Please Note: This recipe was updated to have a more brownie-like texture. If you’re a fan of the original recipe, don’t panic – it can be found here! If you love chocolate cookies, you’ll love these dark, chewy delights. Plus, they can be frozen and baked whenever you need a chocolate fix! I love the combination of chocolate and sea salt, so I added an optional step of flaked salt that balances out the sweetness perfectly.
How To Make Brownie Cookies
Sift together the flour, cocoa powder, baking powder, and salt and until combined.
In a saucepan, heat the butter over medium-low heat until melted but not bubbling. Pour the hot butter over the chocolate, coffee, and vanilla.
Mix until melted and smooth. Set aside to cool slightly.
Beat eggs, brown sugar, and sugar in a large bowl with an electric mixer at medium-high speed until thick and pale (about 4 minutes).
Add the cooled chocolate mixture and mix until well combined.
Add in the flour mixture, and fold it until just combined (avoid over-mixing).
Cover bowl with plastic wrap and let stand at room temperature for 30 minutes or until batter firms up to resemble thick brownie batter. It won’t look like cookie dough.
Using 1 heaped tablespoon of batter per cookie, place scoops 2 inches apart on prepared baking sheets.
Bake for 10-12 minutes, until the tops of the cookies are crinkled and slightly domed. The cookies will flatten and crinkle more once you remove them from the oven.
If using salt, sprinkle with flaked salt. Cool for 5 minutes before transferring to a cooling rack.
Serve warm for an indulgent treat!
Update Notes: Originally published in 2016, this post and recipe was updated in 2020 with new pictures and changed to the recipe.
Follow the recipe to step 7 and instead of baking freeze the dough on the tray until fully frozen. Then Transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge, then allow to come to room temperature before baking.
Cool completely then transfer to a freezer bag for up to 3 months. Thaw overnight before serving.
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
