Chocolate brownie cookies- when you can’t decide between making brownies or cookies you make these! This cookie recipe is fudgy like a brownie but made in cookie form. They are one of my favorite chocolate cookies to make because of their chewy crinkle tops and no chill time!
What’s my favorite thing about these cookies? It’s not just that they are super chewy and chocolatey. It’s that they have absolutely no chill time!!
Did you hear me? NO CHILL COOKIES!
That means you can prepare and bake these cookies in less than 25 minutes!
Crinkly tops
My second favorite thing about them are the crinkly and chewy tops!
The first time I made these, they came out of the oven more cake like which meant no crinkle on top and I was all mad.
Frustrated because I was pretty sure that my ratios were correct, I went back to the drawing board to figure out why they didn’t work.
I realized it wasn’t the ingredients in the recipe that were off but rather it was the way that they were mixed together.
Baking is tricky sometimes. Even if you have the same ingredients and bake them on the same temperature, but mix those ingredients differently- it will yield different results.
I know, mind blown.
Baking, unlike cooking, is more of a science.
I don’t care if I failed chemistry 3 times, it only took me 2 tries to get these right!
How to make brownie cookies
Gather all your ingredients so you have it all at the ready.
Start by melting the chocolate and the butter together in a microwave safe bowl. Melt it in 30 second increments stirring in between so it doesn’t overheat.
Mixing
Generally I like to make cookie recipes by hand, but I encourage you to use a stand or hand mixer for this recipe.
The most important part of making these cookies is the way you blend together the sugar and eggs.
While the chocolate is cooling, combine the sugar and eggs in a stand mixer fitted with the paddle attachment.
Mix on medium speed for 3 minutes until the mixture is light yellow and foamy. Add in the cooled chocolate and butter mixture and mix until combined.
They need to be whipped together really well to incorporate a lot of air. You’ll know the egg and sugar mixture is ready when it’s pale yellow and really foamy.
Doing so will create the crinkly tops and make these cookies taste like a chocolate chewy brownie.
If you choose to make these by hand you wont have the same effect.
Next add in the dry ingredients and continue mixing. At this point you can hand mix and use a spatula.
The Batter
The batter for these cookies is super loose so don’t get scared and feel like you did something wrong. It won’t ball up like a chocolate chip cookie dough recipe. It will look more like brownie batter.
Using a mini ice cream scoop or smalls spoon, scoop the cookie batter and drop it onto a parchment lined cookie sheet.
Leaving about 1-2” around for them to spread.
Bake. YES BAKE! They do not need to be chilled, just trust me! The tops should come out all crinkled and the cookies will be really chewy.
Help my cookies have no crinkles!
It’s happened to me where I have made these cookies and the tops didn’t come out crinkled. It’s because the eggs were not whipped well enough to incorporate the air that creates this kind of crinkled top.
Another culprit could be because the eggs were too cold. Next time you make them, make sure your eggs are at room temperature and you whip them good!
Cooling and Storing
Let the cookies cool for 10 minutes on the rack. Then transfer them to a wire rack to cool completely.
If they last long enough, store these cookies in an airtight container or air tight plastic bag for up to 3 days.
Freezing
You can freeze these cookies in an airtight container, or in an aluminum tin double wrapped in plastic or tin foil for up to 2 months.
These chocolate brownie cookies are packed with chocolate flavor and are even better when dipped into a hot chocolate. Just sayin
If you like cookies (who doesn’t) you might like these recipes:
- Coffee Cookies with Chocolate Chunks
- Funfetti Cookies- Made from Scratch
- Chocolate Orange shortbread Cookies
- Raspberry lemon Linzer cookies
Chocolate Brownie Cookies Recipe
Ingredients
- 1/4 cup unsalted butter
- 4 ounces semi sweet chocolate about 1/2 cup
- 2 eggs large
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/4 teaspoon kosher salt
- 3 tablespoons cocoa powder
- 1/8 teaspoon baking soda
Instructions
- Preheat your oven to 350°F and line 2 cookie sheets with parchment paper. In a microwave safe bowl, melt the 1/4 cup butter and 1/2 cup chocolate together 30 seconds at a time until melted. Set aside to cool.
- In another bowl, beat the 2 eggs, 1 cup of sugar, and teaspoon vanilla with a hand or stand mixer fitted with the whip attachment. Mix on hight for at least 3 minutes. The mixture should look light and airy. I do not recommend mixing this by hand. The air incorporated by the mixer is what you need to create the crinkle brownie like tops.
- Add in the chocolate and butter mixture and mix until combined. You can use a spatula at this point or mix on low- medium speed with your mixer.
- Add in the 1 cup flour, 1/4 teaspoon kosher salt, 3 tablespoons of cocoa, and 1/8 tsp baking soda. Mix until combined on low, or by hand. The dough will be loose and look more like brownie batter than cookie dough.
- Using a mini ice cream scoop or a small spoon, spoon the cookie dough onto the sheet trays leaving 2 inches in between the cookies to allow them to spread.
- Bake the cookies for 10 minutes. They should have crinkles in them and the edges should look crisp. Cool on pan for 10 minutes then transfer to a wire rack.
Video
Notes
Nutrition
Made these at Christmas, and I loved how EASY they were to make! Not to mention, so delicious! They’re a win-win during the busy holiday baking season, or any time of the year 🙂
Thank you so much Pina! I am so happy to hear you loved them!!!
Not sure i nailed it but will definitely try again because they’re soooo good and quick to make!
I SO appreciate your dedication Catarina!!! You got this!!
This is a yummy no-fuss easy recipe. The cookies always come out delicious. I have substituted almond extract for vanilla, and it was really good!
So good to know! Thank you so much Shevi!
Hey.. I was wondering if you could add a metric options for the recipes, as it would be easier for some of us.
I can look into that! Thanks for your comment!
I tried this recipe quite a few times. But i failed after getting perfect cookies twice. I don’t seem to get what’s wrong. They’re turning flat and brown but not burnt. The ingredients are equally measured then what’s wrong?
Hi Maham! Thank you so much for making these cookies! What makes the crinkly tops is not the ingredients measured but how you make the recipe. The eggs work better if they are at room temperature and they have to be whipped really well. If they aren’t whipped long enough, there isn’t enough air incorporated into the batter then the cookie will be flat. I hope this helps! Thank you so much for leaving a comment!
can i freeze the cookie batter to bake the next day? im afraid that after freezing the air bubbles will be gone and affect the overall texture
yes you can freeze it!
These are amazing!!! I took them out of the oven and went I came back they were all eaten!!!!!!! Now making a second batch hahaha
AHHHHHH I am SO happy to hear that! I mean shame on them for stealing all the cookies but so happy everyone loved them haha! Thank you so much for your 5 star review!!
Can I use self-raising flour. Leave out the salt and baking soda?
I haven’t tried that but if you do let me know how it goes!
Do not make this recipe as is. You Must double it! These are absolutely amazing! They are the perfect mix of a cookie and a brownie. One of the best cookies I’ve made in a long time 🙂
THANK YOU DEIDRE! So appreciate your comment and review! Thank you so so much, I am so happy to hear you love them YAY! You made my day <3
These cookies were fantastic! Doubled the batch and made them for friends who just had a baby and other friends who were in an accident – they brought everyone a little relief and cheer 🙂
Thank you Chelsea! I hope your friends are doing okay!! So appreciate you making these and so happy to hear you loved them yay!
These are so easy and DELICIOUS! I’m a brownie lover so was a little skeptical that they would have the same flavor and texture (somewhat) as brownies. This recipe nailed both!
YASSSS Thank you so much Alexandra! That means so much to me yay! I am so happy you enjoyed them!!! XO
Can I use oat flour?
I havent tested it with oat flour but if you try it let me know!
I made these GF by subbing a gluten free flour blend 1 for 1. They didn’t come out looking as pretty or crinkly even though I beat the heck out of the eggs, but they were still crispy and chewy and totally delicious. This picture makes my heart sing, and I will definitely make them again (with a darker cocoa powder next time) and try to get them a little closer to Sam’s level of perfection!
Thank you SO much for making these Sam! I am so glad they still tasted delish!!
Very quick and easy, took me under an hour to have freshly baked cookies. I used a 3-tbsp ice cream scoop because I didn’t have a smaller scoop and they turned out fine. Tops were crinkled and brought me great joy.
YAY Athena! I am so happy to hear that, thank you so much for your comment and review!!
So yummy!! I made these for other people and didn’t think they would be my thing. I was so wrong! The perfect balance between cookie and brownie.
Thanks again Lauren for such a great review, so happy you enjoyed them!
OMG THE BEST COOKIES EVER!!
Thank you so much Sam!!!!
I love your website so much. I love baking but decided what to make is legit where I lose interest. Your site is set up so well. I knew I wanted to make cookies and I knew I wanted something chocolatey. When you find a recipe that requires your fulfillments without sifting through a whole website, you’re already in a good place. But then, I made these and they’re actually sick! (the good kind)!! Thanks so much!
Thank you so much Talya! I’m so glad you made these and loved them!!
I don’t have a stand mixer. What could I use instead of a paddle attachment? Would a hand mixer work alright?
Yes, a hand mixer works too!
This was an amazing recipe! Couldn’t get enough, and nailed it on first first try – shiny top and beautiful cracks, great firm yet fudgy cookies!
Liked it so much I doubled the recipe in its entirety – and that’s where they turned floury. Definitely still whipped the eggs until they were paler than my first try, even. They still cracked (smaller cracks), but they burnt more easily, were flatter and had zero shine. Should I have adjusted the proportions differently?
Hey Renu! Thank you so much for your sweet comment! I think this recipe is just better made by the batch. The eggs really need to be whipped like crazy if you double it!
So so good & easy to make. They taste like the crispy chewy edges of a brownie. All of my friends inhaled them!
Yay thanks Liz!!! Thanks for making these, so happy everyone loved them!!
Any specific directions on how to tell when they are done? And how they should cool? (On the pan? On a wire rack? On the pan and then transferred?). Thank you!
Hey Kelly! Great q’s! I have never baked them over 10 minutes, they should have a crinkled texture on top. To cool them, leave them on the rack for 10 minutes then transfer to a wire rack :). Thanks for making these!!
Excellent recipe and tips! Thank you for explaining everything! I’ve baked this recipe 5 times now the cookies are so good.
So happy to hear that Dorsie! Thank you so much for your sweet comment and your review!