Super fudgy, intensely chocolatey, extremely easy to make, these salted brownie cookies are the ultimate chocolate cookie for both brownie and chocolate lovers!
Chocolate is yet again, making an appearance on Allergylicious! What can I say? I love chocolate! Chocolate chip cookies, Chocolate crinkle cookies, Chocolate brownies, chocolate cupcakes – you get the idea.
But are you ready for the something extra spectacular? Actually, I know you are, that was a silly question. These Chocolate Brownie cookies may be my most decadent creation yet!
Okay, okay, so that may sound a little far fetched, however, these cookies are so chocolatey β soft β chewy β super fudgy flavor β with a crispy outer layer. The entire pan will disappear in seconds if you arenβt careful.
I updated my Chocolate Chunk Cookies from a really old post, and played around with the ingredients until I made it even better. Chewy, soft, fluffy AND extra chocolate-y, ALL rolled in ONE. Not to mention, vegan, allergy-friendly & gluten-free too (although Iβll show you how to quickly adapt if you donβt need the gf option).
Although I know that youβll love the taste and richness of these vegan brownie cookies, I am pretty positive youβll also love the ease of making these too. And by that, I mean, you only need one bowl. ONE BOWL! No melting chocolateβ no chilling dough β and NO WEIRD INGREDIENTS. Woo-Hoo!
How to make chocolate brownie cookies
Whisk together the dry ingredients then stir in the wet ingredients. Yepβ¦.itβs that easy! Youβre finished dough will resemble a gooey brownie batter that youβll want to eat straight from the bowl. Which is totally acceptable by-the-way.
Baking the cookies
Now that the cookie dough is made, and youβve sampled the dough a few too many times, scoop the dough into 2 tablespoon sized balls and place them on a baking sheet lined with parchment.
And hereβs a tipβ¦.the easiest way to portion out the dough is with an ice cream scoop coated lightly with nonstick spray.
Youβll get about 15 cookies from this recipe, which is the perfect size for dunking! (Just like these cookies).
Tips for the best brownie cookies
* Donβt over bake the cookies. Bake for 11-12 minutes. Since every oven is different, youβll have to keep an eye on them the first time you make these. Just remember, these cookies will set as they cool. So in order to achieve a perfectly baked chocolate brownie cookie, you have to under bake just slightly.
*If you over-bake a cookie, youβll lose some of that pillowy softness. But donβt stress too muchβ¦.simply dunk in a cup of dairy-free milk to fix that.
*And donβt forget the sprinkling of flaky salt, these super indulgent cookies are delicious on their own, but a touch of salt simply brings out all the best flavors.
But beware, everyone will want one! And may even try to take it from you!Β So make sure you keep a secret stash for yourself in case another craving comes back the next day.Β
Salted Chocolate Brownie Cookies (vegan, allergy-friendly)
Intensely chocolatey, extremely easy to make, these salted brownie cookies are the ultimate chocolate cookie for both brownie and chocolate lovers!
Ingredients
- 1 cup flour (1-1 Gluten free flour or All Purpose)
- 1/2 cup cocoa powder
- 1/2 cup granulated sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 6 tablespoons neutral oil (like canola, safflower, vegetable)
- 2 tablespoons dairy-free milk
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup dairy-free chocolate chunks (or mini chips)
- sprinkle of flaked sea salt (optional topping)
Instructions
- Preheat oven to 325° and line a baking sheet with parchment paper or silpat.
- Combine dry ingredients in a large mixing bowl. Whisk well so everything is blended together nicely.
- Stir in remaining ingredient to for a thick batter.
- Using an ice cream scoop, scoop batter and then roll into balls. Sprinkle with flaked sea salt then bake 15 minutes. Let sit out another 10 minutes before eating. They will look a little undercooked initially, but will firm up when cooling.
Notes
- You can also use a small ice cream scoop will give you approximately 18 cookies. Bake 9 minutes if making smaller cookies.Β
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Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 124Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 126mgCarbohydrates: 15gFiber: 1gSugar: 8gProtein: 2g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.
Lovely crunchy biscuits, so easy and tasty!
We love it too!
I just made these and omg!!! Im obsessed with the shape of these cookies!!! So yummy!!!!!!! Thank you for this amazing recipe!!!!
Yay!!! I donβt make these often but when I do, they are a huge treat! So glad you loved them.
Hello! I tried the recipe! DELICIOUS!!!! Im making them again. I have a question. Im making 2 tbsp size cookies (big cookies) and im confused with the baking time. First it says 11 – 12 minutes. And back down it says 15 minutos. What would you recommend? I want them to be slightly underdone but crispy outside? Thank youuuuu
Iβd suggest 11-13 for slightly softer cookies. Longer will set them up to be firmer. Thanks for pointing that out.
Does it work if I use water instead of milk?
I haven’t tried the recipe with water in place of milk. I would think using water would make it less rich and chocolate-y but if you try it, please let me know.