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What do you get if you cross a Brownie with a Cookie?? This INSANELY good treat!!

Chocolate Brownie Cookies

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Hi Bold Bakers!

You know what’s better than a cookie and more irresistible than a brownie? It’s my Chocolate Brownie Cookies! This cookie recipe is a game changer. Imagine the chocolate fudge center you get from my Best Ever Brownie Recipe and the crispy, soft baked outside you get in my Crazy Cookie Dough merged into one. My Chocolate Brownie Cookies are perfect for all kinds or celebrations and occasions whether you’re doing some holiday baking or looking to give someone a very generous and chocolatey gift.

These Chocolate Brownie Cookies are so simple to make. This recipe is made in one bowl with no mixers or fancy equipment–that’s what I call Bold Baking! The magic of these cookies comes from the combination of white and brown sugar which add lots of depth to the flavor and additional chew from the molasses in the brown sugar. But really what makes these cookies off the charts is one whole cup of good quality cocoa powder as well as chocolate chips. If you’re a chocoholic then these cookies are made for you.

You never have to choose between a brownie and a cookie again, instead give my Chocolate Brownie Cookies a whirl. Be warned they are big, BOLD, rich and delicious!

As a special offer, get $30 off your first week of deliveries at HelloFresh, the meal kit delivery service that gives you delicious recipes and pre-measured ingredients delivered straight to your door. Go to and enter the promo code: gemmastafford30.

4.29 from 135 votes
Chocolate Brownie Cookies Recipe
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins

Rejoice Chocolate Lovers, my Chocolate Brownie Cookies recipe is here. Make cookies with the best parts of a fudgy brownie and a soft, crispy outside.

Course: Dessert
Cuisine: American
Servings: 12 cookies
Author: adapted from
  • 1/2 cup (4oz/120g) white sugar
  • 1/2 cup (3oz/90g) brown sugar
  • 6 tablespoons (3oz/90g) butter
  • 2 large eggs*
  • 1 teaspoon vanilla extract
  • 1 cup (4oz/120g) cocoa powder, unsweetened
  • 1/2 teaspoon salt
  • 1/2 cup (3oz/90g) chocolate chips
  1. Combine the sugars and butter in a microwavable bowl (or in a pot on the stove). Heat until the butter has melted. Remove from heat and beat well with a hand mixer for 2-3 minutes. (I tried doing this recipe without an electric mixer and my cookies came out really flat)
  2. Add in the eggs and vanilla extract and beat with hand mixer for 2 minutes (this, along with melting the butter and sugar, helps create a crackly crust on top of the cookies).
  3. Stir together the cocoa powder and salt and add them to the batter. Beat for another 30 seconds. Lastly fold in the chocolate chips. The batter will be soft but refrigerate it for a minimum of 30 minutes.
  4. Preheat the oven to 350°F (180oC). When the cookie dough is stiff scoop 12 cookies onto a baking tray lined with parchment. Round the dough in your hands and press to flatten down just a little. Toss a few more chocolate chips on top it you wish.
  5. Bake cookies for about 12-13 minutes. When baked they might look 'uncooked' but they are not, they are perfectly fudgy on the inside.
  6. Set aside to cool down and enjoy fresh. Store them in an airtight container for up to 2 days.
Recipe Notes

* You can always replace the eggs with one of my egg substitutes. Get my Egg Substitutes Chart.



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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Jacqui m on November 6, 2018 at 1:14 pm

    Really tasty but as I thought as my mixture was definitely not as thick as yours in the video, they spread out in the oven. Followed everything to the recipe. Rested them in the fridge for a good half hour. I must say they have all been eaten too 15 minutes being out of the oven!!!

    • Kevin Kurtz on November 6, 2018 at 8:27 pm

      oh funny Jim. I’m glad to hear they were still good though 🙂


  2. Jacqui Mallarini on November 6, 2018 at 12:17 pm

    Hi Gemma
    I’m very new to this site but oh my what a great discovery. I absolutely love your recipes and the videos to go with them. I’ve made your cookies which were a massive hit at home and the tea stall I run at football. I now have your chocolate brownie cookies in fridge resting with everyone waiting already to eat them. I thought the mixture looked not as stiff as yours before I put it in the fridge though??
    Will upload photo when cooked, if the greedy lot doesn’t eat them all before ????????

    • Gemma Stafford on November 7, 2018 at 2:29 am

      Hi Jacqui,
      that is great! Thank you for letting me know. The oatmeal cookie here ( will be a big hit with your footballers too! you can rock up the additions too, other bold bakers have done this with all sorts of things!
      Thank you for being in touch,
      Gemma 🙂

  3. val on November 6, 2018 at 11:54 am

    Thanks youfor this flourless recipe , if you have anymore plz keep showing them .

    • Kevin Kurtz on November 6, 2018 at 7:50 pm

      Delighted you like it, Val!!


  4. Esthella Medina on November 6, 2018 at 9:47 am

    Hi Gemma I really and truly love your recipes, are fabulous. What kind of chocolate do you recommend for the chips in the cookies? and I would love if you can share recipes of super healthy desserts please

    • Kevin Kurtz on November 6, 2018 at 7:57 pm

      Delighted you like it, Esthella!! I use Ghirardelli chips that you can buy in stores or online.

      there are some of my healthy recipes on my site. Put ‘guilt free’ into the search bar and you’ll find them 🙂


      • Esthella Medina on November 7, 2018 at 7:10 am

        Thank you so much! I will looking for those. Kisses and hugs

  5. E.S.Black on September 26, 2018 at 12:16 am

    Hi gemma….I don’t have electric beater what can I do instead…. Can I use blender jug?

    • Gemma Stafford on September 26, 2018 at 10:09 am

      Hi there,
      I suppose it is not impossible with a balloon whisk and a lot of elbow grease.
      The blender jug would not allow the mix to aerate, and the eggs provide the leavening in this recipe, so they need to be whipped!
      I hope this is of help and that you get to bake these cookies.
      Gemma 🙂

  6. Veena Rafi on September 24, 2018 at 2:36 am

    Hello Gem! There is a little confusion in the recipe. Are we adding 1 cup (8oz) or (4oz) cocoa powder in the recipe?

    • Gemma Stafford on September 25, 2018 at 2:53 am

      Hi Veena,
      1 cup/4ozs.
      Remember cup measurements are a measure of volume. Choose one method of measurement, do not mix them and all will be well,
      Gemma 🙂

  7. Gloria on September 23, 2018 at 1:09 pm

    Hello Emma,

    I have a question. Would the time of the recipe inside the oven change if I use foil instead of parchment paper? Last time I baked cookies all the bottoms burnt.

    Thanks <3

    • Gemma Stafford on September 25, 2018 at 3:04 am

      Hi Gloria,
      I think this is about your oven!
      If this is an OTG you may need to adjust the temperature. The foil will not change anything for you, a lower temperature may be the answer.
      These ovens vary, hard to give specific advice,
      Gemma 🙂

  8. kinzanaseem on September 19, 2018 at 8:53 am

    Hi Gemma 🙂
    I really enjoy your recipes ♡
    Gemma I’m craving for these cookies right now, but I’m out of brown sugar
    Can I use some alternative or can I make my cookies without brown sugar?
    (I do have flour, I know flour is not mentioned in your recipe)

    • Gemma Stafford on September 19, 2018 at 9:32 am

      Hi there,
      Yes, you can use white sugar if that is to hand, all will be well,
      Gemma 🙂

      • kinzanaseem on September 19, 2018 at 5:57 pm

        Thankyousomuch Gemma ????♥️

  9. Gaby Klinger on September 19, 2018 at 8:14 am

    Hello Gemma!

    Thank you for all the information, tips and recipes you share with us.

    I made this wonderful cookies with my 12 y/o daughter and she loved them, they turned out beautiful, we just used 1tbs of dough and baked them for half the time 🙂

    • Gemma Stafford on September 19, 2018 at 10:24 am

      Hi Gaby,
      good for you! well done getting the timing right for you.
      Baking with children is so rewarding. They become so engrossed, and then there is a treat at the end, and the pride they have in the bake, really wonderful.
      Thank you for sharing this with us,
      Gemma 🙂

  10. Catbakes123 on September 5, 2018 at 9:22 pm

    Hi Gemma,

    Thank you so much for your lovely Youtube channel, I am really enjoying it!

    I just made these cookie brownies- they taste just like the type of brownies I love- nice and chewy. I uploaded a photo. They are delicious but a little flat looking….

    I made a half recipe and omitted the chocolate chips. I also used your recipe for the brown sugar. I used Dutch processed cocoa. I used an electric hand mixer. I was wondering, what speed? I mixed for 2 minutes on high speed. The batter was very fluffy! Then I added the cocoa and mixed 30 seconds on low speed.

    I put them in the fridge for only 20 minutes, I think that’s where I went wrong. But I told myself, what’s the big deal because they will just warm up again in the oven! Do you see what i am getting at? I am not really sure why chilling is so important?

    I really like this recipe and want to make it my go-to for hubby and I.

    Thank you and I am looking forward to more great recipes! I just love your demeanor on Youtube, you are a very nice person to learn from 🙂

    • Gemma Stafford on September 6, 2018 at 1:54 am

      Hi there,
      I saw your photo and uploaded it, thank you for taking the trouble to post it.
      A couple of things here.
      1. the refrigeration helps to set up a cookie so that the edges set and prevent the cookie from spreading in the heat of the oven.
      2. The cocoa! There is a difference between dutch processed cocoa and natural cocoa. Natural cocoa is best for baking. It is an acid (PH 5.5)ingredient which reacts with the sugars in some bakes the dairy in others to crisp or rise a bake! Who knew! it is the science of baking. Dutch processed cocoa has been alkalized (acid removed) to soften the flavor, and so it has a different effect in a bake.
      It is good to have you with us, and baking, and curious, and asking great questions!
      Thank you for your kind comments too, carry on baking,
      Gemma 🙂

      • Catbakes123 on September 8, 2018 at 10:16 pm

        Thank you so much Gemma, I didn’t know that about Dutch processed! I will try them again

        • Gemma Stafford on September 9, 2018 at 2:38 pm

          Thrilled to hear that 🙂


  11. Tylerlovesme on September 4, 2018 at 3:45 am

    Thanks Ms Gemma for this recipe.. me and my co workers loved it and now im planning to sell it and add to my sweet menu.. thank you and pls share more recipes 😉

    • Gemma Stafford on September 4, 2018 at 5:04 am

      I’m thrilled to hear that 🙂


  12. Alana on August 15, 2018 at 2:19 pm

    Hi. Can I substitute butter for oil? If so, will it be the same amount?

    • Gemma Stafford on August 16, 2018 at 3:30 am

      Hi Alana,
      You can try it, but the oil amount needs to be less than the butter amount. Perhaps about 1/3 less, so 2ozs oil/4 tablespoons of oil. I hope this is of help and that this recipe works out well for you,
      Gemma 🙂

  13. Nayush Yerriah on August 10, 2018 at 9:57 pm

    The best thing

    • Gemma Stafford on August 11, 2018 at 2:26 am

      I will not argue with that!
      Gemma 🙂

  14. Iman on August 6, 2018 at 8:38 am

    Hi there,
    I think i kinda added too much butter in my batter coz it is not thick so any ideas what i can do now?

    • Gemma Stafford on August 9, 2018 at 10:28 am

      hi there,
      Oh dear! Are you sure? Was it real dairy butter, or a spread?
      If you followed the recipe it will bake out right. i suggest you carry on and bake it, I think it may just be the temperature of your kitchen, it is so warm everywhere just now.
      Let me know,
      Gemma 🙂

  15. Audrey D on July 26, 2018 at 9:47 pm

    First time bigger bolder baker here! These were so intensely chocolaty. There was a moment when the cocoa powder was mixing in and the batter turned completely black with chocolate that I thought, “oh my god, Gemma is a maniac” and couldn’t stop giggling. Doubled the recipe for a BBQ potluck and they were a huge hit… loved seeing my friends go back for seconds and thirds!

    • Gemma Stafford on July 26, 2018 at 9:50 pm

      lol. yes, yes she is!!!! but there is a method to my madness 🙂

      Delighted they were a success.

  16. Lexi on July 23, 2018 at 9:32 am

    So, if I dusted powdered sugar before baking, would these be crinkle cookies?

    • Gemma Stafford on July 23, 2018 at 5:49 pm

      That is exactly what they would make. Good idea.


  17. TracyNguyen on July 14, 2018 at 1:10 pm

    I’ve tried to submit my photo multiple times but it kept saying Internal Server Error… Anyway, thank you for a very yummy recipe!

    • Gemma Stafford on July 15, 2018 at 12:17 pm

      Tracey, I have just sent your message to my I.T department, which is Kevin in our spare room lol.

      He’ll try and figure out whats going on.

      Thanks for letting me know,

  18. Chloe on July 11, 2018 at 2:17 pm

    Hi Gemma,
    I recently ran out of flour (will be buying some tonight) but i had the sudden urge to bake, so this recipe was perfect. I did tweak the recipe a little, instead of 90g of butter i used 80, 180g ish of sugar as opposed to 240, a little less chocolate chips and some toasted almonds for a crunch.

    As for my thoughts on this recipe, i do like it. Its is quite bitter but im fine with that (not sure about my family though) the texture is very soft and its very easy to make. Mine turned out glossy on top and looked quite similar to yours, the dough was very messy and stuck on EVERYTHING. The recipe also taught me to properly turn off my beater after using it, i almost had a heart attack when i plugged in my beater.

    Tl;dr: the recipe is good but not something id make again (too much butter and sugar)
    PS: im actually 12…ok enough bragging.

    • Gemma Stafford on July 12, 2018 at 3:20 am

      Hi Chloe,
      Well done you!
      I think you should not have changed the recipe, as you changed the results, this is what changed the texture and the taste too.
      However this is how you learn, experimenting. Yes you learned about the mixer too, I have scared myself with this on more than one occasion!
      Gemma 🙂

  19. Jim feldman on July 8, 2018 at 5:08 pm

    I am not sure but for some reason I don’t see flour written anywhere in this recipe? Is that the way it’s supposed to be or is there a typo? I would like to try this recipe but can’t continue without knowing how much to add. Thank you for your time.

    • Gemma Stafford on July 9, 2018 at 12:36 am

      Hi Jim,
      There is no flour in this recipe. It is just a slightly different type of cookie.
      I hope you like it, it is designed to be gluten free,
      Gemma 🙂

  20. Jingle on June 1, 2018 at 9:25 am

    Hi Gemma,

    Great recipe there! Really love the texture. However, I find the cookie a bit bitter… In this case, instead of 120g cocoa powder, will it be possible for me to put in 90g cocoa powder and 30g flour and get the same cookie texture? Thank you!

    • Gemma Stafford on June 2, 2018 at 4:11 am

      Hi there,
      I think it will not be a fail!
      Try it, it may not be exactly the same, but it will be good,
      Gemma 🙂

  21. Efzee on May 28, 2018 at 10:30 am

    Hi Gemma,

    I’m considering making this to use with your 2-ingredient ice cream base (kinda like B&J Half Baked, I’m hoping) but I was wondering if that would work? Do I not bake them at all (I don’t want it crunchy), just a little or stick to the recipe in case they turn out softer than I’m imagining?

    • Gemma Stafford on May 29, 2018 at 3:33 am

      Ah! I really do not know, but I think I would half bake them.
      You could try this recipe if you wish (, it will go well in my ice cream base,
      Gemma 😉

      • Efzee on May 29, 2018 at 5:58 am

        Thank you for the quick reply!

        Also, just an FYI, when I click on the ‘reply’ button in the email notification (of your reply), I get redirected to my profile rather than the actual recipe/comments/reply.

        • Gemma Stafford on May 30, 2018 at 5:49 am

          Oh weird. Thanks for letting me know. I’ll tell Kevin to look into that.


  22. sameen on May 28, 2018 at 3:22 am

    hi gemma my this recipe was quite thin and it didnt even hold its shape what was my mistake as i did alll the things necessary

    • Gemma Stafford on May 28, 2018 at 4:00 am

      Hi there,
      I do not know what went wrong for you. This recipe has been tried by many Bold Bakers, and you can see their results. I think there may have been a measurement issue for you. I am stumped, sorry. Go back to the recipe and see if you can figure it out:
      Gemma 🙂

      • sameen on June 20, 2018 at 1:39 am

        i finally made this recipe thank you gemma my family and i loved this it was just as you said pls keep uploading these types of videos

        • Gemma Stafford on June 20, 2018 at 9:27 pm

          aw thats fantastic!!!

          I’m really thrilled to hear that.

  23. sameen on May 28, 2018 at 1:43 am

    can i substitute butter with oil if yes then just help me with the quantity

    • Gemma Stafford on May 28, 2018 at 8:12 am

      Hi Sameen,
      when you are using oil you use about 1/4 less than the butter quantity in the recipe.
      You can use block margarine too if you wish, and this will be the same quantity as butter. I hope this is of help,
      Gemma 😉

  24. Steven on May 9, 2018 at 5:08 am

    Hi Gemma,

    I made this recipe last week, and it’s amazing.
    I guess I add to many chocolate chunks to the dough and it taste too chocolatey. I don’t know how to describe it it’s not too bitter but the chocolate taste is very strong on this recipe.
    So does this considered a Brookies?

    • Gemma Stafford on May 9, 2018 at 11:54 am

      Hi Steven,
      I suppose you can call this a brookie! It is rich, and the high level of cocoa solids will make this feel really rich.
      I am delighted you like this one, you can cut down the chocolate a bit if you like,
      Gemma 😉

  25. Poshita on April 30, 2018 at 1:20 am

    Hi Gemma! I tried your recipe…The texture of the cookies is awesome and they look great too! Only the cookies taste bitter…i am guessing that’s because of the cocoa powder…I used Hersheys unsweetened cocoa powder (quantity as mentioned in the recipe)…I made just 4 and froze the rest of the dough…DO you think we can add some flour/sugar or something else to make the bitterness go away? Or do you suggest I make another batch and reduce the amount of cocoa powder in that? In case I reduce the cocoa powder should i add in all purpose flour or any other ingredient to make up for the reduced cocoa powder? Thank you in advance!

    • Gemma Stafford on April 30, 2018 at 3:12 am

      hi Poshita,
      Yes, you can reduce the amount of cocoa to reduce the bitterness. not everyone likes a bitter chocolate, but a lot of people do!
      To balance the remaining dough you can make another cookie, and incorporate it, a simple sugar cookie will take it, or any cookie really. just blend the two batches together. ( this one will work well for you.
      I hope you manage this, it is worth a shot,
      Gemma 🙂

  26. Len Bulandan Evangelista on April 19, 2018 at 8:22 am

    Hi Ms. Gemma,

    You’re chocolate brownie cookies recipe tasted great! But I’m wondering the size of the cookie although I measured each dough through digital scale 20grams each just to make sure all cookies has the same size. But unfortunately some cookies went small and some are big. I tried on muffin tray, size looks perfect but the bottom of cookies was glossy. What will I do to make a perfect size same as your cookies on the picture shown here. Thanks a lot. ????

    • Gemma Stafford on April 21, 2018 at 6:39 am


      Sorry for my late reply. I’m pretty stumped by this. I too weight my cookies like you to make sure to get the same results. There is not a reason I can think of why they didn’t all come out the same.

      So the nature of these cookies is to be glossy on the surface, but you said yours were glossy on the bottom?

      To be honest I would have told you to do exactly what you did to get perfect cookies.
      I hope this helped you,

    • Nabeel on April 21, 2018 at 10:11 am

      is it glossy?
      or not baked properly?

  27. Chitra on April 5, 2018 at 8:56 am

    Hi Gemma,
    I baked for the first time today and I’m glad I started with your recipe.

    I was only experimenting but the cookies turned out perfect. My son first licked the bowl clean and then the plate of cookies.

    Thanks much. I’m hooked

    • Gemma Stafford on April 7, 2018 at 3:07 pm

      Hi Chitra,

      I’m really delighted to hear that. Thanks so much for your lovely comment.


  28. Chloe Cherry on March 30, 2018 at 9:51 am

    Do you have to add the chocolate chunks?

    • Gemma Stafford on April 1, 2018 at 10:56 am

      no not at all, Chloe. Just leave them out.

      Gemma. 🙂

  29. Lizzymari on March 21, 2018 at 10:51 am

    When I made these I was absolutly amazed by the outcome.
    I wonder how long do these last because I would like to send them to a friend.

    • Gemma Stafford on March 22, 2018 at 5:01 am

      Hi there,
      It depends on how you pack them, the amount of time they will travel, and the temperature of the place you live in.
      At home these would hold really nicely in an airtight container for about 5 days, at cool room temperature (18c or so).
      Other than that in an airtight container in the fridge, they may last longer. Really this is true of al home baked goods.
      I hope this is of help to you,
      Gemma 🙂

  30. Daani on March 15, 2018 at 11:47 pm

    How many calories?

    • Gemma Stafford on March 16, 2018 at 2:19 pm

      Hi there,
      It depends on the size!
      A one ounce cookie will be abour 130 calories, it is difficult to be precise. No such thing as a low calorie chocolate brownie cookie!
      Gemma 🙂

  31. Theabuhomaid on March 15, 2018 at 4:08 am

    I finally made it. Actually a little test of burning but generally it’s amazing
    Thank you Gemma

    • Gemma Stafford on March 15, 2018 at 1:33 pm

      I am really happy to hear this! Believe me, I have had a few ‘burning’ tests myself over the years! No better way to learn,
      Gemma 🙂

  32. Anne on March 4, 2018 at 11:00 am

    Made these today with my 11 year old son and they are amazing!

    • Gemma Stafford on March 4, 2018 at 11:51 am

      Delighted to hear that. glad you liked this recipe.


  33. Jasmine Riccardi on March 2, 2018 at 4:55 am

    Gemma my comment was cut in half, I was asking which measurements were you using while doing the video. Thanks

    • Gemma Stafford on March 2, 2018 at 6:19 am

      Hi there,
      I tend to use cups, all the time really.
      I have my own conversion chart here (
      The most accurate way to measure will always be digital. What matters is that you choose a method and stick to it in any one recipe.
      I hope this helps,
      Gemma 🙂

      • Jasmine Riccardi on March 2, 2018 at 11:36 am

        Thank you Gemma, you’ve been very kind answering me so quickly, I’ll try them again because for what I can see in your video, they are worth it. 😉

  34. Jasmine Riccardi on March 2, 2018 at 4:37 am

    Hello Gemma, I’ve tried these cookies and something went wrong, I doubled check the recipe and I realized that the measurements are off (for instance 1/2 cup of sugar weighs 100g not 120g and as you know, cooking patisseries requires precision’s, ounces or grams? Thanking you in advance, keep up your great work.<3

    • Gemma Stafford on March 5, 2018 at 8:27 am

      Hi there,
      the thing is that cup measurements are not a measure of weight but of volume. The weight of a cup of any ingredient changes according to the ingredient, how the cup is loaded etc.
      Some people always use cups, and always will, and they do not know, or care, what the measurements are.
      Patisserie, precise as it is in places, is also accomplished by bakers using cups, it is what they are used to!
      Certainly for precision a digital scale is a great thing, and for many people this is their choice.
      Choose your method and stick to it, and it will work. I take 1/2 cup of sugar as 120g, but this is arbitrary.
      I hope this helps, I am not clear about what went wrong for you!
      Gemma 🙂

  35. Nina on February 25, 2018 at 8:23 am

    Can use splenda sugars in this recipe to make it disbetic safe?

    • Gemma Stafford on February 26, 2018 at 6:57 am

      Hi Nina,
      I think so! The reserve is because splenda does not caramelize, and this may give a ‘cakey’ result.
      Agave crystals will do it, but this is high in fructose, as are most of the natural sugars.
      Stevia is worth getting to know, do a bit or research around this, however I do not think it will be right for this recipe.
      I hope this helps, it is a challenge,
      Gemma 🙂

  36. S on February 23, 2018 at 7:08 am

    Hi! I tried them out but they came out with a really really sour aftertaste… any reason why??

    • Gemma Stafford on February 23, 2018 at 2:24 pm

      Hi there,
      Did you change the recipe?
      I am not sure why you found this bitter! Cocoa can feel bitter but this has a fair bit of sugar, and butter too to soften it.
      Let me know if you changed anything!
      Gemma 🙂

  37. Lynn on February 21, 2018 at 1:02 pm

    Taste AWESOME.

    I’ll need to do these again. Mine were crêpe flat… I added flour to the second batch and will see if they puff up a tad LOL!!!

    Do you know what I did wrong? Maybe I over beat the batter???

    Thanks for helping me out.

    • Gemma Stafford on February 22, 2018 at 3:57 am

      Hi Lynn,
      This happened to me when I was trying this recipe too, it was the way I mixed it!
      When I beat it with the hand held whisk it worked really well, do not over mix!
      Setting up this dough in the fridge, for at least 30 mins is an important step, not just for this recipe either, but for most cookie recipes. This prevents the cookies spreading when baking, as they seal quickly when put in a hot oven.
      That is it, I think this will help you,
      Gemma 🙂

  38. Sheryl on February 14, 2018 at 5:17 pm

    Can the dough be made ahead, refrigerated and baked a few days later?

    • Gemma Stafford on February 15, 2018 at 4:19 am

      Hi there,
      Yes! This is a good recipe for this as it does not contain a raising agent, go do it now,
      Gemma 🙂

  39. Naama on February 14, 2018 at 6:30 am

    Hey Gemma,
    Thank you once again for this amazing recipe.
    Can i try them in microwave?

    • Gemma Stafford on February 15, 2018 at 5:05 am

      hi there,
      You can try them, but I do not know how they will be!
      Generally cookies look for the heat of a conventional oven for best results.
      Do take a look at the ‘cookie’ recipes in the mug meal section here, that will help you to understand this.
      I hope this helps, and if you decide to try it, do let us know,
      Gemma 🙂

  40. Nina on February 2, 2018 at 3:21 am

    I added walnuts and they were so good!

  41. Binu on January 29, 2018 at 9:53 pm

    Hello,I made the batter n put it in the freezer. I added 1 cup of cane sugar instead of the white n brown,is that why the batter s liquid n not thick as yours? Hope it gets hard n I can roll it!

    • Binu on January 30, 2018 at 3:56 am

      The batter did get hard, so I made a batch, they are Superb!! My kind of cookies, I love chocolate.. will be making them again.
      My kids found it little bitter, should I reduce the cocoa to 3/4 cup n replace the 1/4 cup with flour?any suggestions? Thanks

      • Gemma Stafford on January 30, 2018 at 4:57 am

        Hi binu,
        You could add a little flour to this batter, reduce the cocoa by the same amount, make it work for your own family, all will be well,
        Gemma 🙂

    • Gemma Stafford on January 30, 2018 at 4:22 am

      Hi Binu,
      NO! I cannot see how that would make any difference to this recipe. Did you change something else in the recipe, as there are so few ingredients, and this is a type of mousse, every ingredient is important.
      If you have changed the butter you may need to add some flour to set up this batter, sounds like something else was different here,
      Gemma 🙂

  42. Francis Hammill on January 29, 2018 at 7:04 am

    Hey Gemma

    Tried a few of your recipes and they are super. Thank you. When you say white sugar do you mean granulated or caster? I’m guessing granulated?


    • Gemma Stafford on January 29, 2018 at 11:40 am

      Hi Francis,
      good question.
      In the US there is no such thing as caster sugar, it is all fine grained. I am not sure why the difference is still there in other places, but caster sugar is more expensive!
      I have noticed in Ireland that the ‘yellow pack’ type brands tend to be finer too, interesting!
      Generally in baking you use a caster/fine sugar, this makes it easy to cream it, dissolve it (as in cookies), caramelize it etc.
      I usually use fine sugar/caster sugar for baking, no matter where I am!
      Gemma 🙂

      • Nour on April 24, 2018 at 11:56 am

        hey gemma,
        So if i use caster sugar instead of granulated sugar, do i still end up with the same outcome?
        i have a performance coming up soon and i wanted to make these cookies for my classmates!

        • Gemma Stafford on April 25, 2018 at 1:00 pm

          Yes you will get the same outcome. I hope your fronds love them.

          Gemma 🙂

  43. Syafiah on January 20, 2018 at 6:48 am

    Hi Gemma,

    So I tried this recipe just now, but the cookies turned out flat ???? I chilled the dough for 1 hour though. I measured the ingredients using the cup measurement n never took the weight in consideration. Would that be the reason why it went wrong?

    • Gemma Stafford on January 20, 2018 at 8:12 am

      Hi there,
      I think your dough was not chilled sufficiently!
      Cup measurements are a measure of volume, it is not wise to worry too much about weight, but stick to the cups. be consistent about how you load them and all will be well.
      Do chill a bit longer next time, even in the freezer if you life in a hot place.
      Thank you for being in touch,
      Gemma 🙂

  44. Abhirupa Saha on January 11, 2018 at 3:37 pm

    I was wondering why there’s no baking soda in it? Will the cookies rise without it? Anyways they tasted amazing when I baked them yesterday! ❤️

    • Gemma Stafford on January 11, 2018 at 7:34 pm

      Really glad you like my cookies. You don’t need baking soda because these guys don’t rise. That is how they turn out like brownies. 🙂

  45. Florencia Sofía Colella Diamante on January 10, 2018 at 4:27 pm

    I made them last month and added whit chocolate chips also and they were soooooooo great!
    10000% recomend them ❤️

    • Gemma Stafford on January 10, 2018 at 8:21 pm

      Awwww thats so great :). I’m really delighted to hear that.


  46. Emily on January 4, 2018 at 8:45 am

    These taste great and are really fudgey! I did have to chill my dough longer though. At 30 minutes or was still super soft

    • Gemma Stafford on January 5, 2018 at 1:55 pm

      Hi Emily,
      Next time pop it in the freezer, that will speed it up for you,
      Gemma 🙂

  47. Farhat Bukhshh on January 2, 2018 at 4:14 am

    Hi Gemma,
    I am a huge fan and this recipe looks amazing! I am just confused on why there is no need for flour. Should,I add some in anyway?

    • Gemma Stafford on January 2, 2018 at 4:56 am

      Hi there,
      If you wish you can DD little flour, but the recipe works without it. It is held together by the eggs/sugars/cocoa.
      If you decide to add sugar it will give a different result, but it will still be good.
      Gemma 🙂

  48. Nufla on December 29, 2017 at 11:03 am

    Hey Gemma. I tried this recipe today and it turned out good, but I have a problem. Once I finished making the batter I realised that the sugar hadn’t dissolved completely. So I could see, and sort of bite the sugar in the batter. I made brownies a few days ago and the same thing happened. I followed your recipe exactly, except that I used all brown sugar instead of both brown and white. Could you please tell me what I’m doing wrong? It would be really helpful.
    Btw, I really love your recipes. You are absolutely great! <3

    • Gemma Stafford on December 30, 2017 at 4:45 am

      Hi there,
      The sugar cannot dissolve before it is baked, this is true of most recipes really, they dissolve in the heat of the oven, caramelize in fact. This is what gives cookies their crunch!
      Gemma 🙂

  49. Nina on December 27, 2017 at 3:43 pm

    So decadent and so yummy!

  50. Shawna on December 23, 2017 at 6:25 am

    Can’t wait to try! I have a girlfriend visiting me and she can’t eat gluten! Perfect!

    • Gemma Stafford on December 23, 2017 at 9:28 am

      Fantastic! Let me know how you get on. And I’d appreciate it if you left a review when you make it. You can just comment and give it a star rating. 5 stars are appreciated! 🙂

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