• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Fall Recipes
  • Recipes
  • Cookbook
  • Baking Challenge
  • Subscribe
  • About
  • Work With Me

Sloane's Table

menu icon
go to homepage
  • Fall Recipes
  • Recipes
  • Cookbook
  • Baking Challenge
  • Subscribe
  • About
  • Work With Me
    • Email
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Fall Recipes
    • Recipes
    • Cookbook
    • Baking Challenge
    • Subscribe
    • About
    • Work With Me
    • Email
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Cookies

    Published: Jan 23, 2021 · Modified: Jan 29, 2023 by Sloane · This post may contain affiliate links · 15 Comments

    Fudgy Mocha Brownie Cookies

    2.6K shares
    • Facebook
    • Twitter
    • Email
    Jump to Recipe - Print Recipe
    5 from 1 vote

    These fudgy mocha brownie cookies are rich, decadent, and perfect for when you can't decide between a brownie and a cookie!

    brownie cookies piled on parchment paper.

    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. 

    Jump to:
    • Why you'll love these brownie cookies
    • Ingredient Notes
    • Step by Step Instructions
    • Expert Baking Tips
    • Recipe FAQs
    • Baking in Grams
    • Other chocolate desserts you'll love
    • 📖 Recipe
    • 💬 Reviews

    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. 
    brownie cookies stacked.

    Ingredient Notes

    brownie cookie ingredients.
    • 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 by Step Instructions

    Here are step by step photos and instructions on how to make this fudgy mocha brownie cookie recipe! For the full ingredient list and method, see the recipe card at the end of this post

    chocolate and butter in bowl.
    STEP 1
    cocoa powder and water in bowl.
    STEP 2

    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.

    sugars and eggs in mixing bowl.
    STEP 3
    chocolate folded into batter.
    STEP 4

    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. 

    cookie dough in bowl.
    STEP 5
    cookie dough on baking sheet.
    STEP 6

    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!

    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.
    bite taken out of brownie cookie.

    Recipe FAQs

    How to make shiny, crackly brownie cookies:

    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.

    How to make brownie cookies fudgy:

    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 🙂

    Storage Tips:

    Store these brownie cookies in an airtight container for 3-5 days or freeze for up to 3 months. 

    brownie cookies lined up on parchment paper.

    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

    bite taken out of brownie cookie.

    Other chocolate desserts you'll love

    • chocolate chip toffee cookies on baking sheet.
      Brown Butter Milk Chocolate Chip Toffee Cookies
    • brownie bites piled in bowl.
      Fudgy Espresso Brownie Bites
    • chocolate swiss roll cake slices on white plates.
      Chocolate Swiss Roll
    • piece of chocolate mousse pie on plate.
      No Bake Chocolate Mousse Pie

    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 🙂

    📖 Recipe

    brownie cookies piled on parchment paper
    5 from 1 vote
    Print Recipe Pin Recipe Save for LaterSaved!

    Fudgy Mocha Brownie Cookies

    These fudgy mocha brownie cookies are rich, decadent, and perfect for when you can't decide between a brownie and a cookie!
    Prep Time 30 minutes mins
    Cook Time 10 minutes mins
    Total Time 40 minutes mins
    Servings15 cookies
    Coursecookies
    CuisineAmerican
    AuthorSloane
    Prevent your screen from going dark

    Equipment

    Kitchen Scale
    Electric Mixer
    Cookie Scoop

    Ingredients

    • 250 g (9 oz) semi-sweet chocolate
    • 50 g (3 ½ tablespoon) unsalted butter
    • 15 g (2 tablespoon) dutch process cocoa powder
    • 2 ½ tablespoon hot water
    • 106 g (½ cup) brown sugar
    • 66 g (⅓ cup) granulated sugar
    • 2 eggs, room temp
    • 75 g (⅔ cup) all-purpose flour, scant
    • 10 g (1 tbsp + 1 tsp) espresso powder
    • ¼ teaspoon baking powder
    • ¼ teaspoon 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 Facts

    Serving: 1cookie | Calories: 195kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 59mg | Potassium: 157mg | Fiber: 2g | Sugar: 17g | Vitamin A: 123IU | Calcium: 27mg | Iron: 2mg
    Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!

    More Easy Cookie Recipes

    • double chocolate chip cookies cut in half on parchment paper.
      Soft Double Chocolate Chip Cookies
    • 4th of July cookies on baking sheet.
      4th of July Cookies
    • lemon crinkle cookies on baking sheet.
      Lemon Crinkle Cookies
    • mini chocolate chip cookies held in one hand.
      Mini Chocolate Chip Cookies

    Reader Interactions

    Comments

      Did you make this recipe? Let me know how it turned out! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Susanne says

      July 07, 2023 at 12:51 pm

      Excellent creamy chocolate centers I was anticipating!! Absolutely love this recipe. First time I made them I didn’t have a scale and eyeballed my was through and they were still outstanding! Just got my digits scale and will see if it makes any difference. I’d recommend trying this recipe and being pleasantly surprised ❣️

      Reply
    2. Ella says

      January 26, 2023 at 9:00 pm

      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!!

      Reply
    3. Lisa-Jane Roberts says

      November 12, 2022 at 1:19 am

      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.

      Reply
    4. Linda says

      March 20, 2022 at 4:21 pm

      What kind of semi-sweet chocolate should you use? Brand?

      Reply
      • Sloane says

        March 20, 2022 at 7:00 pm

        My favorite brand is Guittard! I also recommend Ghirardelli.

        Reply
    5. Priya parekh says

      March 15, 2022 at 6:10 am

      What can I use if wants to make eggless

      Reply
      • Sloane says

        March 17, 2022 at 11:50 am

        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.

        Reply
    6. Sarah says

      March 06, 2022 at 8:59 am

      BEST BROWNIE COOKIES EVER!!! So fudgy and delicious😍

      Reply
    7. Rose says

      May 15, 2021 at 6:09 am

      Hi! Wondering if the dough can be made ahead of time and be stored in the freezer for future baking? Thank you!

      Reply
      • Rose says

        May 15, 2021 at 6:11 am

        Is it also possible to omit espresso?

        Reply
        • Sloane says

          May 18, 2021 at 5:08 pm

          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.

          Reply
    8. Alyssa says

      April 25, 2021 at 8:54 pm

      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?

      Reply
      • Sloane says

        April 27, 2021 at 7:00 pm

        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!

        Reply
      • Susanne says

        July 07, 2023 at 7:27 pm

        I slam my hot cookie tray a time or two to help me get the ‘crackle’ tops. Weird but it works!!

        Reply
    9. James Whitcomb says

      January 23, 2021 at 7:55 pm

      Loved this! Very easy and so delicious

      Reply

    Primary Sidebar

    Hi, I'm Sloane! Welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries.

    Learn more about me →

    - as seen in -

    Newsletter

    Want new & exclusive recipes sent straight to your inbox? Subscribe to my newsletter!

    Freshly Baked on the Blog

    • chocolate chip toffee cookies on baking sheet.
      Brown Butter Milk Chocolate Chip Toffee Cookies
    • old fashioned apple cider donuts piled on baking sheet.
      Old Fashioned Apple Cider Donuts
    • brownie bites piled in bowl.
      Fudgy Espresso Brownie Bites
    • Brown Butter Pumpkin Bread
    • maple chai sticky buns pulled apart on baking sheet.
      Maple Chai Sticky Buns
    • pumpkin oatmeal muffins piled on plate.
      Gluten Free Pumpkin Oatmeal Muffins

    popular recipes

    • slice of chocolate fudge cake on stack of white plates
      Ultimate Chocolate Fudge Cake
    • small vanilla cake recipe with swiss meringue buttercream cut to reveal interior
      Small Vanilla Cake Recipe
    • chocolate sour cream pound cake slices on white plates
      Chocolate Sour Cream Pound Cake
    • small batch brownies on parchment paper
      Small Batch Brownies
    • brownie cookies piled on parchment paper
      Fudgy Mocha Brownie Cookies
    • cardamom cinnamon rolls proofed in parchment lined cake pan
      Brown Butter Cardamom Cinnamon Rolls

    Have you tried a recipe? Tell me how it turned out! Leave a star rating & review on the recipe and post a picture (or video!) on Instagram and tag @sloanes.table so I can see your bakes!

    Footer

    Info

    • About
    • Work With Me
    • Privacy Policy

    Newsletter

    • Subscribe

    More

    • Recipe Archive
    • Portfolio

    Copyright © 2023 Sloane's Table. All Rights Reserved.