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Chewy Double Chocolate Brownie Cookies
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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.
Course Dessert
Keyword baked, brownie, chewy, chocolate, chocolate chip, classic, cookies, dessert, easy, espresso, healthy, holidays, homemade, indulge, natural, plant-based, recipe, soft, sweet, traditional, vegetarian
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 cookies
Author Shanika | Orchids + Sweet Tea

Ingredients

  • 2 cups organic all-purpose flour (I use Bob's Red Mill)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 Tbsps cocoa powder (I use Ghirardelli)
  • 1/4 cup pure cane sugar (I use Wholesome Sweets)
  • 3/4 cup organic brown sugar
  • pinch of ground cinnamon
  • 1/2 tsp sea salt
  • 1 tsp dissolvable espresso powder
  • 3/4 cup unsalted butter, softened at room temp. (That's 1 1/2 sticks!)
  • 2 large organic egg, room temp.
  • 1 tsp vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips (I use Ghirardelli)
  • 1/2 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!

Notes

STORAGE: 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). Can 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!
TIPS ON THE PERFECT COOKIES: Read within the Post!
ESPRESSO POWDER: To learn more about espresso powder and how to best incorporate, see the above post!