These Chocolate Brownie Cookies are soft, fudgy and crafted with a symphony of rich dark chocolate, coconut sugar, and cacao powder for the perfect blend of two classic desserts in one. Elevate your gluten-free and dairy-free dessert game with these irresistible chocolate fudge cookies that redefine sweet satisfaction.
Chocolate Brownie Cookies: Indulgence Redefined
If you’re on the lookout for a heavenly treat that seamlessly combines the best of brownies and cookies, these Chocolate Brownie Cookies are a must try. They are a soft, fudgy and a delightful fusion of rich, chocolatey goodness with a chewy cookie texture.
Whether you’re gluten-free or just craving a delicious dessert, these chocolate fudge cookies are a game-changer and will leave your taste buds dancing. They are perfect for those with dietary restrictions or anyone who simply adores a decadent dessert. Try them once, and they might just become your new favorite sweet indulgence.
Ingredients You’ll Need:
- Dairy-Free Dark Chocolate: The star of the show, providing that luscious chocolatey base. Opt for dairy-free or regular depending on your dietary preferences.
- Dairy-Free Butter: Ensuring a velvety texture. Ghee or regular butter can be delightful alternatives.
- Egg: Adding moisture and structure to our cookies. Make sure it’s at room temperature for optimal results.
- Pure Maple Sugar: A natural sweetener that brings a distinct flavor. Easily substituted with your sweetener of choice.
- Coconut Sugar: Adding depth to the sweetness. Brown sugar or a suitable substitute works too.
- Vanilla Extract: Infusing that classic, warm aroma into our cookies.
- Gluten-Free 1-to-1 Baking Flour: The gluten-free hero, ensuring our cookies are friendly to all diets. Regular all-purpose flour is an excellent alternative.
- Cacao Powder: Elevating the chocolate intensity. Dutch process cocoa powder can be used for a different twist.
- Salt and Baking Powder: Balancing and lifting the flavors.
- Dairy-Free Chocolate Chips: Scattered pockets of chocolatey joy. Regular chocolate chips work wonders if dairy-free isn’t a concern.
- Flaky Sea Salt: A finishing touch that enhances the overall taste experience.
Instructions: How to make Chocolate Brownie Cookies
- Preheat and Prepare: Set the oven to 350 F and line a baking sheet with parchment paper.
- Melt and Cool: Melt chocolate and butter, allowing it to cool while preparing other ingredients.
- Whip it Up: Beat maple sugar, coconut sugar, egg, and vanilla until fluffy. Add the melted chocolate mixture and mix.
- Sift and Stir: Incorporate cacao powder, baking powder, salt, and flour into the wet ingredients. Stir until a soft cookie-dough batter forms. Add chocolate chips.
- Scoop and Bake: Use a cookie scoop to measure portions onto the baking sheet. Bake for 10-12 minutes until cracked on top.
- Shape and Cool: After baking, shape into uniform circles with a cookie cutter. Cool on the pan for 10 minutes, then transfer to a rack.
- Sprinkle and Enjoy: Add a touch of flaky sea salt for a gourmet finish. Allow cookies to cool completely before savoring.
Tips for Success: Mastering the Art of Gluten-Free Brownie Cookies
- Room Temperature Magic: Ensure the egg is at room temperature for a smoother batter.
- Uniformity Matters: Use a cookie scoop for consistently sized cookies, promoting even baking.
- Patient Cooling: Let cookies cool on the pan before transferring to maintain their structure.
- Sifting Perfection: Sift dry ingredients for a lump-free, velvety cookie dough.
Variations and Substitutions: Make it Yours
- Nutty Crunch: Incorporate chopped nuts like walnuts or pecans for added texture and flavor.
- Fruity Twist: Mix in dried fruits such as cherries or cranberries for a delightful fruity burst.
- Spice It Up: Add a pinch of cinnamon or a dash of cayenne for a subtle spicy kick.
- Double Chocolate Delight: Boost the chocolatey goodness by folding in extra chocolate chips or chunks.
- Chocolates: Experiment with different chocolate varieties for a unique twist.
- Sugars: Swap sugars or sweeteners to cater to your taste preferences.
Serving Suggestions: Elevate the Experience
- Ice Cream Duets: Pair warm brownie fudge cookies with a scoop of your favorite ice cream for an indulgent dessert duo.
- Milk and Cookies: Classic yet timeless, enjoy these chocolate brownie cookies with a glass of cold milk for a comforting treat.
- Coffee Companionship: Serve these healthy brownie cookies alongside a freshly brewed cup of coffee or your preferred hot beverage for a delightful afternoon pick-me-up.
- Dessert Sandwich: Create a cookie sandwich with a layer of creamy frosting or peanut butter for an extra decadent twist.
- Fruit Fusion: Plate with fresh berries or sliced fruits for a refreshing contrast that balances the rich chocolate flavor.
- Yogurt Parfait: Crumble these gluten-free chocolate brownie cookies over a bowl of Greek yogurt, adding a delightful crunch to your parfait.
Storage Tips: Preserve the Cookie Magic
- Airtight Seal: Store these double chocolate cookies in an airtight container to keep cookies fresh and chewy.
- Freezer Ready: Individually wrap cookies and freeze for a convenient sweet treat anytime.
- Thawing Gracefully: Allow frozen cookies to thaw at room temperature for the best texture.
Frequently Asked Questions (FAQs):
Q1: Can I use regular butter if I’m not dairy-free? Absolutely! Swap out dairy-free butter for regular butter or even ghee for a rich twist.
Q2: Can I make these chocolate cookies without gluten-free flour? Certainly! Use regular all-purpose flour if gluten-free isn’t a concern.
Q3: How long do these fudgy cookies stay fresh? Stored in an airtight container, these cookies stay delicious for up to a week.
Q4: Can I freeze the cookie dough? Yes! Freeze individual portions for a quick, fresh-baked delight whenever you desire.
Q5: Can I skip the sea salt topping? Of course, it’s optional! The flaky sea salt adds a gourmet touch, but the cookies are delightful without it.
More delicious healthy chocolate cookie recipes you will love:
These Chocolate Brownie Cookies are soft, fudgy and crafted with a symphony of rich dark chocolate, coconut sugar, and cacao powder for the perfect blend of two classic desserts in one. Elevate your gluten-free and dairy-free dessert game with these irresistible chocolate fudge cookies that redefine sweet satisfaction.
- 4 oz 227 g dairy-free dark chocolate of choice, , chopped, (regular will work too if you're not dairy-free)
- 3 Tbsp dairy-free butter , melted and cooled. Ghee or unsalted butter will work too if you're not dairy-free.
- 1 large egg , at room temperature
- 1/4 cup granulated pure maple sugar , you can also sub with granulated sugar / granulated sweetener of choice.
- 3 tablespoons coconut sugar , you can also sub with brown sugar / or brown sugar substitute of choice.
- 1 tsp vanilla extract
- 2 Tbsp cacao powder
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/4 cup gluten-free 1-to-1 baking flour , fluffed, spoon then leveled (all purpose flour will work too if you’re not gluten-free)
- 2 tbsp dairy-free chocolate chips , you can also use regular if you're not dairy-free
- Flaky sea salt , for sprinkling
- Preheat the oven to 350 F. Line a large baking sheet with parchment paper.
- In a heat-safe bowl, melt the chopped chocolate and butter either in a double-boiler over the stove or in the microwave (in 20 second increments - stirring well in between), until smooth. Let it cool slightly while you mix the other ingredients.
- In a mixing bowl (or to the bowl of a stand mixer with the whisk attachment), add the maple sugar, coconut sugar, egg and vanilla. Use a hand mixer on high speed and beat for 6 minutes. Add the melted chocolate mixture and mix until combined.
- Place a large sieve / sifter over the bowl and sift the cacao powder, baking powder, salt and flour into the wet ingredients. Use a spatula or a wooden spoon to stir until just combined, and you have a soft cookie-dough batter. Stir in the chocolate chips.
- Using a large cookie scoop or a spoon, measure out 1 1/2 tablespoon-sized cookie dough portions and arrange them on the prepared baking sheet, leaving at least 2-inches apart from each cookie. Place the baking sheet in the oven and bake for 10-12 minutes, or until the tops are cracked. The cookies will be soft but will continue to bake and firm up while they cool.
- Remove the pan from the oven and use a slightly larger-sized circle cookie cutter and place them over each cookie to shape them into a more uniform circular shape.
- Let the cookies cool on the pan for 10 minutes then transfer the cookies to a wire rack and allow them to cool completely before serving. Sprinkle a few of the cookies with a tiny sprinkle of flakey sea salt.
How to store:
- Store in an airtight container at room temperature for up to a week.
- Freeze baked cookies for longer storage; thaw at room temperature.
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