• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Anna Banana
  • RECIPES
  • ABOUT
    • Privacy Policy
  • MY GEAR
  • COLLABORATE
  • PORTFOLIO
menu icon
go to homepage
  • RECIPES
  • COLLABORATE
  • CONTACT
  • ABOUT
  • PORTFOLIO
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • COLLABORATE
    • CONTACT
    • ABOUT
    • PORTFOLIO
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Cookies and Biscuits

    Chocolate Brownie Cookies

    Published: May 11, 2022 · Modified: May 11, 2022 by Anna · This post may contain affiliate links · This blog generates income via ads · 26 Comments

    Jump to Recipe Jump to Video Print Recipe

    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!

    The cookies come together in less than 30 minutes, with no chilling time required, making this hybrid of the brownie and cookie super-easy and simple to prepare. Follow my tips and suggestions for a perfect brownie cookies every time!

    overhead super close up at brownie cookies with crinkled tops and flaked sea salt

    If you are unfamiliar with brownie cookies, let me bring you up to speed. 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.

    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.

    If you prefer more traditional brownies, make sure to check out my Easy Homemade Brownies recipe or my popular Chocolate Cherry Brownies. In fact, I have the whole category dedicated to bars and brownies recipes, where everyone will find something delicious to suit their needs.

    Jump to:
    • Ingredients and substitutions
    • Instructions
    • Variations
    • Equipment
    • Storage and freezing
    • FAQ's
    • Top tip
    • 📖 Recipe
    • Comments

    Ingredients and substitutions

    To make this brownie cookie recipe you will need:

    top view of the ingredients for brownie cookies with text labels
    • Chocolate - I prefer to use the dark chocolate bar, with minimum 70% cocoa solids. It gives these cookies rich and deep chocolate flavour, which other chocolates may not deliver. You could also use milk chocolate, but the texture and flavour will be just slightly different. Chocolate can also be replaced by chocolate chips ( sweet chocolate chips or semi sweet chocolate chips) or chocolate discs.
    • Butter - Use salted or unsalted butter. Cut the butter into small cubes, as this will warm it up quicker and speed up the melting process.
    • Sugar - We are using two different types of sugar here: white caster (or granulated) and soft light brown sugar. White sugar will add more sweetness, while the brown sugar will also enhance the flavour with buttery, caramel-like notes.
    • Eggs - 2 whole large eggs are required in this recipe. For my US and Australia based readers, you will use 2 extra large eggs.
    • Flour - Only a small amount of plain / all-purpose flour. You can also use self-raising flour here. If you do, omit the baking powder and salt from the dry ingredients, as the self-raising flour already has both of them added.
    • Cocoa powder - Use the best quality cocoa powder you can get, it really makes a huge difference in the taste and appearance of these chocolate cookies! I always use the Green & Blacks organic cocoa powder. Make sure to use unsweetened cocoa powder (Dutch processed).
    • Sea salt - Optional, but highly recommended ingredient. A pinch of flaky sea salt on top of the cookies balances out the sweetness and adds an extra crunch.

    Scroll down to the bottom of this post for the recipe card and full list of the ingredients.

    Instructions

    Watch the video in the recipe card to see how I made this cake.

    This simple recipe comes together in no more than 15 minutes, but it requires you to prepare few things in advance.

    Hint: 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!

    Start by mixing the dry ingredients together in a bowl, and set them aside. 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.

    process photos showing step 1 and 2 of making brownie cookies

    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.

    process photos showing step 3 and 4 of making chocolate brownie cookies

    The batter should be quite wet, but thick and fudgy. Scoop the cookie dough right above prepared baking sheets 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!

    process photos showing step 5 and 6 of making brownie cookies

    Variations

    • Double or triple chocolate brownie cookies - Why not try adding a handful of chocolate chips to the cookie batter, turning them into double chocolate brownie cookies? You can use dark, milk or white chocolate chips, or a mix of all!
    • Sandwich cookie - Whip some cream and pipe it on top of the back of one cookie, then grab another cookie and sandwich together. YUM!
    • Add chopped fruit or nuts - You can experiment with adding small amounts of finely chopped fruit to your cookies, like cherries (just like in my Chocolate Cherry Brownies), strawberries or raspberries. You can also add chopped nuts. Hazelnuts, walnuts or pecans will work really well here (like they do in my Tahini Brownies recipe).
    side angle close up at stack of 3 brownie cookies cut in half
    • Espresso powder - Adding a pinch or two of an espresso powder / fine coffee granules greatly enhances and intensifies the chocolate flavour. Don't worry, you won't taste the coffee in your bake, I promise!
    • Peanut butter - Try stirring few tablespoons of peanut butter into the cookie batter (3-4 Tbsp). It will add more delicious flavour and texture to your brookies.
    • Vegan Chocolate brownie cookies - For a vegan version of these cookies, check out this recipe for Fudgy Vegan Chocolate Brownie Cookies from The Loopy Whisk blog.
    side close up at stack of browne cookies with a bite missing from the top cookie

    Equipment

    • Handheld electric mixer or freestanding mixer with balloon whisk (but it is possible to make this recipe by hand, with kitchen whisk instead).
    • Baking sheets / baking trays - You will need a couple of them, as these cookies are quite big (I normally fit 5 cookies per tray).
    • Baking paper / parchment paper - To line the trays with. You can also use the silicone baking mat instead.
    • Cookie scoop - This kitchen gadget comes really handy here. It helps to achieve the same size of cookies, and makes the whole batter distribution much easier. An ice cream scoop will also work, but it needs to be one with the spring mechanism, to release the batter easily into the baking tray. If you don't have one of those, use a tablespoon as a measure (2 tablespoon per cookie).
    overhead shot of 10 chocolate brownie cookies on silver baking tray with some sea salt

    Storage and freezing

    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.

    Chocolate brownie cookies are also suitable for freezing for up to three months. Allow the cookies to cool completely, then freeze them flat on the baking tray, until they are frozen. Transfer to the freezer-friendly container. Thaw in the fridge overnight, or at room temperature.

    overhead close up at chocolate brownie cookies topped with some flaked sea salt

    FAQ's

    Why are my brownie cookies flat?

    These cookies will puff up a little while they are baking in the oven, and will flatten a bit while they are cooling. Using a cookie or an ice cream scoop will help to produce a thicker cookie. If you don't have one, use a tablespoon measure, scooping about 2 tablespoon of batter per cookie. If you use less batter, the cookies will come out flatter (still delicious!).

    My cookies are cakey, why is that?

    You have overbaked them. Make sure to stick to the baking times from the recipe, they only need 12 minutes in the oven. Remember that the cookies will continue to cook after they have been removed from the oven.

    The top of my cookies is not as shiny as yours, why is that?

    You probably didn't whip the eggs and sugars for long enough. Make sure to whip them for 5 minutes, until the mixture is light, fluffy and almost double in volume. You want to whip as much air as possible into that mixture.

    Also, once you have mixed all of the ingredients together, bake the cookies straight away. Do not let the batter sit for longer than it has to. If you leave the batter to rest, it will harden and become grainy, resulting in the cookies loosing their shiny top and crinkled appearance.

    straight ahead angle super close up at a stack of 6 chocolate brownie cookies with flaked sea salt on top

    Top tip

    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.

    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.

    45 degree angle at brownie cookie with bite taken out of it

    To pin this recipe and save it for later, use the button on the recipe card, or on any of the photos above.

    If you try this recipe, or any other recipe on Anna Banana, please take a moment to rate the recipe and/ or leave me a comment. I love hearing from you , but it also helps the other readers who are thinking of making the recipe.

    📖 Recipe

    top view super close up of chocolate brownie cookie with flaked sea salt on top
    Print Recipe Pin Recipe
    4.75 from 32 votes

    Chocolate Brownie Cookies

    These chocolate brownie cookies combine the best of both- a brownie and a cookie in one! Rich, fudgy, with beautiful shiny top and sprinkle of sea salt to bring out even more of that chocolatey flavour!
    Prep Time15 mins
    Cook Time12 mins
    Course: Dessert
    Cuisine: American
    Keyword: brookies, brownie cookies, chocolate brownie cookies
    Servings: 10 cookies
    Calories: 358kcal
    Author: Anna Wierzbinska

    Equipment

    • 2 medium/ large baking trays
    • baking paper/ baking parchment
    • electric mixer
    • cookie/ ice cream scoop

    Ingredients

    • 200 g dark chocolate (I used 70% solids) finely chopped
    • 125 g unsalted butter cubed
    • 125 g caster or granulated sugar
    • 90 g soft light brown sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 130 g plain flour
    • 3 tablespoon unsweetened cocoa powder
    • 1 teaspoon baking powder
    • ¼ teaspoon salt
    • 1-2 teaspoon flaked sea salt optional
    Metric - US Customary
    Prevent your screen from going dark

    Instructions

    • 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.

    Video

    Notes

    • Chocolate - I recommend using dark chocolate with min 70% cocoa solids. Dark chocolate produce richer, deeper flavour and works best in baking. Alternatively, you can use milk chocolate, but it can result in the texture and appearance of the cookies being a bit different.
    Storage and freezing:
    Store any leftover cookies in the airtight container at room temperature. They will last up to 4-5 days and should keep soft and fudgy.
    To freeze, allow the cookies to cool completely, then freeze them flat on the baking tray. Once frozen, remove from the tray and transfer to freezer-friendly container. Keep frozen for up to 3 months. Thaw in the fridge overnight, or at room temperature.

    Nutrition

    Serving: 30g | Calories: 358kcal | Carbohydrates: 41g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 123mg | Potassium: 209mg | Fiber: 3g | Sugar: 26g | Vitamin A: 374IU | Calcium: 58mg | Iron: 3mg
    Have you this recipe yet?Mention @anna_wierzbinska or tag #annabananaco! I love seeing your take on my recipes!

    This post was originally published in January 2021. It has been updated with new photos, revised recipe and tips in May 2022.

    « Honey Cheesecake
    Victoria Sponge Cake »

    Reader Interactions

    Comments

    1. Liz

      May 13, 2022 at 1:02 pm

      5 stars
      I have a family full of chocoholics! We all loved these cookies!

      Reply
      • Anna

        May 13, 2022 at 6:13 pm

        Glad to hear that you and the family enjoyed these Liz!

        Reply
    2. nikki

      January 12, 2022 at 7:32 am

      5 stars
      Great instructions and wonderful recipe ... my son said best cookies ever ! thank you .

      Reply
      • Anna

        January 12, 2022 at 10:11 am

        Hey Nikki, thanks so much for this positive feedback, so happy they're approved by your son too! 🙂

        Reply
    3. Ashley LATHROP

      December 23, 2021 at 3:53 pm

      Hi, these look amazing! Do you have to use caster sugar or can I use regular sugar?

      Reply
      • Anna

        January 06, 2022 at 10:16 am

        Hi Ashley, regular sugar is fine too. Hope this helps!

        Reply
    4. Toni

      June 22, 2021 at 1:38 pm

      5 stars
      My kids really loved it! They couldn't stop eating them!

      Reply
    5. Jessica Formicola

      June 21, 2021 at 4:03 pm

      5 stars
      Two of my favorite desserts combined into one! These cookies look incredible and I can't wait to try the recipe!

      Reply
    6. Neha

      June 13, 2021 at 9:06 am

      I need to make these. They just look so delicious, gooey yet crisp on the outside.

      Reply
      • Anna

        June 14, 2021 at 12:42 pm

        Hah, thanks Neha, I really hope you will give them a try, I honestly think you are going to love these! X

        Reply
    7. Kimberly

      March 22, 2021 at 4:29 am

      5 stars
      These look amazing! I can’t wait to try them out. Dutch processed cocoa powder okay or just regular unsweetened?

      Reply
      • Anna

        March 23, 2021 at 11:53 am

        Hi Kimberly, Dutch processed cocoa would be perfect! Happy baking!

        Reply
        • Lorelis

          May 21, 2021 at 11:48 am

          Hi!! If the cracks are not made when baking them, could it be that the oven has a low temperature? More baking powder? Thank you!!

          Reply
          • Anna

            May 24, 2021 at 11:38 am

            Hi Lorelis, you are right, both of these could be the reason why you are not getting that crackly top. Overmixing the dough could also lead to lack of crinkles on top, as you will develop more gluten in the cookie dough mix. Try setting the oven temp higher, and use the right amount of leavening agent. Let me know if you have any other questions!

            Reply
    8. Mariano

      February 11, 2021 at 4:04 am

      5 stars
      Delicious cookies!!! Can’t wait to make them again. Thanks for the very clear instructions and tips!

      Reply
      • Anna

        February 11, 2021 at 11:57 am

        Pleasure all mine! So happy to hear you've been enjoying this recipe, thanks so much for taking time to leave a comment and review!

        Reply
        • Nazma

          May 19, 2022 at 4:48 am

          Hi anna
          I want know how to bake this cookie perfectly in the oven,
          And oven temperature, pre-heating, placing positions in oven, can you clarify this???

          Reply
          • Anna

            May 19, 2022 at 9:14 am

            Hi Nazma, all that information is included in the recipe card. The cookies should be baked in the middle shelf in the oven at 180°C (160°C fan).

            Reply
        • Uma Gupta

          May 19, 2022 at 9:59 am

          Any substitute for eggs? I don't eat eggs. Appreciate your help. Thanks

          Reply
    9. smita

      February 07, 2021 at 12:41 pm

      5 stars
      jus tlove love lovemaking it. have just taken it out of the oven but is is very soft! is that okay?

      Reply
      • smita

        February 07, 2021 at 7:18 pm

        5 stars
        Oaky, success! this is by far the best cookie i have ever tasted. Thanks a lot.

        Reply
        • Anna

          February 08, 2021 at 9:00 pm

          Hi Smita, I'm so happy to hear that you enjoyed this recipe and these cookies! They will be soft straight from the oven, but will set while they cool down, as you probably noticed. Thanks for taking time to leave this comment and rating, I really appreciate it!

          Reply
    10. Laura

      January 23, 2021 at 4:08 pm

      5 stars
      Definitely the best chocolate cookie (Brookie) ever. And I have made A LOT of cookies. All the family loved them !

      Reply
      • Anna

        January 24, 2021 at 2:09 pm

        Hi Laura, thanks so much for this great review and rating! I'm over the moon to hear that you and your family enjoyed these cookies! They're definitely a favourite in our house 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Anna Wierzbinska Portrait

    Welcome to Anna Banana! I'm Anna, the face and the voice behind this blog. I'm here mainly to satisfy your sweet cravings. This is where you will find recipes for delicious bakes, irresistible treats and desserts. Occasionally, something savoury too.

    More about me and my journey →

    Springtime Favourites

    • Strawberry White Chocolate Cheesecake
    • Raspberry Lemon Cheesecake Bars
    • Classic Elderflower Cordial
    • Lemon Curd Mascarpone Tart

    Featured On:

    Trending Recipes

    • Easy Apple Cake
    • French Cruller Doughnuts
    • Vegan Banoffee Pie
    • Small batch lemon drizzle cake

    Footer

    ↑ back to top

    About

    • About Anna
    • Services
    • Portfolio

    Newsletter

    • Sign Up! for emails and updates

    Information

    • Privacy Policy
    • Contact
    • Accessibility

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Anna Banana