Vegan Classic Brownie Cookies

Total time1 hr 14 min

Prep time20 min

Cook time24 min

Deep, dark chocolate melts down into a glossy base that gets whipped with sugar until pale and thick, then folded together with cocoa powder for that signature crinkled, brownie-like top. Semi-sweet chocolate chips get folded into the batter for extra pockets of melty richness in every bite. The batter rests briefly before scooping, which gives these cookies their fudgy, dense center and that glossy, crackled crust once baked. Each one bakes up with firm edges and a soft, brownie-like middle that sets as it cools on the rack. These are rich, chocolatey, and satisfying enough to hand out at any cookie swap. It's an easy one to keep in your vegan baking rotation whenever a deep chocolate fix is in order.

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Ingredients

18 servings

6 oz dark chocolate (70% cacao), roughly chopped
Lindt Excellence 85% Cocoa Dark Chocolate, 3.5 Oz Endangered Species Chocolate Bar Dark Chocolate Panther 88% Cocoa - 3 Oz Hu Salty Dark Chocolate Bar Theo Fair Trade Organic Pure Dark 85% Dark Chocolate, 3 Oz Hu Dark Chocolate Baking Gems 70% Cacao
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Chef's tip
If possible, pick a bar that's close to 70% cacao. A higher cacao percentage is more bitter and less sweet.
4 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 large eggs, room temperature
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
¾ cup granulated sugar
1 tsp vanilla extract
½ cup all-purpose flour
3 tbsp unsweetened cocoa powder
½ tsp baking powder
¼ tsp fine salt
½ cup semi-sweet chocolate chips

Instructions

1
Combine the chopped dark chocolate and butter in a large saucepan over low heat, stirring frequently, until fully melted and smooth, about 3–4 minutes. Remove from heat and let cool for 5 minutes.
2
Using a hand mixer or stand mixer, beat the eggs and granulated sugar in a large mixing bowl on medium-high speed for 3–4 minutes, until the mixture is pale, thick, and falls from the beaters in a wide ribbon.

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