Chewy Double Chocolate Brownie Cookies
These Chewy Double Chocolate Brownie Cookies are the epitome of chocolatey goodness in every single bite! These cookies are incredibly soft and chewy with a beautiful outer crispiness and overall chunkiness! Made with all organic ingredients, these cookies are easy, thick, perfectly bite-sized and bursting with delicious espresso + chocolate flavors, and REQUIRES NO CHILLING! This is the perfect sweet indulge for the entire family during ANY season, especially during the Holidays.
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I'm obsessed with these Chewy Double Chocolate Brownie Cookies and I know that you'll be such a fan of them too! When it comes to Holiday baking, cookies are a MUST! Am I right?
I mean there's an entire cookies season that happens during this time of year, which brings us into a sweet indulge with an array of cookie options that are undeniably amazing.
These Cookies are the Epitome of Chewy + Decadent.
Since I've been doing my 25 Days to Christmas, I wasn't able to do Cookie Week, however I'm planning on doing a lot more in 2021. It's definitely going to be a year full of unique content.
Well, these cookies were inspired by my favorite brownies recipe---Easy Extra Fudgy Vegan Brownies! Although these brownies are vegan, they truly are so fudgy and delicious, much like these cookies.
But these cookies are just as chewy, soft, flavorful, and melt-in-your-mouth GOOD.
My Cookie Making Back Story + Tips.
To confess—cookies were actually (and still sometimes are) the dessert that I least enjoy making because I often never make them as perfectly as I’d like. While they might be simple for some to make, they aren’t the easiest for me to make for some reason. Honestly, the shape or texture seems hard to achieve depending on the flavor for me. What about you?
Thankfully, however, I’ve been getting a lot better with my cookies and these were testament to that, which is why I chose to share my best Tips for making the Perfect Cookies.
5 TIPS TO MAKING THE PERFECT COOKIES.
#1: WHEN IT COMES TO MIXING, DON’T OVER-MIX. JUST MIX UNTIL FULLY COMBINED!
Yes, so in most cases, over-mixing can be a real disaster. It can sometimes turn your sweet treats super dense, hard, or one not so amazing mess. Therefore, try to avoid over-mixing and stop the moment everything is completely combined and incorporated!
#2: TOO STICKY? REFRIGERATE!
OK, so while regular cookies often require refrigeration, this cookie recipe doesn’t. However, if you’ve mixed everything together well and it appears SUPER STICKY, simply refrigerate them after scooping them onto your baking sheet and they’ll form nicely and bake well.
#3: WORK SMALLER SCOOPS AS OPPOSED TO BIGGER ONES.
Personally, I found that my cookies baked better (and more in tact) whenever I scooped them small instead of regular sized like traditional cookies. Because the batter is a bit more “soft”, I find that scooping too large might make them super flat and not so great in texture. But of course, it all depends on the texture of the batter in the first place.
#4: PARCHMENT PAPER AWAY!
I do this for all of my cookie (or baking) recipes, however, in case that you don’t, it’s especially important for cookies—-use that Parchment Paper or non-stick mat. It’s going to ensure that they don’t stick or became a disaster.
#5: COOL, COOL, + COOL SOME MORE!
These little beauties are SUPER SOFT therefore movement might not be the best before they are fully cooled. Simply cool them onto the baking sheet after removing them from the oven for about 5 minutes before transferring them to a cooling rack to fully cool, somewhere between 15-20 minutes in a cool place.
Why Espresso Powder + How Does it Affect these Cookies?
When it comes to espresso powder, I've been such a huge fan of using it in most of my chocolate-based desserts ever since my girl, Britt introduced me to it during the making of our Vegan Brownie Cookie Dough Cake!
In case you aren't familiar, espresso powder is a dissolvable powder made from darkly roasted coffee beans that have been ground, brewed, dried, and then ground to a very fine powder. So what is it's purpose in baking, you might ask? Well, the main reason for me adding it to most of my chocolate-based baking goods is the fact that espresso powder helps to create a hint of coffee flavor and bolder chocolate flavor which amplifies the decadence of your baked goods---especially in these cookies.
What Else Can I Add Espresso Powder In?
Granted, while I've been using espresso powder in my baked goods, it can also be added to an array of other foods. For the most part, espresso powder is widely used in drinks such as cocktails, hot chocolate, and smoothies. However, if you don't have this stuff on hand, you can always substitute with Instant Coffee.
How Do You Store Leftover Cookies? Frozen Vs. Chilled.
Cookies can be stored in a tightly covered container at room temperature for up to 3 days or refrigerated for slightly longer freshness (about 2 weeks).
There cookies can also be frozen for 4-5 months and reheated to thaw out. Any unused cookie dough batter can be refrigerated for up to 3 days, or frozen for up to 1 month and then thaw overnight in the fridge, if you choose not to use it right away!
My Top 7 Favorite Cookies of ALL TIME.
Soft Oversized Crinkled Sprinkle Sugar Cookies
Soft + Crisp Crinkled Butterscotch Cookies
Crispy + Chewy Christmas Chocolate Chip Cookies
Oversized Crinkled Chocolate Chip Butterscotch Cookies
Dairy-Free Chocolate Chip Pecan Cookies
Vegan Chocolate Chip Cookies
Peanut Butter Oatmeal Chocolate Chip Cookies
Chewy Double Chocolate Brownie Cookies
Ingredients
- 2 cups organic all-purpose flour (I use Bob's Red Mill)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 Tbsps cocoa powder (I use Ghirardelli)
- ¼ cup pure cane sugar (I use Wholesome Sweets)
- ¾ cup organic brown sugar
- pinch of ground cinnamon
- ½ teaspoon sea salt
- 1 teaspoon dissolvable espresso powder
- ¾ cup unsalted butter, softened at room temp. (That's 1 ½ sticks!)
- 2 large organic egg, room temp.
- 1 teaspoon vanilla extract
- 1 ½ cups semi-sweet chocolate chips (I use Ghirardelli)
- ½ dark chocolate bar, chopped (I use Ghirardelli)
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper or a non-stick baking mat.
- Next, in a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, espresso powder, pinch of cinnamon, and sea salt and set aside.
- Now, in the bowl of your electric stand-mixer (w/ a paddle attachment), beat together the unsalted butter until creamy and add both sugars, beating on medium speed until creamy and fluffy, about 2-3 minutes. Beat in the eggs and vanilla. NOTE: Scrape down the sides if you need to.
- Scoop the batter out into 1.5 Tbsps amounts and onto the baking sheet, keeping them roughly 1-inch apart. NOTE: I placed 6-8 cookies on each baking sheet to leave enough space in between each one.
- Bake for 10-12 minutes until golden around the edges. At the HALFWAY MARK, about 5 minutes in, remove the baking sheet from the oven and carefully bang it onto a countertop a few times (2 or 3 times) before placing cookies back into the oven. This creates a slight "crinkled look" and flattens cookies a bit if too puffy. NOTE: The cookies will look really soft in the middles when you remove them from the oven, however, they will harden once cooled.
- Repeat same steps with each round of cookies until entire batter has been used.
- Enjoy these cookies with your favorite glass of milk, tea, or coffee.
- Bon Appetit!
Tips & Tricks
Nutrition
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Chewy Double Chocolate Brownie Cookies.
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