Brownie cookies or brookies – but no matter what you call them, they’re the perfect combination of brownie and cookie! Crisp and crackly on the outside, chewy and fudgy in the middle with an indulgent dark chocolate flavor. Try my best fudgy brownie recipe next.
This recipe took lots of trial and error
I have been trying to get these cookies right for well over a year. They always turned out too thin, or too puffy. They didn’t develop any crinkles, or they had dull tops. The flavor wasn’t right, or they weren’t the right fudginess.
I included too much melted chocolate and they were crispy, or too much cocoa powder and they were cakey. I was half asleep once and I included something ridiculous like a tablespoon of baking powder and they were these weird fluff balls of dough that kinda deflated when you touched them.
There were some dark days, and not because they were filled with dark chocolate. That would be an awesome dark day. Maybe I could start a convention called Dark Days and it would just be vendors handing out dark chocolate in different forms.
Hot chocolate, cookies, ice cream, brownies, cake, fudge, truffles. All the walls could be black and everything could be lit by glow in the dark stickers in the shapes of cookies.
Brownie cookies or brookies?
… What was I talking about again? Oh, right. Brownie cookies.
Would you call them brownie cookies, or brookies? I grew up thinking of brookies as bars with a brownie base and cookie layer on top, but I’ve heard people in recent years refer to cookies with a brownie-like texture by the same name.
Maybe I should call them cownies. Or broundies, ya know, cause they’re like round brownies.
Yeah, you’re right, those are terrible. Brownie cookies it is.
What makes brownie cookies so great
Now about these cookies – they’re exactly what I wanted them to be:
- Crackly, crinkly, shiny tops
- Rich and fudgy center
- They taste just like my favorite brownies (but it’s more acceptable for me to grab them by the handful)
Have you ever tried to grab a handful of fudgy brownies and look casual? I’ll tell ya, it’s… uh… not casual. It makes you look like a chocolate-covered hoarder.
For the record… I’m not saying it won’t happen again. I don’t need you people thinking I’m classy or something. Let’s not be ridiculous and jump to conclusions.
How to make brownie cookies
- In a medium microwave-safe bowl, combine chocolate and butter and heat in 30 seconds increments, stirring after each, until combined, melted and smooth. Set aside to cool slightly.
- In a large mixing bowl using a stand or hand mixer (aff link), beat egg, sugars and vanilla on high until well-combined.
- Add melted chocolate mixture and mix on low speed until well-combined.
- Add flour, cocoa powder, baking powder and salt and stir until just combined.
- Cover the bowl with plastic wrap and chill in the fridge for 1 hour. Remove from fridge and let warm up a bit for 10-15 minutes on the counter.
- Preheat oven to 350°F and line two baking sheets with nonstick silicon mats or parchment paper.
- Using a medium or large cookie scoop (aff link), drop batter onto prepared baking sheets a couple inches apart.
- Bake for 8 minutes – they should appear set and a little crinkly on top. Let cool completely on baking sheet, where they will continue to develop shiny tops and even more crinkles. Grab one and enjoy!
How to store brownie cookies
You can store the cookies at room temperature in an airtight container for up to 5 days.
If you want to keep them in the fridge, they’ll last a bit longer but note that they’ll also dry out more quickly.
Can I add chocolate chips?
Sure can! You can add whatever mix-ins you’d like – I recommend 1/3 cup chocolate chips, white chocolate chips, toffee pieces, etc.
Grab a glass of milk!
I’m not a “milk and cookies” kinda gal, but these almost require it. They’re so rich, you’re going to want something to wash them down.
So go traditional. Milk and cookie it up.
Snuggle up with a blanket and a good movie and dare yourself not to eat the entire batch.
Want more chocolate cookie recipes?
- Chocolate Chunk Espresso Slice and Bake Cookies
- Soft Chocolate Sugar Cookies by Life Made Simple
- Dark Chocolate Avocado Super Fudgy Cookies
- Double Chocolate Crinkle Cookies by House of Nash Eats
- Chocolate Sugar Cookie Cut-Outs
Description
Equipment
Ingredients
- 4 ounces dark chocolate, chopped
- 3 tablespoons unsalted butter
- 1 large egg, room temperature
- ¼ cup granulated sugar
- 3 tablespoons light brown sugar
- ½ tablespoon pure vanilla extract
- ¼ cup all purpose flour
- 2 tablespoons Special Dark or unsweetened cocoa powder
- ⅛ teaspoon baking powder
- Pinch of salt
Instructions
- In a medium microwave-safe bowl, combine chocolate and butter and heat in 30 seconds increments, stirring after each, until combined, melted and smooth. Set aside to cool slightly.4 ounces dark chocolate, 3 tablespoons unsalted butter
- In a large mixing bowl using a stand or hand mixer, beat egg, sugars and vanilla on high until well-combined.1 large egg, 1/4 cup granulated sugar, 3 tablespoons light brown sugar, 1/2 tablespoon pure vanilla extract
- Add melted chocolate mixture and mix on low speed until well-combined.
- Add flour, cocoa powder, baking powder and salt and stir until just combined.1/4 cup all purpose flour, 2 tablespoons Special Dark or unsweetened cocoa powder, 1/8 teaspoon baking powder, Pinch of salt
- Cover the bowl with plastic wrap and chill in the fridge for 1 hour. Remove from fridge and let warm up a bit for 10-15 minutes on the counter.
- Preheat oven to 350°F and line two baking sheets with nonstick silicon mats or parchment paper.
- Using a medium or large cookie scoop, drop batter onto prepared baking sheets a couple inches apart.
- Bake for 8 minutes – they should appear set and a little crinkly on top. Let cool completely on baking sheet, where they will continue to develop shiny tops and even more crinkles. Grab one and enjoy!
Rande
Hello, is that dark “BAKING” chocolate you’re calling for or just a dark chocolate bar? Also, howmany cookies does this recipe make?
Leslie Kiszka
Nope, I’m talking about dark chocolate that’s specifically made for baking – my personal favorite is Ghirardelli brand. And at the top of the recipe card, you’ll see the yield for each of my recipes – in this case, it’s 12 cookies!