Chocolate brownie cookies that are so chewy and fudgy, like a brownie! These cookies made with 5 ingredients, require no chilling, and are ready in under half an hour. Eggless and delicious, say hello to your new favorite chocolate brownie in cookie form.
A super fudgy chewy dream of a chocolate brownie cookie. These cookies are also called crinkle cookies or mudslide cookies.
The beauty of these chocolate brownie cookies is the chewy texture and shiny top. The crackle top is tricky, but can basically be created by dissolving sugar in half its weight in water and using a melted chocolate bar. This also helps give the cookies a fudge factor just like a vegan chocolate brownie. The result is chewy and delicious fudgy brownie cookies, as easy to make as my chocolate sugar cookies, applesauce chocolate chip cookies, and M&M sugar cookies.
Why You'll Love This
This eggless chocolate brownie cookie is easier to make than a boxed brownie, but with much more flavor and with clean ingredients. In general this brownie cookie is:
- Did I say chewy?
Not only is it a delicious cookie for everyone, it is safe to eat for vegans, vegetarians and those who follow a gluten free diet. And this is a dairy free brownie cookie, using no butter or milk.
unsweetened cocoa powder - I used dutch processed cocoa here but regular cocoa also works; it will just make the cookies lighter in color.
flour - Use either all purpose flour or a gluten-free baking flour
chocolate bar - Melted. Use a quality brand with at least 70% cacao.
olive oil - virgin olive oil is best for a lighter texture.
cane sugar - I used organic cane sugar for the taste but regular cane sugar works too.
See the recipe card at the bottom for full information on ingredients and quantities.
Step by Step Instructions
For more detail, visit the complete recipe at the bottom of this post, but here are general steps.
1. Preheat oven to 350 F, and line a quarter cookie sheet with parchment paper.
2. Make the chocolate syrup by melting dark chocolate in a pyrex measuring cup in the microwave for 1 minute. Stir until the chocolate is melted completely, then stir in the olive oil. Allow it to cool to room temperature, about 10 minutes.
3. Make the sugar syrup by adding water to sugar in a different pyrex measuring cup and microwaving at 30 second intervals twice. Stir until sugar granules seem dissolved. Look at the spoon. If they are not dissolved, heat again, just don't burn. Allow both syrups to come to room temperature, about 10 minutes - do not refrigerate to speed this up.
4. Combine the two syrups (when both are at room temperature) and stir until combined. Set aside the combined syrups for a few minutes to be sure it is at a mild temperature before adding dry ingredients.
5. Add the flour, cocoa, baking soda and salt into the liquid mixture and combine with a spoon.
6. Using a medium cookie scoop, add balls of cookie dough to the cookie sheet at least 2 inches apart. I fit 6 cookies in a quarter cookie sheet. Do not chill the batter, just bake the first batch and then bake the rest end on end. Don't refrigerate the batter and bake it later - the batter will seize up.
7. Bake for 9 minutes exactly at 350 F.
8. Once baked, the cookies may or may not be puffy. If puffy, flatten them down while hot with a spatula for a chewier texture, then fit a cookie cutter around the edges to ensure the circular form is correct.
The batter for these vegan brownie cookies cannot be made ahead and stored as the cookies will not bake properly. But once the cookies are baked, you can store them for a week at room temperature in a container. Or wrap them in plastic wrap and put into an airtight container, and freeze for up to three months.
1.This brownie cookie recipe makes 16 cookies.
2. Like macarons, this chocolate cookie recipe is a bit sensitive to water content in ingredients and even air, and to the acidity of brands of chocolate, oil and sugar. So your cookies may look slightly different - puffier or flatter, smoother or rougher, but they will taste the same.
3. Try to use a quality dark chocolate bar, 70% cacao (I use Ghiradelli), and not chocolate chips. Chips definitely have qualities that will change the structure of the cookie. I also used dutch processed cocoa to get this dark brownie color.
4. Be sure the sugar has dissolved well. A few granules on the spoon are okay, but if there is a lot sugar undissolved, warm the mixture again - just don't burn. Microwave in increments of 30 seconds only.
5. Don't over cook this cookie. These cookies are fudgy so they will look undone at 9 minutes but they are done. If your oven is hotter, 8 minutes will work. Check your oven temperature if you aren't sure.
Add-ins & Variations
The structure of these cookies will change if you add things like nuts or chips so I wouldn't recommend it.
However, you can enhance the flavor with addition of spices such as ½ teaspoon of vanilla, or 1 teaspoon of brewed coffee, or 1 teaspoon ground coffee powder, or 1 teaspoon of cinnamon or even ½ tsp cayenne pepper.
Expert tip: If adding liquids like vanilla and brewed coffee, add those first to an empty measuring cup. Then add the water up to the proper measurement. That way you aren't increasing the liquid.
According to comparisons on Wikidiff, a cookie is a small, flat, baked cake which is either crisp or soft but firm while a brownie is a small square piece of rich cake, usually made with chocolate.
Brownies are considered to be a bar cookie, according to Wikipedia.
A poll done in February 2022 by Mashed.com found that cookies won over brownies as a favorite dessert. So that means this recipe would be beloved since it combines the two.
Other Brownie Recipes
If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Chocolate Brownie Cookies
- Measuring cups & spoons
- 2 glass measuring cups
- large mixing bowl
- hand-mixer, medium cookie scoop
- cookie baking sheet, parchment paper
- Cooling rack
- ¼ cup cocoa
- 1 cup flour - all purpose or gluten-free baking flour
- ½ teaspoon baking soda
- pinch salt
- 4 ¼ ounces chocolate bar use a quality bar that is at least 70% cacao
- 3 ½ tablespoon olive oil
- ⅔ cup cane sugar
- ⅓ cup water
- Preheat oven to 350 F.
- Prepare ingredients, be sure all are at room temperature
- Line a quarter cookie sheet with parchment.
Make Brownie Cookies
- Make Chocolate Syrup: Add 4 ½ ounces or about half a cup of dark chocolate to a measuring cup. Melt in the microwave for 1 minute. Stir until the chocolate is melted completely.4 ¼ ounces chocolate bar
- Stir in the olive oil. Set it aside to come to room temperature.3 ½ tablespoon olive oil
- Make the sugar syrup: Pour the water into the sugar and microwave at 30 second intervals twice. Stir until sugar granules seem dissolved. Look at the spoon. Set it aside to come to room temperature - probably 10 minutes. Do not refrigerate either syrup to speed the cooling process.⅔ cup cane sugar, ⅓ cup water
- Add the two syrups (at room temperature) together and stir until combined. Set aside the combined syrups for a few minutes to be sure it is at a mild temperature before adding dry ingredients.
- Sift the flour, cocoa, baking soda and salt into the liquid mixture.¼ cup cocoa, 1 cup flour - all purpose or gluten-free baking flour, ½ teaspoon baking soda, pinch salt
- Mix batter with a spoon. Do not chill the batter, just bake the first batch and then the second and be done. Don't refrigerate it and bake it later - the batter will seize up.
- Use a 2-tbsp scoop to scoop the mixture and space cookies at least 2 inches apart. I fit 6 cookies in a quarter cookie sheet.
- Bake for 9 minutes exactly.
- Once baked, flatten while hot with a spatula, and fit a cookie cutter around the edges to ensure the circular form is correct.
- The batter cannot be stored as the cookies will not bake properly. But once the cookies are baked, you can store them for a week at room temperature in a container. Or wrap them in plastic wrap and put into an airtight container, and freeze for up to three months.