Vegan Brownie Cookies
Chewy and fudgy brownie cookies made with just a few simple ingredients and done in no time.
Ingredients
- 35 g all-purpose flour
- 15 g cocoa powder (I used natural not dutch), sift if needed
- 1 tsp cornstarch
- ¼ tsp baking powder
- 1/16 tsp salt
- 11 g vegetable oil
- ⅛ tsp instant coffee granules or powder, optional
- ¼ tsp vanilla extract
- 35 g chocolate chips, I used 51%
- 30 g water
- 60 g white granulated sugar
- flaky salt or coarse sea salt, optional
Instructions
- Preheat your oven to 180°C/350°F and line a baking sheet with parchment or a silicone mat. Have your flaky salt near the sheet so it’s easy access once the dough is portioned out.*It’s very important for this recipe to have the ingredients weighed out and everything ready before you start. Because once the dough is made, it thickens very fast and you’ll risk not getting the shiny exterior, so it needs to go in the oven as quickly as possible. Read the entire instructions before starting so you know where you’re going.*
- In a small bowl, whisk together the flour, sifted cocoa powder, cornstarch, baking powder and salt.
- In another small bowl, combine the oil, coffee, vanilla and chocolate chips.
- In a small saucepan, combine the water and sugar and place over low to medium heat. Stir gently just until the sugar has dissolved. You don’t want it to simmer at all.
- Turn off the heat, add the chocolate chip mixture to the saucepan and stir until the chocolate has completely melted. It will look split but that’s nothing to worry about, it will all come together once the dry ingredients are added.
- Pour the mixture back into the bowl that had the chocolate chips in it. At this point you’ll want to work fairly quickly.
- Add the dry ingredients in and stir just until everything is well combined, then immediately start scooping the dough onto your prepared sheet with a 1 ½ to 2 tbsp ice cream scoop (or large spoon), leaving a few inches in between each for spreading.
- You can gently flatten any peaks on the cookies with your finger if you don’t want them showing up in the end product. Top them with a sprinkle of flaky salt and bake for 10-12 minutes. About 10 minutes for fudgier cookies, 12 minutes for slightly crispier and chewy ones.
- They’ll still be soft when they come out of the oven but they’ll set as they cool. Give them about 5-10 minutes then transfer them using an offset spatula to a wire rack to continue cooling.
Notes
- *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
- I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.