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.
3tablespoonsflouror almond meal for gluten free option
pinch of salt
1/4cupsroughly chopped hazelnuts
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.
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
Amount Per Serving (1 cookie)
Calories 139Calories from Fat 63
% Daily Value*
Saturated Fat 3g19%
Vitamin A 105IU2%
* Percent Daily Values are based on a 2000 calorie diet.