Sam says
Hi! My cookies came out too flat, do you know why this is? Is it because it lacks time in the freezer/fridge?
Dini says
Hi Sam,
The chilling time is absolutely crucial for this recipe. When the dough is chilled properly, it will help the cookie maintain its shape while being baked. I hope that helps!
Linda says
Love these! Such gooey chocolately goodness! Thanks for sharing Dini 🙂 🙂
Ann says
I’m sold on your fudgie brownie! Glad to know coffee is optional. What’s the main difference without coffee as it’s only a small amount?
Dini says
Hi Ann! Thank you for visiting!
Yes, the coffee is optional. If you use espresso powder a subtle coffee flavor comes through, not so much with brewed strong coffee. But I always love adding a little coffee to my chocolate desserts (like you would add vanilla) because it enhances that deep flavor of chocolate! 🙂
Ann says
Ahh! Makes sense. I love my coffee just not in cookies/cakes.
Katie says
yummy brownies are my jam but I’ve never tried them as a cookie before! These just sound lovely – thanks for sharing that at #SaucySaturday this week where I found you!
Dini says
Hi Katie! Thank you for stopping by! I’m so glad you joined us this week at #SaucySaturdays and liked these cookies! 🙂
Laura says
These look DELISH! Love! 🙂
Iryna says
Yummy! Brownie is my favorite dessert. I’d love to try these cookies, they look absolutely mouthwatering.
Lorraine @ Not Quite Nigella says
Ooh they’ve even got the crackly top just like a brownie!! I’m in!! 😀
Nagi@RecipeTinEats says
Dini! How can you be embarrassed by these? These look incredible! They look so much fudgier than mine which I would have preferred! These are going on my MUST TRY list!!
Dini says
Nagi you are so kind! 🙂 I still love your cookies! 😀 It’s on my list of things to make (I never need an excuse to make anything to do with Brownies!)
Ganu says
Were those the cookies that you made for me before you left?! They were amazing!!!
Dini says
These ones are new ones 🙂 The ones I made you are the triple chocolate chip cookies! You should try these with whittakers chocolate!!
Margaret K says
These look decadent.
If you could only have one cookie which would it be?
Enter your answer at: http://www.dashofthisandthat.com
The #1 most popular cookie will be revealed on Saturday, December 6th, 2014. Should be fun! Happy Baking!!
Michelle says
These cookies look so good, nothing beats a wonderfully chocolately cookie!
Dini says
Thank you Michelle! I do love a super-chocolatey Cookie too! 🙂
Andrea | Cooking with a Wallflower says
Fudgy brownie cookies?! Yes, please! I can sooo see myself addicted to these! Thanks for bringing them to FF!
Dini says
Thank you Andrea! We have gotten addicted to it too! 🙂 Happy FF!
Sarah @ Sarah's Kitchen says
Oh Wow! I love cookies and I looove brownies! These cookies sound perfect! Looks very good too 😀
My favourite kind of cookies are chocolate chip cookies but I may have found a new favourite… 😉
Dini says
Thank you Sarah! I love chocolate chip too! I think it’s a tie between these two now! 🙂
Stephanie says
My husband was JUST saying last night that we have no chocolate in the house… and he is totally obsessed with chocolate cookies and brownies. Should I be the best wife ever and make these for him? … I probbbbably should… I might just have to make a run for the store… he will be so happy you shared this recipe! 🙂 Thank you, and Happy Fiesta Friday!!
Dini says
hahaha!! I ate the last one and my husband was pretty upset that I didn’t leave it for him! 🙂 Please let me know how it goes if you do make them! Thank you for visiting my blog too! Happy Fiesta Friday!!
Michelle @ A Dish of Daily Life says
These are my kind of cookies! I love brownies! Thanks for sharing them with us at Foodie Fridays…pinning and sharing!
Dini says
Thank you! & for Sharing Michelle! I love Brownies too!
I love being a part of Foodie Fridays! Can’t wait to see all the other awesome recipes! 🙂
Randi George says
Hi!
I just attempted this recipe, and my cookies were completely flattened! I noticed in your ingredient list that you have baking soda, but in your steps, you list baking powder. Which one should it be? Also, what temperature do you have your oven set at? I assumed it should have been 350F.
Dini says
Hi! Thank you so much for pointing that out to me!
I will make those edits now. It should be Baking Soda – because I wanted them to be flattened. If you prefer them not flattened, substitute 1/2 tsp of baking powder instead? I tried it with Baking Powder too, and I didn’t like the cakey result. I preferred the cookie like flattened result which is achieved with baking soda.
Also the oven temperature is 325. Check at the 10 minute mark. Mine took exactly 13 minutes, but it depends on the oven as well… 🙂 Hope that helps!
Jake says
Hi. Was reading the recipe and noticed it now says Baking Powder in the ingredients and Baking Soda in the steps.
Dini says
The recipe was updated since this comment Jake. The recipe calls for Baking Powder (1/2 the amount of Baking soda can be used, but will flatten out the cookie completely), and the recipe has been fixed 🙂 Thank you for letting me know.
Katie @ The Perfect Brownie says
I saw this pop up as a pingback on my blog and had to come and check it out right away. I was just thinking last night that I needed a cookie recipe for the Great Food Blogger Cookie Swap!
These look delicious. Are they chewy around the edges? Do they stay firm after baking or do they go soft?
I sprinkle sea salt on my chocolate chip cookies. Love the sweet/salty contrast.
One type of cookie I wish that I could perfect is the basic shortbread cookie. I want it to taste like Walker’s Shortbread, but it never quite does.
Beautiful post as usual. 🙂 Can’t wait to try these out myself!
Dini says
Thank you Katie! 🙂
I tried baking them longer which makes them chewier, but the fudgy quality dissapears… The edges are slightly chewy out of the oven but the cookie does soften the next day. Which is why I like to warm it up when I eat it – Just warm enough to have a fudgy centre!! 🙂
I’ve never had Walker’s Shortbread, but I do love a good Shortbread too! 🙂