September 19, 2020
Brownie Cookies!
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Easy and delicious brownie cookies – the gooey softness of a brownie, mixed with the delicious of a cookie!
Brownie cookies
Shall we start this blog post by saying it’s been nearly two months since I have posted a cookie recipe, and I have missed them. I love them. I love all things cookie related, and I am entirely OBSESSED. So, here’s another…. BROWNIE COOKIES!
After asking for requests, I realised so many of you wanted a brownie related bake, but also so many wanted a cookie related bake… so I thought why not combine the two?! I have so many cookie recipes on my blog now… but nothing like this!
NYC cookies vs brownie cookies
My NYC cookies have absolutely stolen the show recently with so many of you baking them that I genuinely can’t keep up – my NYC chocolate chip cookies have become the highest rated blog post on here, and my triple chocolate NYC cookies are quickly catching up.
Those cookies are designed to be a cookie, they are designed to have that texture that you want… whereas these? They are literally mini brownies, but in the shape of a cookie. It’s like the ultimate combination of delicious! Honestly they are just so soft.
Recipe
The base recipe is fairly similar to a genuine mash up of a cookie and brownie mix. Not as many eggs as a full brownie mix, but more than just cookies. The other measurements are different, the texture when you mix it is different – but so so good.
If you are after a crunchy cookie, these are 100% NOT the ones for you. These are designed to have a soft centre, and almost be cake like I guess you could say! The base mixture is so incredibly easy to make and you can just whack in some chocolate chips to make them lovely and gooey.
You can see from the photos that they are softer cookies, and you can see how perfect they would be fresh out of the oven. I always have to say that cookies last a certain amount of time, but seriously these were eaten SO QUICKLY.
Chocolate
The base brownie mixture is different because I use cocoa powder to flavour the brownie mixture, compared to melted chocolate in my actual brownies. You can’t afford to have the mixture as wet as a normal brownie mixture, so these are perfect.
I then went for white chocolate chips and milk chocolate chips this time as I love how they look because of it, but you can use all dark, milk, white, chocolate orange, you can add some nuts etc! I just like the chocolate chips as it adds to the gooey texture.
If you didn’t want to add any chocolate chips that is totally okay – you will make a few less cookies, and they won’t be as gooey, but they will be a lovely soft chocolate cookie all the same.
Tips & Tricks
- You can use any type of chocolate chip in these. I used a mixture of milk and white chocolate.
- You can use light brown sugar, or dark brown sugar in place of the granulated sugar.
- These cookie scoops are ideal for the job and have three sizes! I use the middle 5cm size for these cookies.
- These will last for 4-5 days after baking, but honestly they will be eaten before then.
Usually I give my bakes away to family, friends, or my work colleagues… but these I didn’t want to share. You can find the recipe below! Any questions, leave a comment below! x
Brownie Cookies!
Ingredients
- 115 g unsalted butter
- 200 g white granulated sugar
- 50 g cocoa powder
- 2 medium eggs
- 1 tsp vanilla extract
- 175 g plain flour
- 1/2 tsp baking powder
- Pinch of salt
- 200-300 g chocolate chips/chunks
Instructions
- Preheat the oven to 200C/180C fan/gas mark 5, and line two large trays with parchment paper.
- Melt the butter until liquid.
- Add the melted butter, sugar and cocoa powder to a bowl, and beat for a couple of minutes.
- Add in your eggs and vanilla extract and beat again.
- Add in the plain flour, baking powder and salt and beat until a brownie looking cookie dough is formed.
- Add in the chocolate chips and fold through.
- Scoop/portion your batter onto the trays. A 5cm ice cream/cookie scoop works well as the mixture is quite soft!
- Bake the cookies in the oven for 10-12 minutes. They should spread slightly, but not too much.
- Once baked, let them cool slightly, but they are best enjoyed warm.
Notes
- You can use any type of chocolate chip in these. I used a mixture of milk and white chocolate.
- You can use light brown sugar, or dark brown sugar in place of the granulated sugar.
- These cookie scoops are ideal for the job and have three sizes! I use the middle size for these cookies.
- These will last for 4-5 days after baking, but honestly they will be eaten before then.
ENJOY!
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J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
These were delicious straight out of the oven, but after a few hours they’ve gone rock hard so had to microwave them to make them soft again. Did I just over bake them?
Yes, this sounds over baked!! x
Beautiful made these many of times defnetly a favourite in thos House
So glad! x
Could these be cooked in the air fryer?
I can’t reply to Mrs Bakers message, to find out how she made these brownie biscuits gluten free & vegan to ask her what she substituted for the egg. I wonder if she used “No Egg” powder or a flax/chia egg. My daughter is anaphylactic with eggs. This recipe sounds delicious 😋
My mix spread a little more than picture if i chill
them before cooking would it prevent them from
spreading as much.
You may have overbeat the eggs after adding thm in. The more air you beat into the eggs, the more a cookie will spread. If that’s the case then chilling it won’t help much.
These cookies always turn out beautifully! I would like to make a blondie cookie but on trying the recipe without the cocoa, the mixture was thinner. I tried adding more flour (50g) but it didn’t work and the cookies didn’t really work out as well (although they tasted great.) I also use three types of chocolate. Any ideas? Thank you!
These cookies are so nice! Really gooey and chocolates 🍫 😋
Was a bit worried about how thin the mixture was, but they turned out great! Thanks for the recipe 😊
Is there alot of mixing?, If it doesn’t require too much can I use a handheld whisk instead of electric?
Hiya! This should be fine! Enjoy! x
Hey just wanted to ask, can these be baked in an airfryer? If so, what temp and time please.
I love that no fancy ingredients are needed for your recipes! Whenever I want to try one I always have everything in my pantry already. Great work Jane x
I made these with my sister and they turned out great! I would definitely be making another batch soon. If you are thinking abt making this recipe, expect a texture that is 100% brownie-like, just in cookie form.
Hi Jane these look amazing like all your recipes. Can yu add nuts and if so how much please
Hiya! Its absolutely worth a go – try removing some chocolate chips and replacing with the nuts to the same weight! Hope this helps! x
Absolutely fantastic recipe – just like your lotus cheesecake 😊 I tried these at a friend’s last week and couldn’t resist making a batch myself. I was out of white sugar so used soft brown instead and they worked out beautifully. Thank you.
Can this recipe be used to make one large cookie (like 8” in size)? If so what would the bake time be for that please?
Such a fab recipe
How much dessicated coconut would you use as an alternative flavour profile? Would you remove any flour or coco to compensate? Thanks
These are best thing I have made and eaten in a long time. Super delicious, great recipe and clear instructions.
All of your recipes are superb and I so enjoy trying them out.
I love your recipes! I saw it it best to bake then freeze. How long would you recommend baking from frozen (If they are already baked)! Thanks 🙂
Hiya! I recommend just freezing the cookie dough and then just adding 2-3 minutes to the baking time and keep an eye on it! x
These are the best brownie cookies ever!!!!!!!!!
my brother and I love these thanks for the recipe!!!!!!!!
Best ever 😋
I love these brownie cookies but my boyfriend is coeliac. Would I be able to make these gluten free?
I’m afraid I haven’t tested these ones GF!
I have made these gluten free and a vegan version, and you would never know. Tried them on some friends before telling them they where vegan. Could not tell the difference. Hope this helps.
I’ve swapped the flour to gluten free
I make them GF for my friend and they turn out well
Could I use milk as an egg substitute? If so how much? 75mls per egg?
Made this with my little brother and sister, turned out wonderful! We used leftover melted butter from making dinner that was a tad burnt but didn’t want to put it to waste! Still the taste was great, and they loved the chocolateness… Thank you
I loved these brownie cookies! I was wondering can I freeze the cookie mixture before baking? If so how long can I freeze the mixture for?
Not for these as the batter is too soft – I would freeze after baking!
Hi! I’m making these cookies to go with my christmas cards to my friends this year and they look so good! However, i know my boyfriend is not a huge fan of brownies and I was wondering if I could leave out the cocoa powder from a part of the recipe and make regular chocolate chip cookies with that? I don’t have the ingredients to make two recipies.. thanks in advance!♥️
This recipe really is designed to be brownie style and I can’t imagine it would be that nice without? I would recommend my NYC Chocolate chip cookies by far over these without cocoa powder x
How much orange extract would you use to make them chocolate orange brownie cookies?
It depends how orangey you like it, but 1tsp!
Loved these!
Can you recommend a scop for the cookie recipes? I’d like to get my cookies more or less the same size. Thanks
I mean “scoop” :))
Any 5cm scoop is good!
I love this recipe, it is so easy and like all of your recipes they just work perfectly every time. After making it several times, I experimented and made a peanut butter cups version. Now a firm favourite. Please could we get a few more peanut butter recipes?
Hello,
I was hoping to use one of your recipes for a “homemade cookie jar” for christmas gifts this year. As all the dry ingredients would be in a jar together would this recipe work? or do you have any suggestions for ones that would work.
Love all of your recipes!
Thank you!
I don’t have any cookie recipes that are a throw it all in at once recipe (because I find sometimes it doesn’t mix okay) – but it may still work fine! x
Best brownie cookie recipe ever. I just can’t get enough. These are most definitely my downfall in my weight loss journey! 3 stone down but I think I’m putting some of that back on 😂
Hello Jane,
I ‘winged it’ and used light brown sugar in the recipe and my son loved them. 😊😘
These were amazing, already made them a few times and will definitely be making them more. I would definitely recommend!
These brownies are delicious. So easy to make and so worth it. I’ve made them 4 times now and I love making them. Definitely keeping this recipe.
Can you make the batter ahead of schedule and leave (tightly covered with cling film for around 4-5 hours) at room temperature till ready to bake?
I would leave it in the fridge, not room temp!
Can these be frozen so I can make them ahead of time?
Yes, they can be frozen after baking!
Mmh, not sure if I have done this right. I used exactly what you said in the recipe but the mixture is a big lump. Hard to scoop. I baked for 12 min and it looks raw…like its not baked at all.
What did I do wrong?
That definitely sounds like something has been measured incorrectly – this mixture is a lot wetter than my normal cookie recipes because of two eggs etc! However, all cookies will continue to bake whilst cooling, so they definitely don’t need longer in the oven.
Amazing brownie recipe, soo delicious. I’m not the best at baking and it was soo easy to follow. Definitely going to get my family and friends to try them. ❤️
Hello, if using a spoon to portion these how much mixture shall I use, one table spoon? Thank you x
Probably a heaped tablespoon? x
Brilliant recipe. Would it be ok to leave out the cocoa powder?
You definitely can’t leave it out as it’s quite integral to the bake, and I would recommend my other cookie recipes x
Ohh I tried these tonite deffo use this recipe again so easy to make love following your Instagram love trying your recipes
These are delicious but the mix was so wet that they spread out very thinly, not like the pic. Need to buy some medium eggs for next time!
Its meant to be a thick gloopy mixture almost, so the chances are yes it had too much moisture x
Do you think you could put something inside to make them like a stuffed cookie e.g an Oreo or kinder bueno? Thanks x
Not with these – the batter is too soft x
Saw the recipe on Saturday and have made them tonight. Very easy to make and look fantastic. Really looking forward to trying them once they have cooled down enough. Thank you 😊.
Hi Jane,
When you say beat, what attachment do you mean I should use? the whisk attachment? – or the one normally used for making cookies?
A beater attachment – the name depends on the mixer, but not the whisk!
Just made these and they were AMAZING!! Will definitely make again!
Absolutely amazing!
Thanks for sharing these cookies, they look amazing 🙂
Hi Jane, is it ok to make these in my mixer at all stages – I.e. when I bake brownies I would gently fold in the flour rather than use my mixer but if I can use the mixer, it’s certainly easier. Thanks
For these you can – it doesn’t take much mixing at all, but these can be used in a mixer x
I don’t know why but mine have spread so much they are incredibly thin and not cookie like at all 🙁
That can happen due to the butter, or too much egg – they do also need to be put in the oven straight away but the mixture should be lovely and thick like a thick cake mix so shouldn’t spread too quickly x
What would you recommend to use as a vegan egg substitute for this mixture? Flax eggs? I’m always telling my friends about your amazing cookie recipes and would love to bake these for my friends, one of whom is vegan!
Yes I reckon flaxseed – it works well in other cookie recipes so I don’t see why it wouldn’t work for these!! x
I made these today. They are absolutely amazing. Most of them have already gone. Certainly a hit in our house. Thank you for your amazing recipes Jane x
Ah that’s amazing!! x
Hi
Can I use this recipe for cookie cake?
I would recommend my cookie bars or cookie cakes already on my blog personally x
I can’t wait to try these! What would be a good alternative if you don’t have a scoop?
Spoons, but they may be less uniform!
Thank you Jane!
I have been searching for the perfect brownie cookie recipe that doesn’t use cup measurements for what seems like forever and you have totally delivered with this one! Chocolatey, gooey, deliciousness that is so easy to make – absolute perfection! x
Ahh thank you so so much!! xx
Just baked these and they are amazing 👍
Yay!!
Can I freeze these before cooking, like other cookie recipes?
They look amazing can’t wait to try
As this mixture is a lot softer and a brownie like consistency I wouldn’t recommend it – they can be frozen once baked however. x
Can you freeze these before baking? I love making (and eating!) your cookie recipes and I tend to hand them out frozen so friends and family can enjoy them warm too.
As this mixture is a lot softer and a brownie like consistency I wouldn’t recommend it – they can be frozen once baked however. x
Al your recipes are so delicious! Is it possible to freeze these before baking? Thanks!
As this mixture is a lot softer and a brownie like consistency I wouldn’t recommend it – they can be frozen once baked however. x