Brownie Cookies
These brownie cookies are super easy to make, a serious crowd pleaser, and the perfect indulgent chocolate dessert for any occasion. These super indulgent cookies are delicious with coffee or tea and even perfect for your sweet tooth and chocolate carvings. These soft eggless brownie cookies are the ultimate chocolate cookie for brownie and chocolate lovers!
Equipment
- OTG
- 240 ml measuring cup set
- Mixing bowl
- scoop
- Spatula
Ingredients
- ¾ cup Whole wheat flour (96 grams)
- ¼ cup cocoa powder (30 grams)
- 200 grams chocolate
- ¼ cup Soft butter (57 grams)
- 2 tablespoon oil (30 ml)
- ¾ cup brown sugar (150 grams)
- 2 tablespoon milk (30 ml)
- ½ teaspoon baking powder
- 1 teaspoon vanilla essence
- ¼ teaspoon salt
- 1 teaspoon espresso powder or instant coffee powder
Instructions
- Preheat the oven to 180° C (350°F) for 10 minutes. Line baking tray with parchment paper.
- In a bowl add in the chopped chocolate and butter. Melt them together using double boiler method. You can microwave them in a microwave safe bowl for few seconds stirring well in between until the chocolate is completely smooth and melted. Do not overheat the chocolate as this can burn it.
- Add in brown sugar, cocoa powder to the melted chocolate mixture and combine them.
- Add in vanilla essence, milk, coffee powder, oil and mix well until combined.
- Sieve in the flour, baking powder and salt. Mix until combined. The dough will be soft.
- Cling wrap the bowl and refrigerate it for 10-15 minutes.
- Scoop a tablespoon of the dough and gently press down the scooped dough. You need to press only slightly and not completely flatten the dough.
- I have top some of the cookies with chocolate chips.
- Use a standard size cookie scoop to scoop out the cookies onto the prepared baking tray. I used 1 tablespoon measuring spoon to scoop the dough.
- Keep some distance in between the cookies as the cookies will expand as it bakes.
- Bake the cookies at a preheated oven @180° C for 12 minutes or until the cookies have crackled and are set on the edges, but still gooey in the middle.
- Remove from the oven and allow to stand for 5-10 minutes, then transfer them onto a cooling rack.
- Enjoy once the cookies has cooled down completely.
Video
Notes
- Always preheat oven for 10 minutes before staring your bake.
- Whole wheat flour can be replaced with all purpose flour.
- You can use regular sugar or a mixture of granulated sugar and brown sugar.
- You can bake these cookies with only butter. Oil can be opt out and increase the butter a bit.
- Use good quality chocolate preferably pure chocolate instead of compound chocolate.
- Use any variety chocolate as per your preference like semi-sweet, chocolate chips, unsweetened, bittersweet, milk chocolate etc.
- Use good quality cocoa powder.
- Bake the cookies immediately once scooped in the baking tray.
- You can topped with chocolate chunks or chocolate chips and bake.
- You can mix in some chopped walnuts or toasted pecans.
- Do not over bake the cookies. It will change the texture of the cookies.
- Use espresso powder, if not available use instant coffee powder.
- The baking time will differ as each oven reacts differently. Start check from few minutes ahead of the mention time.
- Maximum 10-12 minutes it will take for baking brownie cookies.