Gluten-Free Chocolate Brownie Cookies

Ingredients

• 113 g (½ cup)unsalted butter, at room temperature
• 100 g (½ cup)brown sugar
• 67 g (⅓ cup)white sugar
• 1egg, at room temperature
• 5 ml (1 teaspoon)vanilla extract
• 2.5 g (½ teaspoon)bicarbonate of soda
• 3 g (½ teaspoon)salt
• 85 g (1 cup)cocoa powder
• 170 g (1 cup)semi-sweet chocolate chunks
• to tasteflaky sea salt (optional)

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C.

2. 2

   Mix butter and sugar

   Mix the butter with both sugars thoroughly until combined. Add the egg and vanilla, then stir until incorporated.

3. 3

   Make the dough

   Mix in the bicarbonate of soda, salt and cocoa powder until smooth, then fold in the chocolate chunks. Scoop the dough into balls and, if you like, sprinkle with flaky sea salt.

4. 4

   Chill the dough

   For thicker cookies, freeze the dough for 15 minutes before baking. Alternatively, cover and refrigerate it for up to 3 days.

5. 5

   Bake and cool

   Bake for about 10 minutes, until the edges are set while the centres remain gooey. Leave the cookies on the baking sheet for 15 minutes, then transfer them to a cooling rack to cool completely.

What are brownie cookies?

Brownie cookies bring the rich cocoa flavour and fudgy middle of a brownie into a portionable cookie. This American-style bake skips flour, relying on cocoa, egg and butter for its structure.

Here, chocolate chunks add pockets of melted chocolate, while a short bake keeps the centres soft. The result is a compact, intensely chocolatey treat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 216 calories, 3g protein, 26g carbs, 13g fat.

The sugars and chocolate provide most of the carbohydrates, while butter and chocolate contribute most of the fat; the egg and cocoa add a little protein. Pair a cookie with fruit and plain yoghurt, or enjoy it after a meal with a source of protein.

The ingredients that matter

Cocoa powder: It gives the dough its deep chocolate flavour and replaces flour in this recipe. Measure it carefully, since too much can make the cookies dry or crumbly.

Chocolate chunks: Semi-sweet pieces balance the sweet dough and create gooey spots after baking. Chunks give a more varied texture than finely chopped chocolate.

Mixing the dough

Butter and sugars: Mix these thoroughly before adding the egg, so the base is evenly combined. Room-temperature butter and egg are easier to blend smoothly.

Cocoa: Stir it in until no dry patches remain, then mix in the chocolate chunks. The dough is thick, so a cookie scoop helps make even portions.

Chilling for thicker cookies

Freezer: A 15-minute chill firms the dough and helps the cookies hold their shape more. It is optional if you prefer a thinner cookie.

Fridge: You can refrigerate the dough for up to 3 days before baking. Keep it covered, and scoop it into balls before chilling if you want to bake them straight from the fridge.

How to tell they are done

Edges: Take the cookies out when their edges look set. They may still appear soft in the middle; that is intentional for a fudgy texture.

Cooling: Let them rest on the baking sheet for 15 minutes before moving them. This gives the delicate cookies time to firm up without overbaking them.

Serving and texture

Flaky salt: A light sprinkle before baking gives a savoury contrast to the chocolate. Leave it off if you prefer a sweeter finish.

Pairing: Serve the cookies with milk, coffee or tea. For a simple dessert plate, add fresh berries or a scoop of ice cream.

Recipe notes & tips

• Bring the butter and egg to room temperature so they combine smoothly.
• Use a level measure for the cocoa to avoid a dry, overly firm dough.
• Scoop the dough into similar-sized balls so the cookies bake at the same rate.
• Chill the dough for 15 minutes if you want thicker cookies.
• Start checking the cookies at 10 minutes; the centres should still look soft.
• Let the cookies rest on the hot baking sheet for the full 15 minutes before lifting them.

Variations

• Add walnuts: Fold in a small handful of chopped walnuts with the chocolate chunks.
• Use dark chocolate: Swap the semi-sweet chunks for dark chocolate for a less sweet bite.
• Add espresso: Stir a little instant espresso powder into the cocoa to deepen its flavour.
• Finish with salt: Sprinkle flaky sea salt over the dough balls before baking.
• Add peppermint: Mix in a little peppermint extract with the vanilla for a chocolate-mint version.

Common mistakes to avoid

• Overbaking: The centres continue to set as the cookies cool, so take them out while still gooey inside.
• Moving them too soon: The cookies are fragile straight from the oven; leave them on the baking sheet for 15 minutes.
• Uneven portions: Different-sized dough balls bake at different rates; use a scoop for more consistent cookies.
• Dry dough: Too much cocoa can make the mixture crumbly; measure it carefully and mix just until smooth.
• Skipping the chill for thick cookies: Warm dough spreads more readily; freeze it for 15 minutes when you want a thicker result.

How to store

Once completely cool, keep the cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate covered dough for up to 3 days before baking; warm baked cookies briefly in the microwave if you want a softer centre.

Frequently asked questions