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 cookies are known for their rich chocolate flavour, chewy texture, and crinkled top.
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.
Notes
My cookies were done at 12 minutes. They will be soft for a few minutes once you remove them from the oven. Let the cookies cool down completely to be able to feel the actual texture and taste.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.