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Brownie Cookies

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This hybrid cookie has the fudgy, chewy texture of a brownie with the crunch of a cookie for a deliciously decadent dessert.

Ingredients

You’ll need the following simple, plant-based ingredients for these cookies:

How to make these brownie cookies

  1. Melt the chocolate. In a small, heat-proof bowl, microwave the chocolate until completely melted. Set aside.
  2. Whisk the dry ingredients. In a medium mixing bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt.
  3. Beat the wet ingredients. In a large mixing bowl or the bowl of a stand mixer, beat the butter and sugars. Add the melted chocolate, milk, and vanilla and beat until combined.
  4. Combine. Add the dry ingredients to the wet. Mix to combine.
  5. Chill. Form the dough into a ball and wrap in plastic wrap. Refrigerate for at least 1 hour.
  6. Prepare for baking. Preheat oven to 350°F and prepare two lined baking sheets.
  7. Bake. Drop 1.5 tbsp balls of dough onto the baking sheets. Bake for 9-11 minutes.
  8. Dust with powdered sugar. Once cooled, dust with powdered sugar, if desired. Enjoy!

You may also like:

Chocolate Chip Cookie Bars

Oatmeal Chocolate Chip Cookies

Classic Chewy Chocolate Chip Cookies

Brownie Cookies

This hybrid cookie has the fudgy, chewy texture of a brownie with the crunch of a cookie for a deliciously decadent dessert.
5 from 2 votes
Prep Time 20 minutes
Cook Time 10 minutes
Chill time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Servings 20 cookies

Ingredients
  

  • 2 oz non-dairy semi-sweet or dark chocolate
  • 1 cup all-purpose flour*
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup vegan buttery sticks softened for 30 minutes to an hour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tbsp non-dairy milk
  • 1 tsp pure vanilla extract
  • Powdered sugar for dusting (optional)

Instructions
 

  • In a small, heat-proof bowl, microwave the chocolate until completely melted. Set aside.
  • In a medium mixing bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt.
  • In a large mixing bowl or the bowl of a stand mixer, beat the butter and sugars. Add the melted chocolate, milk, and vanilla and beat until combined.
  • Add the dry ingredients to the wet. Mix to combine.
  • Form the dough into a ball and wrap in plastic wrap. Refrigerate for at least 1 hour.
  • Preheat oven to 350°F and prepare two lined baking sheets.
  • Drop 1.5 tbsp balls of dough onto the baking sheets. Bake for 9-11 minutes.
  • Once cooled, dust with powdered sugar, if desired. Enjoy!

Notes

*Measure your flour using the spoon-and-level method.
Categories:
    • Chocoholic
    • January 2, 2021
    Reply

    Delicious! One thing is I think I might not have scraped ALL my melted chocolate out of the bowl, so I might add a bit more and/or a bit more cocoa powder next time. Mine didn’t come out quite as chocolatey as I was hoping. It might also be that my cocoa powder has been in the pantry for quiiiite some time. They’re so good with almond milk!

    • Latricia L Pickens
    • January 7, 2021
    Reply

    Hi, i sent a direct message on instagram and a comment the other day. Is there any way I could get help on why my cookies turned out so flat!? My kids loved them, but I thought it was a total fail although I followed everything to a t. Thank you

    • Kathy V
    • July 13, 2023
    Reply

    5 stars
    I just finished making my THIRD batch of these—TODAY! They are SOOOO delicious. I followed directions exactly (used almond milk) and melted (vegan) chocolate chips. The first two batches I made for the town employees for helping me with a really involved recertification application for the town. My husband was jealous HE didn’t get any, so I made the third batch for him (and me). Every one of the recipes I’ve tried from the SVS’s has been delicious. THANK YOU! (I’m wondering if altitude might have had something to do with the failed cookies from the above reader. I’m at sea level). Also, be sure to see the “Note” above—measure flour properly—very important!!

      • Kathy V
      • July 13, 2023
      Reply

      5 stars
      Kathy here…one comment on my above post…I just took my third batch out of the oven. The cookies were flat. I realized I didn’t chill them for the full hour. I think that’s why they turned out flat. Lesson learned!!!!!!! Will chill properly next time!

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