Fudgy brownie? Meet chewy cookie. These decadent flourless creations will have you immediately asking for a another one. With only 7 ingredients, they couldn’t be any easier to make!
While I had no intention of making a gluten-free dessert, that’s exactly what these brownie cookies are. Similar to a flourless chocolate cake, a flourless chocolate cookie allows for a purely chocolate flavor.
Why These Brownie Cookies Work
These cookies celebrate the many dimensions of chocolate flavor by featuring:
- fruity cacao nibs
- richer dutch process cocoa
- slivers of bittersweet chocolate
Talk about a unique, multi-layered chocolate experience.
Tip: Dutch process cocoa provides a dark brown color and rich chocolate flavor. You could certainly substitute cocoa powder. Just know — these ingredients are not interchangeable (generally).
*This instance is an exception because the acidity difference between the two types of cocoa powders is not trying to create any bubbles with baking powder (this recipe uses eggs for leavening). Make sense? Lemme know if you’re confused:)
Perfectly Crackly Brownie Surface
Since these cookies are inspired by brownies, let’s talk about the best part of any brownie–the surface. One of my requirements for a good brownie is a sheen on the surface. These cookies have that crackled, shiny surface that we all know and love.
They also are slightly reminiscent of a macaroon because of that slight crunch and soft chew.
Flavors: bittersweet, fruity, caramel
Mouthfeel: chewy, crunchy
More Brownie Recipes
- peanut butter brownie cookies (no equipment version of this recipe – uses cocoa powder and no cacao nibs)
- fudgy brownies with espresso
*Recipe adapted from Bon Appetit