20 Minute Fudgy Chocolate Brownie Cookies
These Chocolate Brownie Cookies are SO super fudgy! With almost 200, 5 star reviews, I know you will absolutely love this cross between a cookie and a brownie! These cookies are chocolatey, chewy, require no chill time, and only take 20 minutes to make from start to finish! Plus they have that beautiful shiny top you will love too!
What’s my favorite thing about these cookies? It’s not just that they are super fudgy, chewy, and chocolatey or that they have a crackly top. 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! I tested this recipe only a couple times before getting it right. As a trained pastry chef I have tested some recipe 6 or 7 times but this one only took two!
My second favorite thing about these is that they are just like homemade brownies but in cookie form- just like these cosmic brownie cookies!
Speaking of brownies- if you havent tried my one bowl brownie recipe you are missing out! They are the best brownies for chocolate lovers because they have fudge centers but crisp edges. You should also try these red velvet brownies, or these brownies with cream cheese frosting for a fun twist. Dont forget to top your brownies with this brownie frosting if you like extra chocolate.
Another thing I love about these (I know so many reasons) is because they only have a few ingredients but create SUCH a delicious cookie. You might want to double the recipe- you have officially been warned!
Let’s get to baking!
Best chocolate to use
The best chocolate to use here is Semi Sweet Dark Chocolate- I like the bakers bar but you can use chocolate chips too. Semi sweet here is the because its not too sweet like milk and not too bitter. Def the way to go!
Whipping the eggs
There a few non negotiables here that you need to pay attention to- to make sure these come out perfect. First you have to use a stand or hand mixer, whipping by hand won’t get the results you want.
The most important part of making these cookies is the way you blend together the sugar and eggs because they need to be whipped together really well to incorporate a lot of air. Doing so will create the crinkle tops and make this brownie cookie recipe taste like a chocolate chewy brownie.
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.
Recipe Tips
- Make sure the eggs are at room temperature. If the eggs are too cold the cookie batter will be too cold and will not bake correctly.
- Make sure you correctly measure your ingredients. Measure the dry ingredients with a kitchen scale or spoon flour directly into your measuring cup and then level it off.
- For a deeper chocolate flavor you can add 1/2 tsp espresso powder to the flour mixture.
Troubleshooting
If your cookies don’t have shiny crinkle tops It’s probably because the eggs were not whipped well enough to incorporate the air that creates this kind of crinkled top. Another reason could be because the eggs were too cold.
These cookies are thin flat cookie so they shouldn’t rise much. If they didnt rise at all, check your baking soda to make sure it’s still good.
Cooling and Storing Cookies
Cooling– Let the cookies cool for 10 minutes on the rack. Then transfer them to a wire rack to cool completely.
Storing– Store these cookies in an airtight container or air tight plastic bag for up to 3 days at room temperature.
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.
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20 Minute Fudgy Chocolate Brownie Cookies
Ingredients
- 1/4 cup (56.75 g) unsalted butter
- 4 ounces (113.4 g) semi sweet chocolate, about 1/2 cup
- 2 (2) eggs, large
- 1 cup (200 g) granulated sugar
- 1 teaspoon (1 teaspoon) vanilla extract
- 1 cup (125 g) all purpose flour
- 1/4 teaspoon (0.25 teaspoon) kosher salt
- 3 tablespoons (3 tablespoons) cocoa powder
- 1/8 teaspoon (0.13 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 high for at least 3-5 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.
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!
I don’t think I did it right cause when I took them out of the oven they were a little puffy
Ahhh thats ok! Just an excuse to make them again 🙂
Can there be measurements? How am I suppose to recreate these without knowing how much ingredients to use.
Hi there, the measurements are at the bottom of the post- actually right above where you went to write this comment 🙂
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!
Can I leave out the coco powder, since there’s already melted chocolate??
Hi! I don’t recommend leaving it out, otherwise the cookies wont bind together as well.
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!
What size spoon if you don’t have a mini ice cream scooper? I want to make for a 4th of July event!!
I want to make the cookie dough in advance and bake the next day. I’m wondering if that’s okay since you mentioned the dough doesn’t need to be chilled.
I didn’t mean to give the recipe 3 stars. Sorry.
Thank you SO much Denise! Appreciate you coming back 🙂
Honestly I would just make them right before, the batter only takes 5 minutes to put together, they were not tested with being chilled so I cant say whether or not they will come out the same. Thanks for your question!
These are amazing! Doubled the recipe. Beat the heck out of the eggs and sugar! Lol! I did add just a little extra flour and a touch more cocoa powder and topped with chocolate chips! Otherwise followed the instructions to a T! So yummy!
Ohh Connie, adding chocolate chips sounds delicious! So glad you love this recipe!! Thanks for letting me know!
This is not a keto recipe. So 😢😢😢
Nope, but thanks for the rating!
All time favorites!! I make them all the time, there’s just something about them!
OMG YAY THANK YOU!
Do I need to adjust recipe for high elevation? I live in AZ in the mountains at 4600 feet. Thank you so much and look forward hearing from you. Super excited to try the cookies.
Hi Dana! I have only baked these where I live in Florida, but I would take away 1 tbsp of the sugar, then increase the temp to 375 and only bake for 8 minutes. Hope that helps! Remember to whip the eggs for 5 mins!
Just made the cookies and they are wonderful!! I beat the eggs for the whole 5 mins and baked for 7. Will definitely be making again. Thank you so much!
HOORAY so good to know they work at high altitude! Thank you so much for making them and letting me know! Enjoy!!
They taste good but are super light brown and the bottom is a little meringue looking. Not sure what I did wrong
Hey Jessica! I’m not sure why they would be super light, it could be the chocolate that was used, or that they were whipped too long. Glad they still tasted good!
Do you think it would change the outcome if I added walnuts to the batter?
Hmm I havent tried it but The walnuts could affect how the cookies bake. If you make them I would chop them up small and see how that works. Please let me know!
Made these cookies for my family and they were a hit!! So fudgy and delicious!
YAY thanks Jamie!! So glad you loved these <3
Do you think I can use milk chocolate in place of semi sweet chips?
I havent tried it but I dont see why not!
My two granddaughers just made this fantastic cookie/brownie and we will be serving these after Christmas morning breakfast of Italian frittata . The family will all love this treat. Very Unique and they came out perfect.
Merry Christmas Sherri! I am so honored to have my recipe be a part of such a special time. Thanks for coming back and leaving a 5 star rating and review! Happy New Year!!
I made these and had co-workers as official taste testers. This was a crowd favorite cookie. I used premium coco chips from Aldi which are only availabe in Holiday time. ( I stock up on bags). Thank you and will keep in my file for later use thoughout the year.
AHHH YAY! Thank you so much for making and sharing this with your co workers, I am so glad they loved them! I appreciate it so much that you came back to leave a rating and review!!! So glad you loved them! Happy holidays!!
I really enjoyed these. I’m curious how different they are from the crinkle cookies people roll in powdered sugar before baking. I saved your recipe and another for that type of cookie and it seems the main difference is theirs used far more cocoa powder and no chocolate chips. This is a long way of asking if you think your recipe would work rolled in powdered sugar?
Haha yes! I do it all the time, just roll them around in powdered sugar and bake as usual. So happy you liked these cookies, thanks so much for making them and coming back to leave a star rating! It always makes my day.
Awesome, thanks for the reply. I preferred your recipe because, most importantly, it tastes great, but it also seemed more manageable to work with. The other was so sticky, maybe because yours uses butter vs oil.
Happy to hear! Let me know how it turns out!!
i made these last week kind of paying attention because they said 20 minutes. they came out unreal. we ate them all. i made them again in a double batch and followed the recipe precisely. they are SUPERB. these brownie cookies are the perfect combination of the corner piece and warm center piece. brilliant. we have baked a couple each day to enjoy and love them. a new fam favorite. thank you
OMG this makes me so happy!! I’m so glad you love these cookies. Sometimes you just need a good cookie ASAP!!! Thank you so much for leaving your comment and 5 star rating!!!
I made these on a whim and forgot I didn’t have butter, I used margarine and the bottoms turned out black 😭 next time I’ll stick to the recipe and use butter. I’m hoping I can salvage them somehow but it’s not looking promising. Easy recipe to follow (as long as you have the correct ingredients).
Ahh Margaret! Thanks for letting me know! I hope you can try them again with butter!
Look so yummy. Glad I read the comment about making one batch at a time as I was going to double it. Wondering if I could substiture melted chocolate chips for the chocolate. Thanks so much.
Yes sure! Just make sure they are totally melted! Enjoy!!
I’ve made the recipe three seperate times, but for some reason when i make it with the normal amount of butter the cookies come out hard, dry and burnt! I had to make them super runny for the taste to come out correctly. Any suggestions??
Hey Kasie! Are you sure your oven is on the correct settings? Sometimes ovens are calibrated well or there are hot spots in the oven that bake faster. I would get an oven thermometer to make sure your temp is right and make sure you are baking the cookies on the lowest rack in the oven. The butter wouldnt have anything to do with making them hard, dry, or burnt- thats more a baking time/temperature problem. I hope this helps!
Wonderful recipe!!! Made me so happy when I checked the oven at the 7 minute mark and they had the crinkle top 🙂 in case anyone is wondering whether you can make them dairy free, I used earth balance STICKS in place of the normal butter and they came out perfect with shiny crinkle tops! I still used normal eggs tho. I haven’t tasted them yet but I’m sure they will be great considering they look and smell amazing, just came out the oven. I was nervous trying another recipe bc I made some the other day and we’ll it wasn’t the best but this recipe was great! I halved and it made 6 large cookies 🙂
WOHOOOO This is awesome thanks Abby! I love using the Earth Balance sticks instead of the tub too! So glad you loved these thanks so much for letting me know and the 5 star review!
Delicious recipe! Turned out perfectly. As someone who stubbornly mixes everything by hand, I had to prove the haters wrong and let any other readers know that you absolutely *can* whip the eggs and sugar by hand and you *will* be able to achieve the perfect crinkle tops just fine with a bit of elbow grease and persistence. My trick is to pop the bowl in the fridge when my arm needs a break because chilling the fat in the butter makes for a light and airy product that can achieve more volume and better hold its shape.
YAY thats Gina for your detailed comment and 5 star review! So happy you were able to get those crinkly tops with a whisk! Way to go!
I have been looking for a chocolate brownie cookie recipe that turns out like these. They are softer in the center, crackly on top and slight crisp on the edges turned out perfect! I’ll be making a double batch of these again!
YAY Kim! Thank you so much for letting me know! Soo happy you love them! Thank you so much for your comment and 5 star review.
These came out perfectly the first time and they were delicious!! I’m about to make them again right now.
YAY thank you so much Jackie! So glad to hear that!!
Amazing recipe, thank you so much! I made it three times, and weirdly enough, only the first time was successful lol. The other two times the cookies turned out like cake instead of fudgy, any ideas why that happened? I think I did everything the same way as the first time.
Hey Evi! So happy you love this recipe yay! Weird that the other two times it was more cakey- it could be because there was too much flour those times. Even a little bit more than the recipe calls for can alter it- I like to weigh my ingreidents with a kitchen scale for the most accurate measurements!
Sami first followed the directions and this recipe takes about 1 hour start to finish. The cookies didn’t spread and I think your measuring is off. All recipes should include grams for accuracy
Hi Kat, you can find the metric ingredients by clicking the “metric” button underneath the ingredient list. These should no way take an hour from start to finish, the batter is thin and more like a brownie dough then cookie dough. Im not sure what went wrong here but many people have made this recipe with success which you can see from the ratings and comments. Thanks anyways for trying them out.
We loved these! They turned out amazing and had the crinkle top with my better baking sheet. (Sheet pan size) I beat them for 4 minutes and they were so easy and turned out very soft.
Thanks Becky!!! So glad you loved them! Thank you so much for the 5 star review!!
I followed the recipe exactly but the cookies turned out flat. Texture is great, not crispy, top is crinkly. There are no metric measurements so I simply spooned and leveled the flour. For the record, the measured flour weight turned out to be 361 grams. First batch I baked on silicone baking mats. Second batch I chilled for 30 minutes then baked on parchment paper. Cookies were identical. When I mixed the eggs and sugar the mixture was doubled in volume and I was very careful to not over-mix when adding the chocolate/butter mixture then flour. Is it possible there was too little flour? Metric measurements would help. Also, the chocolate/butter mixture was warm, not hot, nut definitely above room temperature. Could that have contributed? Thank you.
Hi Edwin! Thanks for trying these cookies! I know its a little hard to see but there are metric measurements in the recipe card. Under the ingredients there is a line that says US customary and Metric in bold. If you click on the metric, the metric ingredients will pop up. Since there is only one cup of flour used for this recipe- the standard is 125 grams. So if you used 361 grams of flour that would be way too much. The chocolate and butter mixture is ok if its warm. I think its just that there was way too much flour in the recipe. Hope you can try these again!!
That was a typo, sorry. The actual flour weight was 161g! Wouldn’t too much flour inhibit spread? I made another batch; this time i used 125g flour but also added 1/8t baking powder (in addition to the baking soda). I know I shouldn’t tweak more than one variable at a time but I also added 45g chopped pecans (love nuts with chocolate) and 1/2t espresso powder (to amp the chocolate flavor). The resultant spread was about 75% of the first attempt – average 2-3/4″ diameter per 1 ounce cookie – and the taste is excellent! Thanks for a great recipe to add to my collection!
Those additions sound great! So happy you gave these another try and liked them!!
hi!!
i want to make your brownies cookies, but before i do that i have a question: could you explain please why you use butter and not oil?
i’m wondering because when i make brownies i use oil, and they get super fudgy because of it (i think).
so if i’ll use butter here, will it be less fudgy then? how will butter affect the batter compared to oil?
thank you <3
Hi! I always make my brownies with butter because it gives the brownies a better taste. The butter is melted so it acts the same way as oil does in terms of fudginess. They are also still super fudgy because there isnt a large amount of dry ingredients in the recipe. Please let me know if you make them!
These Cookies turned out great. I substituted half the sugar for brown sugar, added expresso powder, and added chopped walnuts to the batter! I made sure not to add too much flour as well. My cookies didn’t spread too much and had a perfect crust to them. Thank you for the recipe!!
YAY sounds delicious!!!
Hi I haven’t made them yet, but i was wondering if you can skip the chocolate chunk step, will the recipe still work?
hi, you need to add in the chocolate chunks for it to work 🙂
I recently made these for a family event and they were a HUGE HIT! I had to refill the tray multiple times and people are asking to order trays of them for Christmas?! I sat in front of my oven door with my fingers crossed chanting, “Please crackle, please crackle” and all my egg whipping paid off! So crackled and beautiful. These turned out sooo well in fact, that I now have a request by my 10 year old nephew to turn this recipe into a CAKE for his birthday next month. He previously requested that his mother make him a brownie cake but after one of these, he turned to Auntie, hahaha. I love to bake but I’m no good at the science of it, especially cakes. So, I’ve desperately and gratefully come to you asking for recommendations on how to tweak this recipe into cake form. Thank you!
Aww Rachel this is so sweet!! Im so glad everyone loved the cookies- such a lucky nephew you have! It would be hard to turn this cookie into a cake, and I havent tested it out so I don’t have a recipe for it BUT you can take my brownie cake recipe– make it in 2 6″ pans, then frost with this chocolate fudge frosting, then make the cookies and stick them on the cake as decoration! Lemme know what you think!
Oh this looks perfect! It’s not until mid November but I will definitely comment on the recipe and let you know how it goes! I appreciate it so much. You’re a lifesaver!
Today was the big day! The cake was such a hit! No one could believe I made everything myself as I’ve never tried to bake a cake. The recipe was so user friendly! While I have been building my baking experience lately, cake and frosting is a whole new domain. Thank you so much for your help!
YAYAYAYAY this makes me so happy! Look at you go! Thank you so so much for letting me know!I hope they were all super impressed!
Hi, I want to make these, and I was wondering if the salt had to be kosher and what I could use instead of vanilla extract? I’m muslim so I can’t have alcohol, which is in vanilla extract, so I need an alternative. Or can I just not put any in?
BTW, I put a 3 star rating cause I haven’t tried it yet.
Hi Sara, kosher salt is generally used in all baking recipes because the texture and flavor is better, if you only have table salt I would use half of what the recipe calls for. You can totally leave out the vanilla extract or sub black brewed espresso instead. Also it helps to just leave a comment next time instead of a star if you didnt try it yet because then it brings down the rating for me, 🙂 thanks!
I used regular salt and powder vanilla, and they turned out amazing, I just don’t think they were soft enough, they were more biscuity.
The powdered vanilla may have contributed to the difference in texture but thanks so much for making them!
Hi Sam! I just made these cookies and oh my god this was the first time ever I made cookies using a recipe from the internet and they turned out amazing! My sister just tried them and said these are the best cookies she has ever had! Honestly gonna try more of your recipes soon and I’m so excited about it:) sending love from Russia!!
AWW Ami! Thank you SO much for your sweet comment! I am so glad you both loved these cookies, thank you so much for the 5 star review!!
They turned out great!!
So happy! Thanks for the 5 star rating Tina!
Soo good these are my all time favorite cookies thank you so much for this recipe
I feel honored Kayla that these are in your hall of fame!
Made these yesterday and they are already gone. My family used them for ice cream sandwiches and put a roasted marshmellow between 2 cookies. They also said they’ll never make regular smores again. Couldn’t have been any easier to make and were a big hit. Thanks
Omg thank you Julie!! So happy you guys enjoyed these, Im gonna have to try the same thing bc it sounds so so good! Thank you so much for the 5 star review!
WOW! I just ate two of these cookies after following the recipe EXACTLY as written, and these are amazing. Perfect crinkly tops, slightly chewy middle, and rich fudgy chocolately flavor. Thank you for sharing your recipe.
Thank you so much Amanda! So glad you loved these!!! Appreciate the 5 star rating and the kind words!
Soooooo amazing I’ve tried 4 diff recipes and this is the best one by far !!!
And the quickest one too 🤩😍
Ahhh thank you so much Nina!!! So appreciate this kind comment, thank you for the 5 star rating!
Super easy to make, and SO delicious. I added a tablespoon of espresso powder to the recipe. OMG, in heaven!
Such a great idea! I have to to try that next time! Thank you for the 5 star rating!
I followed the recipe exactly and the cookies came out perfect! I made 2 batches and I know it won’t be enough once they are discovered.
Wohoo Debbie! These dont last long in my house either, thank you so much for the 5 star rating!
Looks easy and yummy
Thank you Lynda!
Do these cookies freeze well?
I honestly think they are best when baked fresh.
While they are best fresh, I put a dozen in the freezer and took them out a moth later. After defrosting,
they were great.
Thank you so much Alison!
I would love to try this but i can’t seem to find how much I need to put in for each ingredient?
Hi Jayci, you had to scroll past the ingredient list to write this comment, its just above the comment section.
Sooooo good!
Thank you for the 5 stars Lyn!
Love love love!! These turned out incredible. They taste like a fudgy yummy brownie cookie. My husband and I just love them so much. I will for sure be saving this recipe and making them again very soon.
YAY! Thank you so much Ellie! So glad you both love them!
My 13 year old daughter wanted brownies for two days so I told her to go check on Pinterest for a recipe. Last night she found this recipe and was all excited that they look like brownie cookies. She whipped them up pretty fast and they turned out sooooo GOOD!!!! She made them with gf flour and they are so yummy!
Wow yay thank you so much for letting me know Jessica! Im glad to hear it works with GF flour too! Tell your daughter thank you from me please!
Thanks so much for letting us know these work with gf flour. I’ve been scrolling through the comments hoping someone would have tried that already! I want to make them this weekend for a party and they have to be gf (because I won’t bake anything I can’t eat! 😂). Thanks again!
Easy, yummy, kid approved, husband approved cookie! Made these just the other night and they were a hit! Only difference in mine and yours, is yours look a lot darker. I was going to upload a picture but I don’t see where I can. Either way, thanks for a great recipe.
Thanks Alisha! So glad the whole family enjoyed them!
Hi! Mine were a little on the sweeter side. I used semisweet milk chocolate + sweetened cocoa powder. I will switch to dark chocolate next time, although the recipe still mentions semisweet. Also, did you use unsweetened coca powder? Do you think this will make the difference?
Hi Fabiola- they were on the sweeter side because milk chocolate is naturally sweeter than dark chocolate and because you used sweetened cocoa powder. I only use dark chocolate and unsweetened cocoa powder for this recipe.
Mmmm – so simple and so good!
Yay Michele! I’m so glad you enjoyed them.
10 out of 10!! I made these for a birthday party and everyone loved them. I made a few changes- I used 2 eggs and 1 egg yolk, I did chill them, and I added 6oz of semisweet chocolate chips. Soooo good!
This makes me so happy Rebecca! I’m so glad everyone at the party loved them! Thank you so much for coming back and leaving a review!
Made these and enjoyed them A LOT.
Followed the recipe exactly as given, it was easy to work with and the extra tips were helpful.
I had a small issue with melting the chocolate and started to toss it to do it over but I stuck with it. They didn’t crinkle as much as pictured but I don’t believe those two things affected the taste because they were delicious and I loved that it did come out with a little crisp on the outside and fudgy on the inside.
This recipe is going to be made over and over.
I feel honored my recipe is repeat worthy Cheryl! What brand of chocolate were you using? When you make these again you’ll have to let me know if the melting goes smoother next time.
Not sure if I did something wrong but mine looked a bit lighter than the photo and spread lots but they were very good!
I’m so glad they still turned out super yummy Hannah! Was the batter lighter before you cooked it or did you mostly notice the color difference after baking?
Followed the recipe exactly but they turned out cakey and flat and were not crinkly on top idk where it went wrong
Hi, did you whip the eggs for while? If not they can turn out flat.
yup I did it for 5minutes on high speed
great cookies!! very soft and perfectly chocolatey, just like a perfect brownie. they were a bit thin but either way very delicious!
Jenika, It makes me so happy you loved these! Thank you so much for coming back and letting me know.
SO easy, SO good. Sprinkled some powdered sugar on top, fast & yummy!
AHHHHHH I am SO happy to hear that! I hope you’ll make them again soon!
I tried making these cookies and followed the recipe exactly. I beat the eggs and sugar for 5 minutes with a hand mixer and the cookies turned out like a bread consistency. Very disappointed.
Hi, that is so weird bc these are very thin cookies- did you measure your baking soda correctly? The only way these would be more bread like is if there was too much baking soda added.
These turned out amazing and so easy to make!!! Thank you so much 🙂
YAY Thanks so much Elise! SO happy to hear!
I made these today and they did not flatten at all. They’re kind of still in the same mounded shape. There ARE crinkles on the top, so I know I did that part right. I think they taste fine but they just don’t look the same. Did I do something wrong>
How did your batter look when you were scooping Julie? Was it super packed together or more loose? It should have been loose and not like a traditional cookie dough. Either way I am so glad it still tasted amazing! Thank you so much for coming back and letting me know.
Yeah i never get flat cookies no matter what recipe i use so tnx for the tip
I’m so glad it helped Dina!
AMAZING turn out perfect every time and are always loved not to mention how easy they are to make
Awww Lily you are so kind and I am so happy you got to enjoy these! Hopefully you’ll make another batch again soon!
Very yummy!!! Yes, you definitely need to whip the eggs, sugar, and vanilla for 5 min. I timed it and they were perfectly cracked. Size does matter for baking time. They won’t look like they are done, but they cook outside the oven on the baking rack and as they settle, they form a more brownie consistency. I baked for 12 minutes. These are truly brownies in cookie form!!!!
Oh my gosh Julie I love how exact you are with all of the timing. This is the sort of thing I love tracking too! I’m so, so glad it turned out well for you!
I made them with gluten free 1 for 1 flour and they cracked on top and tasted great!
Thank you so much for sharing this Joe! It’s so good to know that the gluten free 1 for 1 works for this too!
Made my first batch today and they came out perfect! Followed everything as instructed. Beat the room temp eggs for 5 minutes. Perfect brownie tops and the rims crunchy like the corner brownie piece. Awesome recipe, thanks!
Ok now I have to know Joseph are you a corner brownie person or love the gooey, soft middle? I love a crunchy brownie corner. Thank you so much for coming back and leaving a review. I’m so glad these turned out great for you too!
These are great! Made them this evening. Super easy and very chocolatey and sweet!! 💕
Thank you so much Patty! So glad you loved these!
I put 1/3 of the sugar so idk if the texture came out like in the recipe but it was absolutely amazing and i loved the texture it was so much like a brownie but even better! I also made one batch with a bit of espresso on it and one batch i poured espresso in the cracks after it was done and it came out super moist and delicious
The espresso in the cracks sounds AMAZING Dina!!! I’m going to have to try this!
I have now made these 6 times in the last week, with more demands on the deck. They are easy and delicious. You must try these!!
Best comment ever!!! Thank you so much for coming back to tell me how much you loved these!
These came out so delicious! My son and I make them all the time. One thing though, mine come out kind of flat. They’re still fantastic but I don’t know why they’re coming out flat. Any thoughts?
Hey Daniel! Thank you so much for letting me know! Im so glad you and your son love these! They are a flatter type cookie but if they didnt puff up at all then it could be that you needed a little bit more baking soda or that the eggs werent whipped long enough. Either way thank you SO much for the 5 star review and even more for choosing this recipe to make memories with your kid 🙂
Good
Thank you so much for coming back and leaving a review Keeley! Was there anything that would have made them better or easier to bake?
These were fun to make AND tasty. I didn’t have semi sweet chips but I used chopped up Hershey chocolate with a tiny bit of cocoa and it worked perfectly. It hasn’t even been a half hour and we we’ve already had 2 each reaching for a third lol
This sounds SO GOOD Sophia. What a great idea to pivot when you didn’t have chocolate chips on hand!
Loved it! I replaced the apa flour with regular whole wheat flour completely w/out changing anything else and it worked great! I tested the normal flour and whole wheat flour separately, and I found that the texture, width/ height, and looks are all the same, just the whole wheat flour makes you feel fuller faster. Mine turned out exactly as pictured and it’s delicious so I definitely recommend this recipe!
This is so great to know that the whole wheat flour works well too! Thanks for the tip Rab!
These came out perfect and delicious!
Yay Savannah! I’m so, so glad you loved these. Thank you so much for coming back and letting me know. You just made my day (and honestly the rest of my week too!)
I substituted butter for fairy cooking margarine and the chocolate for vegan chocolate cause of a dairy intolerance and they’re still incredible. People can’t believe they’re dairy free 😉 thank you!
This is so good to know Gaby! I love when people test dairy free version and let me know how it works so I can let others know too! Thank you so much for coming back and taking the time to share this.
Hi, I’m looking for a brownie cookie with the texture and bite of the edge of a brownie, just a slight bit of chew and mostly toothy crunch. This recipe looks promising, can you recommend any changes to c=achieve what i am trying to achieve? I also want to do som nuts 🙂
I think these would be super close to what you’re looking for Coco! They are super fudgy with the consistency of a brownie. It sounds like you might be looking for something a little crunchier than how my version turns out. I haven’t experimented with this, but you could try baking them a little longer to see if you can get that crunch or making the size slightly smaller. These are kind of hard to tell when they are done though so keep a close eye on them and you might want to experiment with baking them on separate trays at different times to see if you can get the timing exactly right.
Delicious and very fudgy!!!!! They tuned out great! I have since made this recipe so many times!
This comment just completely made my day! I’m so glad these turned out so yummy for you too!
Just made them! They look good and have crinkles. They are so much lighter in color than yours though! Waiting for them to cool!
Good recipe! I made a gluten free version using my blend of rice, cassava and potato flour. Quick and easy! Thank you.
So glad it worked Jenny, thank you so much for letting me know! Thank you for the 5 star rating too, yay!
Love this recipe! Easy to follow and turned out great! My cookies look a little bit lighter in colour than the picture but I’m not sure that means anything. Was asked to bake something for a bake sale and these were a great last minute option! Delicious!
YAY! Thank you for choosing this recipe to make for the bake sale! I dont think the color will change the taste either. So appreciate your 5 star rating! Happy holidays!!
This brownie cookie recipe is perfection. Thank you! Made 4 batches of it for a cookie exchange and they were loved by all! I made it just as the recipe directs except made them slightly larger and yielded 21 per batch instead of 24. I used dark alkalized cocoa for that rich brownie taste and colouring. Beautiful crinkle top! So good. Saving this one for sure!
AHH Amanda, thank you!! I am so happy you loved them! I could eat all 4 batches on my own so good move to make them larger haha, thank you so much for the 5 star rating!
It’s reassuring to see a well-seasoned baking sheet in use during your video — a sure sign of an expert baker. New pans are all-show, well-loved pans are all-go. Cheers to you and yours from way up north in Michigan.
Thank you so much David! Ha yes, lots of love and baking goes into these pans. Appreciate your comment and 5 star rating, thank you!
Looking forward to making this! Question – I have confectioners sugar, dark brown cane sugar and turbinado cane sugar at home. Could I use either?
I dont recommend it im sorry!
I love this recipe Sam! Even tho I didn’t get the crinkles (the eggs were too cold) they still taste amazing and they’re so simple. I’ll be sharing this recipe with friends. 🥰I dusted mine with some powdered sugar ❄️
Thank you so much Josie!! Ahh what is it about the crinkles that makes them so 🤩! Thank you so much for the 5 star rating and for telling me how you like them!
Great recipe! Easy and delicious. My teenage boys devoured them!
Getting the teenage boy seal approval feels huge Angie! I’m so happy your family loved these.
Probably one of if not the best cookie batches I have ever made! Thank you for such an amazing recipe!
WOW Brooke – what a compliment! You just completely made my day. I’m so glad these turned out so well for you and hopefully you’ll be able to make them again soon!
Can you add chocolate chips?
This is such a yummy idea! I haven’t personally tested adding chocolate chips to this recipe so I can’t say how it might impact the texture, but you should be ok to add a few and see how it goes. Adding too many into the recipe might impact the texture which is important on this one. If you give it a try will you let me know how it goes?
Awesome, really crunchy and sweet. They are perfect! They came out a little raw at first though. So I put them in my oven for a little bit longer.
Sometimes our ovens are different, so yay! Thank you so much for the 5 star rating, so glad you liked these!!
Super easy to make.
Question: the first pan I put in the oven turned out perfect, but the second and third were dry and not shiny. The dough got thicker as it sat waiting to get baked. Is there a way to abbot this? It was all the same batch.
Thank you!
Hi Dawn, you may have had to re mix the batter before putting the cookies in. I would wait next time to drop them onto the baking sheet right before you bake them and not let them sit, and re mix the batter before scooping if you cant bake them all at once.
OMG Delish! it works with brown sugar too!
So good to know, thank you Maria!
Made these today…love them very easy
Thank you so much Michele!!!
Made this recipe twice, first time I didn’t use room temperature eggs or cool down the chocolate mixture, they tasted good but the texture and yield wasn’t quite right. The results were fabulous the second time, taking into consideration the notes. Thank you for this amazing recipe!
Awww Connie! You just completely made my day! I’m so happy you loved these!
So yummy! Next time I will double this recipe maybe even triple it.
Wohoo! Thank you so much Breanna!
Wholly fudgy cookie batman! These were so good warm with milk. I got the crinkle top but it didn’t come out shiny but that’s ok. Well definitely make again! I also made them smaller than the picture because I didn’t have a mini ice cream scoop so I will try to make them bigger next time. Thank you for this recipe!
HAHA cracked up reading this, thank you! So glad you liked these, minis sounds so good too!
Awesome and super easy. Added chocolate chips to the top before baking.
Yay, so happy to hear that! Thanks a bunch for trying the recipe and taking the time to leave a comment. It truly means so much to me!
So easy and delicious! Everyone loved them!
Yay Grace! That makes me so happy to hear. I’m so glad they were a hit. Thank you for trying the recipe and for taking the time to leave a comment!
These are so dang good! O ended up baking mine for about 13 minutes, but I probably made bigger mounds than called because I don’t have a mini ice cream scoop so I just eye balled it. That we’re delicious! I doubled the recipe and I’m glad I did!
So happy to hear you loved them katie ! Eyeballing works just fine – especially when the result is delicious. Doubling the recipe was a smart move. I usually double up on these too so that my family has extra to share. Thank you so much for giving it a try and for taking the time to come back and share!
I made these GF by changing to GF All-Purpose flour. I also had a problem with the cup to grams conversion so I used the cup measures. Having said all this, the cookies looked like your photos and the taste past the family test. They were fantastic!!! Thank you very much.
Wohoo thanks for letting me know Bob! So glad they turned out perfectly for you. Thanks so much for the 5 star rating!
Excellent! So chewy and fudgy! ( A quick way to reach room temperature eggs is to place them in very warm water in a bowl for about 5 – 10 minutes. )
Thanks for this recipe – will definitely make again, and I agree you should make a double batch, they’re so good, they won’t last long 🙂
Thanks Karen! Yes, such a great tip for getting your eggs to room temp! So glad you enjoyed the cookies!!
yummy and had actually had a crackly shiny top!!! 😀
WOHOOOO we love to hear it thank you!
Well I was disappointed. I whipped for 5 min. and followed the recipe. They just stayed in a heap and didn’t spread out. Not sure what happened. At least they can be eaten but don’t resemble your picture.
Hi Jan, im not sure what happened here but if they didnt spread out then it’s likely that there was too much flour added to the batter. Did the batter look loose when you were dropping it onto the baking sheet? If not then you added too much flour.
I have now made these cookies many times and they have always turned out great, except the one time I didn’t set a 5 minute timer for beating the eggs (they were still delicious, just not crinkly). Now I make sure and beat the eggs for a full 5 minutes every time and they are great! I recently started added white chocolate chips at the very end and that adds an extra special touch. I recommend!
Thank you so much for this Katie! White chocolate chips sound amazing added to these, will have to give that a try!
Love how quick these are to make. And so so yummy!
Thank you so much Holly!