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If you’ve ever wished for a dessert that captures the fudgy depth of brownies but has the convenient ease of a cookie, here it is. Brownie cookies are your chocolatey, chewy, crackly-topped antidote to the “should I bake cookies or brownies?” dilemma. Unlike traditional cookies, this recipe uses melted chocolate and just enough flour to stay soft-centered yet crisp-edged. It’s the best of both worlds: portable, deeply chocolatey, and studded with chunks of dark chocolate for pockets of molten luxury. Bake My Sweet’s method delivers consistent texture every time, crisp shell, fudgy middle, thanks to a “no-butter, oil-based” batter and real-time chilling, which also makes them easier to scoop and bake. Pro tip: Use a digital scale for precise chocolate and egg weights, this makes the difference between gooey and cakey.

Why This Recipe Works

Brownie cookies blend the dense, moist crumb of brownies with the structure and rise of cookies, thanks to three key things:

• Melted Chocolate & Oil: Oil keeps the cookie moist and soft for days, unlike butter, which can make cookies greasy or dry. Oil also simplifies mixing (no need for a stand mixer—your whisk is enough).
• Egg: The Structure Builder: Room temperature eggs emulsify the batter, contributing to that glossy, crackly top. Their proteins, when whipped with sugar, help the cookie rise just enough—like a brownie—before settling into a chewy layer.
• Sugar Science: Granulated sugar gives crisp edges; brown sugar ensures moisture. Molasses in brown sugar reacts with baking soda for a slight puff, then caramelization—those deep, golden-brown cracks.
• Flour Ratio: Less flour than a classic cookie recipe forces the dough to spread just enough, but not too much, for that ideal brownie-like thickness.

I experimented with cocoa powders (Dutch vs. natural), chill times (15 minutes vs. overnight), and pan sizes, and found this oil-based, small-batch formula without a stand mixer delivers the fudgiest, most reliable results.

Ingredients (Metric with US Cups)

Brand Notes: Use Morde or Amul dark chocolate for consistent results in India. For cocoa, Cadbury Bournvita (unsweetened) works in a pinch, but Dutch-process (like Hershey’s Special Dark) is ideal.

Equipment

Required:

• Digital kitchen scale (highly recommended for accuracy)
• Medium saucepan (for double boiler) or microwave-safe bowl
• Whisk (no stand mixer needed)
• 2 mixing bowls
• Baking tray (standard half-sheet, 18×13 inch / 45×33 cm)
• Oven or OTG (bake at 170°C/340°F)
• Parchment paper or silicone mat
• Ice cream scoop or 2-tbsp measure

Nice-to-have:

• Sieve (for dusting cocoa/flour)
• Offset spatula (for transferring cookies)
• Cooling rack

Step-by-Step Instructions

1. Melt Chocolate & Oil

Time: 5 minutes | Temp: Low heat
Melt chocolate and oil together using a double boiler (bowl over simmering water) or microwave in 30-second bursts, stirring each time. Let cool until just warm to the touch (not hot).
Visual cue: Chocolate should be smooth, glossy, and free of lumps. If it seizes, drizzle in 1 tsp hot water and stir vigorously.

2. Prep Dry Ingredients

Time: 2 minutes
Whisk together flour, cocoa, baking powder, and salt. Sift if lumpy. Set aside.

3. Whip Eggs & Sugars

Time: 5 minutes
In a large bowl, whisk eggs, granulated sugar, and brown sugar until glossy, thick, and pale. When you lift the whisk, the mixture should ribbon and hold its shape for 3–5 seconds.
Checkpoint: If it sinks immediately, whisk 1–2 minutes more. Over-whipping creates too much air—stop at glossy, not stiff.

4. Combine Wet & Dry

Time: 3 minutes
Pour the cooled chocolate-oil mix into the eggs. Whisk until smooth. Gently fold in dry ingredients in 2 additions—don’t overmix, or cookies will be tough. Fold in chocolate chunks last.

5. Chill Dough

Time: 15–30 minutes (fridge) OR 1 hour (room temp in AC/under fan)
Let dough rest. This prevents overspreading and deepens flavor.
Visual cue: Dough should look shiny, thick, and scoopable—not runny. If too stiff, let sit 5 minutes; if too soft, chill longer.

6. Scoop & Bake

Time: 10–12 minutes per batch | Oven: 170°C (340°F) middle rack
Preheat oven for 20 minutes. Scoop 2-tbsp mounds 2 inches apart. Bake until edges are set and tops crack—centers will look underbaked but firm up as they cool.
Doneness test: Skewer in center comes out with moist crumbs, not wet batter.
Visual cue: Cookies will puff, then sink slightly, leaving a crackled top—like a brownie.

7. Cool & Serve

Time: 15 minutes
Let cookies cool 5 minutes on tray, then transfer to a rack—they’re fragile when hot.
Pro tip: Sprinkle with flaky salt as they cool for a sweet-salty bite.

Troubleshooting: Common Failures & Fixes

Cookies spread too thin:
Cause: Dough too warm, not enough flour, overmixed batter.
Fix: Chill dough longer (up to overnight), measure flour by weight, mix just until combined.

Cookies too cakey/dry:
Cause: Too much flour, baked too long, overmixed.
Fix: Reduce flour by 10g, bake 1–2 minutes less, fold gently.

No crackly top:
Cause: Eggs not whipped enough, sugar too coarse.
Fix: Whip eggs/sugar to thick ribbon stage, use finer sugar.

Chocolate burns or seizes:
Cause: Overheated chocolate, water got in.
Fix: Melt gently, cool slightly before adding to eggs.

Cookies stick to tray:
Cause: Not enough greasing.
Fix: Use parchment/silicone mat; let cool 5 minutes before moving.

Substitutions & Variations

Egg-free:
Replace each egg with 60g mashed banana + ¼ tsp baking powder. Texture will be cakier; add 1 tbsp oil to compensate.
Tested suggestion: Silken tofu (50g per egg) works but dulls shine.

Dairy-free:
Use dairy-free dark chocolate (Morde dark compound is dairy-free). Oil is naturally dairy-free.

Gluten-free:
Substitute all-purpose flour with 70g gluten-free flour blend + ½ tsp xanthan gum. Cookies will spread less; add 1 tbsp oil if dough seems dry.

Flavor swaps:

• Add 1 tsp instant coffee powder for mocha depth
• Fold in 50g toasted walnuts or pecans for crunch
• Swap 30g cocoa for matcha powder (reduce sugar by 20g)
• Add 1 tsp orange zest for bright contrast

Scaling:

• 6-inch tray: Halve recipe (makes 8–10 cookies)
• 8-inch tray: Use full recipe (12–14 cookies)
• Cupcakes: Not recommended—texture too dense

Storage & Make-Ahead

Counter: 3 days in airtight container—layered with parchment. They’ll stay fudgy.
Fridge: Up to 1 week; bring to room temp before eating.
Freezer: 2 months in ziplock bags. Thaw at room temp 1 hour.
Refresh: Warm in 160°C (320°F) oven 2–3 minutes to re-crisp edges.
Do not freeze baked cookies with frosting or fillings—texture turns mealy.
Dough: Freeze scooped mounds up to 3 months; bake from frozen, adding 2 minutes to bake time.

Serving Suggestions

Pair with:

• Vanilla ice cream (hot cookie, cold cream)
• Salted caramel sauce (sweet-salty balance)
• Fresh raspberries (acid cuts richness)
• Whipped cream (unsweetened, for contrast)

FAQs

Can I use butter instead of oil?
Yes, but cookies will be richer and crisper, less fudgy. Brown butter adds nutty flavor—swap 1:1 by weight.

Why did my cookies flatten?
Dough was too warm. Chill longer before baking.

Can I skip the chocolate chunks?
Yes, but texture will be less complex. Try nuts or dried fruit.

Can I bake in an air fryer?
Yes, at 160°C (320°F) for 8–10 minutes—watch closely, as sizes vary.

How to double/halve?
Scale all ingredients proportionally. Use two trays; rotate halfway for even baking.

Best chocolate for melting?
Bittersweet (60–70%). Avoid compound chocolate for coating/dipping—it seizes easily.

Notes from My Kitchen

Batch 1:
Used butter instead of oil. Cookies were crisp but greasy, lost brownie chew. Switched to sunflower oil—moisture improved, stayed soft 3 days.

Batch 2:
Over-whipped eggs. Cookies rose too much, then collapsed. Adjusted to ribbon stage—better crackle, proper sink.

Batch 3:
Skipped chill time. Cookies spread thin, burned edges. Added 15-minute fridge rest—perfect thickness.

Batch 4:
Tried eggless with banana. Texture was cakey, lacked shine. Added 1 tbsp oil—closer to original, still not as fudgy.

Batch 5 (final):
Weighed all ingredients. Used Dutch-process cocoa, 70g flour, 2 eggs, 15-minute chill. Fudgy centers, crisp edges, deep cocoa flavor. No stand mixer needed.

Nutrition & Disclaimer

Per cookie (1 of 12):
~145 kcal, 9g fat, 15g carbs (10g sugar), 2g protein
Values are estimates. Actual nutrition depends on brands and portion size. For food safety, store properly and cool fully before sealing.

Brownie Cookies: Fudgy Delight in Every Bite

Course: Snacks, CookiesCuisine: InternationalDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

12

minutes

Calories

145

kcal

Total time

45

minutes

Deep, fudgy brownie flavor meets the easy, portable joy of a cookie. These oil-based, small-batch brownie cookies are intensely chocolatey, with crisp-chewy edges and a soft, crackly top. No stand mixer needed—ideal for Indian kitchens with OTG or basic ovens. Includes eggless, dairy-free, and gluten-free options.

Ingredients

• 200 grams chopped bittersweet chocolate (60–70% cacao)

• 60 grams flavourless oil (sunflower or canola) 

• 110 grams eggs (2 large, room temperature)

• 120 grams granulated sugar

• 60 grams packed light or dark brown sugar 

• 70 grams all-purpose flour 

• 25 grams Dutch-process cocoa powder

• 5 grams baking powder

• 2 grams salt

• 100 grams dark chocolate chunks 

• 5 grams vanilla extract (optional) 

Directions

•  Melt Chocolate & Oil
  In a heatproof bowl set over simmering water (or microwave in 30-second bursts), melt together the chopped chocolate and oil, stirring until smooth. Let cool until just warm to the touch, about 5 minutes.
• Mix Dry Ingredients
  In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
•  Whip Eggs & Sugars
  In a large bowl, whisk together eggs, granulated sugar, and brown sugar until glossy, thick, and pale—about 5 minutes. The mixture should ribbon off the whisk and hold for 3–4 seconds.
•  Combine Wet & Dry
  Pour the cooled chocolate mixture into the egg-sugar mixture. Gently whisk until smooth. Add the dry ingredients in two parts, folding just until combined. Stir in chocolate chunks.
•  Chill Dough
  Let dough rest in the fridge for 15–30 minutes, or at room temperature (in a hot climate, cover and chill for 1 hour). Dough should be scoopable but not overly soft.
• Preheat & Prepare
  Preheat oven to 170°C (340°F). Line baking tray with parchment. Place dough mounds (2 tbsp each) 2 inches apart.
•  Bake
  Bake on the middle rack for 10–12 minutes, until edges are set and tops are crackly. Centers will look moist but firm up as they cool. Remove from oven and let rest on tray 5 minutes before transferring to a cooling rack.
•  Serve
  Best served warm with a sprinkle of flaky salt. Store extra cookies airtight at room temperature for up to 3 days.
  

Notes

• Storage & Freezing
  Counter: Up to 3 days in an airtight container
  Fridge: Up to 1 week (bring to room temp before serving)
  Freezer: Up to 2 months in ziplock bags; thaw at room temp 1 hour; re-crisp in a 160°C (320°F) oven for 2–3 minutes if needed
  Dough: Scoop and freeze unbaked dough mounds up to 3 months; bake from frozen, adding 2 minutes to time
• Serving Suggestions
  With vanilla ice cream for a classic brownie sundae vibe
  Drizzled with salted caramel
  Paired with fresh raspberries for contrast
• Did You Know?
  These cookies stay fudgy for days because oil locks in moisture better than butter. For the best crackle, make sure your eggs and sugar are whisked to a thick ribbon stage.