These No Chill Brownie Cookies are the ultimate 20 minute chocolate fix! They come together in one bowl with no mixer, basic ingredients and barely any effort. The batter is thick enough to be spooned onto a baking sheet without being chilled, and goes into the oven straight away. The result is indulgent, deeply chocolatey cookies that taste like edge pieces of brownies: thin and crispy outside, and chewy, gooey and chocolatey in the middle. Perfect for anyone who prefers the edges of brownies to the middle. And the simple secret to their rich texture? Grinding the sugar into a fine powder, just like I do in my Chewy Brownies and Fudgy Brownies.
Step by step photos
Let's quickly go over the steps with photos to help you visualize this simple recipe:
Sprinkle flaky sea salt on top, let the cookies cool down, serve and enjoy!
Why I grind the sugar first
Even if you're starting with superfine or caster sugar, grinding it in a blender / food processor breaks it into smaller particles. The ground sugar dissolves more easily in the butter and gives the cookies a more moist and rich texture, as well as the characteristic shiny crinkle top you expect from brownies. And no, this is not the same as using powdered/icing sugar, as that contains cornstarch which can create a chalky texture.
Zoha's tips to perfect these brownie cookies
Here are some tips that will help you perfect these cookies (aka, learn from my mistakes!):
- If the batter feels too runny, give it a few minutes. The fat from the butter and cocoa powder sets fairly quickly in brownie batter, making the batter thick enough to be scooped without chilling. If your batter feels too runny, it might be really warm in your kitchen. Just wait a few minutes (you can even chuck it in the fridge) and it should become thicker
- Use a light colored baking sheet. I can't emphasize this enough! A dark baking sheet will cause the bottom of your cookies to cook and burn before they're done baking
- Keep the cookie dollops small. In order to get the bake on these cookies perfect, it's important to keep them on the smaller side - about 1.5 tablespoon or 35g each. If you make them bigger, they will take longer to bake and risk getting burnt on the bottom
- Don't overcrowd the cookie sheet! Trust me, I've made this mistake - you need to keep at least 2" between each cookie dollop as they spread quite a bit. This means your cookies should be divided between 2 cookie sheets, instead of being crowded onto one. If you only have 1 cookie sheet, bake the cookies in 2 batches
- Don't over bake. The cookies are done baking when they feel crisp and set around the edges but are still soft to touch in the middle. They will continue to cook and set as they cool down
No Chill Brownie Cookies Recipe (20 Minutes!)
- Total Time: 20 minutes
- Yield: 20 cookies
Description
Crispy, chewy and deeply chocolatey brownie cookies made in just 20 minutes start to finish. One bowl, no mixer, no chilling - and they taste like the edge pieces of brownies!
Ingredients
- 1 ¼ cup granulated sugar (250g)
- 11 tbsp unsalted butter, melted (150g)
- 1 large egg
- 1 egg yolk
- ⅔ cup all purpose flour (86g)
- ½ cup cocoa powder, Dutch processed recommended (50g)
- ½ tsp baking powder
- ¾ tsp salt
- 200g chopped chocolate or chocolate chips; I like to use a mixture of milk chocolate and dark chocolate
- Optional: flaky sea salt to sprinkle on top
Instructions
- Pre-heat your oven to 360F (conventional / no fan). Line 2 13x18" light colored baking sheets with parchment paper
- Measure the granulated sugar first, then add it to a food processor. Blitz for 30-60 seconds or until the sugar turns powdery. You may need to shake the bowl/jug along the way
- Melt the butter in a large bowl in the microwave in 15 second increments
- Add the ground sugar to the melted butter. Whisk with a hand whisk for about 60 seconds or until the mixture looks smooth
- Add the egg and egg yolk, and whisk again until the eggs are fully combined and the mixture looks smooth (about 30 seconds)
- Now sift in the flour, cocoa powder, baking powder and salt directly into the bowl. Gently mix in the dry ingredients using slow folding motions until just combined. Do not over-mix to prevent gluten formation. I like using a rubber spatula for this step
- Lastly, add in the chopped chocolate / chocolate chips and fold until evenly dispersed. Do not overmix
- By this point, the batter should be thick enough to scoop. If it's runny, it might be warm in your kitchen - wait a few minutes or chuck it in the fridge for 5 minutes if that is the case. Spoon 20 cookie dollops onto the 2 baking sheets, keeping at least 2" between them. Each dollop should be about 1.5 tablespoon or 35g
- Bake for ~8 minutes in the pre-heated oven until the cookies feel set around the edges but are soft to touch in the middle. Remove from the oven and sprinkle with sea salt. Let them cool for 5-10 minutes, then enjoy!
Video Tutorial:
Notes
- Make ahead and storage: These cookies are best consumed fresh, or within a day, for optimal texture and flavor, so I don't recommend making them ahead of time. I like keeping them at room temperature in an airtight container for up to 2 days
- Prep Time: 12 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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