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Brownie Cookies

3.32 from 29 votes
This hybrid cookie has the fudgy, chewy texture of a brownie with the crunch of a cookie for a deliciously decadent dessert.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill time 1 hour
Total Time 1 hour 30 minutes
Servings: 20 cookies
Course: Dessert
Ingredients Method Notes

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)

Method
 

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

Notes

*Measure your flour using the spoon-and-level method.