If you like chocolate, these chocolate cookies right up your ally! They are fudgy as all get out and will cure any chocolate sweet tooth with just the first bite. These brownie cookies have a glorious crinkly top with chocolate chunks scattered throughout. They're made with wholesome natural ingredients (including a boat load of chocolate)!
There are chocolate chip cookies and there are oatmeal cookies and then there are double chocolate chunk brownie cookies. As someone known for their love of all things chocolate, I'll go for the chocolate overload cookie any time. These cookies do not disappoint - they have irresistible crispy edges with a melt-in-our-mouth gooey fudgy center. Rest assured, they are every chocoholic's dream.
Why these are the ultimate double chocolate cookies?
Yes, I'm dubbing these the ultimate double chocolate cookies and here's just a few reasons why:
- Chocolate chocolate and more chocolate. These cookies have a rich dark chocolate cookie base with BOTH semi-sweet chocolate chunks and dark chocolate chips mixed into the batter
- The texture. Each cookie is the perfect combination of crispy, gooey, and fudgy
- Ingredients. Yes, believe it or not, these cookies are made with natural and wholesome ingredients. I'm not saying these are the healthiest cookie in the world (they are filled with lots of chocolate and coconut sugar), but the ingredient list simple and recognizable
- Easy to make. These cookies are super simple to bake - both a blessing and a curse. All you need is a bowl and a stand-mixer or hand-beater and a skillet to melt the chocolate. Additionally, there is no need to chill the dough and limited clean up, yay!
What you need to make these chocolate brownie cookies
- Dark chocolate
- Semi-sweet chocolate
- Coconut oil
- Eggs
- Coconut sugar
- Vanilla
- Almond flour
- Cacao powder
- Espresso
- Baking powder
- Sea salt
How to make brownie cookies
- First, we melt the chocolate. This part is crucial because, well, these are chocolate cookies. I recommend using a combination of dark chocolate and semi-sweet to give the perfect level of richness to these cookies. To do this, place both kinds of chocolate chips in a skillet with coconut oil and place on top of a simmering pot of water. The indirect heat from the water below will melt the chocolate effortlessly. This is my tried-and-true make-shift double-boiler method and I highly recommend it! Let the chocolate cool to lukewarm after melted
- While the chocolate is cooling, beat the eggs, coconut sugar, and vanilla together for at least 5 minutes. This is the key to the crinkly top layer. Use a stand-mixer or a hand-beater, but set it on medium speed and beat until the mixture doubles in size (the coconut sugar crystals should begin to dissolve into the egg mixture too)
- Next, mix in the melted chocolate using your stand-mixer or hand-beater set at low speed. Beat until the chocolate is fully incorporated
- Slowly add in the almond flour, cacao powder, espresso, baking powder, and sea salt and mix on low speed until no flour clumps remain (don't over mix)
- Finally, fold in the reserved chocolate chunks and/or chips. At this point, the batter should be fairly runny. With a cookie scoop, spoon the batter onto a baking sheet lined with parchment paper. After that, top with additional chocolate chips and/or chunks if desired and bake for 10 minutes
Looking for more treats to cure that chocolate sweet tooth? Check out these other recipes!
Fudgy Double Chocolate Brownie Cookies
If you like chocolate, these cookies right up your ally! They are fudgy as all get out and will cure any chocolate sweet tooth with just the first bite. These brownie cookies have a glorious crinkly top with chocolate chunks scattered throughout. They're made with wholesome natural ingredients (including a boat load of chocolate)!
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Servings: 12 cookies
Calories: 282kcal
Ingredients
- 1 cup dark chocolate chips - plus more to top if desired (divided, ⅔ cup and ⅓ cup)
- 1 cup semi-sweet chocolate chips - plus more to top if desired (divided, ⅔ cup and ⅓ cup)
- 3 tablespoon coconut oil
- 2 eggs - room temperature
- 1 cup coconut sugar
- 1 teaspoon vanilla
- ½ cup almond flour
- 2 tablespoon cacao powder
- 1 teaspoon espresso
- 2 teaspoon baking powder
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 350 F. In a skillet, add ⅔ cup each of dark chocolate chips and semi-sweet chocolate chips along with the coconut oil. Place the skillet on top of a simmering pot of water heated over low-heat and allow the indirect heat to melt the chocolate. Stir until melted then let cool to lukewarm
- Beat the eggs, coconut sugar, and vanilla together with a stand-mixer or hand-mixer on medium speed until the mixture doubles in size (~5 mins). Add the melted chocolate and mix on low speed until the chocolate is incorporated.
- Slowly add the almond flour, cacao powder, espresso, baking powder, and sea salt and mix until no flour clumps remain; do not overmix.
- Fold in the remaining ⅓ cup each of dark chocolate and semi-sweet chocolate chips. Use a cookie scoop to spoon the dough onto a baking sheet lined with parchment paper and bake for 10 - 12 minutes until the edges begin to get crispy. Let cool and enjoy! If storing, place cookies in an airtight container on the counter for up to a week!
Nutrition
Calories: 282kcal | Carbohydrates: 30g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 173mg | Potassium: 204mg | Fiber: 3g | Sugar: 20g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg
Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!
So delicious and such a crowd pleaser!
Yay! So glad you enjoyed them 🙂
Hey! My committees turned out to be little flat and very thin than I expected. What could be the reason? Also the batter is too runny
Sorry I meant Cookies*
Hi! Hmm they definitely shouldn't be flat. Did you add the baking powder? The batter will be runnier than most cookie batters so that's okay. After a few minutes it will thicken up a bit too.
AMAZING RECIPE!!!! Thank you so much for creating this magical deliciousness of a cookie and sharing it with the world. Genius recipe that I highly recommend to everyone.
Hi Princess! Thank you so much - you made my day! I'm so happy to hear you enjoyed the recipe.
What type of dark chocolate and what percent did you use? I notice it makes a difference.
I use the Enjoy Life brand which is my favorite. Their dark chocolate is 69% cacao. I've also used Ghirardelli which is about 60%.
Do you have the nutritional facts available for these? They look amazing! Can’t wait to try them!
Yes, I do. Label is right here.
Hi! These cookies look delicious. We have a nut and gluten allergy in our family. Have you tried this recipe with either regular flour or gluten-free flour? We would also need to use regular sugar instead of coconut. Do you think those substitutions would work? Thanks!
Hi there! I have not tried the recipe with a different type of flour but since there is only a little in the recipe, I would think either of those flour would work. For the sugar, regular sugar should work too! Let me know how it goes!
Hi there! Would it make a big difference if i skip the espresso?
Hi! No there shouldn't be a big difference. The espresso just deepens the chocolate flavor. You can swap it for a Tbsp strong coffee if you want or just omit it completely.
Wow looks AMAZING!!! I was so sad to see that there were no nutritional facts with your recipes, because that’s the first thing I look at in dessert recipes, lol! Do you think you could add them??? Pretty please??? Luv your IG page and everything on it!!❣️
Hi Sarah! Thank you so much! Someone else asked for the nutritional facts above so the label is there.
Can I add oat flour instead of almond flour. If yes, 1:1 wud do? Also, m nt big fan of coconut oil, cud dat be sub by butter? If yes, how much butter?
Hi Neha!
I haven't tried this with oat flour so I can't say that the texture will come out the same. Since this recipe only requires 1/2 cup of almond flour I would start with 1/4 cup oat flour and see how the texture is (you want it a little thin). And yes, the coconut oil can be substituted for melted butter. Let me know how it goes!