Vegan Triple Chocolate Brownie Cookies

It’s national brownie day! I love brownies as much as the next vegan, but sometimes I don’t want a whole tray in the house so I decided to make a brownie-like cookie that’s crispy on the outside and chewy and fudgy inside. They’re easier to eat, and you can freeze the dough to make them at a moments notice when a chocolate craving strikes.

These have a triple shot of chocolate and that’s what makes them so fudgy and good. You’ll need three kinds of chocolate. First, you’ll need unsweetened chocolate (like a Bakers brand bar), bittersweet chips (don’t use a bar and try to use chips with at least 72% cacao) and then semisweet chocolate chips as well. It’s almost a brownie recipe and I suppose you could bake these as brownies. I haven’t tried so if you do, let me know!

You could flavor the dough and make a different type of cookie for the holidays or just to switch it up. Add extracts with the wet ingredients and spices with the dry ingredients.
Here’s some ideas:

• Peppermint Mocha cookies. Add an extra teaspoon of instant coffee or espresso and then 1/2 teaspoon peppermint extract.
  
• Gingerbread cookies. Add 1 teaspoon of cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves to the dough.
  
• Mexican Hot Chocolate cookies. Add 1 teaspoon cinnamon and 1/2 teaspoon cayenne pepper to the dough.
  
• Chocolate Orange cookies. Add 1 teaspoon grated orange zest to the dough.

Some tips for success:

• Don’t overbake. They will continue to cook on the cookie sheets after being taken out and be perfect once cooled.
  
• Let the dough rest for at least 20 minutes on the counter before baking. This allows it time to thicken. Don’t refrigerate as then the chocolate solids will coagulate and you will not be able to scoop them out easily.

Vegan Triple Chocolate Brownie Cookies

Recipe by Kreg

5.0 from 1 vote

Servings

24

servings

Prep time

30

minutes

Cooking time

12

minutes

The best triple chocolate vegan brownie cookies that are crisp on the outside and fudgy on the inside!

Ingredients

• 1 1/2 cups bittersweet chocolate chips (see notes)

• 1/2 cup vegan butter (or one stick cut into 8 pieces)

• 3 ounces unsweetened chocolate (like Bakers brand) chopped into chip sized pieces

• 1 teaspoon instant coffee or espresso powder

• 2 teaspoons pure vanilla extract

• 1/2 cup aquafaba (liquid from canned chickpeas)

• 1 tablespoon finely ground flax seed

• 1 cup vegan granulated sugar

• 3/4 cup all purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon kosher salt

• 1 1/2 cups semisweet chocolate chips

Directions

• Whisk the flax meal into the aquafaba and let sit for five minutes to thicken slightly. Once thickened, add the instant coffee and vanilla extract and whisk together.
• In a microwave safe bowl, add the vegan butter, bittersweet chocolate chips, and unsweetened chocolate and microwave in 30 second intervals until just starting to melt with a few chips still solid then stir until completely melted. The residual heat will finish the melting process. Microwave ovens vary so watch carefully and do not burn! Set aside to cool slightly.
• Using a stand or hand mixer add the aquafaba mixture and sugar and beat for 3-4 minutes until we’ll mixed. Add the cooled chocolate mixture and beat for a minute until smooth scraping down the sides.
• In another bowl, whisk the flour, baking powder and salt together then add to the chocolate mixture and mix for about 30 seconds. Fold in the semisweet chips by hand until mixed well. Let stand on the counter covered at room temperature for 20 minutes. Dough will thicken to the consistency of brownie batter.
• Preheat your oven to 325°. Using a tablespoon or small ice cream scoop, place dough onto parchment lined
  cookie sheets leaving enough room for cookies to spread slightly. Bake for 12 minutes (do not over bake) and let cool on the trays for 15 minutes then place on a wire rack to cool completely.
• Store leftover cookies in an airtight container or in the fridge. These also freeze well. You can scoop dough into balls raw then freeze to make cookies when the mood strikes. I often do this with cookie dough. They’re great as a frozen cookie dough treat as well!

Notes

• Use bittersweet chips not a bar for this recipe.
  
• You could use all flax egg if you don’t have aquafaba on hand. Just use use water and add 2 more tablespoons flax meal.
  
• I use Starbucks VIA coffee for the instant coffee but use what you have. Coffee enhances the chocolate flavor.

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