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Brownie Cookies

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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 they’re shiny. If you’re looking for the best brookie recipe, you’ve found it!

Brookie Brownie Cookies - top down close up

What are Brownie Cookies?

Brookie Cookies - hand holding top down shot of cookie

Funny name, right? Essentially, they’re a brownie but in the shape of a cookie! And no, they’re 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! They’re the perfect chocolate hit. They’re chewy, and so satisfying. My favourite thing other than how perfectly brownie they are

Here’s what I learned while making these Brownie Cookies !

Brookie Cookies - testing out 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 wasn’t any of those. Well, it was a little shiny, but it didn’t have the cracks and it was flat. The thickness is what I wanted to work on first so let’s 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. That’s because of the techniques and use of butter in the recipe. Let’s 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, it’s 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.

Brookie Cookies - hand holding bitten cookie

Brookie Cookies - close up of cracked surface of cookie

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.

Ingredients for Brownie Cookies!

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 ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

Sea salt flakes – to sprinkle.

Let’s go through each step for Brownie Cookies.

Brookie Cookies - instructional image 01

  1. 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 isn’t 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.
  2. Run the flour, cocoa powder, baking powder and salt through a sieve into a medium sized bowl. Use a whisk to combine.

Brookie Cookies - instructional image 02

  1. 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.
  2. Add 1/3 of the chocolate mixture and beat until well combined. Add the remaining chocolate mixture and repeat.

Brookie Cookies - instructional image 03

  1. Next, add the dry ingredients and use a spatula to mix until well combined. Take care not to overmix.
  2. Use an ice cream scoop (about 3-4 tbsp) to scoop 6 balls of dough onto each baking tray.

Brookie Cookies - instructional image 04

  1. Sprinkle with sea salt flakes. Bake in the middle rack of your oven for 8 minutes.
  2. 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.

Brookie Cookies - hand holding whole cookie

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 doesn’t seize up.

Double Boiler

Make sure the bottom of your bowl isn’t 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 they’re being lifted.

Brookie Cookies - top down shot of lots of cookies

Check out these cookie recipes!

Brookie Brownie Cookies - top down close up

Brookies (Brownie Cookies)

These Brookies are all the things you love about brownies, wrapped up into the convenience of eating a cookie.

Serves 15

4.7 from 11 votes
Print Recipe Pin Recipe
Prep: 15 minutes
Cook: 8 minutes
Total: 40 minutes
Course: Dessert
Cuisine: American
Calories: 279kcal

Ingredients

Brookies

  • 125 g unsalted butter cubed
  • 200 g dark cooking chocolate
  • 150 g all-purpose flour
  • 30 g unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 (106 g) eggs
  • 100 g brown sugar
  • 105 g caster sugar (superfine)
  • 1 tsp vanilla extract
  • Sea salt flakes to sprinkle

Learn How To Make it! [VIDEO]


Instructions

Brookies

  • Preheat a fan forced oven to 170C / 340F (180C / 355F for no fan). 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 isn’t 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 6 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

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 doesn’t seize up.
Double Boiler
Make sure the bottom of your bowl isn’t 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 they’re being lifted.

Nutrition

Calories : 279kcal
Carbonhydrates: 28g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 4g
Trans Fat : 0.3g
Cholesterol: 48mg
Sodium: 151mg
Potassium : 193mg
Fiber: 3g
Sugar : 14g
Vitamin A: 282IU
Calcium: 50mg
Iron: 3mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

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14 comments

Glaiza-Joe Lopez July 16, 2022 - 12:30 pm

5 stars
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).

Reply
Nick Makrides August 1, 2022 - 4:33 am

Hi Glaiza! Sorry to hear they stuck. They should be able to come off the baking tray once cooled.

Reply
Sunshine Bundac November 22, 2022 - 8:07 am

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.

Reply
Nick Makrides November 26, 2022 - 6:31 am

Hi there! Chocolate chips should be fine. I would add espresso powder in with the dry ingredients, 1 tsp should be enough. N x

Reply
Zoe January 15, 2023 - 5:11 am

5 stars
The cookies tasted amazing! The texture and flavor was spot on. However, they didn’t 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? I’m in the US, maybe it’s differences in our ingredients?

Reply
Nick Makrides January 21, 2023 - 5:58 am

Hi Zoe! Sorry to hear that. Hmm, you didn’t sub any ingredients or change anything in the recipe?

Reply
Lynette April 26, 2023 - 2:25 pm

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.

Reply
Barb June 12, 2023 - 8:14 pm

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?

Reply
C October 10, 2023 - 1:28 pm

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?

Reply
Nick Makrides October 19, 2023 - 3:37 am

Hmm, unfortinately I haven’t tried doing that so I can say for sure, but I don’t see why not! N x

Reply
dani December 12, 2023 - 10:01 am

do you think these might freeze well? either dough or baked cookies

Reply
Nick Makrides December 16, 2023 - 8:20 am

Hi Dani, unfortunately for these cookies I dont think the dough would freeze well. But the baked cookie would freeze really well! N x

Reply
lisa mayer March 31, 2024 - 5:21 pm

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!

Reply
Nick Makrides April 17, 2024 - 8:38 am

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.

Reply

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