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. 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 tsp of baking powder.
FAQ
How to make shiny, crackly brownie cookies:
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.
How to make fudgy mocha 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.
Do these brownie cookies require chill time?
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
- Soft Brown Butter Molasses Cookies
- Ginger, Dried Cherry, and Toasted Oat Sandwich Cookies
- Flourless Peanut Butter Cookies
- Snickerdoodle Cookie Bars
- The Best Chocolate Chip Cookies
A few extra baking tips
- 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.
Happy baking! x
PrintRecipe
Fudgy Mocha Brownie Cookies
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: about 20 cookies 1x
Ingredients
- 250g chocolate
- 50g unsalted butter
- 100g brown sugar
- 65g granulated sugar
- 2 eggs (room temp)
- 2 ½ tbsp water
- ½ tsp vanilla paste or extract
- 75g all-purpose flour
- 15g dutch process cocoa powder
- 10g espresso powder
- ¼ tsp baking powder
- ¼ tsp salt
- flaky sea salt for sprinkling
Instructions
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- 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. So once all of the chocolate and butter is melted and combined, remove from heat and stop stirring.
- While the chocolate and butter are melting, add the brown sugar, granulated sugar, and eggs to a medium bowl.
- Using an electric mixer, beat the sugar and eggs on medium-high speed for 1-2 minutes until light and pale in color. Then, beat in the water and vanilla.
- Using a rubber spatula, fold in the chocolate-butter mixture until fully combined.
- Then, add in the flour, cocoa powder, espresso powder, baking powder, and salt, and mix until just combined. The batter will be much softer than most cookie doughs.
- Using a cookie scoop, scoop batter onto the prepared baking sheets about two inches apart.
- Bake cookies for about 12 minutes until they are crackly, shiny, and appear set. Remove from the oven and drop baking sheets onto a towel-lined countertop to slightly deflate the cookies.
- Allow to cool completely on baking sheet, then sprinkle with flaky sea salt.
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.
Keywords: fudgy mocha brownie cookies, no chill cookie recipe, chocolate cookies, crinkle top brownie cookies
Loved this! Very easy and so delicious
★★★★★
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?
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!
Hi! Wondering if the dough can be made ahead of time and be stored in the freezer for future baking? Thank you!
Is it also possible to omit espresso?
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.