A LITTLE FLOUR. A LOT OF HEART. Made with love (and a little mess).

Baking · MILI’S PHOTO JOURNAL

Cocoa Brownie Cookies

Thin cocoa cookies bring crisp edges and a soft, brownie-like middle without a single chocolate chip.

1 hr 12 minEasy16 cookies

By Mili · Photo-inspired recipe

Six broad cocoa-colored cookies with crackled tops on foil.

A LITTLE KITCHEN BACKSTORY

Let’s make something lovely.

These cookies take their cue from the plain chocolate rounds in the photo. Cocoa powder supplies the chocolate flavor, and a brief dough rest makes the soft mixture easier to scoop.

The centers stay tender as the edges set. Give the baked cookies time on the tray before moving them so they hold together.

APRON OPTIONAL. APPETITE ENCOURAGED.

Cocoa Brownie Cookies

PREP15 minCOOK22 minREST / COOL35 minTOTAL1 hr 12 minMAKES16 cookies

What you’ll need

Cookie dough

115 g unsalted butter (½ cup)
150 g granulated sugar (¾ cup)
50 g light brown sugar (¼ cup, packed)
45 g unsweetened cocoa powder (about ½ cup)
1 large egg plus 1 large egg yolk (about 68 g without shells)
1 tsp vanilla extract
95 g all-purpose flour (¾ cup plus 1 tbsp)
¼ tsp baking powder
½ tsp fine salt

Let’s do this

1
Melt and mix
Melt the butter in a small saucepan over low heat. Remove from the heat and whisk in both sugars and the cocoa. Let cool for 5 minutes so it is warm, not hot.
2
Make the dough
Whisk in the egg, yolk and vanilla. Fold in the flour, baking powder and salt just until no dry patches remain. Cover and refrigerate for 20 minutes. Do not taste raw dough.
3
Prepare to bake
Heat the oven to 350°F (175°C), or 320°F (160°C) fan. Line two large baking sheets with parchment. Scoop 16 equal portions, about 2 tablespoons each, spacing them 3 inches (7.5 cm) apart.
4
Bake
Allow about 22 minutes of oven time for both batches. Bake one sheet at a time for 9–11 minutes, until the edges are set and the centers have lost their wet shine. The cookies will still feel soft.
5
Cool
Leave on the baking sheet for 10 minutes, then carefully transfer to a rack. Let cool before serving.

Allergen heads-up

Wheat, Eggs, Milk. Check every ingredient and substitute for your own needs.

THE LITTLE THINGS THAT MAKE A DIFFERENCE

Before the happy first bite.

01

Keep the dough warm enough to scoop but cool enough to hold a mound.

02

Use a fresh, cool baking sheet for the second batch.

03

A fully cooled cookie is sturdier than one straight from the oven.

Save some for later

Keep cooled cookies airtight at cool room temperature for up to 3 days, refrigerate for up to 5 days or freeze for up to 2 months. Refrigerate unbaked dough for no more than 2 days and bake before eating.

YOU MIGHT BE WONDERING

A few kitchen questions.

THE REAL-LIFE CAMERA ROLL

From my kitchen.

the beautiful & the messy