My super easy brownie cookie recipe is all the best parts of a chocolate brownie, but in cookie form - fudgy brownie, crinkly brownie top, and crisp edges. Chocolate brownie cookies come together quickly and bake in only 10 minutes!
Hi hi! I am just popping in to share this brownie cookie recipe! I am super proud of this one - I have been a baking blogger for nearly 6 years now, and can't believe I still didn't have a recipe for brownie cookies, so here we are!
These chocolate brownie cookies are all the parts that I love about a brownie, but in a cookie form - perfect cookie brownies! They are rich and fudgy, with that perfect crinkly brownie top - basically fudge cookies. They are super easy to make - it was important to me to try and avoid a chill time if at all possible, so they come together in about 25 minutes!
My brownie cookie recipe makes 8 chocolate cookies - it can easily be doubled if you need more, or you can scale back the size too if you would like.
These brownie cookies are amazing frosted too and can be made super cute with sprinkles - use my easy brownie frosting recipe and finish as you like - with cosmic brownie sprinkles, a few Easter eggs, themed sprinkles - the list is endless!
The testing journey
I always take super super detailed notes when I test recipes, and love sharing the process over on my Instagram. Baking is definitely a science, and it often takes multiple tests to get to the point where a recipe is ready to shoot and put on my website. Here is how I got to this point:
- First Test. I took my regular fudgy brownie recipe, made it as written, but I added in baking powder along with the flour. I tested standing the recipe at room temperature, and several chill times in the fridge before baking. The batter was super hard to handle and the texture came out too cakey for me, along with a very strange looking crinkly texture on the top - not the beautiful shiny cookie I was after.
- Second Test. I increased the chocolate quantity slightly, thinking that would make them fudgier, and also increased the cocoa quantity. I left the chocolate and cocoa mixture to stand for 10 minutes before adding to the egg mixture, which I whipped for longer. I was trying to achieve that perfect crackly thin crust that brownies have, along with fixing the texture. This test came out super cakey - however I have filed the recipe away for a chocolate whoopie pie as they will be perfect for this!
- Third and fourth test. I ditched the baking powder for these tests, so they are now just blobs of brownie batter on a pan (truly the dream). I increased the butter and chocolate quantities from my original recipe to help with fudginess, and again left the chocolate and cocoa to sit before adding in to the egg mixture. I played around with different bake temperatures and chill times for these cookies. I was getting close, but I still found that they weren't coming out how I wanted them - they were lifting strangely off the paper, and they weren't spreading how I would have liked them to.
- Fifth test. To help with spreading, I increased the portion size of each cookie. Sometimes having more batter means that they spread more nicely on the pan, and in this case, that worked great. However, I went too far in the other direction and they spread too much.
- Sixth Test. This was where I got to where the recipe is - I increased the brown sugar and the flour just a touch (you can see I only changed it by 10g), and swapped out some of the cocoa for black cocoa to help with richness. These came out perfectly, but they weren't where I wanted them aesthetically. I was using a cookie scoop, which was hard to get a looser batter evenly scooped.
- Seventh Test. This was purely an aesthetic tweak - changing from scooping the batter onto the paper using a cookie scoop to piping it on using a piping bag. This worked out perfectly, and gave me 8 beautifully round cookies, and the brownie cookie recipe I have for you today!
Tips for perfectly round cookies
I tried making these brownie cookies over and over again with a medium scoop - but I just couldn't get them to be the nice, round cookies I knew that I wanted. The easiest way to do this - use a piping bag! Instead of scooping the mixture onto the pan and then trying to shape it into the right shape, using a piping bag I was able to make myself a template, then pipe perfect circles of batter onto it.
I used a piping bag with a round piping tip - the one that I used was an Ateco 805. You do not want the hole to be too big as the batter is quite loose and will leak out.
If you don't have a piping bag or a round tip you can use a ziploc bag with the corner cut off to form an opening. You could also try carefully spooning the batter onto the paper with a teaspoon or tablespoon!
Tips and Tricks for perfect brownie cookies
I know I have written a ton about these brownie cookies (I am just so excited for you to make them, but here are my top tips for perfect brownie cookies:
- Use room temperature ingredients. If your eggs arent room temperature, they won't whip up well. Cold eggs will also cause the chocolate to cool, and the mixture will be too thick.
- Follow the timing. If you leave the chocolate mixture for too long, it will chill too much and you won't have a good batter consistency.
- Have everything ready to go. This is important. This is a time sensitive recipe, so make sure that you follow the timings and having things prepared first will make this easy.
- Don't over bake your brownie cookies. This can be easy to do but make sure that you don't over bake them, or they won't be perfect and fudgy!
❤️ Made this recipe and love it? ❤️
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!
Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Soft and Chewy 25 Minute Brownie Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
This super easy brownie cookie recipe is all the best parts of a chocolate brownie, but in cookie form - fudgy brownie, crinkly brownie top, and crisp edges. Chocolate brownie cookies come together quickly and bake in only 10 minutes!
Ingredients
- 100g good quality dark chocolate (I used 72%), chopped
- 55g unsalted butter, cold from the fridge is fine
- 12g dutch process cocoa (I used half black cocoa and half dutch process)
- 1 large egg (50g not including shell), at room temperature
- 75g caster sugar (if you are in the US, regular granulated sugar will work fine, see notes)
- 55g brown sugar
- 55g all-purpose flour
- ¼ tsp salt
Instructions
- Preheat the oven to 350°f / 180°c. Line a half sheet pan with parchment paper. Using a 2 ½” (6.3cm) cookie cutter and a pencil, trace 8 circles on a piece of parchment paper (one line of three, one line of two, then one line of three), leaving even spacing between each. Turn the paper over so the pencil side is facing down.
- Fit a piping bag with a medium round piping tip. Alternatively you can use a ziploc bag with the corner cut off, or a size #24 cookie scoop, but piping is the best way to get nice round cookies. Place a clip above the piping tip and another at the end of the piping bag to stop any batter leaking out.
- In a heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water), combine the dark chocolate and butter. Heat, stirring frequently, until the chocolate and butter are melted and the mixture is smooth. Alternatively you can do this step in the microwave - microwave for 30 second increments, stirring well after each until the mixture is smooth and combined.
- Sift the cocoa powder over top of the chocolate and butter mixture and stir until well combined. Leave to stand for 8 minutes. When there is 4 minutes to go, start whipping the egg mixture.
- In a large bowl, combine the egg, granulated sugar, and brown sugar. Mix on medium to high speed with an electric handheld mixer for 4 minutes until the mixture has lightened and increased in volume. This step can also be done in a stand mixer using the whisk attachment.
- Add the chocolate mixture to the sugar and egg mixture and mix to combine with the electric mixer.
- Add the flour and salt and incorporate by hand until the mixture is smooth and does not have any lumps. Transfer the mixture to the piping bag.
- Pipe the mixture onto the parchment paper - you want to hold the tip about 2 cm above the parchment and squeeze until you pipe a dome the diameter of the template that you drew. Finish each one with a little flick of your wrist. Do not worry if you do not get them large enough - you can go back and add more batter once they are all piped out - just pipe it onto the middle of each mound and they will spread out.
- Bake the cookies for 10 minutes, until they are just set, and crinkly on the tops. Do not over bake as they will dry out. Leave to cool completely on the pan (they are quite soft so will need to set) before transferring to a storage container or serving.
- Store leftover brownie cookies in an airtight container at room temperature or in the fridge for up to a week.
Notes
- Can I use salted butter?
Yes - if you don't have unsalted butter that is totally fine - just hold back a little on the salt content in the brownie batter. - Do I have to use caster sugar?
No - you can use regular granulated sugar if you like. In New Zealand, our sugar is much coarser, so I call for caster sugar in the recipe. However if you are in the US or you have finer sugar, regular granulated is fine. Either work great in the recipe, caster just dissolves better when being whipped with the eggs to form that crackly top. Another reason why baking with grams is the best - 200g of sugar is 200g sugar. - Can I add toppings?
Yes - I have added peanut butter or Nutella to the cookies - I warmed it slightly then placed it into a ziploc bag and cut the tip off. Once the cookies were piped out, I swirled it on then swirled it in with a knife and baked as usual. It worked great - I will update as I try more options! - I also tried adding chopped up homemade caramels to the top of the brownie cookies before they went into the oven and they were delicious - chop up the caramel into little cubes and sprinkle on straight after you have piped them out.
- How to tell when brownie cookies are done: These brownie cookies only bake for 10 minutes - you do not want to over bake them as you run the risk of them being dry. Bake until the tops of the cookies are set - they will start to crinkle, and the edges are just set. Leave them to cool completely on the baking sheet placed onto a wire rack before removing from the pan
Try these cookies frosted with a batch of my brownie frosting!
Comments
Jen says
Absolutely delicious cookies! Super fudgey and so easy to make- Topped with the chocolate brownie frosting.. 10/10!
Erin Clarkson says
So so cute!!
Elise says
Your recipes are amazing Erin! When I'm older I want to become a professional baker I try to bake as much as possible and the first person I go to is you!
Sakshi says
Hey. Pls share eggless version/ alternative of it. Giving closer results to this
Erin Clarkson says
I don't have one sorry!
Ellen says
I’m thinking the egg might be critical in this one - I just tried it with egg replacer and it had no structure. Tasted delicious, but was more like a praline than a cookie!
sbrewing company says
Mouthwatering! Your blog on brownie cookies is a proper pleasure for any baking enthusiast. The designated recipe directions and beautiful visuals make it convenient to comply with and envision the delicious result. Thank you for sharing your culinary understanding and inspiring us to get creative in the kitchen.
Rahat says
Thank you for this amazing recipe.If I want to add heart sprinkles to these cookies do I add them before baking or after please? I want the sprinkles to be seen on top.
Erin Clarkson says
Hi, I would add them before or just just after they come out of the oven! They might sink in a little if you do them before? I haven't tried it sorry but I add salt after baking if that's helpful
Lisa Ann Barger says
Hi, I live in the U.S. Is there a way to make this recipe easier to understand using our measurement system? Thank you!
Erin Clarkson says
Hi! Yep you are welcome to google the conversions or scales are super accessible in the US! I lived there for 7 years and it's where I started my blog. Let me know if you need a scale recommendation!
Beth says
A scale is $10. Why go thru the hassle of converting everything...
Sam says
Hi Erin. I followed your recipe and instructions to an absolute tee, but my batter was so thick it was difficult to pipe. You mentioned the batter would be loose, I definitely wouldn’t need to clip my piping back it was so thick. I also didn’t get a shiny and crackly top, any tips?
Erin Clarkson says
Hi! It sounds like it was a bit too cold? Try leaving your butter and chocolate mix for less time, and also make sure your eggs aren't cold
Jill says
These cookies are heavenly! I did do a sprinkle of maldon sea salt on top which I saw in some of you pictures and I think that really adds something extra yummy. Adding these to my repertoire of favorite recipes! I think I wasn’t supposed to pipe them in a swirl will try to fix that next time I bake them which may be tomorrow lol.
Karen says
Hi! Love your posts and recipes, so first I have to say thank you! I was wondering if adding nuts (walnuts or pecans) to the brownie cookie recipe would work. Have you tried testing that and had success? Seems like a logical for brownie cookies, but perhaps they’re too tender for that?Thanks!
Erin Clarkson says
I haven't tried it sorry but it might be a bit too delicate of a batter? I've added caramel chunks on top though so you could try sprinkling on top rather than to the batter as it would make them hard to pipe too
Suganya says
Hi what happens if I leave the batter on counter before piping for sometime. Will it become thick or crumbly to pipe?
Erin Clarkson says
Yes it will likely be too thick!
sami ullah soomra says
Heyy love🥹💗i hope you are doing great i love baking and am sooo glad i found your page on my feed😭💗am crying rn thankyou for sharing your recipes am definitely gonna try all of these🥹💗
jenn says
hi! What happened if my chocolate mixture was too cold when I added the mixture? i made this over the summer and it was perfect but it’s winter now and my batter less wet? And it was a different in texture, like less smooth 🙁
Erin Clarkson says
Hi! Yep if the mix cools down it can be harder to pipe. you can wait less time to add the warm chocolate mixture (reduce the 8 minute wait time) and this should help, also make sure your eggs are at proper room temperature, you can place the egg into a glass of warm water to make sure it is nice and warm too 🙂
Mehmet khader says
Hi
I've tried the recipe twice
I faced to problems
The first is the cookies flattened more than I've expected
The second is I failed to get the cracked thin surface layer
Any suggestions dear ?
Thanks in advance
Erin Clarkson says
Hi! The flattening might be your oven. For the cracking - did you use caster sugar?
Jade says
Hi my cookies got super thin, i dont know what i Did wrong, they were good in the oven but 30 sec after I took them out they just went flat . And my batter was not to thin I think.
Erin Clarkson says
Hi! Sounds like they maybe weren't quite baked enough?
Irene Christodoulou says
Hi! can we make in advance and chill the batter overnight or would it affect anything?
Erin Clarkson says
Hi, no it wouldn't work as the butter would set and it would be too hard to pipe
K boddy says
Hello, is the 180 degrees fan assisted or normal oven please x
Erin Clarkson says
Hi, normal oven!
Xeno says
Delicious! Made these 4-5 times all turned out GREAT!!
Andrea says
These are SO GOOD. My mom asked where I got them from and said they were the best cookies she's ever had. It's a teeny bit finicky, so I may tend to just do an easy a batch of brownies more often. But these are definitely worth the work.
Emmy says
I loved this recipe! My birthday gift for my brother is the promise to bake and deliver chocolate sweets and he is especially keen on brownies so this was already a match made in heaven before I even tried it.
I followed the steps and it all worked out really well. I ended up using an ice cream scoop because my piping bag looked ... well, not particularly inviting, let's leave it at that. They still came out beautifully 🙂
Thank you for all you do!
Diana Juarez says
Made these for my daughter’s 6th birthday party and they were so delicious! Great, easy recipe to follow 🤍
Alison says
Recipes developed using both science and metric weight measurements?! YES! Love this. Love all of it. Every time I’m thinking of developing any of my own recipes, I first come to Erin’s site to see if she’s done something similar already- so much helpful advice. Her methods and results are phenomenal. 11/10. No notes.
Erin Clarkson says
Thank you so much! I am so happy you enjoyed!
Tvishi Rajesh says
I really loved this recipe it was amazing and chewy and perfect!
It spread out more than I expected.
I had a question. Can the dough/batter be made and stored in the fridge/freezer? If yes please give reheating instructions.
Erin Clarkson says
Hi! No you need to make them straight away, the dough does not store sorry!
Emily says
These are much better than most of the brownie cookie recipes I’ve tried. The others I have tried were way too dense almost doughy cake and didn’t crackle on the tops, these however did! Definitely would make again!
Erin Clarkson says
So happy you loved them!
Katharina says
These were great!! Could I make these with white chocolate too or would I need different amounts of the other ingredients then? 😮
Erin Clarkson says
Hi! White and dark chocolate are quite different so I don't think it would work that well sorry!
Steph Carr says
YES. My go-to recipe when I need a chocolate fix, or need a dessert to bring somewhere but I'm short on time. Hits EVERY TIME!
lucia says
idk wtf happened but they turned out like this mess and im
pretty sure its due to no baking powder/soda lmao
Erin Clarkson says
Hmmm no something else has gone wrong here on your end - they don't need baking powder or soda.
Liz says
Quick and easy as promised! The hardest part was waiting for them to cool to dig in, they flooded my apartment with the smell of brownie batter. I absolutely will be making these again
Arlene Aoki says
These turned out great with a Rich chocolate flavor!I worried about the timing and temperature of the chocolate-egg sugar mixture. I’d say next time I would error on the too warm side so the batter will pipe faster and more smoothly. It cools quickly when filling the piping bag and it becomes thicker. It’s not difficult to make but must be organized.
Milla says
How many calories does each cookie have?
Erin Clarkson says
I'm not sure sorry, I don't provide nutritional information 🙂
Milla says
Hi
I have made these a few times now and i love them
theyre really yummy
Kat says
These cookies are ✨ incredibly ✨ delicious. I piped them a bit weird so they are poop shaped but you know what? They taste better than they look. I know how to do it right the next time. But all in all it's the same with every recipe I tried from your page:
✨It is incredibly detailed and I love that
✨It is guaranteed you will get something super delicious
✨You use grams
There's nothing more to ask for. You are by far my favorite baker . Thank you for your amazing content and recipes.
Anna Villuendas says
These turned out amazing, fudgy in the middle and identical to the pictures! It's the first recipe of yours that I've tried, thanks for measuring in grams and giving so many notes. It took me longer than 15 minutes to prep though, but that's just because I'm a slow baker and I need to triple check every step haha. I'll make sure to snap a picture next time. Love from Barcelona!
Iga says
I think theres something off with the recipe as I followed it exactly and even double checked that I added the correct amount of everything and it came out very wrong. Immediately after I added the eggs I could tell something was off as the batter was very thick, like cookie dough, instead of being liquid like in the picture, but as I had waited the correct amount of time I assumed it would be fine. I had to use a spoon to place the cookies onto the tray and baked them for about 20 minutes because after 10 minutes they were just completely liquid and raw. From reading the comments I'm guessing the issue is that my egg was too cold maybe? But I'd say it was room temperature when I added it into the chocolate so I'm not really sure what else I could've done. Ive never had an issue with any other recipe from here so I'm very upset these cookies didnt work out :/ I might give them another try and just mix the egg longer so that it warms up more maybe? But honestly I'm not too sure that would fix it as the batter was room temperature as I was placing it onto the tray so I don't really know how much warmer it could've been.
Erin Clarkson says
Hi, there isn't anything off with the recipe - I made them this week and they were fine. Something seems to have gone very wrong on your end - the eggs get whipped in with the sugar so they shouldn't have to be added? If your ingredients were cold it can cause the mixture to seize so that may have been the issue. You can pop the egg into warm water and see how that goes, or also wait less time after melting the chocolate and butter together. Sorry they didn't work out but it def seems like something has gone wrong!
Iga says
I left a review yesterday showing my horrible cookie fail and I remade them again today, making sure to warm up the egg in warm water before mixing it with the sugar, and also waiting a bit less to add it to the chocolate and they came out great! I think the issue was also that I didnt whip the egg and sugar enough last time and also added them to the chocolate instead of adding the chocolate to the eggs and sugar 🤦♀️ So that combined with the cold must've been what turned them into that monstrosity (it did still taste good though) 😭 The only issue I had this time around was getting them into the piping bag cause honestly the batter was cooling so fast that by the end I was majorly struggling but they taste great! I made them a bit big so I only got 4 cookies but I don't really mind.
Liane Hurst says
These came out perfectly, thank you for all your testing/tasting!
Cassandra says
I have been making these and they are amazing! Do you need to adjust any other ingredients if we browned the butter instead?
Erin Clarkson says
Hi! You will need to brown more butter than the recipe calls for as it decreases in amount when you brown it (I usually multiply the browned amount needed by 1.3 to calculate how much you need for the starting quantity). This may not be a recipe where you can really taste the brown butter as the chocolate taste is so strong but I would be interested to see how you go!
Hayley says
These are so. so. good! I have a question, though! My husband and I have made them twice and they are delicious but they keep ending up so thin. Like less than 1/2 a centimeter thick! What could we be doing wrong?
Erin Clarkson says
Hi, sounds like your oven is too hot or the mix is too warm when it is going into the oven? They are quite thin but not that thin
Lucy says
Hi Erin! I am wondering if we have to use the microwave for the instructions or we can leave it out and go on to the next step?
Erin Clarkson says
Hi! You can melt the chocolate on a double boiler if needed 🙂
Lucy says
Hi Erin again! I am also wondering if we can use a oven to melt the chocolate or not?
Erin Clarkson says
Hi, you won't want to use the oven.
Ramya says
Hello I have two questions
Instead of eggs what can we use in this recipe which will give the same result?
And also if we use zero calorie sweetener like stevia or monk fruit sweetener what will be the measurement?
Erin Clarkson says
Hi, I don't think either of those will work sorry!
Arisa says
This is my first time making brownie cookies and unfortunately these did not work out they spread so badly in the oven.
Erin Clarkson says
Oh no! Something must have gone wrong - did you make the recipe by weight?
Asmita Mehta says
Any egg replacement?
Erin Clarkson says
Not that I have tested sorry
Fleur says
Do you think I can make this in a shallow round pan as like one big cookie cake thing ?
Erin Clarkson says
No it won't work - I would just make a brownie instead
Tina says
You’re a flipping genius! Why have I never thought to use 2 clips for wet batters before? As an American I also love cooking with grams and a scale! We’re not all Marilyn’s. 😂 Can’t wait to make these tonight!
Charlie says
I made these and was obsessed! I plan to make 80 of these for a fundraiser, would you recommend doing 4 triple batches? Or should I do double batches? Wondering if you have any insight into batch baking?
Erin Clarkson says
Hi! I have doubled it but not tripled it before, I think it depends on what your oven can hold!
Sue A says
I have used this before Oil, Water & Baking Powder - Whisk together 1 teaspoon of vegetable oil, 30ml of water, and 2 teaspoons of baking powder to replace each egg in baked goods like biscuits, brownies or quick breads. This mixture won’t alter the flavour profile of your recipes the way other egg substitutes might.
Erin Clarkson says
It likely won't work in this one as the egg is really necessary to hold the cookies together! The eggs need to be whipped up here and so the baking powder will make the recipe really cakey.
Eleanor says
LOOK at them!!! 🤤 Erin does it again. Despite my break at the crucial cooling timed part to resettle the baby. Only complaint is that I have to wait to eat them 😅
Yukari says
Our absolute new favorite cookies!!! It's just so perfect. I think I like them better than regular brownies. Yum :))))
Thank you so much for another delicious recipe! As always.
Léa says
I followed the instructions, except for the 6cm diameter, and they turned out perfect 🙌 thanks for the recipe 💓
Saige says
If I wanted to make the batter ahead, okay to freeze/refrigerate and then just scoop out when ready to bake?
Erin Clarkson says
Hi, no you need to bake them straight away!
Annette says
I have not made your recipe yet. I would like to know if these can be frozen, after baking?
Erin Clarkson says
I haven't tried it sorry but they are a little fragile, so I worry that they wouldn't hold up?
Leslie Smith says
Very impressed with these! They did take me longer than 25 minutes, mostly because I’m inept at making circles on parchment paper and piping, lol.
I’ll admit, I did use oat flour in them, as my friend is gluten-free, but they were perfect.
They came out of the oven very thin, so I had my doubts about them being/staying soft and chewy, but yes they are!
Easy, soft, chewy, delicious, what more could you ask for in a brownie cookie?
Thanks, Erin!
Meaghan says
Once again, Erin, you’ve knocked it out of the park! This recipe is perfectly written: I followed it to the T for a double batch and they turned out stunning! As soon as they came out of the oven I stuck half a Ferrero Rocher in the centre of each one as a garnish, since these are going out as Christmas presents (it felt extra bougie that way). Thank you so much for all the hard work that went into creating this recipe!!
jayn says
The first 2 times i made these they were perfectly crinkly and shiny but then third time they didnt crinkle and were super chewy, what could i have done wrong?
jayn says
These were amazing I made them 3 times but messed up the 3rd time by accidentally using just 80g of chocolate which didnt let it crinkle as perfect as the last two times and completely changed the texture. I usually do 80g dark chocolate 20g milk chocolate.. The picture is from the successful time
Liane @ Foodie Digital says
Erin, I finally made your brownie cookies. Wow, they are pretty much perfect. They are just the right amount of fudgy with crispy edges and crinkly tops — just as described. As a novice baker, your detailed instructions also made these easy for me to get right on the first try. Thank you for the recipe!