This is seriously the best ever, super easy fudgy brownie cookie recipe! Perfectly crinkle top and thick, rich, fudgy center is what makes this the ultimate cookie for brownie and chocolate lovers! Salt sprinkled on top balances the sweetness. Believe me, it is impossible to stop eating it after just one.
No special ingredient neither special equipment is needed to make this fudgy, chewy, gooey Chocolate brownie cookie recipe! Need a quick chocolate fix? Try this foolproof brownie cookie recipe that comes together in literally 10 minutes. You will love it, let´s get started!
How brownie cookies should look like
- Crinkly top – Brownie cookies are the easygoing cousins of Brownies and should come with a similar crinkly top. During baking a crinkly skin should form on top of these cookies that is crispy and reminds of brownies. Please note that if you are changing the recipe eg. reducing sugar or won´t beat eggs&sugar properly, you won´t get the iconic crinkly top
- Dense texture – These brownie cookies will have a dense texture. They should rise only a tiny bit due to the eggs however they should not rise too much, in fact it should stay rather dense especially after cooled. Having said that, dense does not mean flat. If you have been experiencing “flat” cookies before, probably you you either have to make sure to measure your ingredients correctly or perhaps the oven temp is causing issues for you
- Fudge center – Brownie cookies should have a fudge, gooey texture. There is nothing worse than over baked cookies with crumbly texture! I suggest to rather under bake these cookies than over bake them. Beside over baking, reducing the fat content (butter) also results in cake texture as opposed to gooey
- Intense chocolate taste – The brownie cookies will have wonderful deep chocolate flavor and color - it is achieved by combination of good quality dark chocolate and high quality unsweetened dark cocoa powder. Try using the the best quality ingredients, it will make a huge difference
My Top 5 Baking Tips for home bakers
- Read the recipe carefully including my tips and recommendations on how to avoid and fix typical issues during baking. Not much issue is expected during making this brownie cookie recipe however for the best result it is worth to read the recipe and follow it
- Avoid using substitutes and changing the recipe unless you are aware of how to fully reformulate the recipe in order to keep the balance in texture as well as flavour. Reducing sugar, replacing egg, using poor quality chocolate etc. will all have an impact on your brownie cookies
- For consistent, happy baking experience always measure your ingredients with the help of a Digital scale. Cup measurement is provided as an indicative figure only and might be used for less complex and large batch recipes however it is not an appropriate method for more delicate, complex pastries
- Did you know that most home ovens can significantly under or oven run? Also, oven temperature hugely drops when opening the oven door therefore it is recommended to always pre-heat the oven above the required baking temperature.
- Temperature is so important when it comes to baking and accurate oven temperature is key, can make or break any recipe. Make sure you invest into an inexpensive Digital oven thermometer to avoid under baked, burnt, sad looking brownie cookies
Important notes regarding the INGREDIENTS of this Brownie cookie recipe
- Butter: Use always unsalted as you want to be in control of the quantity of the salt. I am using 82% fat content butter in all my recipes. In this recipe butter will need to be melted with chocolate therefore no need to bring it to room temperature upfront
- Chocolate: The quality of the chocolate along with the quality of cocoa powder will determine the overall taste of your Brownie cookie therefore I recommend using the best quality you can access. Since the recipe contains a fair amount of sure - that is important for the texture - make sure the chocolate you are using is more on the dark side around 70%. The chocolate I am using is Callebaut Dark Chocolate (callets)
- Sugar: I use a combination of white and brown sugar in my cookie recipes. Sugar is not just a sweetening ingredient, it is also responsible for texture in most recipes incl. this brownie cookie recipe therefore I highly advise not to reduce or change the sugar. If you want to learn about the different types of sugar and how to use them in baking, please read my article in here
- Egg: Room temperature as always
- Flour: I use simple AP flour here. If you have bread flour at home, you can try with that, it will make the cookies even more chewy. If you want to be a Pro when it comes to deciding what type of flour to use in your baking, please read my article in here
- Cocoa powder: Generally always use unsweetened, 100% cocoa powder in baking. I use dutch-process cocoa powder, it has a lovely dark colour and it is lower in acidity
- Salt: An essential ingredient in most of the dessert recipes. Balances flavour and enhances other ingredients especially in chocolate recipes it is an absolutely must, please do not leave it out
- Baking powder: Makes the cookie tender and slightly puffed up. We don´t want to use too much to keep a rich, fudge texture
My top 5 tips about the TECHNIQUE of making this Brownie cookie recipe
1. How to melt chocolate without burning it?
You will need to melt chocolate with butter for this brownie cookie recipe - quite similar to making brownies. Double boiler is a common method for melting chocolate without burning it. You might have to play around with combinations of pans and bowls to find the perfect fit but it works perfectly fine. While melting chocolate, make sure the water does not touch the bottom of the bowl. Remove chocolate from the heat as soon as it is melted, it is possible to overheat chocolate and in that case it will break.
Other option is to melt the chocolate in the microwave stirring every 30 seconds. If choosing the microwave option, I suggest to place chocolate into a plastic container as it is much more risky that you will accidentally burn it in a glass container.
Either way, aim to use good quality chocolate with high cocoa content eg. Callebaut Dark Chocolate (callets) both in terms of texture also taste point of view. Low quality chocolate might already break at the melting stage and become greasy.
2. What is the process of making these Brownie cookies
Making this brownie cookie recipe is extremely easy and quick but there are a couple of key steps you have to get right to achieve the right texture and crinkle top
- Melt butter and chocolate in a bowl over simmering water (double boiler) Once mixture melted, set aside to cool on room temp for a few minutes, in the meantime
- Beat together eggs with 2 different kinds of sugar in a Stand mixer until mixture gets really fluffy, this might take 5-6 minutes. Make sure you do not skip this step or you might not get crinkle top on your cookies
- After 5-6 minutes of whipping eggs with sugar, pour the melted butter and chocolate mixture into the egg sugar mixture, whip them for another minute or so
- Sift flour, salt and cocoa powder together (this will be your dry ingredients). Sifting is necessary to avoid lumps later in the brownie mixture
- Fold dry ingredients into the wet ingredients. Make sure you fold it with a Rubber spatula only until the mixture comes together, literally 30 seconds. Do not use a mixer and do not over mix the brownie cookie butter. Over mixing ingredients would result in incorporating too much air and gluten into the mixture in which case the cookies might get a crumbly, cake like texture and we do not want that!
3. How to bake Brownie cookies
Baking these brownie cookies is a super delicate matter, one of the most important parts of the recipe!
First of all never bake any dessert without properly pre-heating your oven first, so start with that. The brownies will be baked at 180 C / 356 F so preheat the oven +20C / 68F as the oven temp drops when you open the door. Always use Digital oven thermometer to avoid over baked crumbly or underbaked cookies.
Normally it is recommended to chill the cookies, however it is not the case in case of brownie cookies, you can, in fact have to bake them immediately.
Line 1 tray with parchment paper and with the help of a digital scale divide thecookie batter into 6 equal cookies - do not bake more than 6 cookies in one tray as they will spread.
Each oven is different so you might need to adjust the time slightly but in my oven I bake these brownie cookies for 12 minutes. The brownie cookies are ready when the edge looks sot of baked and the middle slightly gooey but not raw. Do not over bake your brownie cookies!
3. How to achieve crackle surface on Brownie cookies
Everyone is crazy about crackle brownie surface, and we are aiming the same on these brownie cookies.
The no.1. advise I have for crackle surface cookies is that do not change this recipe, eg. do not reduce the amount of sugar and make sure you beat egg with sugar for 5-6 minutes. Reducing sugar will have an impact on the overall texture of the brownie cookie as well as the crackly top. If worried about the sweetness of the cookies, instead of reducing sugar, make sure you use high quality dark chocolate that will offset the sweetness of the sugar. Brown also bring beautiful molasses flavor to Pecan the cookies so make sure you do not skip that.
Beyond keeping the recipe as it is in terms of ingredients and ingredient ratios, it is also about the baking technique. You have to whip beat egg and sugar for min 5 minutes in your stand mixer (while melted chocolate and butter is cooling). It is very important to follow these steps as not beating the egg and sugar mixture long enough or adding the melted chocolate too early or too late will all have an impact on your cookies texture and whether they are crinkle or not.
4. How to get gooey center on your brownie cookies
For gooey brownie cookies first of all you need a recipe that has the right ratio of ingredients eg. high enough fat content (butter) vs flour, good news is that this Brownie cookie recipe perfectly delivers on that!
Secondly, you must measure your ingredients with a digital scale, a little bit too much of this, not enough of that can majorly change this recipe eg. adding a little bit too much flour might ruin the gooey center you strive for.
Thirdly, do not over bake these brownie cookies! In fact, you have to take them out of the oven when they do not look properly baked yet… It is better to under bake your these cookies than to over bake them.
Please note that you might need to experiment with your own oven in this regard and you will see whether you need exactly 12 minutes baking time like in my oven or maybe 1-2 minutes more or less.
5. How to achieve perfectly round cookies
Your brownie cookies will naturally spread in the oven and puff up due to the baking powder added. After 12 minutes of baking time they are most likely baked (even if they don´t looked fully baked). Take the tray out and grab a large cookie cutter or any round shape thing in your kitchen (slightly larger than the the size of the cookies in the oven). Hold the cookie cutter and make circular movement around the almost baked cookies - this movement will slightly tighten the cookies, make them perfectly round shape and the movement also encourages more crinkle forming on top. Incredible easy trick and works! Make sure you don´t break them though while applying the trick, they are very fragile at this point and will set later.
Other Brownie and Cookie recipe ideas
Fudge Pecan brownie - This Pecan brownies recipe is thick, fudge and gooey in the middle, crinkly and crispy on top with intense chocolate taste, crunchy pecans, and a pinch of cinnamon… absolutely out of this world!
Oatmeal Craisin cookie recipe - The ultimate soft and chewy cookie treat to make over the holidays and beyond! Making these healthy oatmeal cranberry cookies is super easy, yet provides a luxurious cookie experience loaded with craisin, cinnamon, and brown sugar.
Gooey raspberry brownie - If you like brownie – and who does not like it? – you will love this version with raspberries that are perfectly balancing the sweetness of the chocolate brownie. Gooey, dreamy center, crinkly top sprinkled with freezed dried raspberries
Chocolate chip cookie - This is the best chocolate chip cookie recipe that everyone need in their baking repertoire for rainy Sunday afternoons! Crispy and chewy, gooey and buttery, sweet but very well balanced with some sea salt on top.
Matcha & raspberry cookie - This Matcha cookie recipe is probably one my best cookie recipes that can easily turn matcha haters into matcha lovers! My classic chocolate chip cookie recipe upgraded with matcha powder (Japanese green tea) and filled with tangy home made raspberry jam! Crispy and chewy, gooey and buttery, sweet but very well balanced due to the raspberry jam and fresh raspberry.
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US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
- Pre-heat oven to 180 C / 356 F
- Melt butter and chocolate in a bowl over simmering water then set aside while
- Using your stand mixer beat together egg, granulated sugar and brown sugar for 5-6 minutes
- Pour the melted butter and chocolate mixture into the egg mixture and mix for another minute
- Sift in flour, salt, baking powder and cocoa powder and fold the mixture together
- Divide the dough into 6 equal balls using either an ice cream scoop or spoon using a digital scale. Do not soften the surface, in fact try to keep it as rough as possible for a nice, crackle surface
- Place the cookie dough balls onto a large baking tray lined with parchment paper. Leave space in between them. Sprinkle with sea salt
- Bake cookies in pre-heated oven for 12 minutes. The cookies might look under baked however they will set as they cool
- Apply the circular movement around them with the help of a cookie cutter (as explained in the Tips section above) then let them rest for a few minutes in the baking tray then carefully move them onto a cooling rack.