Gluten-Free Chocolate Fudgy Brownie Cookies

Love brownies and cookies? Get the best of both worlds with these gluten-free brownie cookies. Quick, easy, and irresistibly delicious!

Why You'll Love These Gluten-Free Brownie Cookies

There are brownies, and there are cookies, but nothing trumps these irresistible, super fudgy, crinkly, chocolate brownie cookies, aka (brookies)! They are the best of both worlds, truly the perfect chocolate indulgence for any occasion. Similar to my chocolate mint cookies and double chocolate chip cookies, these fudgy brownie cookies are sure to satisfy your chocolate cravings. Here are more reasons why you will love this recipe:

• These fudge brownie cookies take only 30 minutes to make!
• This easy recipe has simple ingredients and makes 12 generous-sized cookies. You can also divide the recipe in half for a smaller batch of 6 cookies
• The flavor is rich and decadent, with a soft and chewy fudgy center that is sure to satisfy any chocolate lover.

Gluten-Free Chocolate Brownie Cookie Ingredients

Ingredient Notes

• Gluten-Free Flour: We use Bob's Red Mill 1 to 1 gluten-free baking flour. 
• Cocoa Powder: I recommend using a high-quality cocoa powder such as Ghiradelli's Unsweetened Dutch Processed Cocoa Powder. It has a richer chocolate flavor compared to natural cocoa powder.
• Chocolate: In addition to the cocoa powder, you’ll need 60-70% bittersweet chocolate bars or dark chocolate chips. Milk chocolate will be too sweet for these brownie cookies.
• Butter: You’ll need melted butter to keep these brownie cookies super soft and decadent.
• Sugar: Brown sugar provides moisture, while white sugar gives the cookies crisp edges.  
• Eggs: Whisk the room-temperature eggs and both sugars at high speed for 7 minutes to create those crackly, shiny tops. 
• Espresso Powder: The espresso powder in this recipe enhances the chocolate flavor. It's an optional ingredient but highly recommended.
• Vanilla Extract: Choose a high-quality vanilla extract.
• Salt: A key ingredient to help balance the flavors and enhance the sweetness. For a gourmet touch, add a pinch of sea salt flakes to the tops of the cookies, right out of the oven.
• Baking Powder: Just a small amount of baking powder gives these cookies a tiny bit of height while keeping a chewy, fudgy texture. 

Find the printable recipe card with full instructions and measurements below.

How To Make Gluten-Free Brownie Cookies

Prepare the baking sheets. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper and set them aside.

1. Whisk together the eggs and sugars. In a stand mixer with a whisk attachment, combine the eggs and both sugars. Beat on high speed for 7 minutes. The mixture will be thick, doubled in volume, and have a pale light brown color.
2. Melt the chocolate and butter. In a microwave-safe bowl, combine the butter and finely chopped chocolate. Microwave in 15-second increments, stirring well between each until the chocolate is completely smooth and melted. Do not overheat the chocolate as this can burn it. Set aside to slightly cool. 
3. Add the melted chocolate to the whipped eggs. With the mixer on low, pour in the melted chocolate/butter mixture along with the vanilla extract. Mix until combined for 30-45 seconds, making sure to scrape down the sides. 
4. Add the dry ingredients. Sift in the gluten-free flour, cocoa powder, salt, espresso powder, and baking powder. Mix until just combined, then turn off the mixer. Using a spatula, scrape the bottom of the sides of the bowl and fold in any remaining flour bits. The dough will be glossy and soft, similar to brownie batter. You'll want to work quickly to get the distinct glossy crackly tops. Do not let the dough sit.

5. Scoop and bake. Use a large #20 cookie scoop (around 3 tablespoons) to scoop the cookie dough onto the prepared baking sheets, about two inches apart. Bake one tray at a time for 9-10 minutes, or until the edges are set, but the center is still gooey. Remove the cookies from the oven and sprinkle the tops with flaky sea salt. 
6. Round out the cookies. To achieve perfectly round cookies, place a large cookie cutter or glass cup slightly bigger than the cookies over the top of the cookies, and carefully swirl in a circular motion, rounding out the edges. Let the cookies sit on the baking tray for 5 minutes before transferring them to a wire rack to finish cooling. 

Storage

• To store: These cookies can be stored in an airtight container at room temperature for 1-2 days.
• To freeze: Let the cookies completely cool, then wrap them in individual pieces of parchment paper and place them in a freezer-safe container for up to 1 month. 

Expert Tips

• Work quickly: To ensure your cookies get those shiny crackly tops, it’s best to pop the brownie cookies in the oven as soon as you make the dough. There's no chill or rest time, so you'll want to get the tray in the oven as soon as possible.
• Beat the sugar and eggs for 7 minutes:  This will create that perfect fudgy chewy texture and crinkly top. Set a timer!
• Use high-quality chocolate: For best results, choose a high-quality baking chocolate and cocoa powder.
• Do NOT overbake the cookies: Chocolate cookies tend to dry out quickly in the oven. To get the brownie-like texture, you'll want to take the cookies out of the oven as soon as the edges are set and while the centers are slightly gooey. The cookies will continue to slightly cook as they cool on the baking sheet. Every oven is different, but I find that between 8 and 10 minutes is perfect. I pull them out right at the 9-minute mark. The cookies will continue to slightly cook as they cool on the baking sheet.

FAQ

More Chocolate Recipes You'll Love

I hope you love these gluten-free brownie cookies as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.

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