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 Ā¼ cup granulated sugar (250g)
- 11 tbsp unsalted butter, melted (150g)
- 1 large egg
- 1 egg yolk
- ā cup all purpose flour (86g)
- Ā½ cup cocoa powder, Dutch processed recommended (50g)
- Ā½ tsp baking powder
- Ā¾ tsp salt
- 200g chopped chocolate or chocolate chips; I like to use a mixture of milk chocolateĀ 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
Naija Ehsan says
These are amazing!! I made them as soon as the recipe came out, so fudgey, the ultimate chocolate treat, I love all of your recipes š«¶
Zoha Malik says
AWH that was quick! Thank you so much for having faith in me <3
Sage says
how sweet would you say they are? I lean towards just right amount of sweetness to less so want to have an idea before I try them! š
Zoha Malik says
Hi Sage! If you are cautious with sweetness, use dark chocolate chips instead of milk or semi sweet and that will help balance things out.
Inshara Rehman says
bestest bakerrrr ever
Zoha Malik says
Aw love u!
JT says
instead of making the sugar into powder can I simply use fine caster sugar?
Zoha Malik says
Hi JT! I still recommend grinding as it does really help with the shine and texture, but if you're tight on time you can skip it š
Christina says
Donāt have a processor, how do you suggest I grind up the sugar to get the same consistency? Super excited about these
Zoha Malik says
Hi Christina! A grinder or blender might also work. If you have none of those, I recommend buying baker's sugar!
Ayushi Panjwani says
Hi , I love all your recipes. Thank you so much for sharing them in such a detailed manner, they always turn out amazing. I had one request, can you please suggest alternative for eggs in your cookie recipe , I want to try out the eggless version as I am a vegetarian.
Zoha Malik says
Hi Ayushi! Sadly I am not an expert at eggless baking. I think you can easily find eggless recipes on dedicated vegan blogs like banana diaries š
Manzi says
is it ok if I sell these at my university's bake and saleš? absolutely delicious MY GOODNESSS you've done it again!
Zoha Malik says
Yes, of course!! <3
Sara says
Hey! i really wanna try but there is no measurements mention.
Zoha Malik says
Everything is in the brown recipe card
Nilofar Patel says
I love all of your recipes and love to try it also. Thank you š
Zoha Malik says
Thannk you Nilofar! Hope you love this one
I says
Hey, I tried this and it tasted absolutely AMAZING! They came out very thin though, any idea why that happened?
Zoha Malik says
Hi there! They're meant to be thin and chewy brownie cookies š If you want them thicker, you can chill the dough balls and then bake!