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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.