20 Minute Chocolate Brownie Cookies with Cocoa Powder
These chocolate brownie cookies with cocoa powder are a cross between a cookie and a brownie, take only 20 minutes to make using 5 ingredients, no chilling needed, and have a lovely fudgy chewy texture.
1cupflour - all purpose or gluten-free baking flour
½teaspoonbaking soda
pinchsalt
4 ¼ounceschocolate baruse a quality bar that is at least 70% cacao
3 ½tablespoonolive oil
⅔cupcane sugar
⅓cupwater
Instructions
Prep
Preheat oven to 350 F.
Prepare ingredients, be sure all are at room temperature
Line a quarter cookie sheet with parchment.
Make Brownie Cookies
Make Chocolate Syrup: Add 4 ½ ounces or about half a cup of dark chocolate to a measuring cup. Melt in the microwave for 1 minute. Stir until the chocolate is melted completely.
4 ¼ ounces chocolate bar
Stir in the olive oil. Set it aside to come to room temperature.
3 ½ tablespoon olive oil
Make the sugar syrup: Pour the water into the sugar and microwave at 30 second intervals twice. Stir until sugar granules seem dissolved. Look at the spoon. Set it aside to come to room temperature - probably 10 minutes. Do not refrigerate either syrup to speed the cooling process.
⅔ cup cane sugar, ⅓ cup water
Add the two syrups (at room temperature) together and stir until combined. Set aside the combined syrups for a few minutes to be sure it is at a mild temperature before adding dry ingredients.
Sift the flour, cocoa, baking soda and salt into the liquid mixture.
¼ cup cocoa, 1 cup flour - all purpose or gluten-free baking flour, ½ teaspoon baking soda, pinch salt
Mix batter with a spoon. Do not chill the batter, just bake the first batch and then the second and be done. Don't refrigerate it and bake it later - the batter will seize up.
Use a 2-tbsp scoop to scoop the mixture and space cookies at least 2 inches apart. I fit 6 cookies in a quarter cookie sheet.
Bake for 9 minutes exactly.
Once baked, flatten while hot with a spatula, and fit a cookie cutter around the edges to ensure the circular form is correct.
Store
The batter cannot be stored as the cookies will not bake properly. But once the cookies are baked, you can store them for a week at room temperature in a container. Or wrap them in plastic wrap and put into an airtight container, and freeze for up to three months.
Video
Notes
1. This recipe is sensitive to water content in ingredients and even air, and to the acidity of brands of chocolate, oil and sugar. So your cookies may look slightly different - puffier or flatter, smoother or rougher, but they will taste the same.2. Try to use a quality dark chocolate bar, 70% cacao (I use Ghiradelli), and not chocolate chips. Chips definitely have qualities that will change the structure of the cookie. I also used dutch processed cocoa to get this dark brownie color.3. Be sure the sugar has dissolved well. A few granules on the spoon are okay, but if there is a lot sugar undissolved, warm the mixture again - just don't burn. Microwave in increments of 30 seconds only.4. Don't over cook this cookie. These cookies are fudgy so they will look undone at 9 minutes but they are done. If your oven is hotter, 8 minutes will work. Check your oven temperature if you aren't sure.