Fudgy Crinkly Brownie Cookies

Fudgy Crinkly Brownie Cookies - This easy Brownie Cookie recipe is shiny and crinkly at the top, fudgy in the middle and crispy at the edges. Brownie cookies (aka Brookies) are the perfect cross between a Brownie and Cookie. They have all the best bits of a Brownie but in cookie form. The Cookies come together in 25 minutes, with no need for fridge time and they bake in 12 minutes.

If you are a lover of Brownies or Brownie Cookies, why not try our Fudgy Triple Chocolate Brownies (Best Ever) or Fudgy Lotus Biscoff Chocolate Brownies or Crinkly Brownie Cookies with Pistachio Cream.

I thought I had put this recipe up a while ago but it turns out that I hadn't. So they have been on my insta for like a year but I forgot to share the recipe. So sorry! BUT, I have sent the recipe to friends and family so often via watsapp, that I have now saved it as a note in my phone. SO, I am simply copying and pasting it from there to here! Surprised I don't know it off by heart to be honest.

Chocolate Brownie Cookies

The appeal with these cookies is that they are the best of both worlds. You get all the delicious fudgyness (new word) of a Brownie in cookie form. If you haven't seen these already or made them, then you are in for a treat. They live up to the hype! 

They are rich, chocolatey, fudgy and chewy in the middle and the edges are light, crispy, crinkly and irresistible. who doesn't love brownie edges?! 

Baked until soft and chewy and sprinkled with flaky salt, these super indulgent cookies are delicious with with a piping hot cuppa.

Ingredients in Brownie Cookies

This recipe uses simple ingredients. For full measurements, scroll to the recipe card at the bottom of the page:

Chocolate

Use a dark Chocolate with at least 70% cocoa solids, but I actually tried it with good quality Milk Chocolate too and it worked perfectly fine.

Butter

You can use Salted or Unsalted butter. I use Salted Butter in this recipe.

Sugar

We use both Caster Sugar and Light Brown Sugar in this recipe. Brown Sugar makes the cookies fudgy and caster sugar makes the cookies crispy at the edges. You can use Granulated Sugar in place of Caster Sugar. I initially made these with more brown sugar then white sugar but I tried this way and the cookies are texturally better with more white sugar.

Cocoa

Use good quality unsweetened Cocoa Powder for the best results. A drinking Chocolate won’t work here.

Egg

Use large Eggs in this recipe. These help to bind the ingredients together but whipped with Sugar, they also give the cookies shiny crinkly tops.

Flour

As with all Brownie cookies, we only use a little Plain Flour/All Purpose Flour.

Vanilla Bean Paste

Or Vanilla Extract. This is optional.

Salt

We add some flaky Sea Salt (I like Maldon) on top of the Brownie Cookies which helps to balance out their sweetness.

HOW TO MAKE BROWNIE COOKIES:

NOTE - Timing is kinda important with this recipe. I am usually a little bit slap dash or not as organised and particular about timings but in this recipe, it's important to stick to the times stated.

Make sure that all your ingredients are measured and sieved before you start!

Line 2 trays with baking paper and preheat the oven to 350f/180C/Gm 4.

Melt the butter and chocolate in a bowl, over a pan of simmering water. Make sure the bowl doesn't touch the Water.

 

Whisk eggs and sugar together for 5 minutes.

Add the chocolate mixture to the eggs and sugar and whisk in.

Add the dry ingredients and fold in.

Use an ice cream scoop to measure out cookies or measure 2 tablespoon per cookie, making sure to leave space between the cookies.

Sprinkle each cookie with flaky sea salt.

Bake for 12 minutes.

Allow to cool completely before removing from tray.

Tips for making Brownie Cookies

Whisk Eggs and Sugar

For perfect crinkly and shiny top, your Eggs and Sugar have to be whisked for at least 4-5 minutes. The mixture will be pale, fluffy and thick.

Allow the cookies to cool after baking

Brownie Cookies need time to cool and set after baking.  Leave them to cool for 20 minutes before eating.Use room temperature

Use room temperature Eggs

The base of this Cookie needs to be whipped like meringue to get some volume into the Brownie cookie batter. Cold Eggs don’t whip as easily so make sure your Eggs are at room temperature.

Stick to Baking Times

For brownie cookies that are fudgy in the middle, with crisp edges, stick to 10 - 12 minutes baking time max.

Variations

Make Brownie Sandwich Cookies

You could turn these cookies into Sandwich Cookies by making a filling.

Add some Spread into the Cookies

Add a few tablespoons of Nutella, Tahini, Biscoff or Peanut Butter. Or any spread that you love!

How to store Brownie Cookies

Once baked, store the Brownie cookies in the airtight container for up to 4 days.

How to freeze

Chocolate brownie cookies also freeze well. Allow the cookies to cool completely, then freeze them on the baking tray in a single layer, until they are frozen. Transfer to a freezer friendly air tight container. Thaw in the fridge overnight, or at room temperature.

More Cookie and Brownie Recipes:

Crinkly Brownie Cookies with Pistachio Cream

Fudgy Chocolate Pistachio Brownies

Nutella Stuffed Chocolate Chip Cookie Dough

The BEST Sizzling Brownie with Ice Cream (Super Gooey!)

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