These double chocolate chip brownie cookies are quick and easy and the perfect treat for chocolate lovers. The reason that I call them brownie cookies is because they are soft and fudgy rather than chewy like a regular cookie.
Home-made cookies are always the best and these cookies are no exception. You can pair these double chocolate chip brownie cookies with some ice-cream for a delicious dessert though they also taste great alone.
How to Give Cookies a Brownie Like Texture?
These cookies are a cheat version of brownie cookies as they don’t require melted butter and instead margarine or baking spread is used to give the cookies a brownie like texture. When making cookies, most recipes use a combination of white and brown sugar but for this recipe only brown sugar is used which gives more of a fudgy textured cookie. Also, these cookies do not require any melted chocolate and they rely on cocoa powder and chocolate chips alone for the soft fudgy texture.
This recipe is very easy to prepare and super quick too. Preparing the cookie dough takes less than 10 minutes and they bake in 13 minutes so you can have this delicious dessert ready in no time.
Ingredients for Double Chocolate Brownie Cookies
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Plain flour – also known as all-purpose flour.
- Cocoa powder – use unsweetened pure cocoa powder.
- Bicarbonate soda – also known as baking soda.
- Salt – I use fine sea salt.
- Baking Spread – I use stork for this recipe as it gives the cookies a brownie like texture.
- Sugar – for a brownie like texture, I use soft light brown sugar only.
- Egg – the recipe only requires a single egg.
- Vanilla – use good quality vanilla extract or vanilla bean paste.
- Chocolate chips – you can use milk or dark chocolate chips. I use milk chocolate for this recipe.
How to Make Double Chocolate Brownie Cookies
1. To a large bowl, add and combine the flour, cocoa powder, bicarbonate soda and salt then set aside.
2. In a mixing bowl, cream together the baking spread and sugar. Once creamy and fluffy, mix in the egg and vanilla extract. Add in the chocolate chips and dry ingredients that you set aside earlier and combine well.
3. Roll them into 12 balls and refrigerate for 30 minutes while you preheat the oven to gas mark 4/350oF/180oC/160oC fan. After 30 minutes, place the cookies on a large baking sheet and press down on each cookie so they are more of a disc shape. Though these cookies don’t spread much, still ensure you leave a little space between each cookie.
4. Bake in the oven for 13 minutes then allow them to cool on the baking tray for 15 minutes before transferring them to a cooling rack to completely cool. They can also be served warm.
Recipe Tips
- Once all the ingredients are mixed together, the cookie dough will be very thick which is ideal to get the required texture.
Nutrition
Nutrition based on 1 serving - Calories: 245kcal | Fat: 10.5g | Saturates: 4.7g | Carbs: 33.3g | Sugar: 20.1g | Fibre: 1.6g | Protein: 3.9g | Salt: 0.37g.
Storage
Store these baked cookies at room temperature in an airtight container. They can last up to 6 days though I recommend using within a few days. Unbaked cookies can be stored in the fridge for 3 days and can be frozen for up to 3 months.
Recipes You May Like!
- Chocolate Chip Swirl Cookies
- Triple Chocolate Fudgy Brownies (8 Inch Recipe)
- Double Chocolate Cake (6 Inch)
- Double Chocolate Chip Muffins
Double Chocolate Brownie Cookies
Ingredients
- 220g plain flour
- 30g cocoa powder
- ½ teaspoon bicarbonate soda
- ½ teaspoon salt
- 100g baking spread stork (soft at room temperature)
- 150g soft brown sugar
- 1 medium egg room temperature
- 1 teaspoon vanilla extract
- 160g chocolate chips
Instructions
- To a large bowl, add and combine the flour, cocoa powder, bicarbonate soda and salt then set aside.
- In a mixing bowl, cream together the baking spread and sugar. Once creamy and fluffy, mix in the egg and vanilla extract. Add in the chocolate chips and dry ingredients that you set aside earlier and combine well.
- Roll them into 12 balls and refrigerate for 30 minutes while you preheat the oven to gas mark 4/350oF/180oC/160oC fan. After 30 minutes, place the cookies on a large baking sheet and press down on each cookie so they are more of a disc shape. Though these cookies don’t spread much, still ensure you leave a little space between each cookie.
- Bake in the oven for 13 minutes then allow them to cool on the baking tray for 15 minutes before transferring them to a cooling rack to completely cool. They can also be served warm.
Sarah says
I made these yesterday and they were delicious. They didn’t last long either as I had my nephews over.