- Puddings | Recipes
Chocolate Brownie Cookies
These are the best of both worlds: combining a chocolate brownie with a cookie to make Chocolate Brownie Cookies. They are soft, gooey, chewy in the centre but come in the form of a cookie, so still have a slightly crisp exterior. Made with melted chocolate as well as cocoa powder, they are so rich and have a deep, dark chocolate flavour all through the brownie/cookie. Even better, they’re very simple to make too.
What you’ll need to make these chocolate brownie cookies
Plain flour (since we want a chewy, almost dense cookie, plain flour is great here as we don’t want an airy rise)
Cocoa powder (only 2 tbsp to just complement the melted dark chocolate already going in)
Baking powder
Salt
Dark chocolate (don’t go for anything too dark, around 50-70% cacao is perfect. Going higher than 70% might result in a brownie cookie that’s too bitter.)
Unsalted butter (we can then control the salt ourselves – in the form of flakey salt on top as well as in the batter)
Eggs
Granulated sugar (using two sugars adds chewiness and texture to the cookie)
Light brown sugar
Vanilla extract
Chocolate chips (dark or milk) (these are to stir in at the end and not to be melted down into the batter. Use whatever you prefer. You could also buy a bar of chocolate and chop it rather than chips)
Flaky salt, for topping (needed! Using flakey salt brings out all the chocolate flavour and gives you a perfectly balanced brownie cookie)
Making the batter
To make these chocolate brownie cookies so dense and rich, you need to whip the eggs with sugar. Using an electric whisk is best here, although old-fashioned elbow grease will work too. You then add the melted chocolate and beat it together to get the smooth, chocolatey batter.
Frequently Asked Questions
Once cooled, transfer to an airtight container. They’ll keep at room temperature for a few days but they usually disappear faster than that in my house!
Since these are a brownie cookie hybrid, some softness in the middle is key to ensure a chewy brownie-like centre. But sometimes it can be tricky to know. You want the tops to be crinkly and the edges should be set. Let them cool for a while too, as this will continue to cook and then set the cookie and they’ll firm up.
More recipes you might enjoy
Giant Cookie in a Pan
Simple Chocolate Cake
Banana Bread Bars with Burnt Honey Cream
Double Chocolate Muffins
Triple Chocolate Brownies
Chocolate Brownie Cookies
Once baked, these will be crinkly on top with set edges and a gooey chocolate brownie centre with cookie exterior!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes + cooling time
- Yield: Makes 15 cookies 1x
Ingredients
- 95 g plain flour
- 2 tbsp cocoa powder (unsweetened), sifted
- 1 tsp baking powder
- 1/4 tsp salt
- 225 g semisweet chocolate, finely chopped (recommended: 66-70% chocolate)
- 55 g unsalted butter, cubed
- 2 large eggs at room temperature
- 100 g granulated sugar
- 90 g light brown sugar
- 1 tsp vanilla extract
- 85 g chocolate chips (dark or milk)
- Flaky salt, for topping
Instructions
- Preheat oven to 175c and line two baking sheets with parchment paper.
- Start by whisking together flour, salt, cocoa and baking powder
- Then place the chopped chocolate and butter in a bowl and melt. I usually do this in the microwave – in 30-second bursts or you can place it over a saucepan of gently simmering water. Once melted set aside to cool slightly.
- Whisk together the eggs, sugars, and vanilla in a large bowl until pale and they’ve roughly doubled in volume. Reduce speed to low and beat in melted chocolate. Then add the flour mixture and mix until combined. Finally, fold in the chocolate chips.
- Use a medium cookie scoop coated lightly with nonstick spray to form the cookies and scoop them onto the baking sheets leaving about 2 inches between each cookie .
- Bake cookies for 12 to 14 minutes until the tops are shiny and crackly. Remove from oven and sprinkle with flaky salt. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for 1-2 days.
