These fudgy mocha brownie cookies are rich, decadent, and perfect for when you can't decide between a brownie and a cookie!
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 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.
Jump to:
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 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.
Ingredient Notes
Ingredient quantities are listed in the recipe card below. Here you'll find notes on why I chose certain ingredients, as well as ingredient substitutions.
- Chocolate: The majority of this recipe is made with chocolate, so it's important to use a high-quality semi-sweet chocolate
- 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 eggs at room temperature.
- Vanilla: Add vanilla paste or extract for optimum 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.
Kitchen Equipment
Step by Step Instructions
STEP 1: Melt the chocolate & butter. In a heat proof bowl add the 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.
STEP 4: Fold in the chocolate mixtures. Using a rubber spatula, fold in the chocolate-butter mixture and bloomed cocoa powder 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 sheets 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!
Expert Baking Tips
- Use a cookie scoop. Use a 3 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
- Scoot the cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.
FAQ
Gently melting the chocolate and butter over a double boiler, as well as whisking the sugars and eggs together until doubled in size creates the perfect shiny, crackly brownie cookies.
The fudgy texture of these brownie cookies is achieved by using far more chocolate than cocoa powder. Use a high quality semi-sweet chocolate and dutch process cocoa powder.
No! There is absolutely zero chill time for these cookies, so you can make them and eat half the batch in less than an hour 🙂
Storage Tips
Store these brownie cookies in an airtight container for 3-5 days or in the freezer for up to 3 months.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other cookie recipes to try
If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂
Print📖 Recipe
Fudgy Mocha Brownie Cookies
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 15 cookies 1x
- Category: cookies
- Method: baking
- Cuisine: American
Description
These fudgy mocha brownie cookies are rich, decadent, and perfect for when you can't decide between a brownie and a cookie!
Ingredients
- 250g (9 oz) semi-sweet chocolate
- 50g (3 ½ tbsp) unsalted butter
- 15g (2 tbsp) dutch process cocoa powder
- 2 ½ tbsp hot water
- 106g (½ cup) brown sugar
- 66g (⅓ cup) granulated sugar
- 2 eggs, room temp
- 75g (scant ⅔ cup) all-purpose flour
- 10g (1 tbsp + 1 tsp) espresso powder
- ¼ tsp baking powder
- ¼ tsp kosher salt
- flaky sea salt, for sprinkling
Instructions
- Preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
- In a heat proof bowl add the 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.
- In a small bowl, stir together the cocoa powder and hot water. Set aside.
- 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.
- Using a rubber spatula, fold in the chocolate-butter mixture and bloomed cocoa powder mixture until fully combined.
- 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.
- Using a 3 tablespoon cookie scoop, scoop the dough onto the prepared baking sheets 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!
Notes
- Use a cookie scoop. Use a 3 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
- Scoot the cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 15.4 g
- Sodium: 116.4 mg
- Fat: 6.2 g
- Carbohydrates: 19.7 g
- Protein: 2.1 g
- Cholesterol: 24 mg
Keywords: brownie cookies, no chill cookie recipe, crinkle brownie cookies, salted brownie cookies
Ella says
Made these tonight and they turned out amazing! They’re so pretty with the shiny tops. They are really rich though, so I can’t eat more than one…but maybe that’s a good thing!!
★★★★★
Lisa-Jane Roberts says
Hello. I'm in the UK so your idea of using grams is brilliant for me as I've always struggled converting cups to grams. Can I ask what percentage of cocoa your semi sweet chocolate is? We have numerous brands here but not the ones you mention. Thank you.
Linda says
What kind of semi-sweet chocolate should you use? Brand?
Sloane says
My favorite brand is Guittard! I also recommend Ghirardelli.
Priya parekh says
What can I use if wants to make eggless
Sloane says
The eggs are essential to this recipe, they cannot be replaced or removed. I would recommend finding a different recipe that is specifically developed without eggs.
Sarah says
BEST BROWNIE COOKIES EVER!!! So fudgy and delicious😍
★★★★★
Rose says
Hi! Wondering if the dough can be made ahead of time and be stored in the freezer for future baking? Thank you!
Rose says
Is it also possible to omit espresso?
Sloane says
Hi Rose! I have not tried storing the cookie dough in the freezer, so I can't say for certain, but it might work fine. This is a much softer dough, which is why I am hesitant to recommend it. You can omit the espresso if you would like.
Alyssa says
Not sure what I did wrong. I used a scale for all the ingredients but mine didn’t get crackly or really shiny and they were cakey and more crumbly. Any tips?
Sloane says
The brand of chocolate or even the size of eggs might change the outcome. If the dough is thicker than what's pictured above, you probably just need a little more water!
James Whitcomb says
Loved this! Very easy and so delicious
★★★★★