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.
Ingredients
- 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.
FAQ
Gently melting the chocolate and butter over a double boiler, as well as using a combination of brown sugar and granulated sugar 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.
Other cookie recipes you'll love
Baking in grams
All of the recipes on this blog are carefully developed to create incredibly delicious baked goods that you can easily recreate in your own kitchen with success. The only way this is possible is to standardize the way ingredients are measured - by weight. 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), I can ensure that you can make the recipe 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
Print📖 Recipe
Fudgy Mocha Brownie Cookies
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: about 20 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 (1 ½ cups) semi-sweet chocolate
- 50g (3 ½ tbsp) unsalted butter
- 15g (2 tbsp) dutch process cocoa powder
- 2 ½ tbsp hot water
- 75g (scant ⅔ cup) all-purpose flour
- 10g (1 tbsp + 1 tsp) espresso powder
- ¼ tsp baking powder
- ¼ tsp salt
- 100g (½ cup) brown sugar
- 65g (⅓ cup) granulated sugar
- 2 eggs (room temp)
- flaky sea salt for sprinkling
Instructions
- In a heat proof bowl add the chocolate and butter, and place over a double boiler with simmering water.
- Stir the butter and chocolate every minute or so until it is completely melted and smooth. Just like with ganache, you do not want to over mix it or it will split. Once all of the chocolate and butter is melted and combined, remove from heat and stop stirring. 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 a paddle attachment, beat the brown sugar, granulated sugar, and eggs on medium-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, cocoa powder, espresso powder, baking powder, and salt, and mix until just combined.
- Allow cookie dough to rest at room temperature for at least 10 minutes to thicken up.
- Meanwhile, preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
- Using a 2 tablespoon cookie scoop, scoop batter onto the prepared baking sheets about two inches apart.
- Bake cookies for about 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
- I do not recommend heating the chocolate and butter in the microwave. It requires very gentle heating and stirring, so it is best to melt them over a double boiler with simmering water.
- These cookies bake up fairly round, but you can use a large round cookie cutter to round them out even more once they immediately come out of the oven.
- Store these cookies in an air-tight container at room temperature for a few days or in the freezer for up to three months.
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: fudgy mocha brownie cookies, no chill cookie recipe, crinkle brownie cookies, salted brownie cookies
James Whitcomb says
Loved this! Very easy and so delicious
★★★★★
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!
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.
Sarah says
BEST BROWNIE COOKIES EVER!!! So fudgy and delicious😍
★★★★★
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.
Linda says
What kind of semi-sweet chocolate should you use? Brand?
Sloane says
My favorite brand is Guittard! I also recommend Ghirardelli.
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.