These Brownie Cookies are fudgy, chewy and have the crackly top we all love. It's the best parts of a rich and chocolatey brownie, in a single cookie. I mean, sign me up!
If you're chocolate lover like me, these cookies are just the thing for you! They're decadent, rich and intense and basically everything you want in a brownie cookie.
I tested this brownie cookie recipe more than a few times to get them perfectly fudgy and chewy and I'm happy to share that they are just that!
If you like chocolate or cookie recipes, try out this Texas Sheet Cake, this rich and decadent Chocolate Sheet Cake, these amazing Stuffed Carrot Cake Cookies, and these Raspberry Lemon Cookies!
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Ingredients to make these brownie cookies
See recipe card BELOW for quantities.
- Brown sugar
- White sugar
- Large eggs
- Dark chocolate
- Unsalted butter
- Instant coffee powder
- Dutch cocoa powder
- Chocolate chips
- Vanilla extract
- Salt
- All-purpose flour
- Baking powder
Instructions
- Whisk eggs and sugar in a large bowl with a hand or stand mixer for 5 minutes until sugar is mostly dissolved. Test by rubbing it between your fingers; it should feel smooth.
- Melt butter, chocolate, and instant coffee powder in a saucepan or microwave, stirring frequently to prevent burning. Remove from heat.
- Stir cocoa powder into the hot butter and chocolate mixture, then let it cool slightly.
- Mix the cooled chocolate mixture into the eggs and sugar until smooth, then stir in vanilla.
- Fold in flour, salt, and baking powder and chocolate chips until just combined. Avoid over-mixing.
- Cover the dough and chill for 20–30 minutes until firm enough to scoop. Scoop dough onto a lined baking sheet, spacing scoops 2 inches apart.
- Bake at 350°F for 10–12 minutes, depending on your desired texture: 10 minutes for gooey, 12 minutes for firmer cookies.
- Let cookies cool completely to set before storing them in an airtight container.
Storage
Cool down and store these cookies in an airtight container at room temperature for up to 2 weeks.
Tips to make these cookies
- Refrigeration time: You want to refrigerate the cookie batter just until it's scoopable, about 20-30 minutes. If you refrigerate it longer, the dough will slightly dry out and the cookies won't be as shiny.
- Beating the sugar and eggs: Make sure the beat it long enough to dissolve the sugar into the eggs. This helps to achieve the crackly and shiny top on the cookies. Rub the mixture between your fingers to feel if it's still grainy.
- Don't over-mix the batter: After adding the flour, mix just until the batter is combined and you can't see any flour. Overmixing will make the cookies cakier and tougher.
- Good quality chocolate: Since this recipe uses a lot of chocolate, I recommend using the best quality you can get as the cookies will only be as good as the chocolate used. It does make a difference.
FAQ
You can use regular cocoa powder but the chocolate flavour won't be as deep and intense. They'll also be lighter in color.
The coffee is added to intensify the chocolate flavour and add depth. The flavour of the coffee itself isn't detectable. However, you may omit it if you prefer. It won't change the cookies overall.
Related
Looking for other recipes like this? Try these:
Brownie Cookies
Ingredients
- ¾ cup white granulated sugar (150g)
- ¼ cup brown sugar (50g)
- 2 large eggs, room temperature
- ⅓ cup unsalted butter, melted (74g)
- ⅓ cup dutch cocoa powder (25g)
- 200 g dark chocolate
- ¾ cup all-purpose flour (103g)
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¾ teaspoon instant coffee powder
- ¾ teaspoon vanilla extract
- ½ cup chocolate chips dark/semi/milk - your choice (90g)
Instructions
- In a large bowl, beat together the eggs and sugars with a hand mixer or stand mixer for about 5 minutes, until the sugar is almost all dissolved into the eggs. Test: rub some between two fingers and it shouldn’t feel grainy.¾ cup white granulated sugar, ¼ cup brown sugar, 2 large eggs, room temperature
- In a bowl or saucepan, combine the butter, chocolate and instant coffee powder and melt it in the microwave or on the stove. Make sure to stir it to prevent it from burning. Take it off the heat.⅓ cup unsalted butter, melted, 200 g dark chocolate, ¾ teaspoon instant coffee powder
- Add in the cocoa powder to the butter and chocolate mixture while it's still hot. Let it cool slightly.⅓ cup dutch cocoa powder
- Add it into the egg and sugar mixture and beat until completely combined and stir in vanilla.¾ teaspoon vanilla extract
- Add in the flour, salt, baking powder and chocolate chips. Fold it in until just combined. Make sure not to over-mix.¾ cup all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon salt, ½ cup chocolate chips
- Cover the dough and refrigerate until it just slightly firms up to be able to scoop into cookies. About 20-30 minutes. Don't leave it in the fridge for too long as the dough will kind of dry out and the cookies won't come out as shiny. Preheat the oven to 350℉ while the cookie dough is in the fridge.
- Scoop the dough onto a lined baking sheet using a 1.5 tablespoon cookie scoop, placed around 2 inches apart.
- Bake for 10-12 minutes until the bottom and edges are set. For more gooey/fudgy cookies, bake for around 10 minutes. For cookies that are a bit more set, bake for around 12 minutes. After taking them out of the oven, I like to bang, or drop the pan on the counter. This helps the cookies crack a little bit more.
- As the cookies cool, after a few hours, the cookies will set up more.
- Let the cookies cool and store in an airtight container.
Shahed says
This recipe is amazing
Nabeah Wahab says
Thank you so much Shahed!
Humera irfan Manjra says
Love your baking mashallah u make everything so easily and it turns out so delicious n beautiful.. will definitely try some of ur recipes soon take care thank u for sharing
Viduthi Amud says
Hello !! Love the recipes would it be possible to substitute dark chocolate with semi sweet chocolates?
anastasia says
my cookies turned out very flat even tho i did everything right and followed every measurement and step 🙁
Rachel says
It could be that your oven runs hot and so the temperature is actually higher than what it is set to. That can cook the cookies very fast and cause them to flatten. You can do a test cookie at a lower temp and see if it comes out better.
Amina says
I made these yesterday, they tasted amazing but came out very flat (like paper thin) Can I add a bit of cornstarch to help them hold their shape or will that ruin the cookies?? If not what can I do to prevent them from falling flat?
Zurayah says
Very nice. Mine's not as perfect but i would say it was a success for me
Nabeah Wahab says
I'm glad you enjoyed them! Thank you for leaving the kind review
UMME YUSRA says
Brilliant recipe, cookies turned out perfect! Thanks Nabeah!
Nabeah Wahab says
Thank you! I'm glad you enjoyed them
Rabia says
Excellent we tried it
Nabeah Wahab says
Thank you for trying them out!
Liduvina duarte says
It should be cooked with a fan or normal oven.
Nabeah Wahab says
Normal oven!
Halima says
Omg I made these this morning and omg they r good sooooooo tasty I added extra chocolate on top but they still looked perfect chewy and rich with chocolate flavor and I baked it for 11 min and 30 s ...I feel like next time I will make the portions smaller but other than that perfect ..thankss ❤️❤️❤️
Samya says
Hello! I LOVEEEEE this recipe and recommend it to everyone who bakes! But i have one question. In my cookies there is always a eggy aftertaste, how should i remove that?
Nabeah Wahab says
Thank you so much, Samya! About the eggy taste, I don't get that unless I'm making something that's heavy on eggs and I don't use vanilla extract or something similar. Maybe you could add a little more of the extract.
I have read that removing the little white bit on eggs (chalaza) can help reduce the smell. It may also be the eggs you use. I got a batch of eggs once that smelled SO eggy and imparted the flavour into everything I made.
Shylaja says
How can I make eggless cookies?
garima (@strawberryjo) says
they came out so fudgy and perfect, perfect brownie on the inside and a crackly- topped cookie on the outside. I want to post a picture soo bad. to anyone reading this comment- PLS make these !!! they’re so worth it <3
Nabeah Wahab says
Thank you sm for the kind review! I'm so happy you enjoyed them
Umm-e-hani zeeshan says
How many cookies does this recipe yield
Nabeah Wahab says
about 12
khadija Raqib says
the better at the mixing time was nice and taste was also nice then after baked comes out so hard and crispy like biscuits
Anika says
I absolutely loved this recipe. It was easy and fast tasty too! It went right into the recipe book will be making it again!
Nabeah Wahab says
I'm so happy you enjoyed them! Thank you so much for the kind words
Antwané van Wyk says
Nombeah, you have the best recipes. I made this Brownie Cookies and only received compliments. It is SO DELICIOUS and the centre is so gooey and chocolatey!! Thank you so much !!
Rana Ahmed says
It’s lovely i loveee itt♥️♥️
Pooja says
We don't need to preheat the oven for this recipe?
Saima Sharleen Islam says
Perfect fudgy brownie recipe! Nailed it at the first time! Lots of love ♥️
Nabeah Wahab says
Thank you so much, Saima!
Kia says
Hi! I made them and are really tasty!! Finally one online recipe that works out fine to a home-non professional baker.
The only thing is that they turned out very thin and almost got a little bit burnt. Do you know more less the wheight of your scoops? In your picture they seem more stuffed/chubby than mine. Thanks
Niki says
hi this tastes so good omg!
ive made it thrice now and my friends and family love it.
could you please make a similar brownie recipe cause i seriously love this
Oliviat says
These cookies are literally the best thing i have ever tasted! I love chocolate so these where amazing (:
Umayma says
Amazing recipe, and so easy to make. Definitely going to be added to my roster of regular recipes xx
Marie says
Saw this recipe on Instagram and made it this morning, turned out SO delicious! My friends were raving about them. Thank you!
bakerita says
hi! these taste amazing however my cookies are a bit too sticky.. it sticks to the teeth. what could have caused this? did i beat the eggs and sugar too much? i used dark compound chocolate too.
Mai says
This was an absolute banger, everyone in my family loved it and told me that I should've made twice the amount. ❤️
Connie says
Hi! These look so good and am anxious to try. Could you give me a little more information on the dark chocolate. Do you use an unsweetened baking bar for this?
Swale says
My dough was more like a batter when I made it the second time but overall I love this
Zahra says
Good❤
Navi says
I've made these a few times now and they've come out perfect every single time! They're now my go-to cookie recipe.
I also made a gluten free version for my cousin by just using gluten free flour instead of the regular kind, with no ther changes, and they still came out perfectly!
Eens says
My cookies stayed like a sphere, why? I dont know what everything does so I dont know why they stayed up instead of spreading like a cookie
Seema Gopalan says
hi we tried the cookies ,
it didnt come out well ,
we used over - preheat 250 and also the heat from both up and down , i kept it for 10 minutes , but they burnt can you please what went worng ,
Nabeah Wahab says
Hi! Did you preheat the oven at 250 celsius? That's probably why they burnt. In the recipe it says to preheat at 350F, which is around 180C. The oven got way too hot and burnt the cookies unfortunately.
Daria says
This recipe was amazing! Ive been wanting to try them and i don’t regret that i did. The only thing that i would change would be just a touch less dark chocolate but otherwise it was amazing!