Chewy Chocolate Brownie Cookies Recipe for Fudgy Results

Once you try these chocolate brownie cookies, you’ll fall in love. They are soft, rich and fudgy inside with shiny, crinkled tops and a hint of flaky sea salt — truly hard to resist.

This hybrid of a brownie and a cookie comes together in under 30 minutes with no chilling time required. It’s straightforward to prepare; follow the tips below for consistently perfect results.

If you’ve never made brownie cookies before, they’re essentially a cross between a brownie and a cookie. You get the intense, fudgy chocolate of a brownie formed into cookie-sized portions. They bake quickly and require no chill time — the hardest part is waiting for them to cool.

Ingredients and substitutions

To make these brownie cookies you will need:

• Chocolate – I prefer a dark chocolate bar with at least 70% cocoa solids for a deep chocolate flavour. Milk chocolate works but will slightly change texture and taste. Chocolate chips or discs can be used instead.
• Butter – Salted or unsalted is fine. Cut into small cubes so it melts quickly and evenly.
• Sugar – This recipe uses white caster (or granulated) sugar and soft light brown sugar. White sugar adds sweetness; brown sugar contributes caramel-like depth.
• Eggs – Use 2 whole large eggs (or 2 extra-large for US/Australian sizing noted in the recipe card).
• Flour – A relatively small amount of plain/all-purpose flour. You can use self-raising flour if you omit the baking powder and salt in the dry ingredients.
• Cocoa powder – Good-quality unsweetened (Dutch-processed) cocoa powder improves both flavour and colour. I use organic cocoa powder when possible.
• Sea salt – Optional but highly recommended. A pinch of flaky sea salt on top balances the sweetness and adds texture.

Instructions

Tip: Have all ingredients weighed and baking trays lined with parchment before you begin. Timing matters for the right texture and shine.

This recipe takes about 15 minutes of active prep. Start by combining the dry ingredients in a bowl and set aside. Melt the chopped chocolate and cubed butter together using a heatproof bowl over gently simmering water, stirring occasionally until smooth. Remove from heat and let cool slightly while you whip the eggs and sugars.

Beat the eggs with both sugars for exactly 5 minutes until the mixture is pale, fluffy and glossy — this is essential for the signature shiny top. Slowly add the melted chocolate and butter and mix briefly to combine. Fold in the dry ingredients until just incorporated; the batter should be wet, thick and fudgy.

Use a cookie or ice cream scoop to portion the batter onto prepared trays, leaving plenty of room — the cookies will spread. Sprinkle flaky sea salt on top if desired. Bake as instructed in the recipe card until the edges are set but centers remain fudgy. Allow cookies to cool on the tray for at least 20 minutes to set before moving to a rack.

Variations

• Double or triple chocolate – Stir in chocolate chips (dark, milk or white) for extra pockets of melted chocolate.
• Sandwich cookie – Spread whipped cream or frosting between two cookies for a decadent sandwich.
• Fruit or nuts – Add finely chopped cherries, strawberries, raspberries or chopped nuts like hazelnuts, walnuts or pecans for texture and flavour.
• Espresso powder – A pinch amplifies the chocolate flavour without adding a coffee taste.
• Peanut butter – Swirl 3–4 tablespoons into the batter for a nutty variation.

Equipment

• Handheld or stand mixer with whisk attachment — you can also whisk by hand if needed.
• Baking sheets — these cookies spread, so use a couple of trays.
• Baking paper or silicone mat to line trays.
• Cookie scoop — helps make evenly sized cookies. An ice cream scoop with a release mechanism works too; otherwise use two tablespoons per cookie.

Storage and freezing

Store baked cookies in an airtight container at room temperature for up to 4 days; they should remain soft and fudgy.

To freeze, cool cookies completely, freeze them flat on a tray, then transfer to a freezer-friendly container. Keep frozen for up to three months. Thaw overnight in the fridge or at room temperature.

FAQ’s

Why are my brownie cookies flat?

They puff while baking and flatten slightly as they cool. Use a cookie scoop or larger portions (about 2 tablespoons) for thicker cookies. Smaller portions will spread more and be flatter.

My cookies are cakey — why?

They were likely overbaked. Follow the recipe’s bake time closely (around 12 minutes) and remember they continue to set after leaving the oven.

The tops aren’t shiny — what happened?

Make sure you whip the eggs and sugars for 5 minutes until pale, airy and glossy. Also bake the cookies immediately after mixing; letting the batter sit can cause it to lose air and become grainy, which prevents the shiny, crinkled top.

Can I replace the eggs?

Eggs play a crucial role: whipped eggs and sugar create the glossy top and keep the cookies moist and fudgy. Vegan substitutes exist (for example, sugar syrup methods used in some vegan recipes), but I have not tested them in this recipe and cannot guarantee identical results.

Top tip

Stick to the timing. Whipping eggs and sugar for the full 5 minutes is essential for the shiny, crackly top. Once mixed, portion and bake immediately — letting the batter rest will reduce the shine and crinkle.

Let cookies cool. Allow at least 20 minutes cooling on the tray so they firm up; they’ll be too soft to handle straight from the oven.

If you try this recipe, please rate it or leave a comment — I love hearing from readers and it helps others decide to try the recipe.

📖 Recipe

This post was originally published in January 2021 and updated with new photos and revised tips in May 2022.