This Chocolate Brownie Cookies are soft ,fudgy, rich and so chocolatey!The brownie cookies have shiny ,crinkly top which makes them even more beautiful.
In this chocolate brownie recipe we are using whole wheat flour, which adds some healthy fiber and extra nutrients to the chocolate cookies which makes them more healthy.
Another thing that you will love about this brownie cookies is that you can make them faster; in less than 25 minutes!We don’t need to wait for the brownie cookie dough to chill before baking.
Ingredients for making Chocolate Brownie Cookies
- Chocolate chips or finely chopped chocolate :200 g or 1 and 1/4 cups (I used semi sweet chocolate chips)
- Unsalted Butter :125 g or 1/2 cup +1 tbsp
- Whole Wheat Flour or plain flour :146 g or 1 cup loosely packed+2 tbsp
- Cocoa Powder :22g or 3 tbsp
- Baking Powder :1 tsp
- White Sugar :125 g or 1/2 +1/8 cup
- Soft Brown Sugar :90 g or 1/2 cup
- 2 large eggs
- 1 tsp vanilla sugar or vanilla extract
How to make Brownie Cookies or Brookies
It is so easy to make this Chocolate Brownie Cookies.
Prepare the baking trays by lining it with parchment paper.
1.Melt the chocolate.
Let’s start by melting the chocolate chips and butter.
Wait for until the warm chocolate butter mix come to room temperature.
2.Whisk all dry ingredients together.
Into a bowl add in the flour, cocoa powder and baking powder.
We can use different types of flour.I tested this chocolate cookie recipe with plain flour and whole wheat flour.Both turned out great!
Mix them all together to form a homogenous mixture.
3.Beat The Sugar and Eggs in a bowl
Into a medium sized bowl, add in the sugar and eggs and whisk them all together.
Beat on medium- high speed for around 5 minutes. The mixture will become pale and fluffy and shiny.
We want to beat long enough to whip some air into these ingredients, which helps achieve a shiny crackly brownie appearance on the cookies.
Add in the melted and cooled chocolate butter mix.
Stir and combine.
4.Mix the wet and dry ingredients
Add the flour mix into this and form the cookie dough.
Use a spatula to scrape the sides and the bottom of the bowl to make sure all ingredients are mixed together.
I noticed that the cookie dough will get thicken a bit in a minute or two due to the action of baking powder.So wait for a a minute or two before scooping.
And now the dough will be more easy to scoop though it is a wet dough.
When I made this chocolate cookie for the first time,I kept the brownie cookie dough in fridge to get it thickened and the texture was not the same.They didn’t crackle beautifully on top and lack the shiny appearance.
5.Scoop the chocolate brownie cookie dough
Using the cookie/ ice cream scoop, form the cookies, releasing the cookie batter just above the baking tray to avoid any spills. Make sure to leave enough between each cookie, as they will spread during baking.
2 tbsp scoop will give big cookies of 10 cm diameter cookies
1 tbsp scoop will give 8 cm cookies
6.Bake the brownie cookies
Bake the cookies at 350 F/180C for 12-13 minutes.
Baking for longer will change the texture of this whole wheat brownie cookies.
For Soft and chewy texture bake for 12 minutes,
For cakey texture bake slightly longer (14 min)
The Brownie cookies may slightly deflate when we take it out from the oven which gives it that flat and chewy texture.
If we bake longer, they will hold the domed structure and will make thick brownie cookies.
Remove from the oven and allow them to cool for at least 15 minutes.
This whole wheat chocolate cookies will be soft when they are just out of the oven.They will firm up when cooled.
Have them with some cold milk or with some hot coffee or tea…Enjoy!
How to store Chocolate Brownie Cookies
We can store this whole wheat chocolate cookies in an airtight container for up to 4 days.
They will keep well at room temperature, and should stay fudgy and soft.
How many brownie cookies can be made with this brownie cookie dough
This Chocolate brownie cookie dough can make 24 medium sized cookies (8 cm diameter) or 12 big brownie cookies(10 cm diameter)
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results.
I prefer more of a soft and thick brownie cookie and not flat chewy one.How can I adjust this chocolate brownie cookie recipe for that.
Add 2-3 more tablespoons of flour(16-24g) and you will get a cookie brownie which is soft and thick in texture.Bake for 13-14 minutes instead of 12.
Watch the video to see How easy It is to make this Chocolate Brownie Cookies
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How to make chocolate brownie cookies
Ingredients
- 200 g Chocolate chips or finely chopped chocolate or 1 and 1/4 cups (I used semi sweet chocolate chips)
- 125 g Unsalted Butter or 1/2 cup +1 tbsp
- 146 g Whole Wheat Flour or plain flour or 1 cup loosely packed+2 tbsp
- 22 g Cocoa Powder or 3 tbsp
- 1 tsp Baking Powder
- 125 g White Sugar or 1/2 +1/8 cup
- 90 g Soft Brown Sugar or 1/2 cup
- 2 Large eggs
- 1 tsp vanilla sugar or vanilla extract
Instructions
1.Melt the chocolate
- Let’s start by melting the chocolate chips and butter.Wait for until the warm chocolate butter mix come to room temperature.
2.Whisk all dry ingredients together
- Into a bowl add in the flour, cocoa powder and baking powder.We can use different types of flour.I tested this chocolate cookie recipe with plain flour and whole wheat flour.Both turned out great!Mix them all together to form a homogenous mixture.
Beat The Sugar and Eggs in a bowl
- Into a medium sized bowl, add in the sugar and eggs and whisk them all together.Beat on medium- high speed for around 5 minutes. The mixture will become pale and fluffy and shiny.We want to beat long enough to whip some air into these ingredients, which helps achieve a shiny crackly brownie appearance on the cookies.
- Add in the melted and cooled chocolate butter mix.Stir and combine.
4.Mix the wet and dry ingredients
- Add the flour mix into this and form the cookie dough.Use a spatula to scrape the sides and the bottom of the bowl to make sure all ingredients are mixed together.I noticed that the cookie dough will get thicken a bit in a minute or two due to the action of baking powder.So wait for a a minute or two before scooping.And now the dough will be more easy to scoop though it is a wet dough.When I made this chocolate cookie for the first time,I kept the brownie cookie dough in fridge to get it thickened and the texture was not the same.They didn’t crackle beautifully on top and lack the shiny appearance.
5.Scoop the chocolate brownie cookie dough
- Using the cookie/ ice cream scoop, form the cookies, releasing the cookie batter just above the baking tray to avoid any spills. Make sure to leave enough between each cookie, as they will spread during baking. 2 tbsp scoop will give big cookies of 10 cm diameter cookies1 tbsp scoop will give 8 cm cookies
6.Bake the brownie cookies
- Bake the cookies at 350 F /180 C for 12-13 minutes. Baking for longer will change the texture of this whole wheat brownie cookies.For Soft and chewy texture bake for 12 minutes,For thick cakey texture bake slightly longer (14 min)The Brownie cookies may slightly deflate when we take it out from the oven which gives it that flat and chewy texture.If we bake longer, they may hold the domed texture and will make thick brownie cookies.Remove from the oven and allow them to cool for at least 15 minutes.This chocolate brownie cookies will be soft when they are just out of the oven.They will firm up when cooled.Have them with some cold milk or with some hot coffee or tea…Enjoy!