This light yet super indulgent flourless chocolate brownie cookies recipe is a must try for chocoholics. It has a crispy cracky exterior with a soft chew inside that’s studded with chocolate chips, hazelnuts, and cranberries.
This brownie cookies recipe is the perfect cross between a fudgy decadent chocolate brownie and a crispy chocolate cookie. It’s got the best of both worlds, and it’s gluten-free as a bonus!
Here it comes, another chocolate cookies recipe. If you’ve made those easy scrumptious mini chocolate pudding cakes, or my chocolate banana chocolate chip cake , you’ll know what I mean!
Why this Loaded Chocolate Brownie Cookies recipe is a must-try for chocoholics:
So these loaded chocolate brownie cookies are as decadent as they look and sound. They have a delicate crispy crust on the outside like a cookie. These feature a cracky top like a good brownie, but they also come with a fudge soft inside just like a rich fudgy brownie.
Picture these brownie cookies as a cookie version of my super loaded fudgy brownies —the best brownies you’ll ever make! With all that, they have just two tablespoons of butter for the whole batch.
But, hey, these divine chocolate brownie cookies have no flour, so they’re entirely gluten-free! Just too good to be true.
How to make this Chocolate Brownie Cookies recipe:
This is the kind of cookie dough that will tempt you to it eat raw! Almost like a loaded chocolate ice cream. It starts by beating up the egg with sugar until they’re very light and fluffy, you’ll need an electric mixer or kitchen machine for that.
And then a mixture of melted butter and chocolate, cocoa powder and almond meal is added in. If you don’t have almond meal, you may make it by processing whole almonds until they are powder.
Or you may substitute it with all purpose flour, whole wheat flour (no longer will the be gluten free though) or oat flour. And finally, chocolate chips, cranberries, and hazelnuts are added in.
The loaded chocolate brownie cookies dough is then scooped in tablespoon sizes and baked.
These addictive brownie cookies spread a little bit during baking so make sure to leave at least half an inch space around each dough before baking.
They only need 10 minutes to bake, but I won’t judge if you tell me those 10 minutes will feel like 10 hours in a chocolate craving moment or impatience land.
This brownie cookies recipe makes a nice batch of about 10 cookies to cheer you up with a couple of friends on a rainy day. You can easily double or triple the recipe for a bigger batch of cookie goodness.
Store any leftover brownie cookies in an airtight container for up to 3 days. Otherwise, make and enjoy them right away!
They make a perfect homemade gift, ice cream sandwiches, or picnic treat—actually once you make them, you’ll find plenty of excuses and occasions to keep making them again.
Tips for success:
- This brownie cookies recipe makes about 10 cookies. For a bigger batch, double or triple the recipe!
- These cookies are great for making ice cream sandwiches as they are not too crispy, yet sturdy enough to be sandwiched together.
- Store leftover brownie cookies in an airtight container and eat within 3 days.
Loaded Chocolate Brownie Cookies
This light yet super indulgent loaded chocolate brownie cookies recipe is a must try for chocoholics. It has a crispy cracky exterior with a soft chew inside that’s studded with chocolate chips, hazelnuts, and cranberries.
Ingredients
- 2 tablespoons unsalted butter
- 1/3 cups dark or semi-sweet chocolate chunks
- 1 egg
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
- 3 tablespoons almond meal ( or all purpose flour, oat flour, or 2 Tablespoons of whole wheat flour)
- 1/8 teaspoon baking powder
- pinch of salt
- 1/3 cup chocolate chips
- 1/4 cup dried cranberries
- 1/4 cups roughly chopped hazelnuts
Instructions
- Preheat the oven to 375 degrees F.
- In a small microwave-safe bowl, melt the butter and chocolate chunks for about 45 seconds and whisk them until they melt and blend together. Add in the cocoa powder, almond meal (or flour) and baking powder, and whisk them well.
- In a large bowl, use a hand mixer and whip up the egg with the sugar and vanilla for at least 3 minutes and up to 5 minutes until it’s pale yellow in color and tripled in volume.
- Add in the melted chocolate mixture to the egg mixture and gently mix it in being careful not to deflate the egg mixture too much.
- Add the chocolate chips, cranberries, hazelnuts and fold them well with a spatula.
- Take a small ice cream scoop or tablespoon size spoon and scoop out tablespoon size of cookie dough on to a parchment lined baking sheet. Leave at least half an inch border around each cookie as it will spread.
- Bake for 10-12 minutes (depending on the size of your cookie) until the edges are set and cookies have spread and puffed a little. The center will still look soft. Cool them on the baking sheet for 2 minutes and serve warm or cold.
Recipe Notes
- This brownie cookies recipe makes about 10 cookies. For a bigger batch, double or triple the recipe!
- These cookies are great for making ice cream sandwiches as they are not too crispy, yet sturdy enough to be sandwiched together.
- Store leftover brownie cookies in an airtight container and eat within 3 days.
Leave a Reply