Brownie Cookies
These Brownie Cookies, also known as ‘Brookies’ are all the things you love about brownies, wrapped up into the convenience of eating a cookie. Soft, chewy and so chocolatey, these brookies have those iconic cracks on top, are the perfect height and theyโre shiny. If youโre looking for the best brookie recipe, youโve found it!
What are Brownie Cookies?
Funny name, right? Essentially, theyโre a brownie but in the shape of a cookie! And no, theyโre not just brownies. This recipe is specific design to be baked as a cookie but with everything you love about brownies:
- Rich chocolate flavour
- Cracks on top
- Shiny top
- Sea salt flakes
- Chewy
- So satisfying!
If you’re looking for a great brownie recipe, check out my chewy brownies!
What do Brownie Cookies taste like?
These Brookies are so delicious. I made them a week ago and I just had one 5 minutes ago and they just get better with age! Theyโre the perfect chocolate hit. Theyโre chewy, and so satisfying. My favourite thing other than how perfectly brownie they are
Hereโs what I learned while making these Brownie Cookies !
I wanted to share a little something about how I developed this recipe. Just so that anyone reading this will have a little more knowledge about how this recipe came about and be able to add it to their battalion of cookie knowledge! Amongst all the other ingredients, this recipe has 1 cup of flour.
Batch 1
I tested out a brookie recipe. Knowing three things about brookies. They need to have cracks on top, be shiny, and be a decent thickness. Not completely flat. This first recipe wasnโt any of those. Well, it was a little shiny, but it didnโt have the cracks and it was flat. The thickness is what I wanted to work on first so letโs go to batch 2!
Batch 2
I decided to add 1/2 cup extra flour to the recipe and see what happened. Boom! Thicker cookie. But that extra flour resulted in a lighter looking cookie. SO I knew in the next batch I would need more cocoa powder. But I also knew I would need less flour. I liked how thick the cookies were, and so far, both times these cookies had the right texture. Thatโs because of the techniques and use of butter in the recipe. Letโs move onto batch 3!
Batch 3
So, we wanted a cookie that was a little flatter, not as thick as batch 2. So less flour. 1 1/4 cups to be exact. It gave us our iconic cracks, it resulted in a flatter cookie and a smoother cookie. It was perfect. Nice shine and the perfect thickness.
I wanted to share this because as frustrating as it can be to test out recipes, itโs actually a great learning opportunity. So I encourage you guys to do the same. Above everything though, I want to show you guys what I do when developing recipes so you can be confident that the recipes on this site work.
Why it works!
Well, the combination of melted chocolate and cocoa powder is what gives these brookies their rich chocolate flavour. The combination of butter and chocolate helps give them their chewy texture. The eggs and sugars being whipped together helps makes these light and airy and the sea salt flakes helps give these a heightened chocolate flavour while breaking through the sweetness of the brown and white sugars.
This recipe uses simple ingredients
This recipe is only offered in gram measurements.
Butter – I used unsalted butter.
Dark chocolate – I used cooking chocolate.
All-purpose flour – also known as plain flour.
Cocoa powder – I used unsweetened cocoa powder.
Baking powder – to help the cookies rise a little.
Salt – I used fine salt.
Eggs – I used large eggs.
Brown sugar – this helps give the cookies a deeper flavour. Light or dark brown sugar works.
Caster sugar – also known as superfine sugar.
Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if youโd like to try your own!
Sea salt flakes – to sprinkle.
Letโs go through each step for Brownie Cookies.
- Preheat your oven to 175C / 350F. Line two large baking trays with baking paper and set aside. Place an inch of water into a medium sized saucepan and bring it to a gentle simmer. Place a heatproof bowl on top making sure the bottom of the bowl isnโt touching the water. Add the chopped chocolate and butter in the bowl and gently stir until melted. Remove from the saucepan and allow to cool for 10 minutes.
- Run the flour, cocoa powder, baking powder and salt through a sieve into a medium sized bowl. Use a whisk to combine.
- To a separate bowl add the eggs, both sugars and vanilla extract. Use an electric hand mixer to beat on high speed until mixture is thick and pale, about 5 minutes.
- Add 1/3 of the chocolate mixture and beat until well combined. Add the remaining chocolate mixture and repeat.
- Next, add the dry ingredients and use a spatula to mix until well combined. Take care not to overmix.
- Use an ice cream scoop (about 3-4 tbsp) to scoop 6 balls of dough onto each baking tray.
- Sprinkle with sea salt flakes. Bake in the middle rack of your oven for 8 minutes.
- Use a 4-inch cookie cutter to swirl around the cookies as soon as they come out of the oven. This will give them a round shape. Allow to cool for 30 minutes before serving.
My Top Tips!
Storage
Brookies can be stored in an airtight container for up to three days.
Chocolate and butter mixture
Make sure that when melting the butter and chocolate together you stir slowly so that it doesnโt seize up.
Double Boiler
Make sure the bottom of your bowl isnโt touching the water when melting the butter and chocolate or it will burn the mixture.
How to get round cookies
Use a 4-inch cookie cutter to swirl around the cookies as soon as they come out of the oven. This will give them a round shape.
Cool down time
These cookies are really soft when they come out of the oven so letting them cool down is important to allow them to keep their shape as theyโre being lifted.
Check out these cookie recipes!
Oatmeal Chocolate Chip Cookies
Nutella Stuffed Cookies
Soft Sprinkle Sugar Cookies
Double Chocolate Fudge Cookies
Chewy Chocolate Chip Cookies
Gave this a go? Donโt forget to rate the recipe andย leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
Easy Brownie Cookies (Brookies)
These easy Chocolate Brownie Cookies (Brookies) are fudgy, chewy, rich in chocolate flavor and crispy around the edges!
Serves 15
Ingredients
Brookies
- 125 g unsalted butter, see notes
- 160 g dark cooking chocolate
- 190 g all-purpose flour, plain flour
- 30 g dutch processed cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 2 large eggs, 55g each
- 100 g brown sugar
- 105 g caster sugar
- 1 tsp vanilla extract
- Sea salt flakes to sprinkle
Learn How To Make it! [VIDEO]
Instructions
Brookies
- Preheat a fan-forced oven to 160C / 320F (180C / 355F for no fan). Line two large baking trays with baking paper. Set aside.
- Melt chocolate and butter – Fill a medium sized saucepan about a quarter of the way with water. Bring to a gentle simmer. Place a heatproof bowl on top making sure the bottom of the bowl isnโt touching the water. Add the chopped chocolate and butter in the bowl and gently stir until melted. Remove from the saucepan and allow to cool for 10 minutes.
- Combine dry ingredients – Run the flour, cocoa powder, baking powder and salt through a sieve into a medium sized bowl. Use a whisk to combine.
- Whip eggs and sugar – To a separate bowl add the eggs, both sugars and vanilla extract. Use an electric hand mixer to beat on high speed until mixture is thick and pale, about 5 minutes. Add 1/2 of the chocolate mixture and beat until well combined. Add the remaining chocolate mixture and repeat.
- Add dry ingredients – Add the dry ingredients and use a spatula to mix until well combined. Take care not to overmix.
- Bake – Use an ice cream scoop (about 3-4 tbsp) to scoop 6 balls of dough onto each baking tray spacing them well apart so they can spread. Sprinkle with sea salt flakes. Bake in the middle rack of your oven for 8-10 minutes. Use a 4-inch cookie cutter to swirl around the cookies as soon as they come out of the oven. This will give them a round shape. Allow to cool for 30 minutes before serving.
Notes
Butter – you can use salted butter for this recipe. If you do, just leave out the salt.
Storage – Brookies can be stored in an airtight container for up to three days.
Chocolate and butter mixture – Make sure that when melting the butter and chocolate together you stir slowly so that it doesnโt seize up.ย
How to get round cookies – Use a 4-inch cookie cutter to swirl around the cookies as soon as they come out of the oven. This will give them a round shape.
Cool down time – These cookies are really soft when they come out of the oven so letting them cool down is important to allow them to keep their shape as theyโre being lifted.
Nutrition – is an approximate and is based on per cookie. This recipe makes about 15 cookies.
A note on measurements – this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply arenโt accurate enough for a recipe that needs precision and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales!
Nutrition
Calories : 223kcal
Carbonhydrates: 24g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 4g
Trans Fat : 0.3g
Cholesterol: 43mg
Sodium: 119mg
Potassium : 74mg
Fiber: 2g
Sugar : 11g
Vitamin A: 243IU
Calcium: 32mg
Iron: 1mg
Nutrition Disclosure
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32 comments
These are delicious. I may (sure did) eat a whole tray myself before letting others taste.
What is the underside meant to look like? I think mine were a bit underbaked because they were sticking to the baking paper (still tasted amazing).
Hi Glaiza! Sorry to hear they stuck. They should be able to come off the baking tray once cooled.
Hi. Can I use dark chocolate chips instead? Also, im thinking of adding espresso powder in the recipe. Will that alter the output of the cookie? Thanks.
Hi there! Chocolate chips should be fine. I would add espresso powder in with the dry ingredients, 1 tsp should be enough. N x
I finally did this recipe and it tastes really great! I used bittersweet chocolate chips, added 1 tsp of espresso powder and walnuts.
I’m not sure though why mine was dome-y? I had to flatten my 2nd batch out. Any ideas?
Planning to make this as my christmas giveaway. Thanks for this recipe!
Hi Sunshine! So glad you loved the recipe, and those tweaks sound deliciousโespresso powder and walnuts are such a good combo! The dome-y cookies might be from overmixing the batter or the oven running a bit hot. Try mixing just until combined and double-checking your oven temp for next time. Theyโll make an amazing Christmas giveaway! N x
The cookies tasted amazing! The texture and flavor was spot on. However, they didnโt flatten out and get the shiny cracked top like yours did. They stayed slightly domed and they were dull and not cracked. Any advice? Do you think I made a mistake? Iโm in the US, maybe itโs differences in our ingredients?
Hi Zoe! Sorry to hear that. Hmm, you didn’t sub any ingredients or change anything in the recipe?
Just took the 1st tray out of the oven and cooling. They smell amazing, however, like Zoe, still pretty domed shaped. Put it in for 4min longer tho. At 8min, the tops were still super soft to the touch.
I just made your Brookie recipe. Everything was great until 8 min. in the oven and the cookies were still domed a lot. Even baking another minute and the second pan 2 min. longer and still domed. I decided the flatten the warm cookie and round it with the cutter. Haven’t tasted yet but do you think using silpats instead of parchment prevented the cookies from spreading?
These were flat like they are meant to be, but wondering if it was because we only waited about 6 minutes for the choc/butter to cool. Tried 155ยฐC fan bake but weren’t cooked so will try 175ยฐC fan next time. Flavour and texture was divine, doing without sea salt next time as kids didn’t like it. They were great freshly baked, and after being in the fridge!
Hi Fiona! Waiting a little longer for the chocolate and butter to cool might help with the texture, but it sounds like you nailed the flavor and fudginess! If you try 175ยฐC fan, keep an eye on the bake time so they stay soft in the middle. Skipping the sea salt for the kids is a great tweak too. Love that theyโre delicious both fresh and chilled! N x
Hello! I am looking forward to try this recipe. I wondered if I can double the recipe so that I can freeze the dough (that has been scooped out separately) and bake directly from frozen – would you know please?
Hmm, unfortinately I haven’t tried doing that so I can say for sure, but I don’t see why not! N x
do you think these might freeze well? either dough or baked cookies
Hi Dani, unfortunately for these cookies I dont think the dough would freeze well. But the baked cookie would freeze really well! N x
Just wanted to thank you for a perfect recipe. Very good balance and my cookies like yours with crackers and chewy inside.
Made 50 grams each cookie and baked for 14 min.
Amazing
Amazing! Glad you loved the cookies Aistฤ! N x
Hi Nick, thanks for sharing this recipe as well as giving tips. Question for you- as much as I would love to eat a chocolate cookie that has close to a 1/4 cup of chocolaty goodness, well……it’s probably not the best thing for my hips, or any other body part for that matter. Especially since more times than not I can’t stop at one cookie! If I decreased the batter to 2TBSP, would that have too much of an impact on the texture? I suppose I could eat just 1/2 cookie, but sadly I don’t have the discipline!
This is the most relatable thing I’ve read all day relating to hips lol. Unfortunately for both of us, this recipe would need to be made exactly as written to get these results. I tested this recipe multiple ways and getting this specific texture is tough with alternate ingredient measurements.
I am a pretty experienced baker so I knew something was wrong. It said bake 6 Minutes when I made it 12 minutes they worked out. I added peanut butter cup chips on the top.
Hi Kerrin, the recipe says to bake for 8-10 minutes.
Absolutely love your recipe….it’s become a household fave. I regrettably make double batches….
THanks Coby! N x
Iโve made these a few times and every time people rave about them.
That’s so lovely to hear! You’ve made my day ๐ N x
I made these today, yummy, they are exactly as described, I had to cook mine in 2 batches, the first batch perfect I cooked them for exactly 8 minutes the 2nd were a bit more puffy and had to cook them for 10 minutes but that is only because the batter started setting so was a bit thicker but they all tasted the same, very fudgy which I love, these would be scrumptious as a ice cream sandwich which I will try tomorrow night, Iโve had 2 tonight so having 4 and ice cream would be greedy ๐ will definitely be making these again!
Thanks for sharing, Morag! Glad you loved the fudginess. Also, ice cream sandwich with these sounds incredible! N x
Hi! Just like any other cookie dough Iโve let the dough sit on the fridge overnight and it didnโt turned out to have that shiny top. Should I have not done that and just went on to bake it after making the dough? Anyway, it still taste amazing.
Hi Joeselee! Letting the dough sit overnight can change the texture and how the cookies bake, which is probably why the shiny top didnโt happen. These are best baked right away for that classic crackly top, but Iโm so glad you still loved the flavor! N
They are amazing! Next time I try them I want them to have a stronger chocolate flavour but that is probably on the ingridient quality. They did come out flatter than expected. I know the measurments were right, could it have been temperature in the oven? (I dont have a numbered one, just vibes)
I might try a tiny bit more flower otherwise.
Hi Mateo! So glad you loved them. Better chocolate or extra cocoa will boost the flavor. Flatness could be your oven temp, so a test cookie might help. A touch more flour is a great tweak too. N x