Chewy on the inside and a beautiful shiny crackle on the top. These brownie cookies have both the texture and taste of brownies.
Why You'll Love Them
Best of two desserts in one. If you can't decide between brownies or cookies these are for you. They taste just like brownies but in cookie form!
All done by hand. This recipe is done by hand so no need for mixers or fancy kitchen tools.
Amazing texture. These cookies have the perfect fudgy and chewy texture that you would expect in a brownie.

These cookies are amazing and were a huge hit with everyone. They have all the taste/texture of a brownie in cookie form. This includes that gorgeous shiny crinkle top!
How to Make Brownie Cookies
Preheat oven to 350 F and line two baking pans with parchment paper.
Chop chocolate and place in a microwave safe bowl with the butter. Microwave in 20 second increments (stirring in-between) until melted. Set aside.
Whisk together flour, cocoa powder, baking powder, and salt in a medium sized bowl. Set aside.
In a large bowl whisk brown sugar, white sugar, and eggs for a good 5 minutes. The mixture should thicken slightly and be frothy.

Add in the melted chocolate and butter mixture, and vanilla. Whisk till until combined.

Add the flour mixture and mix with a rubber spatula just until no flour streaks remain.

Scoop out 1 & 1/2 tbsp on dough (I like using a cookie/ice cream scoop) and place onto the baking sheet. Dough will still be soft and have a texture similar to chocolate frosting. Leave 2 inches between each cookie.

Baking for 8-9 minutes or until cookies are set on the edges and has a crackle top. They will still look soft in the middle but will stiffen after cooling. Let cookies cool completely on the baking sheet before moving.

Frequently Asked Questions
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scrape with knife. Scooping the measuring cup directly into your flour cause the flour to compress and getting more flour than the recipe calls for.
DO I NEED TO BRING MY EGGS TO ROOM TEMPERATURE?
Yes you do. Room temperature ingredients break down easier in the batter. This will give you a fudgier cookies and gives you a shiny crinkle top.
If you forget to take your eggs out of the fridge, no worries! Just run them under warm tap water for a few minutes and this will bring them to room temperature.
HOW TO GET PERFECTLY ROUND COOKIES
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.
STORING THE Cookies
Store cookies at room temperature in an airtight container. They keep for 4 days after baking.

If you make these brownie cookies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
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Brownie Cookies
Ingredients
- 8 oz semi sweet baking chocolate
- 1/4 C salted butter
- 1/2 C all purpose flour spooned and levelled *
- 2 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 C brown sugar
- 1/2 C white sugar
- 2 eggs at room temperature
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 F and line two baking pans with parchment paper.
- Chop chocolate and place in a microwave safe bowl with the butter. Microwave in 20 second increments (stirring in-between) until melted. Set aside.8 oz semi sweet baking chocolate, 1/4 C salted butter
- Whisk together flour, cocoa powder, baking powder, and salt in another bowl. Set aside.1/2 C all purpose flour, 2 tbsp cocoa powder, 1/2 tsp baking powder, 1/4 tsp salt
- In a large bowl whisk brown sugar, white sugar, and eggs for a good 5 minutes. The mixture should be lighter in colour and frothy.1/2 C brown sugar, 1/2 C white sugar, 2 eggs
- Add in the melted chocolate/butter and vanilla. Whisk till until combined.1 tsp vanilla extract
- Add the flour mixture and mix with a rubber spatula just until no flour streaks remain.
- Scoop out 1 & 1/2 tbsp on dough (I like using a cookie/ice cream scoop) and place onto the baking sheet. Dough will still be soft and have a texture similar to chocolate frosting. Leave 2 inches between each cookie. These cookies spread a lot.
- Baking for 8-9minutes or until cookies are set on the edges and has a crackle top. They will still look soft in the middle but will stiffen after cooling.
- Let cookies fully cool to room temperature on the baking sheets before moving.
Kathleen
I've made these multiple times and each time they come out perfectly. Such an easy, no fail recipe and my kids enjoy making them with me. Sometimes we even sift a little powdered sugar on them at the end! These are an amazing brownie cookie hybrid!
Calayla Perkins
Best recipes I tried hands down the best!!!!!!
Jessie M
Thank you so much!!
Reghan
These turned out amazing! I followed the recipe, which was easy and resulted in the best chewy/chocolatey cookies ever! We will definitely be trying more recipes from Jessie.
Jessie M
Thank you so much for the review! Happy you enjoyed them!
Shabz Motiwala
Can we make it with dark choclate??
Jessie M
I haven't tried making it with dark chocolate myself, but I don't see why not. The cookies might just not be as sweet.
Samirah Zainul Abidin
I made it but did not came out right
I feel like crying
It was flat
Not sure why
Jessie M
I'm sorry the recipe did not work for you. It could have been a few things that made them flat. The most likely thing is that the eggs and sugar were not whisked enough.