Eggless Brownie Cookies

If you cannot decide between baking a pan of brownies or a batch of cookies, these eggless brownie cookies are the perfect answer.

I love making these because they give you the best of both treats, with shiny cracked tops and rich, fudgy centers.

This is a completely eggless recipe, which makes it safe and easy for anyone who avoids eggs due to allergies or personal dietary choices.

You do not need any complicated egg replacers either, as simple pantry ingredients create the perfect chewy texture.

They take very little effort to prepare, and I think you will really enjoy baking them for your family.

Why You’ll Love It

Ultra Fudgy Texture – You get the gooey, dense center of a classic brownie with the portable shape of a cookie.

Rich Chocolate Flavor – Melted chocolate, cocoa powder, and extra chips deliver deep, rich chocolate flavor in every bite.

Gorgeous Crinkled Tops – These bake with stunning, glossy cracked tops that make them look straight out of a bakery window.

No Mixer Needed – You can mix the entire dough by hand using just a simple whisk and a microwave bowl.

Ingredient List

• 6 oz Semisweet Chocolate, Chopped
• 6 tbsp Unsalted Butter
• 1/2 cup Packed Brown Sugar
• 1/4 cup Granulated Sugar
• 1/4 cup Milk
• 1 tsp Vanilla Extract
• 1 cup All Purpose Flour
• 1/4 cup Unsweetened Cocoa Powder
• 1 tbsp Cornstarch
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 3/4 cup Semisweet Chocolate Chips
• 1/2 tsp Flaky Sea Salt, For Topping

Directions

Step 1

Melt the chopped chocolate and butter together in a large microwave-safe bowl in 30 second bursts, stirring each time, until smooth. Whisk in the brown sugar and granulated sugar, then whisk in the milk and vanilla until glossy.

Step 2

In a separate bowl, whisk the flour, cocoa powder, cornstarch, baking powder and salt. Fold into the chocolate mixture until a soft, thick dough forms, let it cool for 10 minutes, then fold in the chocolate chips.

Step 3

Cover the bowl and refrigerate for 45 minutes, until the dough is firm enough to scoop and hold its shape.

Step 4

Near the end of the chilling time, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 5

Scoop the dough into 1 1/2 tablespoon balls and place them 2 inches apart on the prepared baking sheets.

Step 6

Bake one sheet at a time for 10 to 11 minutes, until the edges are set and the tops look slightly cracked but the centers are still soft. Sprinkle with flaky sea salt right away.

Step 7

Let the cookies cool on the baking sheet for 10 minutes, where they finish setting into that fudgy brownie texture, then move them to a wire rack. Makes about 18 cookies.

Tips

Whisk Well to Get Shiny Tops

You’ll get the best results if you whisk the warm chocolate, butter, and sugars together vigorously until the mix looks super glossy.

Because this is an eggless recipe, working the sugar into the warm liquid is what creates that classic papery, crinkled brownie skin on top.

If you rush this step, your cookies will still taste great, but the tops will look dull rather than shiny and crackly.

Use Chopped Chocolate Bars for Melting

I recommend using a real chocolate baking bar for the melted base rather than bag chocolate chips.

Packaged chips contain stabilizers that prevent them from melting down completely smooth, which can make your dough stiff and greasy.

A chopped chocolate bar blends cleanly with the butter and gives you the richest, fudgiest base texture.

Cool the Dough Before Adding Chocolate Chips

From my experience, you should never toss the chocolate chips into the bowl right after mixing the dough.

The mixture stays warm from the melted butter and chocolate, so adding the chips too early will cause them to melt completely into the batter.

Giving the dough ten minutes to rest lets it cool down enough so the chips stay whole, leaving you with gooey pockets of chocolate in every bite.

Try These Next

• Eggless Bakery Chocolate Chip Cookies
• Eggless Brown Butter Blondies
• Eggless Chocolate Crinkle Cookies
• Eggless Chocolate Whoopie Pies
• Eggless Fudgy & Rich Chocolate Brownies

Questions You Might Have

Why is chilling the dough for 45 minutes necessary?

Chilling the dough allows the melted butter and chocolate to firm up so the cookies do not spread into flat puddles in the oven.

Skipping this step will make the dough too sticky to scoop and cause your eggless cookies to lose their thick, fudgy texture.