This recipe has all the right ingredients for a perfect Brownie Cookie. Rich cocoa flavor, a crispy hull and a moist interior. And its amazingly easy to make.
Combine the cocoa, sugar, flour, baking powder and salt and whisk together. Melt the butter in the microwave in short bursts to avoid burning it. Let it cool a little and then add the melted butter, coconut oil and vanilla extract to the bowl. Whisk with a hand mixer until smooth and well combined.
1 Cup Cocoa, 1¼ Cup Sugar, ⅓ Cup Light Brown Sugar, ¾ Cup Butter, 1 Large Egg, 3 Tbsp Coconut Oil, 1¾ Cups All-purpose flour, ½ Tsp Baking Powder, ½ Tsp salt, 2 Tsp Vanilla Extract
Now fold in the optional addons, it doesn't have to be chocolate chip or walnuts, you can get creative and add any topping to your brownie cookies. Just make sure its roughly chopped so it fits into the cookie.
½ Cup Chocolate Chips, ⅔ Cup Walnuts
Line two baking trays with baking paper. Use an ice-cream scoop and place 9 equal portions on each baking tray. If you are using small baking trays, adjust so that each cookie has approximately 1½ to 2 Inches space around it.
Place in the fridge and cool for 20-30 minutes. If your baking tray doesn't fit into the fridge, place the dough on a plate and put it back on the baking tray after it has cooled.
Bake at 170C or 340F for around 12 minutes. Due to the sugar content, brownie cookies will be soft and brittle until they cool down. So let them cool in the baking tray or gently place them on a fine cooling rack.