Gooey Brownie Cookies
These gooey brownie cookies have everything you love about a fudgy brownie packed into a cookie. With crackly tops, crisp edges, and rich chocolate centers, they’re perfect for anyone who can’t decide between brownies and cookies.
Made with melted dark chocolate instead of just cocoa powder, these cookies have an intense chocolate flavor and a soft, chewy texture that’s impossible to resist. Enjoy them plain or customize them with chocolate chips, nuts, or flaky sea salt.
Brownies have always been one of my favorite chocolate desserts, but sometimes I want something easier to share than cutting a pan into squares. That’s exactly why I love brownie cookies—they have the same rich, fudgy texture in an easy grab-and-go cookie.
I make these whenever I’m craving chocolate because they’re quick to mix together and always disappear fast. They’re especially good while they’re still slightly warm, when the centers are soft and the tops have that beautiful crackly finish.
Why you’ll love these cookies
- Crackly tops with fudgy centers.
- Made with real melted chocolate for rich flavor.
- Easy to make with simple pantry ingredients.
- Perfect for chocolate lovers.
- Customize with chocolate chips, nuts, or sea salt.
Ingredients and substitutes
- Dark chocolate – The key to the rich brownie flavor. Semi-sweet chocolate also works.
- Butter – Adds richness and keeps the cookies soft.
- Brown sugar – Gives moisture and chewiness.
- White sugar – Helps create crisp edges and crackly tops.
- Eggs – Give structure and help create the shiny tops.
- Flour – Provides structure.
- Baking powder – Keeps the cookies light.
- Vanilla & salt – Balance and enhance the chocolate flavor.
Step-by-step: Brownie Cookies Recipe
- Oven and Pan: Preheat your oven to 350°F / 175°C / Gas mark 4. Line a baking sheet with parchment paper or a silicone baking mat.
- Wet ingredients: In a microwave-safe bowl, melt the chocolate and butter until smooth. Add the brown and white sugar, followed by the eggs one at a time.
- Dry ingredients: Finally, add the flour, baking soda, and salt, followed by the vanilla extract.
- Bake: Drop batter on the prepared baking pan with a cookie scoop or two spoons, leaving enough space for them to spread. Bake for 18 minutes until the top is cracked and set.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. This helps them set properly without breaking.
Brownie Cookies Recipe
Brownie cookies blend the rich, fudgy texture of brownies with the convenient, bite-sized shape of cookies, creating a perfect treat for chocolate lovers. Each cookie features crisp edges and a soft, gooey center, enhanced by the deep flavor of melted dark chocolate.
Video
Ingredients
- 1½ cups (250 g) Dark chocolate chopped
- ¼ cup (60 g) Unsalted butter
- ¼ cup (50 g) White sugar
- ⅓ cup (70 g) Brown sugar
- 2 large Eggs
- 1 cup (125 g) All-purpose flour
- ½ tsp Baking powder
- ¼ tsp Salt
- 1 tsp Vanilla extract
Method
- Oven and Pan: Preheat your oven to 350°F /175°C/ Gas mark 4. Line a baking sheet with parchment paper or a silicone baking mat.
- Wet ingredients: In a microwave-safe bowl, melt the chocolate and butter until smooth. Add the brown and white sugar, followed by the eggs one at a time.1½ cups Dark chocolate, ¼ cup Unsalted butter, ¼ cup White sugar, ⅓ cup Brown sugar, 2 large Eggs
- Dry ingredients: Finally, add the flour, baking soda, and salt, followed by the vanilla extract.1 tsp Vanilla extract, 1 cup All-purpose flour, ½ tsp Baking powder, ¼ tsp Salt
- Bake: Drop batter on the prepared baking pan with a cookie scoop or two spoons, leaving enough space for them to spread. Bake for 18 minutes until the top is cracked and set.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. This helps them set properly without breaking.
Notes
- Add chocolate chips, chopped nuts, or toffee bits for variation.
- Store in an airtight container for up to 4 days.
- Freeze baked cookies or unbaked dough for up to 2 months.
- Warm for 10 seconds in the microwave for a fresh-from-the-oven texture.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for the Best Brownie Cookies
- Use good-quality dark chocolate for the richest flavor.
- Mix only until combined to keep the cookies fudgy.
- Chill the dough for 20–30 minutes if it becomes too soft.
- Don’t overbake—the centers should still look slightly soft.
- Sprinkle with flaky sea salt before baking for extra flavor.
more chocolate cookies
- Chocolate Linzer Cookies
- Best Chocolate Crinkle Cookies
- Stuffed Brownie Cookies
- Chocolate Heart Cookies with Ganache
- Chocolate Thumbprint Cookies Recipe
Frequently asked questions
Store the cookies in an airtight container at room temperature for 3-4 days. For more extended storage, you can freeze them for up to 3 months; just thaw them at room temperature before serving.
Yes, you can use cocoa powder, but the texture and flavor will differ. For every 1 ounce of chocolate, substitute with three tablespoons of cocoa powder plus one tablespoon of butter or oil to mimic the fat content of chocolate.
Yes, you can prepare and refrigerate the dough for up to 2 days before baking. Chilling the dough can also help in achieving thicker cookies.
The cookies are done when the edges are set and have begun to crack, but the centers are still soft. They will continue to set as they cool on the baking sheet.
Yes, you can use a gluten-free all-purpose flour blend instead of regular all-purpose flour. Keep in mind that the texture might be slightly different.
Substitute the eggs with flax eggs (1 flax egg = 1 tablespoon ground flaxseed mixed with three tablespoons of water, let sit for 15 minutes), use vegan butter or coconut oil instead of butter, and ensure your chocolate is dairy-free. Remember that the cookies’ taste, texture, and flavor will differ with the substitutes.
more brownie recipes
- Strawberry Chocolate Brownies
- Recipe for Pecan Pie Brownies
- Rich and Fudgy Dark Chocolate Brownies
- Cream Cheese Brownies
- Chocolate Coffee Cake
- Fudgy Chocolate Cookies
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First time madk this cookie recipe and came out amazing.
Thank you for sharing
Thank you Bew
Girl, you’ve ruined me! I don’t think I’ll ever be able to eat just plain brownies again!! I did take it a step further and ended up adding a few dark chocolate chips on top.. I ate 3 before I even knew what was happening!!