My mom accidentally made these when I was younger. She intended to make brownies, but she made brownie cookies.
And I remember her so much whenever I make this recipe.
These brownie cookies combine the best of both worlds, they have the crispy edges of a cookie and the rich, fudgy center of a brownie.
I have a regular version of this recipe here.
I love them extra chocolatey. You want your cookies to be somewhat shiny and have a crackly top.
They taste exactly like brownies but in cookie form, and honestly, they might be even better.
You don’t need any fancy ingredients — just good cocoa, chocolate, and a little patience (and trust me, it’s worth it).
If you’re a chocolate lover, this recipe is going to become your go-to.
I also have this chewy chocolate cookie recipe here if you like cookie recipes!
But today, we’re going to make these cookies!
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Tips for the Best Brownie Cookies
Use high-quality chocolate for the best flavor. Cheap chocolate chips may work, but using high-quality dark chocolate or premium cocoa powder will make your cookies taste like heaven. I can personally vouch for both these brands because a lot of us bakers use these!
Beating the eggs and sugar for at least 2-3 minutes is essential. This step creates the signature crackly top that makes these cookies resemble real brownies. If you skip this or don’t mix long enough, your cookies may turn out dense without the classic glossy top. A hand mixer or stand mixer makes this process easier.
Let the batter sit for 10-15 minutes before scooping. The dough will be quite soft initially, but letting it rest slightly helps it thicken, making it easier to scoop and bake properly.
Use a cookie scoop for even-sized cookies. This ensures they bake at the same rate, preventing some from being over or undercooked. I used to use an ice-cream scoop, but the cookies would become way too big.
Bake just until the edges are set but the centers look slightly underbaked. Overbaking will make them dry and cakey rather than fudgy. They will continue to set as they cool on the baking sheet, so don’t worry!
Gluten-Free Fudgy Brownie Cookies
Course: DessertDifficulty: Medium12-14
Cookies15
minutes10
minutesIngredients
1 cup semi-sweet chocolate chips
2 tablespoons butter or coconut oil
½ cup granulated sugar
¼ cup brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder
½ cup almond flour
¼ teaspoon baking powder
Pinch of salt
Optional: flaky sea salt for topping
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a microwave-safe bowl, melt the chocolate chips and butter in 30-second intervals, stirring until smooth and glossy.
- In a large bowl, whisk together sugar, brown sugar, eggs, and vanilla extract until light and slightly frothy. Slowly pour in the melted chocolate mixture and whisk until fully combined.
- Add the cocoa powder, almond flour, baking powder, and salt. Stir until the batter becomes thick and shiny — it should look more like brownie batter than cookie dough. Scoop tablespoons of the mixture onto the baking sheet, leaving space between each cookie.
- Bake for 9–11 minutes, just until the tops are crackly and the centers are soft. Let them cool on the sheet for a few minutes before transferring to a rack. Sprinkle a pinch of flaky sea salt over each cookie while they’re still warm — it makes all the difference.
- I personally love this on Wednesdays since my partner and I serve this to our friends while we play our boardgames.
Variations and Substitutions:
Add chopped walnuts or pecans for a little crunch.
Use coconut sugar or monk fruit sweetener if you want a refined sugar-free version.
Swap almond flour for oat flour if you don’t need it to be grain-free.
Add ½ teaspoon of espresso powder to enhance the chocolate flavor.
Stir in white chocolate chips for a double chocolate twist.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
