Once you taste these chocolate brownie cookies, you will immediately fall in love with them! Soft, rich and fudgy texture with crinkly and shiny tops sprinkled with some sea salt flakes, they are impossible to resist! Ready in less than 30 minutes, with no chilling time required, this hybrid of brownie and cookie ticks all of the boxes.
What is a brownie cookie?
After my Easy Homemade Brownies, it's time for utterly delicious and totally irresistible chocolate brownie cookies! But what on earth is a brownie cookie?
In simplest terms, brownie cookie, or 'brookie' (as they are sometimes called) is a cross of brownie and a cookie. They have all of the characteristics of chocolate brownie, but shaped into a cookie.
Imagine soft, fudgy and gooey interior with beautifully crinkled, shiny and slightly chewy exterior. Rich, chocolatey goodness. That is what you get with these babies. I've been enjoying them for few years now, and the original recipe came from Edd Kimber and his blog, The Boy Who Bakes.
They're really easy and quick to make, and the best part is that unlike most of the cookies, they don't require any chilling time! The hardest part is waiting for them to cool down.
How to make these cookies
This simple recipe comes together in no more than 15 minutes, but it requires you to prepare few things in advance.
Before you start, make sure you have all of your ingredients measured/ weighted, and line your baking trays with baking paper. Timing is very important to get the texture of these cookies just right, so stick to it!
Use a heatproof bowl to place over a pan of gently simmering water to melt your butter and chocolate. Stir it every now and then, allow both to melt completely and set aside, while you whip the eggs and sugars together.
Beat the eggs with sugar for 5 minutes exactly. You want to create, light, fluffy and shiny mixture, this is what will give your cookies that beautiful, shiny top. Once it's ready, pour in the melted butter and chocolate and combine together again, for about a minute. Add the dry ingredients and mix until just combined.
The batter should be quite wet, but a bit thick and fudgy. Scoop it right above the baking tray and leave plenty of space between each cookie. They will puff-up and spread out quite a bit as they bake. Adding flaked sea salt on top of them is optional, but I highly recommend it, because it just balances out the sweetness of the chocolate sooo well!
Tips for successful bake
Follow these simple tips below to bake perfect brownie cookies every time:
- Ingredients- Stick to the ingredients as per the recipe. If you try swapping or substituting them, the chances are the cookies will look different and they will have different texture. Stick to good quality chocolate and cocoa.
- Preparation- With the recipe like this, where timing is crucial to get that texture right, you want to have everything ready before you start. Have your ingredients weighted and measured, your trays lined with baking paper and preheated oven.
- Timing- Stick to the time recommendations from the recipe. Eggs and sugar have to be mixed for long enough to whip enough air into them. This is what will help to achieve that shiny, crackly top. Once all of the ingredients have been mixed, scoop the cookie batter onto the trays and bake straight away. If you allow the batter to sit for too long, the cookies will loose their crinkled appearance and their shine.
- Use a cookie scoop to scoop the batter out- Because this cookie batter is rather wet and sticky it's much easier to use a cookie scoop instead of spoon. It will also ensure your cookies bake evenly and are the same size. An ice cream scoop will also work, but ideally, it needs to be one with the spring mechanism, to release that batter easily into the baking tray. If you don't have one of those, use a tablespoon as a measure (2 tablespoon per cookie).
- Allow the cookies to cool after baking- They will be too soft too handle, if you try to eat them straight away. Cooling them for at least 20 minutes will allow them to firm up and set.
Storing chocolate brownie cookies
Once baked, store the cookies in the airtight container for up to 4 days. They will keep well at room temperature, and should stay soft and fudgy.
As always, thanks for tuning in to today's post. If you tried this or any other of my recipes, feel free to leave me a comment and a rating below. I love hearing your feedback!
Chocolate Brownie Cookies
- 2 medium/ large baking trays
- electric mixer
- cookie/ ice cream scoop
- 200 g dark chocolate (I used 70% solids) finely chopped
- 125 g unsalted butter cubed
- 125 g caster sugar
- 90 g soft light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 130 g plain flour
- 3 tablespoon cocoa powder best you can get
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1-2 teaspoon flaked sea salt optional
- Preheat the oven to 180 C (160 C fan). Line the baking trays with baking paper and set aside.
- Add chopped chocolate and cubed butter into a medium heatproof bowl and place it over a saucepan of gently simmering water. Stirring occasionally, allow the chocolate and butter to melt completely. Remove the bowl from the top of the saucepan and set it aside.
- Place both sugars, eggs and vanilla extract in a bowl of an electric mixer (or freestanding mixer fitted with the whisk attachment), and beat on medium- high speed for 5 minutes exactly. The mixture will become pale and fluffy and shiny. Slowly pour the melted chocolate and butter into the eggs mixture, and beat on medium- low until incorporated, about a minute.
- Sift the flour, cocoa, baking powder and salt into a large bowl. Add dry ingredients mix into the egg and chocolate mixture and stir together until just combined. Use a spatula to scrape the sides and the bottom of the bowl to make sure all ingredients are mixed together.
- Using the cookie/ ice cream scoop, form the cookies, releasing the cookie batter just above the baking tray to avoid any spills. Make sure to leave plenty of room between each cookie, as they will spread during baking. Sprinkle the cookies with flaked sea salt and place them in the oven.
- Bake the cookies for 12 minutes. Remove from the oven and allow them to cool for at least 20 minutes, before removing them into a cooling rack. Enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
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