Name: Fudge & Crinkly Brownie Cookies
Prep time: 10 min
Total time: 22 min
Ingredients: 170 g Chocolate chips (good quality dark / semi-sweet chocolate); 75 g Unsalted butter; 1 Egg (at room temperature); 1 Egg yolk (at room temperature); 100 g Granulated sugar; 100 g Brown sugar; 12 g Cocoa powder (Unsweetened Dutch processed); 90 g All-purpose flour; ¼ teaspoon Baking powder; ½ teaspoon Salt

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These fudge & crinkly chocolate brownie cookies are the ultimate sweet treat for brownie and chocolate lovers! With a perfectly crinkled top, an ooey-gooey center, and a sprinkle of salt, these cookies are impossible to resist and come together in just 10 minutes!

This recipe was one of the first I shared on the blog back in 2020. Since then, I've updated it with new photos, added helpful baking tips, and included several flavor and substitution options.

Read what others said about this recipe

"This is a delicious, reliable, easy-to-make recipe. The cookies were the perfect texture, and it will definitely be our go-to recipe from now on! Thank you!" Ellen

Best brownie cookies recipe

This recipe is pure chocolate heaven. Brownie cookies are a dessert mash-up of cookies mixed with brownies, and they are gooey and chewy, and utterly irresistible. There's the rich chocolate cookie taste, but with the iconic crinkly top that adds a crispness compared to the thick, fudgy brownie center.

A sprinkle of salt on top enhances the overall flavor and perfectly balances the richness of the chocolate, creating chocolate cookies that aren’t overwhelmingly sweet with depth of flavor. You'll love them!

What's more, no brownie mix is required. Everything is from scratch, and even a novice baker can effortlessly whip up a batch, making them a go-to recipe for an easy chocolate fix.

Katalin's key take on how to make these brownie cookies fudgy & crinkly

Baking is a science, so we must approach it that way to achieve perfect results! The ratio of ingredients is really important, especially the balance of flour to moisture and the amount of sugar, so it's important to stick to the recipe below and combine everything as directed.

For the best fudgy texture and flavor, use high-quality chocolate with a cocoa content of about 70%. I always recommend Callebaut Dark Chocolate (callets). It´s also important not to reduce the amount of sugar in the recipe for the perfect texture.

Don't overmix the batter, or the cookies can become tough. I'll show you what equipment to use and how to add everything in stages. I've done the testing, so you don't have to!

It is also really important not to overbake the brownie cookies. Follow my instructions on baking time and temperature, even though they may look underbaked. They will continue to set as they cool, which is key to their gooey middle and crackly top.

Preheat your oven to 180℃/ 355℉ and line a large baking sheet with parchment paper or a silicone baking mat.

Melt the butter and chocolate in a heat-proof bowl over simmering water (a double boiler). Alternatively, use the microwave on low power and in small increments, as chocolate can burn easily.

making melted chocolate on a double boiler.

Use an electric hand mixer or stand mixer fitted with a paddle attachment to beat the room-temperature egg, egg yolk, granulated sugar, and brown sugar together for 5 to 7 minutes.

Pour the melted chocolate mixture into the egg mixture with the mixer on low speed and continue to beat for another minute.

Sift the flour, baking powder, and unsweetened cocoa powder into the bowl, and then use a rubber spatula to fold it into the wet ingredients just until thoroughly combined. Do not overmix.

Use a medium cookie scoop, ice cream scoop, or spoon to divide the dough into ten equal-sized balls. Don't be tempted to smooth the surface, as keeping the surface as rough as possible will help to create a crackly brownie top.

Place the cookie balls onto the prepared baking sheet, leaving plenty of space between them so they can spread as they bake. Then sprinkle them with sea salt.

Bake it perfectly fudgy & gooey

Transfer the cookies to the preheated oven and let them bake at 180℃/ 355℉ for about 12 minutes. When they are done, immediately remove the baking tray from the oven.

Take a large cookie cutter (or any round kitchen object slightly larger than the cookies) and gently move it around each cookie in a circular motion. This step also helps to form perfect rounds and gives the brownie cookies their signature crackly top.

Let the cookies rest for a few minutes on the pan to firm up slightly, as they are fragile when they come out of the oven. Then, move them to a wire cooling rack, where they will continue to set as they cool.

If you have leftovers, this is how to store and freeze the cookies

These cookies are best served fresh. Leftover brownie cookies will keep for up to 3 days in an airtight container on the countertop. If you store them in the fridge, they will become a little denser, lasting up to a week. Just let them come to room temperature before indulging.

You can also freeze brownie cookies, but let the cookies cool completely first. Then, individually wrap them in plastic wrap or freeze them in an airtight container and use them within 3 months. I like to thaw them overnight in the fridge or defrost them quickly in the microwave.

It’s also really easy to freeze the cookie dough. Portion the dough into balls as directed in the recipe, freeze them on prepared baking sheets until solid, and then store them in a freezer bag for up to 3 months.

When ready, bake the frozen dough balls as directed above, but for a few extra minutes (around 14-16 minutes total baking time).

Read my guide on how to store brownies for more tips!

Try some of these flavor variations

The best thing about this chocolate brownie cookie recipe is its versatility. Fold chopped walnuts, pecans, or almonds into the batter for a crunchy twist. You can also drizzle the baked cookies with homemade walnut butter, peanut butter, or hazelnut butter before serving.

Add a splash of aromatic vanilla extract to the batter to complement the chocolate taste, or mix in some peppermint extract or crushed candy canes for a chocolate mint flavor.

Dried fruits like cherries, cranberries, or raisins can add a delicious fruit contrast. A pinch of cinnamon will give a warm and festive kick, or some cayenne pepper adds the most incredible creeping heat to the chocolate taste.

Adding a little instant espresso powder to the dry ingredients really dials up the chocolate flavor, and you can also double down on chocolate by adding some white chocolate or semisweet chocolate chips to the dough to make brownie chocolate chip cookies!

I sometimes like to drizzle caramel sauce over the cookies before serving or make cookie sandwiches! Spread ice cream between two cookies to make homemade ice cream sandwiches, or use cake filling instead.

Baking with dietary restrictions? Try these substitutes

The great thing about crafting these cookies from scratch instead of just making brownie mix cookies is that it allows you to create new flavors and modify the recipe with substitutions to suit your dietary needs.

For example, you can use plant-based butter and chocolate, and an egg substitute to make the brownie cookies eggless and vegan/plant-based.

Wondering how to make brownie cookies gluten-free? Just replace the all-purpose flour with your favorite gluten-free flour.

Read my baking guides section to learn more about common baking ingredients and how to make the best swaps.

What equipment to use

Always weigh ingredients using a digital scale for precision.

Mix the cookie batter using either an electric hand mixer or a stand mixer. Switching to a rubber spatula is ideal for gently incorporating the dry ingredients into the wet mixture without overmixing.

Oven temperatures can also vary, so ensure you are baking at the correct temperature using a digital oven thermometer.

And after baking, you need a cooling rack to allow the brownie cookies to finish setting.

My expert baking tips to make brownie cookies

The quality of chocolate significantly impacts the taste and texture. Use high-quality semi-sweet chocolate and natural cocoa powder like Dutch-processed cocoa powder for the best flavor.
I use European-style butter with an 82% fat content in all my recipes and always ensure it is unsalted butter to remain in control of the quality and quantity of salt.
Room-temperature eggs result in a much smoother dough, so if you keep them in the fridge, take them out ahead of time.
Don't skip the sea salt! Before baking, the light sprinkle of sea salt on the cookies enhances the rich chocolate flavor. Trust me.
Knowing how long to bake brownie cookies is crucial. They only need 12 minutes in the oven and will continue to set as they cool.
The cookie cutter circling trick helps achieve a perfectly round shape and more crinkles on top. You can also bang the tray on the countertop a few times to crack the surface.
If your cookies are flat, you might not have beaten the egg and sugar long enough or used incorrect measurements. Be sure to follow my recipe strictly for a tried and tested result.

Try some of my other cookie recipes

If you're a cookie lover like me, check out this round-up of different types of cookies and see how many you can bake!

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Fudge & Crinkly Brownie Cookies