Yield: 6 brownie cookies // Total Time: 30 min. // Disclaimer: This post includes affiliate links.
Can’t decide between brownies or cookies? I’ve got you covered with these small batch brownie cookies! Enjoy the crispy edges of a cookie, mixed with the taste and fudginess of a brownie. Plus, if you start now you could have them ready to eat in just 30 minutes. I mean, just look at that fudginess!
Small batch brownie cookies recipe tips
Weigh your ingredients
Weighing your ingredients is important for getting the recipe perfect and getting consistent results. Not weighing your ingredients can lead to adding too much or too little of an ingredient. In a small batch recipe it is especially important to get those correct measurements because there is less room for error. If you haven’t already, I highly recommend purchasing a kitchen scale. This one is super cheap and worked well for me when I was starting out!
Mix the dough carefully
When adding in the flour, only fold the mixture just until no flour streaks remain. Overmixing the dough leads to more gluten formation, which can make the cookies super tough and chewy.
Under bake for perfect cookies
Cookies continue baking after they have been taken out of the oven. The cookies may look a little underdone at 10 minutes, but it’s important to take them out to keep them nice and fudgy.
How to get perfectly crackled brownie tops
It’s all about dissolving the sugar! I used to add in the sugar to the hot butter and chocolate mixture, but through testing I have found that I get a better crackle when I beat together the egg and sugar. Beat together the egg and sugar for 5 minutes to make sure you get that super nice and crackled top!
If your cookies come out of the oven a little misshapen, don’t panic! Rarely do any cookies come out perfect. The way to fix this is to take a bowl or biscuit cutter that is slightly larger than your cookies, and swirl the cookie around in it on the baking sheet right when it comes out of the oven. This will put your cookie back into a perfect circle and make these brownie cookies nice and thick!
Ingredients and substitutions
Semi sweet chocolate chips: We will use these to melt into the dough for the brownie base, but also to add in to the dough for texture and more chocolatey goodness! You can certainly use a semi sweet chocolate baking bar, just note that the crackled top will not be as prevalent and the cookies will most likely spread to be more thin.
Unsalted butter: for tenderizing the cookies. You can use salted butter in it’s place, just be sure to reduce the added salt from 1/2 tsp. to 1/4 tsp.
Light brown sugar: for flavor, texture, and moisture.
Egg: for moisture and for binding the dough together. The egg and sugar will interact to help form the crackled top as well!
Dutch process cocoa powder: for flavor. I recommend using dutch process because it is darker and has a richer flavor than natural cocoa. However, you can certainly substitute in natural cocoa powder. Just note that the cookies will turn out lighter in color!
All purpose flour: for structure and chewiness.
Corn starch: helps the brownies stay nice and fudgy while adding some structure to the dough! If you don’t have corn starch, you can use 65g of cake flour in place of the flour and corn starch.
Baking powder: for making the cookies rise and be thick!
Salt: helps to bring out and balance the sweetness of the cookies.
How to make small batch brownie cookies
Can I double these small batch brownie cookies?
Of course! It obviously won’t be small batch anymore, but small batch isn’t always what we need! Simply double all the ingredients in this recipe to make 12 delicious brownie cookies. I will say that when you start to double the ingredients, I would emphasize even more the importance of using a kitchen scale.
How to store small batch brownie cookies
Like most baked goods, these cookies will definitely taste the best on the day that they are baked. They will last for up to 3 days stored in an airtight container at room temperature.
Why do you measure in grams?
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale, and here’s an article about why I use a kitchen scale, and why you should too!
A note on oven temperature
Ovens vary and fluctuate in temperature. For example, I always have to set my oven to 330°F if I want it to bake at 350°F. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
Tools and ingredients
Cookie Sheet: I absolutely love USA pan products because of their great quality. I use their cookie sheet which is always the perfect size for all of my small batch cookies!
Silicone baking mat: parchment paper will always do the job for cookies, but I like to use a silicone mat when I can to try to cut down on waste. This is the one I use.
Cookie scoops: I have gone through a lot of cookie scoops in my baking journey, and these ones have lasted me the longest without breaking. Plus they are dishwasher safe!
Vanilla: I love using Rodelle vanilla extract. Not only is it a great quality product, but it’s on the lower end of the price that vanilla can be! This is the one I use.
For a full list of tools, equipment and ingredients that I use and love, you can check out this page here.
Did you make these small batch brownie cookies?
If you made these small batch brownie cookies I would love to see them and know your thoughts! Please leave a comment and review down below, and tag me on Instagram @freshbeanbakery. If you have any questions about the recipe I will gladly do my best to answer them in the comments below!
Small Batch Brownie Cookies
- 180 g semi sweet chocolate chips divided (1 c.)
- 56 g unsalted butter (1/4 c.)
- 90 g light brown sugar (scant 1/2 c.)
- 1 egg
- 10 g dutch process cocoa powder (1 tbsp. + 2 tsp.)
- 55 g all purpose flour (scant 1/2 c.)
- 1 tbsp. corn starch
- 1 tsp. baking powder
- ½ tsp. salt
- Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or a silicone baking mat.
- In a small microwave safe bowl, melt together 90g of semi sweet chocolate chips and butter until the mixture is smooth.
- In a medium sized bowl, use a hand mixer to beat together the sugar and egg for 5 minutes.
- Add in the melted chocolate and the cocoa powder. Use a rubber spatula to fold the ingredients together until combined.
- Add in the flour, corn starch, baking powder, salt, and remaining chocolate chips. Fold the mixture together just until no flour streaks remain.
- Use a 3 tbsp. cookie scoop to generously scoop out 6 cookies. Leave at least 2" of space between each cookie, to allow room for spreading. Top with additional chocolate chips if desired, and bake for 10 minutes.
- Once the cookies come out of the oven, use a bowl or cup that is slightly larger than the cookies to make them more circular and thicker if desired. Serve and enjoy!