If brownies are your love language, you will love these chocolate brownie cookies! Part brownie, part cookie, these fudgy brownie crinkle cookies are ready to eat in 20 minutes and require no chilling time. They are perfect for chocolate lovers!
These mocha brownie cookies are the cookie version of fudgy coffee brownies! They’re the perfect cookies for the holidays (hello cookie season), Valentine’s Day, or any regular day of the year!
The best part of these cookies is the chewy texture and shiny crinkle tops. They are made with double chocolate – cocoa powder and melted chocolate, with a hint of espresso in every bite! If you love crinkle cookies, try our molasses crinkle cookies next!
Table of Contents
Why We Love These Brownie Cookies
- These cookies highlight everything you love about brownies – shiny crinkle tops, fudgy middles, chewy edges, and an intense chocolate flavor!
- They use simple ingredients and no stand mixer is required, similar to my super popular Oreo brownie cookies.
- Each cookie is packed with chocolate flavor and tastes just like a brownie in cookie form.
- No chill time – they are ready to eat in 20 minutes, just like my Biscoff cookies!
- Brownie cookies are perfect Christmas cookies, I add them to my cookie boxes every year!
Ingredient Notes and Substitutions
Dark chocolate bar: This recipe should be made with a high-quality 60-70% chocolate bar. I tested them with regular chocolate chips like I use in my candy brownies, but they don’t spread in the oven; so I don’t recommend using them.
Brown sugar: Both light brown sugar and dark brown sugar will work in this recipe.
Cocoa powder: To give them a classic brownie flavor, I recommend using unsweetened Dutch cocoa powder like Ghiradelli. I use this in all of my fudgy brownie recipes, like my biscoff brownies!
Espresso powder: This gives the chocolate a richer and deeper flavor. Feel free to leave it out if you want.
Flaky sea salt: Sprinkling the tops of the cookies with flaky sea salt gives every bite a sweet and salty flavor. Maldon is my favorite brand!
Find the full list of ingredients, measurements, and instructions in the recipe card below!
How to Make Brownie Cookies
Before you start, line two large baking sheets with parchment paper and preheat the oven to 350 F/180 C.
Step 1: Whisk the wet ingredients. in a large bowl, whisk together the melted butter, brown sugar, and granulated sugar. Then whisk in the eggs, egg yolk, and vanilla extract.
Step 2: Fold in the melted chocolate. Pour the melted chocolate bar into the bowl and use a rubber spatula to fold it into the batter.
Step 3: Fold in the dry ingredients. Fold in the all-purpose flour, cocoa powder, espresso powder, baking powder, and salt until just combined. It should be thick like brownie batter!
Step 4: Scoop! Scoop the cookie dough directly onto the prepared baking sheets with 6-7 cookies on each pan, for a total of 14 cookies.
Sprinkle the tops with the flaky sea salt. Bake the first tray in the preheated oven, then pull it out and let it cool on a wire cooling rack while the second tray bakes.
Expert Baking Tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Don’t over-bake them. Bake the cookies just until the middles are puffy, look crackled, and the edges are set, this will ensure you have fudgy centers.
- Scoop the dough right away. For best results, scoop the dough right away and do not let it sit in the bowl. I found while testing that if the cookie dough is not scooped right away it will lose its shiny crackled top.
- Use high-quality chocolate. As a trained pastry chef, I have found that some dessert recipes depend on high-quality ingredients to have the best, bakery-worthy flavor; and this is one of them!
Recipe FAQs
No, chocolate chips have a coating on them that keeps them from melting which is why I don’t recommend them!
There are a few reasons why – the ingredients were improperly measured, the wrong chocolate was used, or the dough was chilled before baking.
Using too much flour or baking them for too long can result in hard cookies.
Store any leftover cooked in an airtight container at room temperature for 2-3 days.
Once baked, store brownie cookies in an airtight container for up to one month in the freezer. If you need a freezer-friendly chocolate cookie, try my chocolate ganache cookies or chocolate cinnamon cookies.
More Chocolate Cookies
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
20 Minute Mocha Brownie Cookies
Ingredients
- 7 ounces semi-sweet 60% cocoa bar, chopped
- 3/4 cup all-purpose flour, *see notes below for measuring*
- 1/4 cup unsweetened Dutch cocoa powder
- 2 tsp espresso powder
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- 1 tsp vanilla extract
- Maldon Flaky Finishing salt
Instructions
- Preheat the oven to 350 F/180 C. Line two large baking sheets with parchment paper and set them aside.
- In a microwave-safe bowl (or in a pot over low heat on the stove), melt the chocolate in 20-second increments, stirring in between until fully melted. Set aside to cool for 5 minutes while you prep the rest of the ingredients.7 ounces (7 oz) semi-sweet 60% cocoa bar
- In a medium bowl whisk together the flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.3/4 cup (95 g) all-purpose flour, 1/4 cup (25 g) unsweetened Dutch cocoa powder, 2 tsp espresso powder, 1 tsp baking powder, 1/4 tsp fine sea salt
- In another glass heat-proof bowl, combine the butter and sugars. Microwave for 1-2 minutes, just long enough to melt the butter. Once melted, combine fully with a whisk.1/2 cup (113 g) unsalted butter, 1/2 cup (100 g) granulated sugar, 1/2 cup (100 g) light brown sugar
- Whisk the eggs, egg yolk, and vanilla into the butter and sugar mixture until combined.2 (95 g) large eggs, 1 (18 g) egg yolk, 1 tsp vanilla extract
- Pour the melted chocolate bar into the bowl. Fold in with a spatula until combined. Then fold in the dry ingredients until just combined.
- Using a large (3 tbsp) cookie scoop – place 6-7 cookies spaced 2 inches apart on the prepared baking sheets. Bake one tray at a time (leaving the other on the counter) for 9-10 minutes. For a standard (2 tbsp) cookie scoop – place 9-10 cookies on each tray. Sprinkle the tops with a pinch of flaky sea salt. Bake for 8-9 minutes. Place the tray on a wire rack to cool, then bake the other tray.Make sure to scoop the entire bowl of batter right away, if it sits in the bowl the cookies will not have shiny crinkle tops.Maldon Flaky Finishing salt
- Store leftover cookies in an airtight container at room temperature for 2-3 days.
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
OMG !!!!! The best salted mocha cookies ever – and truly easy. Never any leftovers. Have made them multiple times in the few weeks since I discovered.
One tip – break up the chocolate bars before unwrapping. Saves the task and mess of chopping. Love this recipe !!!
Made this for my husband when he found the recipe/video on instagram … everyone was a fan, so moist and delicious, the salt is a wonderful touch to the sweetness of the chocolate.
I’m thrilled to hear that Beth!
Can I just omit the espresso powder if I don’t have any?
Definitely!
Is there a reason not to bake both sheets at the same time?
Most ovens don’t have room for two large baking pans for them to bake at the same time!
They are oh so fudgy and delicious, HIGHLY recommend you try them asap!