This Small Batch Brownie Cookies recipe is what we've allllll been waiting for right? I make these cookies weekly to satisfy my chocolate cravings and they ALWAYS hit the spot! They are SO GOOD, so moist and so fudgy!
Prepare for a chocolate overload! These cookies are by far the FUDGIEST melt-in-your-mouth cookies you will ever come across. Plus they are flourless just because that's how this recipe is designed, but that also means they are gluten-free which means you can feed them to all of your friends. If a small batch isn't enough, check out my full batch Brownie Cookies recipe here!
Have you ever had a molten chocolate cake? AKA Chocolate Lava cake? This is like the equivalent to that in cookie form, and they are UNREAL!
You might be surprised that the amount of butter is just 1 ½ tbsp. That's not a typo - only 21 grams is all this recipe needs!
These cookies are ALL about the chocolate.
WHY YOU WILL LOVE THIS RECIPE
- Easy to make - these cookies are a cinch to make! They use just a handful of simple ingredients and you're just 30 minutes away from heaven!
- Fudgy brownie cookies - the texture of these cookies is the definition of fudgy! If you love chocolate then you are in for a treat.
- Shiny crinkle crust - using the method I have below for this recipe guarantees that you will get the shiny crust.
- Small batch recipe - this simple recipe makes just 8-10 cookies perfect for a small household or a single craving 😉
INGREDIENTS
- Bittersweet chocolate - it's very important to use 70% dark chocolate for this recipe.
- Corn starch - this recipe uses corn starch for an extra silky super fudgy texture and also makes them gluten-free. You can use an equal amount of flour if you prefer, but I urge you to try this recipe as written with corn starch.
- Butter - since it's such a small amount of butter, you can use salted or unsalted in this recipe. There are no substitutions for it here - butter is important.
- Cocoa powder - cocoa serves to not only add more chocolate flavour, but it contributes some structure to the cookies as well.
- Baking powder - just a small amount of baking powder gives a bit of puff to the batter so that the cookies develop the crackly appearance.
STEP BY STEP INSTRUCTIONS
- STEP 1). Melt chocolate. Combine chocolate and butter in a heat-safe bowl and melt in the microwave in short bursts with frequent stirring until completely melted, smooth and glossy.
- STEP 2). Beat eggs with sugar. Place egg, sugar and salt in a medium bowl and beat for 3-5 minutes until pale and very thick using an electric hand mixer or using the whisk attachment of a stand mixer. Mix in warm chocolate mixture until evenly blended.
- STEP 3). Combine dry ingredients. Sift together corn starch, cocoa and baking powder in a small bowl and blend well. Stir it into the chocolate mixture. Stir in chocolate chips. Cover and refrigerate for 30 minutes until the dough is firm but not hard. It should be like thick fudge.
- STEP 4). Portion. Scoop up about 1 ½ tablespoons of the fudgy batter onto prepared baking sheets. This recipe makes 8-10 cookies, but do not make less than 8 or there will be too much batter per cookie and they will spread too much. Be sure to leave plenty of space between each cookie.
- STEP 5). Bake for 9-12 minutes until shiny and crackled on top and set around the edges. Transfer baking sheet to a cooling rack and let cookies cool completely on trays.
WHY THIS SMALL BATCH BROWNIE COOKIES RECIPE WORKS?
- Corn starch - As I mentioned, they happen to be gluten-free because I use corn starch instead of flour. Corn starch gives these the silkiest texture - they're practically velvet.
- Bittersweet chocolate - Use the best quality dark chocolate you can afford since this recipe needs 100g of it and it's pretty much all you'll taste. It's worth it.
- Mixing method - follow the instructions precisely to ensure you get the shiny crust and dissolve the sugar.
EXPERT BAKING TIPS
1) First bring your egg to room temperature. You can do this by taking them out of the fridge 1 hour before baking, or submerge them in warm water for 10 minutes.
2) Beat egg with sugar for several minutes until pale and thick. This will help the sugar dissolve to create a very moist texture and also provide structure since there is very little starch in this recipe.
RECIPE FAQ
How to get the shiny crust on small batch brownie cookies?
The secret to getting the shiny crust for this small batch brownie cookie recipe is in the method of beating the eggs with the sugar until the sugar is well dissolved. This is important. If the sugar is not dissolved then the crust will be dull and grainy.
In order to make sure the sugar dissolves well, make sure your egg is at room temperature. If you take it straight from the fridge it will be too cold, so in this case I like to submerge it in warm water for 5-10 minutes until it warms up.
Can I use granulated sugar instead of brown sugar?
You can actually use granulated white sugar in this recipe if you don't have brown sugar at home, but the brown sugar will add a complex, butterscotch-y richness that makes these extra special.
If you choose to use white sugar, make sure you replace it by an equal amount by weight.
Why did my cookies spread too much?
If your flourless brownie cookies spread out too thin, then it could be a couple of things:
- The chocolate is too sweet. Make sure to use chocolate with minimum 70% cocoa solids for the best results. If you use semi-sweet chocolate with 50% cocoa solids, then it will have 20% more sugar content and the cookies will spread too much.
- Not enough corn starch or cocoa. Make sure to weigh your ingredients to get accurate quantities. If they are still spreading too much, try adding 1 tablespoon more cocoa in the next batch.
- Too much liquid. Make sure to use a standard large egg. If you use an extra large egg, then it will add almost 1 tablespoon extra water to the batter!
You let me know on Instagram that you wanted more small batch recipes, so this only makes about 8 cookies (of which you will immediately eat 4 directly off the warm baking tray...)!
Check out my other popular small batch recipes too:
Small Batch Brownie Crinkle Cookies
Small Batch Chewy Chocolate Chip Cookies
Small Batch Double Chocolate Chip Cookies
I just know you will LOVE these, so enjoy every bite!
xo Christina.
Small Batch Brownie Cookies
Ingredients
- 3 ½ oz 100g bittersweet chocolate (70% cocoa) chopped
- 1 ½ tablespoon 22g unsalted butter
- 1 large egg at room temperature
- ⅓ cup 75g packed light brown sugar
- ⅛ teaspoon salt
- 1 ½ tablespoon 12g corn starch
- 1 tablespoon 6g cocoa powder
- ¼ teaspoon baking powder
- ¼ cup 42g dark chocolate chips optional
Instructions
- Preheat your oven to 350°F. Line a large baking pan with parchment paper.
- Combine chocolate and butter in a heat-safe bowl and melt in the microwave in short bursts with frequent stirring until completely melted, smooth and glossy.
- Place egg, sugar and salt in a medium bowl and beat for 3-5 minutes until pale and very thick using an electric hand mixer or using the whisk attachment of a stand mixer. Mix in warm chocolate mixture until evenly blended.
- Sift together corn starch, cocoa and baking powder in a small bowl and blend well. Stir it into the chocolate mixture. Stir in chocolate chips. Cover and refrigerate for 30 minutes until the dough is firm but not hard. It should be like thick fudge.
- Scoop up about 1 ½ tablespoons of the fudgy batter onto prepared baking sheets. Bake for 9-12 minutes until shiny and crackled on top and set around the edges. Transfer baking sheet to a cooling rack and let cookies cool completely on trays.
Pedro
Touche. Solid arguments. Keepp up the amaaing work.
John F
very simple, very quick, & very, very good!
I made smaller ones, & I added some toasted pecans to the dough
this recipe is a keeper
christina.marsigliese
Thanks so much John! The toasted pecans sounds like a really really good idea!
Michelle
Chocolate delight! Love this small batch recipe. Perfect for making something for the hubs and I when we are craving something chocolate!
Leonardo
These cookies are the best! Greetings from Brazil 🙂
christina.marsigliese
Thank you Leonardo!
Erika G
These cookies are so good. They are soft, fudgy and chocolatey. I used cornstarch as recommended and it gave the cookies a rich, velvety texture-almost like a truffle. I will be making the big batch version 🙂 and will also try out more of your recipes
christina.marsigliese
Thank ybou Erika! I hope you love all the other recipes you try too!
Marija
Awesome recipe!
I didn’t have 70% dark chocolate so I used 50% and reduced the amount of sugar to 55g. That made them spread out a bit more. The recipe made 9 fairly sized cookies.
Thanks for the recipe I will sure be using it a lot more times!
christina.marsigliese
Great thinking with the adjustments! Thanks Marija!
Denise
These were the BEST brownie chocolate cookies I’ve ever made in my life. so rich and flavorful ( used also some dark chips)
Crispy but soft. Made more the next day , their dangerously delicious and addicting. Such an amazing easy recipe with just a few ingredients and such less ingredients that. I was able to make them at night in between watching Netflix lol . Will be making the rest later hehe 🙂
Tania
I make these practically every Friday night haha They are so so good and hit that chocolate fix for a single gal.
Tiffany
these are 100% worth it! SO GOOD!
christina.marsigliese
SO WORTH IT! Thanks Tiffany.
Hannah
Turned out amazing and love that it only makes 7ish cookies! A perfect cookie for a chocolate lover and so easy.
christina.marsigliese
Thanks Hannah!
Flora
Perfect in every way! We love this recipe!
christina.marsigliese
Thank you Flora!
zoritoler imol
You are a very smart person!
Shamistha
Hi is it 1 egg or 2 eggs for this recipe ? Your ingredients hv it as 1 egg and video has 2 eggs . Pls let me know tks
Anonymous
The recipe in the video is doubled.
christina.marsigliese
Hi! The video is for the Full batch recipe. If you'd like to make this small batch, then follow the recipe on this page with 1 egg.
mama T.
I’ve made these several times and they are so delicious! Thanks for the recipe.
christina.marsigliese
Thank you so much!
Shaheena
Hi! I’ve made these multiple times and they always turn out superb. I’d just like to find out if they can be frozen? Thanks!
christina.marsigliese
Thanks Shaheena! I haven't tried freezing them before but I think they'd be ok.
Sam
Hi Christina. Can’t wait to try these, thanks for your fabulous recipes. I just wanted to check whether I could double this recipe for more cookies, or would that affect the overall results? Thanks, Sam x
christina.marsigliese
Hi Sam! I have a full batch recipe here on my site as well. Just search for it!
Sam
That’s great thanks so much ☺️
Harper
These cookies are so sinfully delicious! I eat almost the whole batch when I make them so it’s a good thing it’s a small batch!
christina.marsigliese
They're so irresistible! Thanks for your review Harper.
Shira
Hey christina, i only have 54.5 % dark chocolate. Can i use it and downsize the sugar?
christina.marsigliese
Hi Shira, the problem with that is you will have less overall batter and less cocoa solids to hold the batter together. You can try but then you may get less cookies.
ซุปเปอร์สล็อต
wow, awesome blog.Thanks Again.
Damian
Pure bliss!
christina.marsigliese
Thanks Damian!
vanessa rowan
These cookies are such a treat and no one can ever believe they're flourless.
christina.marsigliese
They're so delicious aren't they? Thanks Vanessa!
Kelley
These are like bite-sized brownies! They are so rich and moist.
christina.marsigliese
Just like a brownie! Thanks Kelley
Kristina
I made these on the weekend except I didn’t have corn starch so I just used regular flour and they turned out AMAZING! Thanks!
christina.marsigliese
That's great! Thanks Kristina.
Sally
These are like pure fudge!!
christina.marsigliese
They're so fudgy aren't they Sally!?
Rayna
These are the best cookies in the world! Perfect for a chocoholic like me.
christina.marsigliese
Definitely a chocoholic's dream!
Auxilia
Hi, Christina!
Thank you for this delicious-looking recipe, which I will be making for a friend (well...mostly ;)).
I noticed the recipe calls for baking powder (not soda); this means we should use dutched/dark cocoa, right? I'm fairy new to the science of baking, so I appreciate the help!
Warm regards,
Auxilia
christina.marsigliese
Hi Auxilia! For this recipe you can use either type of cocoa. As and FYI, when a recipe calls for baking powder you can generally use either type of cocoa 🙂
Auxilia
Thank you! Have a wonderful week and good luck with all of your endeavors!
Victoria
I can’t get over how easy and delicious this recipe is! They are so fudgy and I love how it just makes 8 or 10 cookies.
christina.marsigliese
Thanks Victoria! They're so simple and so rewarding, I agree!
Marie-Jo
Really pretty good! Makes 6 for me! (Awesome taste, thank you)
christina.marsigliese
Thanks Marie-Jo!
Joyce
Hi, may I know can I refrigerate the the dough overnight? Will it make any difference? And can I substitute cornflour with all purpose flour?
christina.marsigliese
Hi Joyce, no this recipe can't be chilled overnight. You can use flour.
Alyssa
Mine got nice and shiny and crackly but stayed puffier than yours and didn’t quite spread enough. I only refrigerated for 30 min. Do you know what I could do next time?
christina.marsigliese
Hi Alyssa! Sounds like you may have added too much flour. It's important to measure the flour exactly.
Alyssa
I used a scale and measured everything so I wasn’t sure what the culprit could be...
Anonymous
Oh also these don’t have any flour....
christina.marsigliese
No they don’t. They’re called “Flourless” cookies.
Aniva Singh
Hi Christina! Got the beautiful crinkle and everything but unfortunately when I took it out of the open my cookies flattened too much. I baked it for 10 mins. Am I missing something? Or doing something wrong? Help!
christina.marsigliese
Hi Aniva, if you follow the recipe exactly, it always works. Make sure you use 70% cocoa chocolate and weigh all your ingredients.
Rizka
Hi Christina, is there any different result if I use dark compound chocolate?
Aniva Singh
Hi Christina, how and how long can I store these cookies? 😊
christina.marsigliese
Hi! Store them in an airtight container at room temp for up to 5 days.
Laura
Why do the recipes always ask you to put the oven on 30-40 minutes before dough is ready? My oven heats up in some 7 minutes and if I follow the instructions it will be on an extra half an hour.
christina.marsigliese
Hi Laura, believe me NO oven is properly preheated after 7 minutes. Just because the bell dings doesn't mean it's ready. Most ovens (even commercial ones) require 30 minutes to be fully heated.
Roma
Hi! Thank you so much for this recipe. Can i bake this in a convection oven (with fan)? Thank you
christina.marsigliese
Yes you can! It may take a few minutes less to bake.
Rickie Romeo
Wow that was strange. I just wrote an very long comment but after I clicked submit my comment didn't appear. Grrrr... well I'm not writing all that over again. Anyhow, just wanted to say wonderful blog!
Christina Phillips
Hello Christina,
Can you please post for a double receipe? My son and husband will need alot more than the small batch!
Thanks,
Christina Phillips
[email protected]
christina.marsigliese
Coming soon 😉
Danielle
Hi! I made these cookies yesterday and they were just as good as you said they would be! The texture is so moist and they are so chocolatey. Thank you for sharing.
christina.marsigliese
They're so fudgy, right!? Thanks for your feedback Danielle.
Kimberly
seriously the fudgiest cookies ever! I can't stop making them! thanks so much for sharing the recipe.
christina.marsigliese
Thanks Kimberly! I'm happy you love how fudgy they are.
Tara
Made these as a gift for a friend who is gluten free and she said they were the best gluten free cookies she’s ever had. I taste tested and these are like a chocolate explosion! Chocolate craving: satisfied++!
christina.marsigliese
Thanks so much Tara! I'm glad you like them.
Xin
These are OMG dangerously good! I’ve made them 3 times and it’s the best cookie recipe ever. Everything is perfect and I did get the crinkle top but can’t quite get the shine that you have. My eggs are left outside for hours but the egg mixture is slightly grainy after beating for 5-8 mins. Any thoughts? Thank you again for sharing this amazing recipe!
christina.marsigliese
Hi Xin, that's great! I'm so glad you love them as much as I do. It's ok for the egg mixture to still feel grainy as that amount of sugar will never *completely* dissolve in the eggs.
Riddhi Gandhi
Hi
Any alternative to eggs in the recipe
christina.marsigliese
Hi, this recipe uses eggs.
Ana Banana :)
Hi there you can use flax seeds, chia seeds.
Usually I make eggless cookies on a regular basis. You use 1 Tbsp of Chia Seeds (I put them in the coffer blender for more finer result) and 2 Tbsp of water... that is for 1 egg.
Hope it helps.
Swati
For vegan cookies: Could I expect the same result by using flax egg and olive oil instead of egg n butter
christina.marsigliese
Hi Swati, no you can not expect the same results. This would change the entire recipe.
Swati
Thank you 😊
Jackie
I followed your recipe and they came out perfectly! I did use flour instead of cornstarch. Thanks so much for the recipe will make again!
christina.marsigliese
That's so great! Thanks for your feedback Jackie 🙂
Petko
Your first step is to preheat the oven, then make the recipe (5~10 mins), and then refrigerate for 45 mins. That means the over will be preheated for an hour.
christina.marsigliese
Hi, you know your oven best, so you can preheat when you think it is necessary.
Laurie
These are the best cookies I've eaten by far, they are delicious and the texture is fabulous !! Love that there is so little butter. Thanks for the recipe !!
Cynthia
They spread out too much, any idea why?
christina.marsigliese
Hi! Yes it can be a couple of things - it is very important to follow the recipe exactly. Your chocolate must be minimum 60% cocoa. I recommend using bittersweet chocolate. Also it is important to measure the flour correctly.
Jen
Hmm, mine didn’t develop a crinkle. Any ideas?
christina.marsigliese
Hi! Yes that could be because the sugar was not dissolved enough in the egg. Make sure you use the exact amount of sugar and your egg is not cold. Also, do not over measure the flour.
Ala
Hi! Thanks for the recipe. I have made them and they tasted great! However, when I put 2 tbsp the cookie become extra large and stick to each other, and when I put 1 tbsp they become very very thin! What shall I do?
christina.marsigliese
Hi Ala, for this recipe it is important to use chocolate with minimum 60% cocoa - if you use any sweeter chocolate then the cookies will spread too much. Also, make sure to measure the flour correctly because too little flour will make them spread.
Ala
Thank you 🙂 I will give it another try and will let you know
Rim
This recipe haven't a flour
christina.marsigliese
That's correct! That's why it's called "flourless"
Petko
But in one comment above you are saying "Also it is important to measure the flour correctly."
christina.marsigliese
Hi, yes that's correct.
Anonymous
So which one is it - is the recipe flourless or not, because in one comment you are saying “Also it is important to measure the flour correctly.”, but there is no flour in the recipe since "flourless" is in the name.
christina.marsigliese
Hi, you just need to follow the recipe. It is important to measure the cocoa correctly.
nadia
corn "flour"
christina.marsigliese
Hi Nadia, this recipe uses corn starch.
Valerie Yeo
I've made it so many times I've lost count. This is the easiest and best go to cookies recipe for a late night bake! I love the chewy sides and moist center of each cookie. It's easy to finish it once it's out of the oven. Hardly keep then for more than 24 hours at home!
christina.marsigliese
Thanks Valerie - I agree, this recipe is perfect for late night baking!
Rana
Hi Maithili, I made the cookies yesterday and as you said they all gone in on minute. they are super delicious, I made some changes I substituted the butter with coconut oil and the sugar with coconut sugar and all went good. If I may ask if you can share the double size recipe please? Thank you very much.
Sally
Can we replace the corn flour with flour if we want to make them with gluten?
christina.marsigliese
Hi Sally, yes you can!
Maithili
Hi,
These sound great and love that they are flourless. Is there any way to make these healthier? Like replace brown sugar with cane or coconut sugar or maple syrup? Or the fact that there is choc do we even need to add extra sugar? Thanks
christina.marsigliese
Hi Maithili, if you desire the results as shown in the image, then the recipe must be followed as written. It's only 1/4 cup of sugar. If you change the amount then the cookies will not be as fudgy and will not have the crinkle top. Brown sugar is cane sugar 🙂
[email protected]
Sounds good! Many thanks. 🙏