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Double Chocolate Cookies

Would you like a cookie?

Dark, chocolatey, gooey, cakey, chewy brownie cookies… It is like eating a fudge brownie and a chocolate-chip cookie at the exact same time. For any chocolate lover, these are a MUST-TRY! https://chocolatecoveredkatie.com/2012/12/04/double-chocolate-chip-brownie-cookies/

Or would you prefer a brownie?

These double chocolate chip cookies are a must-try for chocolate lovers!

healthy chocolate cookies

By the way:

No one should ever make you choose between brownies or cookies.

That is just cruel.

Dark, chocolatey, gooey, cakey, chewy brownie cookies… It's like eating a fudge brownie and a chocolate-chip cookie at the exact same time. For any chocolate lover, these are a MUST-TRY! https://chocolatecoveredkatie.com/2012/12/04/double-chocolate-chip-brownie-cookies/

 

Chocolate Cookies

  • 1/2 cup spelt flour (or ww pastry or white flour. You can use Arrowhead Mills’ gf mix if you add a little extra liquid so the dough is less crumbly.) (70g)
  • 1/4 cup cocoa powder (20g)
  • 1/4 tsp baking powder
  • 1/4 tsp salt (just under level)
  • 1/4 plus 1/8 tsp baking soda
  • 1/4 cup xylitol or sugar (45g)
  • 1 NuNaturals stevia packet, or 1 tbsp extra sugar
  • 1 tsp pure vanilla extract
  • 5 tbsp vegetable or coconut oil (50g)
  • If needed: 1-2 tbsp milk of choice or more oil
  • 1/3 to 1/2 cup mini chocolate chips (50-65g) (Technically, you can omit… but the recipe is so much better if you don’t! Mini chips are ideal; if you must use regular-sized, I recommend chopping them up to be smaller so you get chocolate in every bite.)
  • optional: a few drops of pure almond extract, for a fun flavor variation

In a mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, mix all liquid ingredients. Now pour wet into dry, stir to combine fully, transfer the dough to a big plastic bag, and smush into one big ball while still inside the bag. Remove from bag and make mini balls, place on a greased cookie sheet, then fridge at least 30 minutes, or freeze 15 minutes. (If you want crispy healthy cookies, you can skip this step and bake immediately.) Preheat oven to 325 F, then bake 10 minutes. They will look underdone when they come out, but that is ok. Just be sure to let them cool at least another 10 minutes before trying to pick the cookies up. (If you want flatter cookies than the ones in the photos, you can flatten them before or after they go in the oven.) Makes 14-17 cookies. For soft cookies, store in a lidded plastic container; for crispy cookies, store in a glass container.

View Nutrition Facts 

 

chocolate brownie cookies

What is your favorite holiday cookie?

Mine is probably chocolate-chip. I’m boring! But I also used to really like these mini pecan tarts my grandmother made, with a buttery cream-cheese crust. At some point I want to create a healthy and vegan cookie from that recipe. Also: thanks for all the unusual cookie suggestions the other day. I’m still trying to decide which idea to play around with first. The cream puff suggestion seems to be winning at the moment, even though it’s not a cookie!

Link of the Day:

healthy peanut butter cookies
….No-Bake Peanut Butter Cookies

One of my favorite cookie recipes ever… Happy National Cookie Day!!

 4.83/5 (6)

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Published on December 4, 2012

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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216 Comments

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  1. Samantha says

    So perfect and wonderful for this rainy day! I am excited to bake these after I get a bit of work done. 🙂 I could make them right now without the chocolate chips (finished off my bag yesterday :)) but I think they would be so much better after a trip to the store. Thank you!

  2. Olivia @ OmNom Love says

    Cookies and brownies. My two favorite foods. Put them together and you are now my favorite person in the whole world. 🙂

    My favorite holiday cookies are molasses cookies. There’s something about the combination of ginger and molasses that I can’t get enough of.

  3. jodye @ chocolate and chou fleur says

    I do have an abundance of mini chocolate chips to use up….. I guess I should make these because the chocolate chips will absolutely go bad if I don’t, and then I’ll have wasted all that chocolate! Just kidding, but these brownie cookies look fantastic! I’ve always been more a fan of that chewy rich brownie texture than of cookies, but roll them both up into a neat little package and it’s even better! And you definitely canNOT omit chocolate chips from a brownie recipe in my set of rules – you’d have to be absolutely mad!

  4. Becca says

    These look great! I appreciated your “soapbox” moment for the oil in the substitutions page. It’s hard for many people (including myself at times) to grasp the concept of good fats! As for my favorite holiday cookie, that would have to be those cookies (I think they’re peanut butter cookies) with the hersheys kisses on top! The kisses get soft and melty and they are my absolute favorite! 🙂

  5. Cate says

    My favorite is Peanut Butter Thumbprints filled with chocolate. Although I found a recipe for Eclair cookies that look good. Just have to figure out how to make them vegan =]

    • Maise says

      Maybe she meant the recipe yields 17 cookies, and each one is 61 cals? I didn’t do the math but considering the oils, I doubt it is only 61 cals for 17! lol I mean unless they are teeeeenyyy..

      • Anonymous says

        I think Maise is right; each serving size is 21g, and I doubt the entire recipe is 21g 😀 Haha that almost got my hopes up!

    • Amanda says

      It definitely wouldn’t be 61 calories per the entire recipe. Katie usually does per serving (1 cookie) nutrient analyses unless she specifically says for the ENTIRE recipe.

  6. kimthevegan says

    Oh holy crap! This is super exciting! I’m always having to decide between a cookie and a brownie… quite the conundrum. You have solved my problem =)

    As for my favourite holiday cookie? It’s not really a cookie, but those peppermint pattie things. I just found a vegan version last year, but were full of icing sugar, so I vowed not to make them this year. That is until I found your cool Cosmic-Chocolate peppermint patties. They are *so* good! And lot less guilt ;p

  7. Rena says

    these look great! i have whole spelt flour, not white kind- will that work?
    also did you use sugar in the ones pictured above or xyilitol?

  8. Carissa says

    Definitely making these today!! Do you think I could use coconut sugar instead of xlyitol/regular sugar? I’m guessing it would be fine.

    • Carissa says

      Ooops didn’t read the substitutions until after commenting. I will definitely be making these with coconut sugar 😀 And my favorite holiday cookie would have to be chocolate crinkle cookies (the ones rolled in powdered sugar) with a little bit of peppermint extract and crushed candy canes on top. Mmmm!

  9. Ashleysh22 says

    oooh! these look like JUST what I need for our bake sale next week! I’m on the oncology interest group and we have a bake sale next week. I’m gonna do it! woohoo!

  10. megan says

    Oh my goodness, my favorite hoilday cookies of all time are those mini pecan tarts (I think they’re called pecan tassies). If you make a healthy version, you will be my hero!!

  11. Isabel Barganier :) says

    Hi Katie!! I am SO obsessed with these Christmas cookie post!! I can’t wait to make them, they look amazing!! Thank you so much! 🙂

  12. laura Miller says

    Yum! Who says you have to pick between cream puffs and cookies either? Just do something similar to your cinnamon cream cheese recipe, only cream puff flavored.

  13. Kammie @ Sensual Appeal says

    Wow these cookies look AMAZING! I wish there was a picture for one that’s been bitten into though, I love those pics and they give me a good idea of how the texture of the cookie is… these look kind of crumbly, how do they behave when you bite into one? Does it fall apart?

  14. Crystal says

    Holy crap, Katie! I’m sitting here with the bowl of batter eating it with a spoon… I don’t know if I’ll even get to baking these. It’s SO GOOD!

    • Samantha says

      I can comment on this. I have been surprised before when people have tasted the coconut oil in my cooking (I can’t). What I noticed is that these are people that probably don’t love coconut oil, or is different enough from olive oil that they can simply tell.

      I just halved this recipe easily. Give it a try. Even if you detect coconut oil (which I can’t) strong is not the word I would use. It is good stuff.

      • Emily says

        I know what you mean! I’m not a huge coconut fan either. I’d say go half coconut oil, half vegetable oil to start with. That won’t leave a strong taste.

  15. Sherlock says

    I love that you don’t write so much. All these other food blogs just yap and yap, paragraph after paragraph. You’re funny and get straight to the recipe. These other food bloggers would gain me as a fan but they just bore me with their incessant talking!
    Anyway, These look awesome! Bookmarked for this Christmas.

    • Tiffany H says

      Lol, I agree. I think it’s kinda nice that they are willing to share so much with their fans, but I usually just scroll down to the recipe. When this site has posts that are more personal I do read though, it’s actually one of two blogs I will read completely, The rest that I see I don’t regularly visit though, if I did I would probably read them more.

  16. Nykole says

    When I was younger (and not yet vegan) my mom and I would do holiday baking sprees, making all these fancy cookies like peanut butter cookies with mini Reeses cups in them, peppermint swirl cookies with Hershey’s kisses on top, walnut-thumbprint cookies with raspberry jam filling, and these really good sweet cherry bars! Personally, for the holidays, I love anything involving peppermint and chocolate… Last year I made these peppermint sugar cookies with a chocolate-peppermint frosting, and they are a definite repeat for this year!!

  17. Meg says

    My favorite holiday cookie are my family’s spritz cookies made with my grandmother’s shortbread recipe. Growing up, my mom would make spritz cookies with a little bit of red food coloring in the dough then use the flower-shaped spritz setting and add a butterscotch chip to the middle. She called them her “poinsettia” cookies! Now I totally associate butterscotch with the holidays 🙂

  18. Maria says

    Hello Katie,
    Have you tried these with barley flour (I’m interested by barley because it has a lower glycemic index than spelt), or how do you think it would be like? Generally speaking, what would be your substitution note for barley flour instead of spelt flour and other flours?
    If you don’t know pleaaaaaase try it with barley and tell us what to do :):):)

    And again, thank you for your super-amazing blog which inspires me so much.

  19. SK says

    Sorry if you’ve answered this a million times before, but do your calorie counts account for regular sugar or stevia/xylitol?

    Thanks!

  20. Chelsea says

    Oh. My. Whoa. These are amazing!! I’ve already had three of the cookie-brownies (browkies?) and can safely say that should I die tonight I will have lived a complete life. 😉 Amazing!

  21. Carissa says

    These are soooo amazing!! Made them earlier and my whole family loved them, despite the fact that they are healthy 😉 This is making my list of Christmas cookies! Thanks for sharing!

  22. Caitlin says

    Oh my gosh. I just made these and they are amazing…roommates loved them too! Seriously sooo good. But, my one question is I don’t see how you got 17 cookies out of that dough…I followed all the instructions and barely got 12! 🙁

    • Jennifer says

      I think you rolled em too big LOL. I got 18 about the size of Katie’s from the pictures. I was seriously good and didn’t eat any of the raw dough, though, although it was hard!

  23. Heidi says

    Mmm. you have inspired me. I was bad and thought of a way to add more chocolate to your chocolate brownie cookies… and decided to try it on your no bake peanut butter cookie recipe as well. I made a batch of your chocolate truffle in the microwave and while it was warm, dipped the frozen peanut butter cookie in it… as well as your brownie cookie. It made a nice glaze over them both. Chocolate and peanut butter together is always a winner. I love your recipes… chocolate never tasted so good. Thanks!!

  24. Kate says

    I love, love, love your blog. I’ve had so much success with recreating your recipes that include white beans/garbanzo beans. People cannot believe the ingredients!
    If you are still taking suggestions for cookies I would love to see someone adapt Earl Gray tea cookies, or something chai related. Thanks for being awesome.

  25. mackenzie says

    My favorite type of holiday cookies are those ricotta drop cookies… I could eat an entire batch in one go!

    Also, even though it’s not related to this post at all, I was wondering if you might be able to email me that macaroni and cheese recipe? My3 year old has a dairy allergy (which is how I found your blog in the first place!) and it’s all he wants after he saw some other kids eating it at his daycare! It’s hard to tell him he can’t have it… 🙁 I would really appreciate it!

  26. Anna @ The Guiltless Life says

    Speaking 100% honestly, the only two sweets I would never be able to give up are brownies and cookies – so this is a bit of a dream recipe. Also, I just tried your chocolate pumpkin pie brownies and they are phenomenal – I have never managed to taste ones so close to the box kind but without sugar! I used the agave sub because I like mine dense and chewy and that’s exactly how they came out!

  27. Steph says

    I’m intrigued! But quick question….are they cakey or chewy? You used both adjectives to describe theses cookies and I always associate cakiness with a soft, light cookie and chewiness with more dense, thick ones.

  28. Dara says

    Would it be an issue to make a post for this?
    It is for a great cause and the family are wonderful people:

    This is a fundraiser to raise money for the purchase of an Action Track Wheelchair for my son, Chris Kemp. This Chair will allow him to be able to go all the places that he can not go in his wheelchair he has now such as the beach,the dunes, mud pits at Mud Fest, the woods or anywhere else he decides he wants to go.
    The cost for a new one is about $13,000.
    They have a demo chair that they will let us have for $5000.

    The carrier for the chair that hooks into the trailer hitch is another $500.
    If we can get at least 500 people to donate $10 each we can get this chair for him!! But any amount will add up!!
    Even if you can’t donate, you can help by sharing this to your friends! The more people that hear about it the closer we will get to getting the wheelchair for him!!
    YOU CAN MAKE DONATIONS ON PAYPAL!!!
    Use Email Address: [email protected]
    Or contact Beverly Hill either on facebook or at 361-813-7059!
    Thank you in advance for your donations!!

  29. Sherlock says

    Followed the recipe to a T. I have an electric scale so everything was spot on. First of all, they were pretty good. Definitely a cookie that tasted like a brownie. The dough was drier than I expected it to be. By squeezing them into balls they managed to hold together. They rose beautifully in the oven. Didn’t have to freeze or refrigerate them to get soft cookies. They weren’t dense but just soft. Ever so slightly crumbly but won’t fall apart on you. I might make these again.

  30. Emily says

    Katie, if you could find a way to make cream puffs vegan before the holiday baking season is over, I’d go crazy with happiness! Haven’t had a cream puff for so many years, and I’ve never been able to find a vegan recipe!
    Please, pretty please Santa, tell Katie to work her magic and make vegan cream puffs. 🙂

  31. Melissa says

    I just made these earlier today. I used half white flour and half regular whole wheat flour (I didn’t have whole wheat pastry flour on hand) and coconut oil and they turned out great. I didn’t take the time to let the dough sit in the fridge, though, because I was worried about the coconut oil making them hard and crumbly. So I baked them without cooling them, and they turned out nice and soft anyway. I brought them to share with a bunch of people at a meeting, all of whom are non-vegan, and they were a hit. A+ for this recipe.

  32. Debbe says

    Well, that tears it. I have to give you your own board on my Pinterest. Love your recipes!

    Oh, yes, and I would LOVE to try the pecan tart recipe you mentioned. It’s got to have the texture of pecan pie, and I don’t know how you’ll be able to achieve that, or even if it’s possible. Hope you get to it SOON. I’ve been hankering for pecan pie for awhile now, and I’m gonna break down and make one soon!

    And did I mention, LOVE your recipes!

  33. Irene says

    These look yummy. Why are they so small, Katie? There is probably 10 of them could fit on a regular napkin? Btw, I love your recipes.

  34. Kathy says

    I love this idea! Have you ever made/thought about making “healthier” peanut brittle? I love the stuff, but don’t like that it is usually made with corn syrup/sugar/butter… Any suggestions?

  35. Brittany says

    These Look AMAZING!!! My daughter is allergic to wheat and oats and milk, and I agree it’s very hard for a child to watch all the other kids get fun stuff and not her. But she’s 7 and she knows how much better she feels without those foods so she doesn’t throw fits about it. She’s so mature!! Anyhow……. I was wondering if I can use agave nectar instead of the xylitol. My dr has put me on a type of alkaline diet and xylitol is off limits! Agh! I haven’t been a sugar eater for about 10 years and I have ALWAYS used xylitol. What do you think??

  36. Lia says

    Yum! I agree that nobody should have to choose. I’m a huge fan of brownies, not as much the chocolate cookie. These look so fluffy and adorable. Good for a cookie plate at a party.

  37. Bryan Ferraez says

    So I made these yesterday. They taste great. I will note that using all coconut oil definitely makes these taste like coconut. I think next time I will use 1/2 coconut and 1/2 veggie oil. My kids still loved them!!

  38. Ann says

    Katie
    Pls remake the pecan tart cookie-that’s definitely one of my favs. I also love almond cookies, any type with a good almond flavor, especially with a crispness that then melts in your mouth! I am gluten free now though and i haven’t yet sought out a gluten free almond paste.
    Thanks
    Ann

  39. HCT says

    Thank you so much for this great recipe! I made these and added a scoop of vanilla whey protein. I had to add a little more oil and milk and bake them about 18 minutes. I didn’t change any other ingredients or quantities. They came out delicious – it is combo of a brownie and cookie, like you say. I didn’t chill the dough and it was soft when it was still warm and when it cooled it was a little crispy but not crunchy. The only thing is that the protein powder probably made it a bit dry but it would be great with milk! I think my son will love these.

  40. Sharon says

    Just made a batch–the cookies are delicious! I was very sad that I was only able to make 6 cookies (not the 14-17 in the recipe, though I made the full batch!). My cookies were 2″ in diameter. Next time, I’ll have to double (or triple) the recipe!

  41. Suzie says

    Made these this evening, and OHHHHHH how AWESOME they are!! My new fave cookie!!
    I used half Xylitol half raw coconut crystals (no stevia, just the extra TB of coconut crystals), 5 TB coconut oil and 1 TB of So Delicious Plain unsweetened Coconut Milk.
    I used a tablespoon and did one level scoop to make small balls. I got 14 cookies that way.
    I also froze half the cookies for 15 min’s while I baked the rest right away. Honestly, I didn’t find any difference between the two. Both were slightly crispy outside, but smooth and soft on the inside!
    You DEF want to leave them alone when they come out of the oven! They’re a delicate cookie, and even after they’re cooled 10 minutes, they’re still a light and easy to break cookie.
    But it doesn’t matter–they’ll be gone too fast for you to care that they may break apart easy if rough handled!!
    Thank you Katie….these are DEEEELISH!!!!

  42. Chris says

    I made these tonight and the dough was great! I wish I had left some in the freezer. I did need to add quite a bit more soy milk to the recipe though, I used regular whole wheat flour (not pastry) and I had zero problems taking them off of the baking sheet right away because of the recipe changes 😛

  43. Rachel Emily says

    I subbed applesauce for 2tbs of the oil (still leaving 3tbs of oil in the recipe!) and used 1.5tbs of milk, and the cookies came out WONDERFULLY. They definitely aired more on the side of brownie than cookie, but as a ferocious chocoholic, I’m not complaining in the least. Still delicious, still totally indulgent, only a teeeeny bit less regrettable in the morning 🙂

  44. shaina says

    i made these the other night, they have a great flavour, but mine turned out a bit dry- i’m guessing it’s because i left them in for an extra minute or 2.. hey, a girl gets distracted every once in awhile 😛 . but as i type I am eating the most delicious breakfast – cooked rolled oats, flaxseed, soy milk, peanut butter, cinnamon, AND a few almonds and 2 crumbled cookies on top! OH MY GOD, SOOO GOOOD! and giving me tons of energy and healthy fats ;P THANKYOU!

  45. Sarah says

    This is my new go to recipe when I just want some cookie dough! I actually haven’t baked them, but it was by far the best cookie dough I have ever had!

  46. Sherlock says

    Made these again replacing all sugars with PUREED DATES. They’re delicious and far more dense and less crumbly. More brownie like for sure. I used 3/4 cup of pitted dates and pureed them with a little bit of water just until a thick consistency. All I did was then add the pureed dates with the liquids until my desired sweetness was achieved. Simple. So for anyone interested in replacing all sugars with something more natural and healthy for you…try it out.

  47. MarieEve says

    Holly Chocolate!!!! I just put these in the fridge, but before I ate the uncooked left of et batter and these are SOOOOOOOO delicious! I can’t wait to taste them cooked!!!
    Thanks Katie, you’ve done it yet again!!
    I heart these cookies <3

  48. Stephanie says

    I subbed applesauce for all 5T of the oil and these turned out AWESOME. Seriously so good I could cry and then scarf down the entire plate. YUM!!!

  49. Misty says

    These are awesome! I made mine with half wholewheat half unbleached, a little less sugar and a little less oil, they turned out awesome. Thanks for another great recipe!

  50. Maya says

    I made these and they were awesome! Kind of reminded me of oreos. I’m thinking about using the dough as some sort of crust for something else delicious…I’m like you and don’t have a super sweet tooth so I think I could cut down on the sugar next time.

    Also, I didn’t do the whole smushing it in a plastic bag part and it worked fine to just smush each one around in my hands! I’m a weirdo that washes and reuses plastic bags and was feeling lazy 🙂

  51. Bailey Rathbun says

    Hi Katie!
    Today I made this batch times 10. I mixed it all with one of those zig-zaggy potato mashers in a giant stock pot because I didn’t have a big enough mixing bowl. My mom and I managed to make over 70 big cookies despite my brother (and myself I must admit) eating a ton of the dough. I thought of you as I created this tenfold monstrosity of your recipe, knowing that you would be simultaneously pleased and amused by my ambition. Thank you for you continued commitment to chocolatey excellence.

  52. Kim says

    these cookies are awesome!!! i had to heat my batter in the microwave for a few seconds so the coconut oil would melt enough to mix the dough together (I wasn’t sure if the oil should be solid or melted according to the recipe). Instead of choc chips, I used 1/8 cup of toffee bits in half my batter and 1/8 cup PB chips in the other half. Both turned out amazing!!!

  53. Kathy says

    Katie being new to your blog I notice you never use Splenda? Is xylitol or stevia your preference? I don’t use white flour and prefer not use sugar so I use Splenda but am open to change!

  54. S says

    Katie, I made these and they are amazing! They hold together really well and are simply delicious. I made them to give as a part of Christmas cookie gifts 🙂

  55. Bethany @ Bananas for Smoothies says

    I just made these using 5 tablespoons of olive oil (regular, not EVOO) since that was all I had, and I used 4 tablespoons coconut sugar + 1 packet SteviaSweet. The dough seemed really, really oily, BUT I baked as directed, let them cool a long time on the sheet, and just ate 3 of them. Perfection! Mine spread quite a bit and became rather thin, but still soft and they definitely have that brownie-taste. Love these!!

  56. Jess says

    Hey Katie!

    This recipe is wonderful 🙂

    What font did you use in the last picture? And do you use anything to edit your pics?

    Jess x

  57. sarah d says

    made these tonight with all applesauce instead of the oil…followed everything else to a T (except I added a bit more stevia than 1 packet…more like 6!). i doubled the recipe and make about 20 small cookies. they’re pretty tasty, and very soft, but not in a gooey way (which is good, in my opinion). i also added maple extract to some of the cookies, peppermint extract to some, and left some plain. all three types were yummy!

  58. Anna says

    Try not baking the batter: add orange or mint extract, or peanut butter, then pour into a square container and stick in fridge until hardened. Take out, cut into cubes, and enjoy as healthy fudge!! 😀

  59. Aiden Cullen says

    Great recipe! I love my cookies 🙂 Unfortunately I’m celiac so I have to bake everything gluten-free.

    I have to get all my snacks from a Bakery in town that does gluten-free snacks. They have amazing chocolate chip cookies though! I suggest anyone near Toronto check them out! Terra Cotta Cookies.

    Happy Baking!

    Aiden

    • Erin says

      I made this with oat flour and it worked perfectly. I added a pinch of tapioca starch and prob about an extra tablespoon of almond milk. I eyeballed it so not sure on the exact amount of extra milk. Just go slowly and stir until the consistency looks right. For the sugar, I used all palm sugar. The cookies turned out to be GF deliciousness! The cookies are delicate, but no too crumbly. So good! Thanks, Katie!

  60. karen says

    I made these yummy cookies..I used GF flour, they were a little gritty a little crumbly
    definitely chocolatey…I used coconut oil, would you recommend a little more flour or
    more liquid. thanks.

  61. Hannah says

    I’ve made these, like, six times in the past two months. That’s how good they are.

    Once, I put peppermint extract into the chocolate chips, and another time I put the cookie dough into a pan and made them into actual brownies.

    So. Good.

    Thank you!!!!

  62. Tulip says

    Just made these and they are amazing, but make 2 batches because it is a lot of work for a few cookies. I skipped the plastic bag part and they turned out just fine.

  63. Ali says

    This may be a stupid question- but do you melt the coconut oil first? Because I just tried making this recipe and with solid coconut oil it was extremely crumbly…I ended up microwaving the whole thing to get it all to come together properly. They were delicious though- and I added homemade chocolate chips, too! Thanks for the recipe!

  64. Bekah says

    I made these today for the first time and I just wanted to say they are delicious! My two year old loves them as well :), but he likes all of your recipes. They came out perfect and looking just like yours. It was my first time using spelt flour in a cookie. Definitely will make these again. Oh, and I did something sinful ;), I threw one into a healthy shamrock shake-AMAZING! Ha. Thank you again!

  65. elle says

    I started making these a few days ago, and they are SO SO SO good!!! My family requests me to make a batch almost every night now!!! Everyone who tries them says they taste like CiCi’s brownies (a pizza buffet chain in the northeast that has these AMAZING tasting brownies). My class who hates eating healthy (think sophomore boys), even request me to make them!

  66. nia says

    I’ve tried some chocolate cookies before that I didn’t at all like and for a while I thought that nothing could ever beat brownies in terms of ‘chocolate-y godness’ but this recipe has changed my mind. How on earth can people eat those store-bought crunchy and crumbly chocolate cookies (that taste nothing like chocolate at all)? These are awesomely chocolatey and gooey, fresh still crunchy on the outside but not too much. They are the perfect symbiosis between a brownie and a soft chocolate cookie 🙂 I put them in a plastic container because I prefer cookies that aren’t crunchy.

  67. Warren says

    Have you ever thought about a healthy molasses ginger cookie recipe? I’m not cool enough to think up my own but maybe you can. If you did, I’d make you a trophy out of all the nice things in the world like romantic comedies and baby laughter.

  68. autumn says

    Hi, I just made these and they are AMAZING!!!! My only problem is they were really really crumbly (and I waited 10 min for them to cool). I want to make another batch because they are so delicious but i want to know what I can do next time to help them from falling apart when eaten.
    Thanks!

  69. Paula says

    I’m confused… the nutrition page says the information is for all 17 cookies but the whole recipe couldn’t possibly be just 61 calories….right? that’s just wishful thinking lol

  70. Boredom=Baking says

    Great recipe! I was wary at first when they came out of the oven because they were so soft, but just like you said they had to cool and harden first. So easy and delicious!

  71. Megan Lewis says

    I put these cookies in place of the homemade Oreos in your healthy cookies and cream milkshake… so I guess that would be a brownie milkshake! Ha ha! Either way, it was so delicious that my family was licking the cup! I just love this website!

    • Megan Lewis says

      Oh! Also, I think I figured out the crumbly situation. I live in a very dry climate, so I baked them for 7-8 minutes, and they came out perfect. The first batch came out crumbly (which is why I put them in the milkshakes), so I was forced to make them again…. Darn. How “unfortunate”. 😉 Ha ha!

  72. Macy says

    Wow! I made these Friday with all 5 Tbsp applesauce, and they are delicious! The chocolate melts in my mouth and oh, I can’t even describe it. They are very fragile–probably due to the lack of oil, but it doesn’t take away from the experience. Yes, eating one of these cookies is an experience. I might try using them in place of Oreos in the cookies and cream milkshake. Thanks, Katie! I’m going to bring these to a party at the end of the month, and to camp in two weeks. Yum yum yum!

  73. McKenna says

    Double-posting on this recipe just to say best chocoholic cookies EVER. Melt in your mouth quality, perfectly sized morsels. Omnomnom, don’t stop me now!

  74. Patricia says

    And now I have learned why I’ve been told not to use all regular whole wheat flour in my baked goods. Doing so works fine for bar cookies, but I tried it here and my dough got all crumbly. >.< Fortunately, they still taste dee-licious! =D

  75. Emily Jolkovsky says

    OH MY GOD THESE ARE AMAZING! They taste like these sinfully delicious cookies my mom makes BUT I DON’T FEEL GUILTY WITH THESE!!!!!! Seriously the best things EVER!

  76. Christine says

    Wow- my husband made these for a surprise for me and they were amazing! I couldn’t believe how yummy they were and we didn’t have any chocolate chips so it was only with cocoa powder and it was so delicious. I love your recipes, thank you!

  77. Hillary says

    I doubled the recipe and ended up with 15 cookies. I must’ve made them considerably larger; they took approximately 17 minutes and are still a little doughy in the middle.
    Either way, they turned out delicious (SUPER rich!). I used this recipe as an alternative to the holiday’s chocolate crinkle cookies and they turned out the exact same (I also rolled them in powdered sugar). Very happy with the results.
    I always have to play around with the temperature/time with your recipes. Not completely sure why. I blame electric.
    And if anyone’s wondering, I used spelt flour, coconut sugar, and vegetable oil. I’m hoping to try these again closer to the holidays using applesauce, xylitol, and maybe oat flour.

  78. Leanne says

    Made these cookies today for Santa with my 6 yr old daughter and honestly, I don’t know if Santa is going to get any! We didn’t add the nuts but they are still deliciously yummy! Thanks for posting such amazing healthy recipes which kids (& adults alike) love! Merry Xmas!!!!!

  79. Cheryl says

    I did this and me and my bf liked it. I make it crispy but next time I will do the softer version. Thank you of the recipe!

  80. Jordan says

    Hi Katie, i made the brownie cookies today, they were so simple to make and so yummy ! They taste really “bad” and not healthy at all, what a win! Defiantly a keeper! Hope you have a great new year, and keep up with the great work.

  81. Ana says

    I just made some of these today, and absolutely fell in love with them! The texture was perfect, and it had just the right amount of sweetness and chocolatey taste. Thank you so much for sharing!

  82. Katherine says

    this satisfied my PMS dark chocolate and carb craving 🙂
    I used whole wheat flour, and then for the oil issue, I used 3 tbsp canola oil, and then 2 tbsp applesauce. Really good cookies. I used just under 1/2 cup white sugar for the entire recipe, so it isn’t really sweet at all, but they are still very good, just dark chocolate. oh and i omitted the chocolate chips.

  83. Liz dG says

    GUYS you are probably not as silly as me BUT: If you want to do almond extract instead of vanilla, make sure to do the “few drops” Katie says and NOT the exact substitution (1tsp) I completely wrongly assumed (whoops!) – because it tastes REALLY GROSS if you do this! But, the texture is really spot on, and if I hadn’t screwed that u these cookies would be amazing. And btw you can make them in muffin tin shapes with cupcake papers if you want! One recipe yields half a dozen.

  84. Jude says

    Cookies are in the fridge to cool! The batter tasted delicious. I used whole spelt flour (brown), xylitol and high quality rapeseed oil and no chocolate chips. I’m curious!

  85. Jessica says

    Hi Katie! I made these cookies tonight for the first time and while I’ve used some of your recipes before as inspirations for my own creations, this is the first time I’ve followed one of your recipes word-for-word…. well, I did omit the chocolate chips (which you totally gave the option to do!) and I subbed in salted peanuts instead. Oh geez, while I’m writing this I’m also realizing that I used maple syrup instead of sugar…!! Oh well… My point is that they LOOK just amazing! Puffy and beautiful JUST LIKE your photos! I have about 4 minutes left in the cooling process before I can taste one….. sooooooooooooo excited!

    Thank you, Katie! Your site is the best! I use it all the time!

  86. Kate says

    OMG I could eat the batch of batter alone with a spoon! I was almost tempted to not even bake the cookies, but to just eat the dough! So tasty.

  87. Natalie S says

    These look AMAZING! *she said in a singsongy voice*
    I’ve started to eat pretty healthy and go running, but I LOVE chocolate. I’m good about not having too much, but sometimes you just gotta have some. Which is also why I LOVE your website. 🙂
    I do have a question though, I read your substitutions and such, but:
    Can I make these with oat flour? Or will they be too dense or dry?

    Thanks -Natalie

  88. Teddi says

    Hey this is the first recipe I ever made from this site! At my own risk, I subbed 1/4 of the ww pastry flour for one scoop chocolate protein, and it turned out great! Just a bit crumbly,but probably bc the protein powder! Thanks Katie!!!!!!

  89. Kristen Caradonna says

    I just made these and they are DELICIOUS! It made me realized that you don’t need all of the butter and eggs to make great cookies. I’m a serious chocolate lover and they are fantastic. But they are a little crumbly so I might add more liquid next time. But great taste!

  90. Carissa says

    Making these for the second time this week! They are fantastic! I used coconut sugar and replaced the oil with 2 TBSP of peanut butter, 1/4 c applesauce & a splash of soy milk. Worked great! Thanks for the awesome recipe!

  91. Rihab says

    the first time I made this, I followed the recipe exactly. it turned out a little but oily. the second time around. I put 2 1\2 Tbsp of Oil and 2 tbsp of milk. it turned out G R E A T.

    and I also put 1\8 brown sugar. 1\8 white sugar.

    I don’t know if this increases the calories in the cookies or not. But the 5 tbsp of oil were too much for me.

    maybe it was the flour that made them oily, but either way. less oil worked out for me!

  92. nuts4knits says

    These taste great, and I followed the recipe pretty closely. I used my tiny scoop and made 20 cookies. The only pitfall is that the resulting cookie is delicious, but very crumbly — not a problem as these are one-biters. Super chocolately, but not overly sweet.

  93. Jannah says

    Made these. They were Devine!! Love homade chocolate chip cookies and brownies and these tasted like both. Soft and moist. No need to push down the dough balls after placing in freezer for 15 min. They came down the shape of cookies automatically once they baked. 10 minutes for mine was a little too soft so I cooked mine for 13 minutes was perfect. Will be makeing again thanks for the great recipies katie!!

  94. Marta says

    So… I just baked this and they are sooooooo good!!! The perfect chocolate shot for these cold days 😀 I am becoming such a fan of your website!

    However, I wanted to bake some of these as a homebaked gift, and because you can feel the crunch of the sugar, do you think I could process cane sugar to granulate it or make it thinner??

    Thanks!!

  95. Lucia says

    Hi, I want to try an make this but I don’t quite understand the part of the plastic bag. I just need to put the mix on a bag and make a ball, nothing more?

  96. Sheila says

    I’m very new to GF baking. When you say “add a little extra liquid” exactly what do you mean? Thanks so much!!

    • Unofficial CCK Helper says

      Until it resembles the texture of cookie dough. Or if you have her cookbook, try the chocolate pixie cookies recipe. Gluten free option, and they are probably my favorite cookies I have ever made!

  97. Sarah says

    I cant believe they’re so delicious! I just made them .. and wow! I think I’m going to marry this side 🙂
    Thanks for the great, healthy and yummy recipes Katie!

  98. Jasmijn says

    Hey Katie,
    Last night i made these cookies and they turned out delicious!
    I just have one question. I first started measuring the ingredients with cups but then i weighed them and it turned out things weren’t the same. half a cup of flour weighed 90 grams, not 70 so i’m kinda confused wich one to choose…
    I used the grams and the cookies turned out really flavourful only a little bit dry. I also thougt i used way to much oil for the small amount of dry ingredients but i don’t know anymore . Anyways, thank you for all your awesome recipes!

  99. Jasmijn says

    Hey Katie,
    Last night i made these cookies and they turned out delicious!
    I just have one question. I first started measuring the ingredients with cups but then i weighed them and it turned out things weren’t the same. half a cup of flour weighed 90 grams, not 70 so i’m kinda confused wich one to choose…
    I used the grams and the cookies turned out really flavourful only a little bit dry. I also thougt i used way to much oil for the small amount of dry ingredients but i don’t know anymore . Anyways, thank you for all your awesome recipes!

    • Unofficial CCK Helper says

      What type of flour did you use? Grams are always more accurate because with cups it can be packed or loose, and that makes a difference.

  100. Emily says

    These cookies had delicious flavor but we’re very crumbly. Any idea what I did wrong? Love your recipes-there’s nothing else like your blog!!

  101. Rachel says

    I subbed the oil for 1 banana and added 2 tbsp of almond milk. They needed freezing for about 20 minutes but they’ve turned out pretty yummy! They have a slight hint of banana, which is perfect for banana lovers like me! And mine were only 60 calories per 1/16 cookie.

  102. Alyssa says

    I used a mashed up banana as a healthier substitute for oil and they taste amazing, just a heads up if you aren’t a fan of oil 🙂

  103. ckwebber says

    best choc cookies i’ve ever made. My daughter, MIL and basically everyone who tried it Loved it! like serious love no kidding! thank you for this wonderful piece of creation! x

     5/5
     5/5
  104. Josephine says

    I just made these and I totally skipped the ziplog bag and also the freezing/cooling part because I had no time. They still turned out amazing 🙂 Katie, I’ve been following your recipes since like 4 years or something, and I just want to say: you rock!

     5/5
     5/5
  105. Sawsan says

    Followed this recipe to a T, they came out with the texture of a sandy and they were a bit salty. Not saying they turned out bad, but it was certainly not what I was expecting. Everyone else seemed to thing they were delicious though! I always turn to your blog for recipes and this is the first recipe off your blog that didn’t turn out the way I liked it.

     4/5
     4/5
  106. A H says

    Strange… I also made this with all-purpose flour and they were fine. Have you tried Katie’s troubleshooting link at the top of her home page?

  107. Olivia says

    Katie, these are absolutely delicious! However, I made my cookie balls small and only ended up with 7…. I didn’t think I ate THAT much batter but…
    I made some with turbinado sugar and some with xylitol (I did two batches). I love the refreshing zing the xylitol gives! Your blog is the first place I look when I want to make sweets. I love the layout, photos, your commentary on each post, and your sweet personality!

  108. Szilvi says

    I love your recipes, and mostly they work just fine, but this one was a disaster for me. I doubled the recipe. The cookies were so crumbly, I could hardly get them off of the baking paper (after completely cooled!) and while the flavor was good, it was like eating sand… 🙁 I was very disappointed. Just thought I’d tell, in case anyone else had a similar experience.
    But I will not despair, will keep using other recipes of yours, Katie!

  109. Andi says

    Is is just me or does anyone else have problems loading this website? I love all the recipes and the site itself but my computer has a mini crash every time I try to open a recipe. And my husband is a computer expert and I know for a fact that my computer is in perfect condition. I don’t know if anyone else has experienced this, but if so it would be a nice thing to consider fixing.

  110. Olivia says

    Oh my god. I mean…oh my god. These cookies are SO delicious. Some of the most intensely chocolatey chocolate cookies I have ever had in my entire life. I made a batch and mixed them into some of your Healthy Haagen Dazs ice cream (chocolate, of course) and it is one of the most delicious ice cream desserts I think I’ve ever had. Thank goodness I have some leftover cookies, though! Love it!

  111. Melissa says

    Does this work with whole wheat flour? Sorry if this has already been answered. I didn’t read through every comment.
    Thank you! They look amazing!

  112. Mical says

    Hi, I’ve tried this recipe twice and my dough is runny. I did use white flour and this time I put in extra, but it’s not setting up… I do live at a high altitude. Any ideas why they might be runny?

    • CCK Media Team says

      Hi! So sorry yours are not turning out well, and I wish we had more experience with high-altitude baking, but honestly we have never done it and only know that it’s a whole different ballgame!

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