Eggless Brownie Cookies with Chocolate Chips, also known as Brookies are the perfect mix of brownies and cookies, giving you the best of both worlds in every bite. These fudgy cookies are known for their rich chocolate flavour, chewy texture, and distinctive crinkled top, making them visually appealing and absolutely irresistible.
Eggless Brownie Cookie has a unique texture combination and intense chocolate taste making them popular among dessert enthusiasts. If you’re a chocolate lover or a fan of brownies and cookies, this is one recipe you don’t want to miss.
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What are Chocolate Brownie Cookies
Chocolate Brownie Crinkle Cookies are soft, fudgy cookies with a rich chocolate flavour, similar to brownies. They have a moist interior and slightly crunchy exterior, with a beautiful crinkled appearance that happens naturally during baking.
These Eggless Chocolate Brownie Cookies are not just a treat to the taste buds but also a feast for the eyes. With their rich, fudgy texture and beautiful crinkled tops, they will surely become a favourite in your kitchen.
Whether you’re a novice baker or a seasoned pro, this eggless brownie cookies recipe is straightforward to make and sure to impress.
Why you’ll love these Eggless Brownie Cookies
- They are perfect for various occasions, from casual get-togethers to festive celebrations.
- These brownie cookies without eggs are chewy inside and crackly outside and offer a delightful contrast.
- Despite their fancy appearance, these brookies are surprisingly easy to make.
- The balance of sweetness and rich chocolate flavour is just right, making them indulgent without overly sweet.
Ingredients needed
How to make Eggless Brownie Cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
In a large bowl, combine the softened butter and granulated sugar. Beat until well combined. Add the vanilla extract, mixing until smooth.
Add the cocoa powder and gently mix them.
Gradually add the dry ingredients to the wet ingredients.
Add the milk, little by little, to form a dough. Gently fold in the chocolate chips.
Scoop out tablespoon-sized portions of dough and roll them into balls.
Slightly flatten them and place the chocolate dough balls on the prepared baking sheet, spacing them about 2 inches apart. Top with more chocolate chips if desired.
Bake for 10-12 minutes, or until the cookies have spread and have a crackled appearance.
Allow the cookies to cool on the baking sheet for 15-20 minutes before transferring them to a wire rack to cool completely.
Once cooled, transfer the eggless brookies to an airtight container and store them for 5 days at room temperature.
Tips & Suggestions for the Best Chocolate Brownie Cookies
- Space the dough balls evenly on your baking sheet, as they will spread during baking. Overcrowding can lead to uneven baking and less distinct crinkles.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This allows them to set properly and makes it easier to move the cookies without breaking.
- Store the cooled cookies in an airtight container to keep them chewy and moist.
- After the eggless brownie cookie dough has come together, fold in chopped nuts, chocolate chips, or dried fruit for texture and flavour variety.
Serving Suggestions
- Ice Cream Sandwiches: Use these cookies to make delicious ice cream sandwiches.
- Holiday Gift: Package them up in a pretty box for a homemade holiday gift.
- With Coffee or Milk: Serve them alongside a cup of coffee or a glass of milk
Frequently asked questions
Absolutely! Feel free to add your favourite mix-ins like nuts or chocolate chips for an extra texture and flavour boost.
They can be stored in an airtight container at room temperature for up to 5 days.
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Recipe Card
Eggless Brownie Cookies with Chocolate Chips
Ingredients
- 1 cup All Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Cocoa Powder
- ½ cup Unsalted Butter softened
- ¼ cup Milk
- 1 cup Sugar
- 1 teaspoon Vanilla Extract
- ¾ cup Chocolate Chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, combine the softened butter and granulated sugar. Stir until well combined. Add the vanilla extract, mixing until smooth.
- Add the cocoa powder and combine them well. Add the dry ingredients little by little and mix them again.
- Gradually add the milk, stirring until combined. Gently fold in the chocolate chips.
- Scoop out tablespoon-sized portions of dough and roll them into balls.
- Slightly flatten them and place the chocolate dough balls on the prepared baking sheet, spacing them about 2 inches apart. Top with more chocolate chips if desired.
- Bake for 10-12 minutes, or until the cookies have spread and have a crackled appearance.
- Allow the cookies to cool on the baking sheet for 15-20 minutes before transferring them to a wire rack to cool completely.
- Once cooled, transfer to an airtight container and store them for 5 days at room temperature.
Hi – tried the recipe, super easy to make. my kid essentially put it together! Cane out really well.
Thanks for trying!So glad you liked it 🙂