Fudgy Mocha Brownie Cookies

These fudgy mocha brownie cookies are truly dangerous. With zero chill time, you can make them and consume half the batch in less than hour. So when you're craving brownies, but can't wait longer than the time it takes to bake cookies, this recipe is just what you need! All you need are ten ingredients to make the best chocolate brownie cookies you will ever eat! And never ever forget the flaky sea salt.

For more cookie recipes, try Birthday Cake Sugar Cookies, Vegan Tahini Oatmeal Chocolate Chip Cookies, Soft & Thick Monster Cookies, and Small Batch Chocolate Chip Cookies. 

Why you'll love these brownie cookies

• Fudgy, Decadent Texture: These cookies truly taste like fudgy brownie in cookie form!
• Rich Mocha Flavor: With the addition of espresso powder, these chocolate cookies bake up with the best rich mocha flavor. 
• No Chill Time: This cookie dough is similar to the consistency of brownie batter, so it doesn't require chill time, but it does need about 10 minutes to thicken up before baking. 

• Chocolate: The majority of this recipe is made with chocolate, so it's important to use a high quality semisweet chocolate chips or dark chocolate chunks.
• Unsalted Butter: Since the butter will be melted with the chocolate, there's no need to bring it to room temp.
• Brown Sugar: You can use light or brown sugar.
• Granulated Sugar: You'll need 65g of granulated sugar.
• Eggs: You'll need two large eggs at room temperature. 
• Vanilla: Add a high quality vanilla extract for optimal flavor. 
• All-Purpose Flour: You'll need a little less than ⅔ cup of all-purpose flour.
• Cocoa Powder: Use dutch process cocoa powder for the richest, fudgiest texture. 
• Espresso Powder: To make these brownies cookies mocha flavored, add 10g of espresso powder. 
• Baking Powder: To help these cookies rise slightly, but still keep a dense texture, only use ¼ teaspoon of baking powder. 

See recipe card for full information on ingredients and individual quantities.

STEP 1: Melt the chocolate & butter. In a heat proof bowl add the bittersweet chocolate and butter, and place over a small saucepan with simmering water. Stir the butter and chocolate every minute or so until it is completely melted and smooth. Remove from heat and set aside.

STEP 2: Bloom the cocoa powder. In a small bowl, stir together the cocoa powder and hot water. Set aside.

STEP 3: Beat eggs & sugars. In the bowl of a stand mixer fitted with the whisk attachment, beat the brown sugar, granulated sugar, and eggs on high speed for 2-3 minutes until light and pale in color. Alternatively, you can use a hand mixer.

STEP 4: Fold in the chocolate mixture. Using a rubber spatula, fold the melted chocolate butter mixture and bloomed cocoa powder mixture into the egg mixture until fully combined. 

STEP 5: Fold in the dry ingredients. Then, add in the flour, espresso powder, baking powder, and salt, and mix until just combined. Allow the cookie dough to rest at room temperature for about 10 minutes to thicken up. 

STEP 6: Bake. Using a 3 tablespoon cookie scoop, scoop the dough onto the prepared baking trays about two inches apart. Bake the cookies for about 8-10 minutes until they are crackly, shiny, and appear set. Allow to cool completely on baking sheet. Sprinkle with flaky sea salt and enjoy!