Brownie Cookies (no butter, dairy free)
Rich chocolatey brownie cookies made with oil (no butter!). Crispy edges and a thick chewy center. This easy recipe comes together in one bowl and only requires a quick 15 minute rest.
Servings 15 cookies
Ingredients
- 100 g or ½ cup avocado oil or something flavorless, olive oil works too if you like the flavor with chocolate
- 155 g or ¾ cup brown sugar
- 2 tablespoons fine granulated sugar
- 50 g or ½ cup dutch process cocoa
- 1-2 teaspoons pure vanilla extract
- ½ tsp fine sea salt
- 1 large egg
- ¼ tsp baking powder
- ¾ tsp baking soda
- 1 tablespoon cornstarch
- 125 g or 1 cup all purpose flour
Instructions
- Set the olive oil in a large bowl, add the sugars and whisk the mixture very well, for a full minute.
- Add the vanilla and sea salt and whisk to combine.
- Add the egg and whisk vigorously for a full minute.
- Add the cocoa (if it’s lumpy, sift it in) and whisk to combine. Add the cornstarch, flour, baking powder and soda and stir to combine.
- Optional: stir in chopped chocolate or chocolate chips (no more than ¾ cup).
- Let the dough rest on the counter, covered, for 15 minutes. Preheat the oven to 350 F. Line two cookie sheets with parchment paper.
- Use a 1.5 scoop to portion the dough, leaving about a 1 inch border around the dough so the cookies won’t stick together.
- Optional: sprinkle with flaky sea salt before baking.
- Bake for 10 minutes. The cookies are done when they have puffed up and cracked all over.
- Once cool, remove from the pan. For overnight storage: store at room temperature in an airtight container.