Chocolate Brownie Cookies for Gloomy November Days (with Video)

Zartschmelzene Brownie-Cookies

Chocolate Brownie Cookies! Seriously, I can only recommend trying these! They are so melt-in-your mouth, it’s crazy! If you are a chocoholic like me, these are for you, they scream chocolate, chocoalte, and chocolate again. You need to know that I have tried my share of chocolate cookies, especially if I am in the mood for baking something with chocolate, but don’t want it to take too much time. Chocolate cookies are perfect for that occasion. Trust me, these cookies are for you if you want to whip up something quickly and that satisfies your chocolate cravings.

Last weekend I had promised myself not to turn on the oven yet again. That’s because I had busied myself with gingerbread. Have you tried these tiny gingerbread houses, which you can actually place on your mug’s rim? Just so adorable! And then I also prepared a tiny wedding cake, like super small, four people tops could eat of it. It was nothing like the wedding cake I invented similar to the one of Meghan & Harry, but still a cake I baked. For that reason I felt that was enough for the weekend. But then this last Sunday was so gloomy in Hamburg, a typical November day and I was craving chocolate.

Zartschmelzende Schoko-Brownie-Cookies

Somewehere I had saved the Chocolate Brownie Cookies from Knusperstübchen, a German blog, and I quickly checked whether I had all ingredients at home. I had, so I decided to quickly give them a go. It took maybe 15min and then I had them already in the oven. Oh boy, and then I tried them, and I ate more than I wanted, one after the next. Seriously, I am glad I managed to keep some for work to take along…

Credit: Das Knusperstübchen (in German)

Melt-in-your-mouth Chocolate Brownie Cookies

1 Star2 Stars3 Stars4 Stars5 Stars (146 votes, average: 3.84 out of 5)
Serves: About 18-20 Cookies
Cooking Time: 15min preparation + chilling + 10min of baking

These melt-in-your-mouth chocolate brownie cookies contain a lot of real chocolate and require some chilling to not overspread.


  • 225 grams of semi-sweet chocolate, possibly 70% or higher in cocoa content
  • 30 grams of butter
  • 2 eggs at room temperature
  • 70 grams of white sugar
  • 40 grams of brown sugar
  • 1 teaspoon of vanilla extract, see here hos to make your own
  • 60 grams of all-purpose flour
  • 1/2 teaspoon of baking powder
  • 75 grams of chopped chocolate, whatever you like best



Either melt the chocolate with the butter in small increments, stirring in between, in the microwave or on the stovetop on low. Set aside.


Beat the eggs with the sugars and vanilla extract for about 2-3 minutes. Add the chocolate mixture and mix. Add flour and baking powder and mix until combined. Fold in chocolate chips last. Chill for at least half an hour in the fridge or overnight. If chilling more than an hour, bring to room temperature first before continuing.


Preheat oven to 180 degrees Celsius and line two baking sheets with parchment paper. Roll cookies, using about one small tablespoon per cookie, they will spread, I usually place about 9 cookies on one sheet. Bake for about 9-11 minutes, they will look underbaked, but this is correct. Let cool. Cookies will harden a bit.


The cookies will keep for about a week if kept in an airtight container.

Zartschmelzende Schoko-Brownie-CookiesAs always I am happy to hear back from you if you try the recipe and leave comments. If you snatch a picture, be sure to tag me with #jennysbakingblog on Instagram. I am always excited to see when you bake my creations!

If you are into chocolate, why not check out my chocolate category:

Everything Chocolate all chocolate recipes

You Might Also Like


  • Reply
    Sunday February 9th, 2020 at 10:08 PM

    Ein tolles Rezept, easy und schnell – was will Frau mehr?! Die Kekse sind super lecker geworden, werde das Rezept auf jeden Fall verlinken. Vielen Dank!

    • Reply
      Sunday February 9th, 2020 at 10:26 PM

      Das freut mich, wie schön!

  • Reply
    Susan McC
    Sunday April 5th, 2020 at 12:11 PM

    Hi Jenny! What kind of brown sugar? The loose, granulated German kind or the sticky American kind? Or do you suppose it matters? I usually make my own brown sugar since it’s hard to find over here. Everyone says “check the Asian shops”, but it’s easier just to mix up my own with some melasse.
    I hope all is well in München with this lockdown. We still get out for lovely walks here in Freising.

    • Reply
      Sunday April 5th, 2020 at 12:54 PM

      Hi Susan, it doesn’t really matter, since I am in Germany, I use the German kind, but I don’t think it makes a huge difference. Will take a walk shortly, too!

  • Reply
    Monday May 11th, 2020 at 12:17 PM

    Sehr schöne Fotos und dein Rezept klingt sehr lecker 🙂 LG Luisa von

    • Reply
      Monday May 11th, 2020 at 02:47 PM

      Danke, wenn du sie bäckst, gib Bescheid!

  • Reply
    Zeljka Demirovic
    Monday May 18th, 2020 at 08:52 AM

    Kann ich bei den Brownie Cookies auch nur weißen Zucker nehmen?

    • Reply
      Monday May 18th, 2020 at 08:58 AM

      Liebe Zeljka, ja, kannst du, allerdings kann es sein, dass die Cookies dann weniger auseinanderlaufen, ich würde sie deshalb nur sehr kurz kühlen. Berichte auf jeden Fall, solltest du es ausprobieren. Grüße, Jenny

    • Reply
      Sunday June 28th, 2020 at 06:00 PM

      Die sind wirklich super lecker! Ich habe fast alle alleine gegessen 🤤
      Ich liebe Schokolade kann oder mag aber keine schoko cookies /eis/ Kuchen usw. essen! die musste ich einfach ausprobieren, weil die so lecker aussahen! Falls die nichts für mich sind, hab ich mir gedacht,gebe ich sie meinen Kids oder Mann😉 aber wie gesagt: die sind soo lecker🤤🤤 werde die cookies das nächte Mal mit weißer Schokolade ausprobieren 🤗 bin schon gespannt ich habe schon alles besorgt kam aber leider noch nicht dazu sie zu backen🙃

      • Reply
        Sunday June 28th, 2020 at 06:01 PM

        Das freut mich total zu hören, wie schön! Wenn du magst, darfst du auch noch Sternchen verteilen (direkt über dem Rezept). Berichte gerne, ob es mit weißer Schokolade genauso gut klappt. Kann mir vorstellen, dass man den Zucker dann reduzieren sollte. Grüße, Jenny

  • Reply
    Saturday May 30th, 2020 at 02:48 PM

    Die Cookies sind wirklich super schokoladig.
    Bei mir sind sie allerdings so gut wie gar nicht verlaufen, sondern blieben Kugeln. Kann das damit zusammenhängen, dass ich weniger Zucker (60g braunen Zucker) verwendet habe? LG

    • Reply
      Sunday May 31st, 2020 at 07:08 AM

      Liebe Melanie, das kann tatsächlich sein. Solltest du weiterhin weniger Zucker nehmen, versuch es mal ohne kühlen. Grüße, Jenny

    Leave a Reply