It’s fall and it’s vintage AK season, people! What is “vintage AK?” It’s where I update and share super old Ambitious Kitchen recipes that you probably have never even seen before. These recipes were (and are) some of my favs from the archives that I almost forgot about but remembered how amazing they were.
SO, let’s throw it back to 2014 when I first shared these incredible salted brownie cookies (AKA brookies or double chocolate chip cookies). It’s not too often that you can find a good chewy double chocolate cookie. In fact, after all of my bakery tours in different cities, I think I’ve only stumbled upon one or two. Most of them have white chocolate chips which is fine, but if you’re going to do chocolate then I fully believe you should stick with the real stuff.
I remember baking up these cookies almost 10 years ago and how I couldn’t stop sneaking bites of the dough. It tastes like brownie batter and cookie dough had a baby. So full of chocolate. Bake these up for the holidays, birthdays, or any time you need a sweet treat this season!
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Everything you’ll need to make these double chocolate chip cookies
The best part about these brownie cookies is not only how decadent they taste but how easy they are to make! The chewy exterior and fudgy center will have you swooning. Another bonus? These only require 10 ingredients which you probably already have in your cupboards:
- Flour: we’re using regular all-purpose flour to give these brownie cookies the texture we’re looking for.
- Cocoa powder: I always recommend using unsweetened cocoa powder when baking.
- Coconut oil: a little coconut oil gives the cookies the perfect amount of moisture (hello, deliciously chewy) and keeps them dairy free!
- Brown sugar: I like to use all dark brown sugar (instead of granulated sugar) for extra rich, molasses flavor.
- Egg: you’ll need 1 egg to help them bake up properly.
- Baking staples: like almost all baking recipes, you’ll need baking soda, salt, and vanilla extract. Learn how to make your own vanilla here!
- Coffee: this is optional, but I like to add a tiny bit of espresso powder or instant coffee to really bring out that dark chocolate flavor.
- Chocolate chips: because they’re double chocolate, of course! Feel free to use semi-sweet chocolate chips, dairy-free, or dark chocolate chips.
- For topping: if you love sweet and salty flavors together like I do, sprinkle the cookies with some fancy, flaky sea salt.
Can I make them vegan or gluten free?
- To make gluten free: I think 1:1 gluten-free all purpose flour would work well to make these cookies gluten free. Alternatively, try my Flourless Paleo Chocolate Almond Butter Cookies or my Gluten Free Almond Flour Chocolate Sugar Cookies.
- To make vegan: I haven’t tested it, but I think a flax egg would work in place of the regular egg. Learn how to make a flax egg here.
How to make perfect brownie cookies
As I mentioned, this brownie cookie recipe couldn’t be easier! Seriously you can whip these up in 20 minutes and you don’t even need an electric mixer.
- Mix the dry ingredients. Whisk together the flour, cocoa powder, baking soda, and salt.
- Beat the wet ingredients. Using a hand mixer or a stand mixer beat together all of your wet ingredients until nice and smooth.
- Make the dough. Add the dry ingredients to the wet and mix until well combined. Fold in the chocolate chips.
- Bake, cool & devour. Roll the dough into small balls using your hands or a cookie scoop, drop the cookie dough balls onto prepared baking sheets lined with parchment paper. Use your hand to flatten them slightly, then bake until set. Sprinkle with salt, cool, and enjoy!
Jazz up these easy brownie cookies
Another thing I wanted to tell you guys is how easy it is to jazz these cookies up. Here are some versions to try:
- Use dark chocolate cocoa powder and dark chocolate chunks or chips
- Chop up your favorite artisan chocolate bar instead of using chocolate chips
- Fold in dried cherries, walnuts, pecans, or pistachios
- Try out peanut butter chips for a cookie that tastes like a Reese’s Peanut Butter Cup
- Or top your cookies with my famous Fluffy Peanut Butter Frosting
Tips for making perfect double chocolate chip cookies
- Do not use substitutes. Please be sure to follow the recipe as written unless substitutes are noted in the notes section of the recipe. Changing the flour will greatly affect the taste and texture of these cookies.
- Make sure your ingredients are room temp. You’ll want to be sure that your coconut oil and egg are both at room temperature after you melt the coconut oil so that they don’t coagulate when you’re making the dough.
- Use fresh baking soda. Make sure your baking soda is fresh to ensure that these cookies bake up properly.
- Measure your flour correctly. Do you know the best way to measure flour without a scale? Get my tips & tricks in this video!
Storing & freezing tips
- To store: place these chocolate brownie cookies in an airtight glass container or reusable silicone bag and keep them at room temp for up to 5 days.
- To freeze: you can actually freeze the cookie or the fully baked cookies! Head to this post for all of my tips and tricks for both methods.
More delicious cookie recipes to try
- Chocolate-Dipped Peanut Butter Cookies with Toffee & Crushed Pretzels
- Dank Coconut Oil Chocolate Chunk Cookies
- The Best Brown Butter Chocolate Chip Cookies You’ll Ever Eat
- Flourless Double Chocolate Hazelnut Cookies with Sea Salt {grain free, gluten free, paleo}
- Absolutely Epic Chocolate Chunk Cookies
Get all of my cookie recipes here!
I hope you love these chewy double chocolate chip cookies! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Salted Brownie Cookies
Ingredients
- 1 cup all purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut oil, melted and cooled
- ¾ cup dark brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder or instant coffee, optional
- ¾ cup chocolate chips
- coarse sea salt, for sprinkling
Instructions
- Preheat oven to 350 degrees F. Whisk together flour, cocoa powder, baking soda and salt; set aside.
- In a large bowl, beat cooled coconut oil, brown sugar, egg, vanilla, and espresso powder (if using) until creamy and smooth; about 1-2 minutes.
- Add in flour mixture and incorporate until well combined. Fold in chocolate chips.
- Roll into small dough balls or use a small cookie scoop to drop on a baking sheet and flatten slightly with the palm of your hand.
- Bake 8-10 minutes. I like to take mine out at 9 minutes so they remain soft. Sprinkle with sea salt immediately.
- Cool on cookie sheet for a few minutes then transfer to wire rack to finish cooling. Makes about 16 cookies.
Recipe Notes
Nutrition
This post was originally published on November 6th, 2014, and republished on October 18th, 2023.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
I liked these cookies but they were a bit sweet. I used coconut brown sugar- I would use 1/2c next time instead of 3/4c. I used GF flour which worked well (3/4c GF flour + 1/4c almond flour). I added chopped pecans which was a nice addition. I made 25 cookies and they were a nice size cookie. I would like to make this recipe again because it has the right amount of chocolate to make me happy!
I’m glad the GF flour worked out well! Let me know how it goes with reducing the sugar.
I used a flax egg and applesauce in place of the oil, so they came out more cake-like than your recipe, I’m sure. I also added walnuts. They hit the spot with the strong chocolate flavor. Yummy!
Perfect! I’m glad those swaps worked out well!
I usually replace oil with applesauce but I was hesitant with this recipe. I’m so glad you tried it and I will try it next time!
Can I use melted butter instead of coconut oil?
Yes!
Great recipe, super easy to make but the coconut oil does leave a coconut taste. Sub another oil if you don’t want this as a predominant flavour.
Glad you enjoyed! Feel free to use melted butter or vegan butter 🙂
Oh my god, I love these so much. The only problem I’ve encountered is the salt easily falls off the cookie later on. I’m about to make another batch, I think I’ll try dipping them in the coarse salt before baking, like a sugar cookie.
So happy you love them! You could also swirl the melty chocolate on top a bit with a toothpick right after baking, then sprinkle the salt to help it stick 🙂
One of my all-time favorite recipes – just freaking delicious!!! My husband asks for these all the time.
Also, I made them with Bob’s Red Mill Egg Replacer and they were still fantastic – no difference in taste at all.
Thank you for this amazing recipe!
Perfect! So happy to hear that 🙂
Can I use olive oil in place of the coconut oil? Thanks!
Hmm I haven’t tested it so I’m not sure how the flavor will turn out! I’d recommend melted butter or vegan butter as an alternative instead.
I’ve made these cookies twice, and they’re absolutely delicious!
The second time, I didn’t have brown sugar, so I tried using granulated sugar instead. I wouldn’t recommend skipping the brown sugar—it makes the cookies more moist and much easier to roll into balls.
Brown sugar does have a higher moisture content, which will make the difference here! I’m glad you enjoyed them the first time!
Some of the best cookies I’ve ever made- and they are SO easy! I couldn’t stop eating them barely cooled from the oven!
The best!!
I made these cookies tonight for me and my boyfriend. He is not the biggest fan of chocolate nor desserts, but he couldn’t get his hands off of these delicious cookies! I recommend this recipe to everyone.
I do not understand food bloggers that don’t bother to pjut a “jump to recipe” button. It just seems arrogant. Like, i am not looking for a life story. I am not bored, nor do I have the time or interest. I just want to make the cookies.
Hi! There is a “jump to recipe” button right under the square photo at the top of the post. The blog post is written to give helpful tips for people making the recipe, and to answer any questions. I hope that helps!
My daughter asked to make cookies and I said wanted to make something different than usual (the brown butter chocolate chip cookies) so I went searching and found these. They are delicious! I replaced the coconut oil with butter (even if it’s only a little I can taste it and so can my husband) and I doubled the recipe (accidentally used 1tsp of baking soda, oops!). I also subtracted 4 tbsp of flour (per Monique’s recommendations when using butter) and they came out so so soft and gooey. I baked them 8-9 mins and it was the perfect amount of time. Definitely give this recipe a try if you’re craving chocolate!
Love these cookies!
OMG this recipe is the best double chocolate cookie I have ever had.
I’m so glad!!
Most of the time the majority of the cookie portions get eaten as dough balls. These are unbelievably tasty. Thanks for sharing!
One of our fav desserts, too!
I’m going to make these for my mom for Mother’s Day. She’s a huge chocolate lover. I’m going to add cinnamon too. She loves pecans. How much halved/chopped pecans would you suggest adding? Just till it feels right? lol
Amazing! I’d suggest about 1/2 cup 🙂 Hope she loves these!
Absolutely one of the most delicious cookies I’ve ever had in my life! I used a flax egg and it worked wonderfully. Make these!
So happy to hear that!
amazing and they freeze well for nights when you want to make a solo cookie!
These were delicious!! I did not have coconut oil and substituted vegetable oil at the same amount. They were very oily before baking (though they tasted great when finished). I will try less oil next time. I did not need all the chocolate chips. They did not all successfully mix into the dough. So I’ll use less next time. It takes very little sea salt to get a nice taste but you have to sprinkle right away because they immediately start to harden which makes the salt roll off.
I’m glad that still worked out! Yes, feel free to reduce the chocolate chips a bit.
OMG! these are amazing, I challenge anyone who can stop at one.
So glad you loved them!
I made these cookies for a coworker, she is vegan and although I love to bake I have very little experience baking vegan treats. I subbed the egg for flax egg and, wow! These are awesome! So soft and chewy, I tried one to test and had to have another! I will certainly make these again. Highly recommend!
Amazing! Glad they were a hit!
Hands down the best cookies I’ve made. They are the perfect combo of salty and sweet. Added bonus and that’s a super simple recipe that my 11 year old could easily help with! I love the depth adding the little espresso powder gave. Yum yum yum!
So happy to hear that! Such a great easy treat!
This was reposted on my birthday and was the 2nd most popular recipe of 2023 so I knew I had to try it. Started off our NYE morning making these and they did not disappoint. I ate one pretty fresh from the oven and had to refrain from eating the rest of the batch! I used the small cookie scoop and it made 20.
Aw I love that! These were made for you!
My goto cookie from AK are the brown butter sea salt choc chips. Decided to give the salted brownie cookie a try — overall really delish cookie. I may have baked them a little too long and should have just done the 9 mins bc they weren’t quite chewy but they weren’t crunchy either. My oven is a little wonky so I tend to have to bake things longer than called for.
As far as the coconut oil, I used the already melted oil so I measured it as a liquid, if the recipe called for melted and cooled coconut oil, did you measure as a solid in cups and then melt it? Would that alter the measurement/consistency maybe?
I’d suggest reducing the baking time a bit next time to get that perfect texture! Feel free to measure the solid coconut oil, melt it and cool it, and then add it directly to the recipe 🙂
Do you mean measuring 1/2 cup of frozen coconut oil then melting it. Or melting the coconut oil until it measures 1/2 cup of the melted oil?
Hi! Feel free to measure the coconut oil while it’s solid (from the pantry), then simply melt it for the recipe.
These look amazing! I was wondering if they would work if I used chickpea flour instead of all-purpose? Thanks
I haven’t tried these with chickpea flour but you could use 1:1 GF flour.
These look amazing! I was wondering if they would work if I used chickpea flour instead of all-purpose? Thanks
I’ve been making these cookies weekly for the past month! I use a combo of dark chocolate and semi sweet chocolate chips and the cookies turn out perfectly every time. I highly recommend making these cookies!
YUMM! SO glad you are loving these cookies and they turn out amazing for you!
These cookies are delicious. We love them in our house!
YAY! SO glad these are a hit 🙂
wow! so decadent and lush cant bare to share they are so dam good.
WOO! So glad you gave these a try and they turned out great for you 🙂
Hands down, my new favorite cookie. Or should I say brownie? Just the right amount of chocolaty goodness with just the right amount of salty.
Thank you for another great recipe. Going to try your tofu tika masala today.
Mary Helen
Amazing! Thank you so much, Mary Helen. Glad you are loving these cookies and they turned out great for you!
Perfect recipe!!
If I want to make this gluten free should I use less 1-1 gluten free flour or just 1-1?
I would recommend 1:1, let me know how they turn out. Enjoy!
Amazing. Easy and simple yet very good. Thank you!!
Right?! I’m glad you loved them! Thanks!
Hi! I love your recipes and have been following you for years! Thank you for soo much content, great tips and ideas…my only feed back would be something I saw in another recipe that was so helpful 😊
They listed the ingredient quanity again in the How to make part. Like mix in flour (2 cups)….is was so nice not to have to go back and forth in the recipe. Again love your stuff and am making your chocolate cookies now😋
Thanks so much for your feedback, Katrina. I’ll chat with my team about it!
Hi! Haven’t yet made these, but is it possible to use coconut sugar instead of brown sugar, or will that change the flavor / point of using brown sugar?
I don’t recommend making any subs in this recipe if you want the best results for flavor and texture. But if you do give these a try with coconut sugar, let me know how they turn out.
This just might become my favorite cookie!! It goes together quickly and is so amazing! I like that it makes a small amount. I don’t feel guilty about NOT sharing…lolo Monique you really hit it out of the park on this one for me. I did share these with my coworkers though on National Chocolate in the office day!. They all LOVED them as much as I did. I shared where I got the recipe, so you might have just got a few more subscribers to your website!!
WOO! This is so great – I am so excited to hear that you are loving these cookies and they turned out amazing for you. Thanks so much for your comment, it means so much ❤️
Hi- These look amazing! I will try with quinoa flour, but I am curious to know why you do not recommend a 1:1 all-purpose GF baking flour.
Thanks!
Marni
Hi Marni – GF flour does not have the same agents to help keep breads & cookies soft and fluffy as regular flour. Let me know how it turns out for you with the quinoa flour.
I’m baking them rn in how many degrees should I???I left it at 350F as you said
Correct!
These are amazing! This recipe is going to be the move when I’m craving brownies but want dessert in under 20 minutes. So fudgy and chocolatey. Don’t skip the coffee!
I am trying to give this 5 stars but the 5th star isn’t working. I have been making this recipe for a while now and it is a huge hit. Very easy to make and the 9 minute suggested bake time is perfect. I use various sea salts from Saltworks. Mine come out like fudge cookies tooped with salt. Sooooo delicious. My only question would be the 180 kcal, as that would be 180,000 cal per cookie. Is that a typo?
Sorry about that! What internet browser are you using?
Happy to hear you love these! And haha nope, kcal is just another way of saying calorie 🙂