Fudgy Chocolate Brownie Cookies (Only 7 Ingredients!)

These are THE BEST (and the easiest!) chocolate brownie cookies you’ll ever make. They’re perfectly gooey, fudgy and intensely chocolatey, and you need just 7 ingredients and about half an hour to make them! Plus, they’re flourless and therefore the perfect gluten free dessert (but they’ll be a hit with absolutely everyone).

These are the gooiest, fudgiest, chocolatiest cookies I’ve ever made or tasted – and also some of the easiest ones. In fact, if you get started right now, you could be enjoying THE BEST chocolate cookies of your life in about half an hour. Yep, they’re *that* quick to make (and also that delicious).

If you’ve been round these parts before, then you might actually recognise the recipe: it’s the “flourless brownie cookie” part of my Black Forest flourless brownie cookie recipe. And while the cookies are absolutely SPECTACULAR when you pair them with vanilla whipped cream and a syrupy cherry filling, they’re also an amazing stand-alone cookie – so, it’s only right that they get a blog post and a recipe all of their own.

And because I’ll take any opportunity to add even more chocolate to a recipe, I added a very generous amount of chocolate chips into the brownie cookie batter (but chopped chocolate will work great as well). And while the cookies are ridiculously good both warm and cooled completely to room temperature, they’re definitely at their very best still warm from the oven, when the chocolate chips are all melty and gooey.

Before we get to the bits and bobs of making these amazing brownie cookies – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.

Here’s why you’ll LOVE these chocolate brownie cookies

The perfect fudgy, gooey texture. These truly are brownies in cookie form. They’re deliciously gooey when they’re still warm from the oven and as they cool, they get chewier and fudgier.
Insanely chocolatey. You seriously couldn’t stuff more chocolate into these cookies if you tried – and trust me, I gave it my very best. There’s melted dark chocolate and cocoa powder in the cookie batter, and then you add EVEN MORE chocolate in the form of either chocolate chips or chopped chocolate.
Just 7 ingredients. This recipe couldn’t be any simpler: it uses just the usual pantry staples that you probably have on hand right now!
Ready in about half an hour. The brownie cookies are incredibly quick to whip up, the batter is ready in about 10-15 minutes, you then need to chill it for about 6-8 minutes and the cookies need about 8-9 minutes in the oven. That’s it!
They’re flourless – and therefore gluten free! This recipe doesn’t use any flour: no wheat all-purpose flour, no gluten free flour blend, not even almond flour.

How to make THE BEST chocolate brownie cookies

These cookies are ridiculously quick and easy to whip up – you need just 7 ingredients and about half an hour. You’ll need a stand mixer fitted with the whisk attachment or a hand mixer fitted with the double beaters to make them. I don’t recommend making them by hand, as you need to whip the eggs and sugar together until they’re super fluffy, about tripled in volume and they reach the “ribbon stage”.

The ingredients

Dark chocolate (55-70% cocoa solids). Make sure to use good quality chocolate, as it’s the main flavour-imparting ingredient in the cookies. You’ll be melting it with the butter and incorporating it into the cookie batter, so don’t use chocolate chips for this part.
Unsalted butter. You could use salted butter instead, but in that case, omit the salt.
Eggs. Make sure that you use room temperature eggs. If you forgot to take them out of the fridge in time, place them into a cup or bowl of warm water for about 5-10 minutes before you use them.
Sugar. I used caster/superfine sugar in this recipe, but granulated sugar will work great as well.
Dutch processed cocoa powder. Because these cookies don’t contain any raising agents, you could in theory use natural cocoa powder. However, I definitely recommend using Dutch processed cocoa powder because it will give you the maximum depth of flavour and a rich, bittersweet chocolate flavour.
Salt. The salt is crucial in this recipe, as it really brings out the chocolate flavour.
Chocolate chips or chopped chocolate. This is an optional (but very much recommended) addition. You can use any type of chocolate chips or dark chocolate you fancy, be it dark, milk or white.

Also, a side note regarding the chocolate: I’ve found that the cookies can vary in terms of their appearance (how thin and glossy their crust is, how much they spread during baking, how thick they are in the end, and so on) depending on the brand of chocolate you use. They always end up super pretty and delicious, but there will be some variation depending on what brand of chocolate you use (as well as the exact cocoa solids percentage).

Making the batter

To make the brownie cookie batter:

Add the sugar and eggs to a large mixing bowl.
Whip them (with either a hand mixer fitted with the double beaters or a stand mixer fitted with the whisk attachment) until they’re pale, fluffy and about tripled in volume. This is known as the “ribbon stage”: when you lift the whisk out of the mixture, the batter should fall in thick trails, and leave a “ribbon” on top of the mixture for a second or two before it disappears into the bulk.
Add the lukewarm melted chocolate-butter mixture, and whisk until only just combined.
Sift in the cocoa powder and salt.
Whisk everything together into a glossy, loose and fairly runny batter.
Add the chocolate chips and mix well until they’re evenly distributed throughout the batter.

Note that the cookie batter will be loose and runny – more like brownie batter and nowhere near as thick as, for example, chocolate chip cookie dough. That’s exactly as it should be.

Chilling the batter & scooping the cookies

In order to make the cookie batter easily scoopable and also to prevent the cookies from spreading too much in the oven, you need to chill it in the fridge for about 6-8 minutes or until slightly thickened. It will still be fairly loose, but it should roughly hold its shape when you scoop out the individual cookies.

Use a 2-tablespoon ice cream or cookie scoop to portion out the cookies. Scoop all the cookies at once, and make sure to leave enough space between them as they will spread slightly during baking. I usually bake them in two batches, with 8 cookies per baking sheet (the recipe makes 16 cookies in total).

Baking the brownie cookies

Bake the cookies at 350ºF (180ºC) for 8-9 minutes until slightly puffed up. They will have a glossy, cracked crust and their centre should be slightly underbaked – that way, they will be perfectly fudgy and gooey even after they’ve cooled to room temperature.

Immediately out of the oven, while they’re still hot and fairly soft and malleable, you can use a round cookie cutter (larger than the cookie diameter) to nudge or scoot the cookies into a more perfectly round shape.

Serving options & variations

You can also take this recipe further and play around with other serving options and flavour combinations! Here are a few ideas:

Black Forest flourless brownie cookies.Combine the cookies with lightly sweetened vanilla whipped cream and a syrupy cherry filling (or even cherry jam) – this will give you all of the flavours and opulence of a Black Forest gateau, without having to make a whole large cake. You can find this recipe here!
Sandwich cookies. You can sandwich two brownie cookies together with all sorts of fillings, such as chocolate ganache, buttercream, pastry cream or even toasted marshmallows for a s’mores inspired treat.
Ice cream sandwiches. Just take two of these brownie cookies and sandwich them together with a scoop of your favourite ice cream for the perfect summer dessert.
Add chopped nuts. Instead of (or in addition to) chocolate chips or chopped chocolate, you can add chopped nuts to the brownie cookie batter: walnuts, pecans or toasted hazelnuts would all work great.
Add espresso powder. If you’re a fan of the chocolate-coffee combination, you can add a pinch of espresso powder to your brownie cookie batter.

And there you have it: this covers absolutely everything you need to know in order to make THE PERFECT chocolate brownie cookies. I honestly still can’t believe just how easy these are to make – and they’re a hit with absolutely everyone, even people who usually don’t like chocolate desserts!

I really hope you’ll love them as much as I do.

Happy baking!

More ultra-chocolatey gluten free recipes

If you’re looking for more amazing gluten free recipes that are absolutely packed with chocolate, you’re definitely in the right place!

Gluten Free Brown Butter Brownies
The Ultimate Gluten Free Chocolate Cake
Gluten Free Triple Chocolate Loaf Cake
Small Batch Gluten Free Chocolate Cake
Super Moist Gluten Free Vegan Chocolate Cupcakes
Gluten Free Double Chocolate Banana Bread
Triple Chocolate Cheesecake

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Fudgy Chocolate Brownie Cookies (Gluten Free)

These are THE BEST (and the easiest!) chocolate brownie cookies you’ll ever make. They’re perfectly gooey, fudgy and intensely chocolatey, and you need just 7 ingredients and about half an hour to make them! Plus, they’re flourless and therefore the perfect gluten free dessert (but they’ll be a hit with absolutely everyone).

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4.84 from 18 votes

Prep Time 15 minutes mins

Cook/Bake Time 8 minutes mins

Chill Time 6 minutes mins

Total Time 29 minutes mins

Ingredients

▢ 150 g (5¼ oz) dark chocolate (55-70% cocoa solids), chopped
▢ 70 g (½ stick + 1 tbsp) unsalted butter
▢ 150 g (¾ cup) caster/superfine or granulated sugar
▢ 2 US large/UK medium eggs, room temperature
▢ 30 g (⅓ cup) Dutch processed cocoa powder
▢ ¼ tsp salt
▢ 60-90 g (⅓-½ cup) chocolate chips or chopped chocolate (You can use dark, milk or white chocolate – I used dark chocolate here.)

Instructions

Adjust the oven rack to the middle position, preheat the oven to 350ºF (180ºC) and line two large baking sheets with parchment/baking paper.
Tip:It's best to scoop all the cookies onto the lined baking sheets at once, so make sure you have them ready on hand. This recipe makes 16 cookies, which should fit comfortably onto two large baking sheets.
In a heat-proof bowl (either in the microwave or on the stove over a pot of simmering water), melt the chocolate and butter together until smooth and glossy. Set aside to cool until lukewarm.
Using either a stand mixer fitted with the whisk attachment or a hand mixer fitted with the double beaters, whisk the sugar and eggs together until pale, very fluffy and about tripled in volume. This should take about 4-6 minutes on a high speed setting.
Tip: This is known as the “ribbon stage” – when you lift the whisk out of the mixture, the batter should fall in thick trails, and leave a “ribbon” on top of the mixture for a second or two before it disappears into the bulk.
Pour the lukewarm chocolate mixture into the whisked egg mixture, and whisk until combined.
Sift in the cocoa powder and salt, and whisk until you get a smooth, glossy batter – it will be quite runny.
Tip: At this stage, the batter will be loose and runny – more like brownie batter and nowhere near as thick as, for example, chocolate chip cookie dough. That’s exactly as it should be.
Add the chocolate chips (or chopped chocolate) and mix until they're evenly distributed throughout the batter.
Chill the batter in the fridge for 6-8 minutes or until slightly thickened. It will still be fairly loose, but it should roughly hold its shape when you scoop out the individual cookies (see blog post for photos).
Tip: This short chilling time prevents the cookies from spreading out too much in the oven.
Use a 2-tablespoon ice cream or cookie scoop to portion out the cookies. Make sure to leave enough space (at least 1½ inches/4cm) between them as they will spread out slightly during baking.
Scoop out all the cookies at once. You should get 16 cookies in total, which should easily fit onto the two lined baking sheets (with 8 cookies per baking sheet).
Bake, one baking sheet at a time, at 350ºF (180ºC) for 8-9 minutes or until slightly puffed up. They will have a glossy, cracked crust. Immediately out of the oven, they will be fairly puffed up into rounded mounds, but they will settle and collapse during cooling.
Directly out of the oven, while they’re still very hot, you can use a round cookie cutter (larger than the cookie diameter) to nudge or scoot the cookies into a more perfectly round shape.
Tip 1: When you take the cookies out of the oven, their centres should be slightly underbaked – that way, they will be perfectly fudgy and gooey even after they’ve cooled to room temperature.
Tip 2: While the first batch of cookies is in the oven, leave the other baking sheet on the counter at room temperature – don't keep it in the fridge.
Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them onto a wire rack to cool completely. You can serve them warm or at room temperature.