These cookies are literal brownies in cookie form. They taste like brownies, look kinda like brownies, and come together just like brownies! The batter is basically brownie batter but with a little more flour and a bit of baking powder.
For these cookies, you’ll whisk the eggs and sugar together until they’re nice and thick – this helps add lift to the cookies. You’ll want to make sure your eggs are room temperature for maximum thickness. Then you’ll add in the melted chocolate and oil and then the dry ingredients. Allowing the sticky batter to sit at room temperature for 30 minutes allows it to thicken just enough that you can scoop the cookie dough without trouble. If you prefer extra round cookies, like me, you can even roll and shape the scooped dough balls on the cookie sheet. The batter will be very soft, but it’s still roll-able. You’ll bake the cookies until they’re cracked and puffy and the centers no longer look wet.
Some of the ingredients I like for this recipe:
Chocolate chips bring tons of moisture and chocolate flavor to these cookies! I recommend using semi-sweet chips and steering clear of any chocolate bars – I’ve found the chips help with the crackly textured top.
Olive oil is a delicious, dairy-free alternative to butter. It’s better for you and, of course, lends a hand to the chewy texture of these cookies.
Instant coffee deepens the chocolate flavor of these cookies. Instant espresso powder works, too. If you don’t have any on hand, don’t fret, the cookies will still be delicious.
Eggs are necessary for traditional brownies, and I don’t recommend using any egg substitutes – the batter may spread in the oven and never set up into cookies.
Dutch process cocoa powder is a richer cocoa powder with more chocolate flavor. These cookies are best with Dutched cocoa! I’ve made them with regular, natural cocoa powder and though the cookies will turn out, they’re not as chocolate-y.
Olive Oil Brownie Cookies
Big, chewy chocolate cookies made from the most delicious homemade brownie batter!
Ingredients
- 1 cup dairy-free chocolate chips
- 1/3 cup olive oil
- 1 tsp instant coffee granules (optional)
- 2 large eggs, room temp
- 3/4 cup sugar (coconut or white cane)
- 1 tsp vanilla extract
- 1/4 cup Dutch process cocoa powder
- 3/4 cup + 2 Tbsp all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
Instructions
- Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
- In a small, microwavable bowl, melt the chocolate chips along with the olive oil and instant coffee. Heat in 30 second intervals, stirring each time, until chips are melted and smooth; set aside.
- In a stand mixer fitted with the whisk attachment, add the eggs and sugar. Whisk on medium-high until thick, fluffy, and light in color, about 5 minutes.
- Meanwhile, in a medium bowl, sift the cocoa powder, flour, baking powder, and salt. Whisk until combined and uniform in color; set aside.
- Once the egg/sugar mixture has fluffed up and thickened, whisk in the vanilla. Then add the melted chocolate mixture and gently fold it into the egg/sugar mixture until totally combined. Add the dry ingredients and mix until just combined.
- The dough will be like a very sticky, thick brownie batter. Allow it to sit at room temperature, uncovered, for 30 minutes. This allows the batter to stiffen up a bit so you can roll the dough balls.
- Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop cookies, six at a time, 3 Tbsp in size onto one baking sheet. Gently roll and smooth each dough ball (optional). Flatten the tops of the dough balls so they look like thick discs or hockey pucks.
- Bake at 350°F for 8-10 minutes or until the cookies look a bit crackly all over and the centers no longer look wet. Let cool on the baking sheet for 2 minutes. Meanwhile, use the room temperature baking sheet to bake the rest of the cookies.
- Enjoy these cookies warm - my favorite way! Then store any leftovers in an airtight container at room temperature.
Nutrition Information:
Yield:
11Serving Size:
1Amount Per Serving: Calories: 213Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 34mgSodium: 143mgCarbohydrates: 26gFiber: 1gSugar: 22gProtein: 2g
calculated nutrition information may not always be accurate
Did you make this recipe?
Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred
More chocolate recipes:
Triple Chocolate Inside Out Cookies (dairy-free)
Salted Caramel Chocolate Thumbprint Cookies (vegan option)
Classic Weeknight Brownies (dairy-free)
Marshmallow Hot Cocoa Cookies (dairy-free)
I made these the other day and they were delicious! I used a really full-bodied extra virgin olive oil because I like the flavor of choc and olive oil together. My mother and husband weren’t as excited about the prominent flavor of the oil. So next time I make them I may just use regular olive oil. Either way, so so good. I love how it actually feels like you’re eating a brownie, but it’s a cookie!
Thank you so much, Rachel! I’m glad to hear you enjoyed the cookies (even if your fam weren’t the biggest fans of the stronger oil) 🙂 The brownie flavor is my favorite part of the cookie!
Hi Rachel!
The brownie cookies look delicious! If I don’t have any dairy free chocolate chips (and I am going for a dairy free brownie cookie), can I leave them out? Would you suggest I make any alterations to the quantity of the other ingredients or are there other substitutes you would recommend?
Thank you!
Regards,
Sindy
Hi Sindy! For this recipe, you really do need to have melted chocolate – you can use chocolate bars if you have that on hand. If you’re close to a Trader Joe’s (and making your way out to the grocery store) you can pick up DF chocolate chips or big Pound Plus dark chocolate bars there. If that’s not an option, find your favorite brownie recipe that doesn’t include melted chocolate. Replace the butter with oil and add less flour to get a dough instead of straight brownie batter. Hope that helps!
Made these last week. They were excellent!! ❤️😋 The oil keeps them chewy & moist and allows for a vegan version. I did need to revise slightly, as I’m limited now under quarantine. I used espresso powder in lieu of the coffee granules, subbed Hershey’s baking cocoa for Dutch processed & used semi sweet chocolate chips in place of the DF chips. Either way, I’m making them again today for my nurse friend!!😘 TY for the great recipe!!
Thank you for the tips, Colleen! Were you able to make a vegan version? Either way, I’m so glad you enjoyed these 🙂
Not yet, Rachel, but it’s on my list! I need to get more DF chips do I can send them to my vegan sister. 😉 I’ve made them twice more since this post and added more chips at the end. They are so great!! Thx again! Do u mind if I tag u on my IG when I share pics??
I see! I haven’t had luck with my attempts to make this recipe vegan which is why I asked! More chips sounds like a good idea 😉 You can definitely share and tag me – I would love that!
These quickly became a new family favorite. Rich and chocolate-y with that crackle on top and a soft center. Only wish I had made more as they were irresistible just a few mins out of the oven!
I’m so glad you loved these Julie! 🙂
Hi! Can I use vegetable oil as a substitute?
Yes!
What is the substitute of egg in ur recipe?
Hi Rashmi! I’m working on a separate vegan recipe for these brownie cookies. I’m hoping to have it up this month 🙂
Do you think they’d work with a gluten free flour blend? I’m looking for ways to get more olive oil in my son’s diet, but he’s gluten free.
Hi Melissa! It’s definitely worth a try. I know Bob’s Red Mill has a good GF all-purpose flour blend – I would try something like that!
Hi! It looks delicious!!!
Can this dough be refrigerated/frozen?
Thank you! I haven’t tried chilling the dough – I’m afraid the cookies won’t spread enough. But you could bring the dough to room temp before baking OR freeze the baked cookies. I’ve had good luck freezing the baked cookies and reheating one or two when I want one 🙂
Hey! I just made it! It is delicious! But, mine don’t crackly very well, and maybe they were a little bit dry also. In your pictures they look like humidity on the top and in the middle. I cooked them in a convention baking, in their right racks. I placed them in the oven in two racks.
It doesn’t work cook it in a multiple racks? What do you think about the convention baking? I used the coconut sugar and the Ghirardelli chocolate chips (60% premium bake).🌺
Hi Elisa! Do you mean “convection” bake? If that’s the case, then I believe your cookies may have been over-baked. A convection oven or setting bakes things more quickly; thus, the cookies wouldn’t need to bake as long.
Ok! Thank you!
Hi I tried this recipe today and followed all the steps but my batter was too soft and not roll-able so I added more flour to the batter but the surface didn’t crack and it didn’t turn out chewy. It had a more bread like texture.It still tasted good 🙂 but how do I get the right texture and the cracked flaky look?
Hello! It was bread-like in texture because there was too much flour. If you want to try them again, you can still scoop the soft dough and bake them as-is. The “dough balls” will probably flatten a bit after they’re scooped but that’s okay – don’t worry about shaping them! Hope this helps!
This recipe is delicious, however, I scooped the cookies 3 TBSP in size, as the recipe states, and it only yielded 7 cookies. 🤷🏼♀️
I’m glad you enjoyed these, Brooke! Hmm…I’m not sure why you got so few cookies. If you bake these again, you can scoop the dough into 11 equal dough balls and then bake 🙂
The flavour was amazing! But mine ended up more like a cake texture instead of a chewy moist texture. I didn’t flatten the ball before I put it in the oven. Did I over bake it?
Hi Tiffany! It’s possible they were over-baked. Each time I’ve made these, the texture is like a chewy brownie and not cake-like. Did you measure your flour by fluffing it, scooping it into the measuring cup, and then leveling it off? It sounds like there could have been too much flour.