Triple Chocolate Brownie Cookies
Ingredients
- 120g dark chocolate
- 1/4 cup (56g) vegan butter
- 1/2 cup (100g) cane sugar
- 1/4 cup (40g) coconut sugar
- 1/3 cup (85g) water
- 1/2 tsp vanilla
- 1 cup + 2 tbsp (144g) gluten-free flour
- 1/4 cup (30g) cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 bag @emmysorganics Chocolate Chip Brownie Snaps, crushed
Preparation
In a large bowl, melt the dark chocolate with vegan butter (about 1 minute in the microwave, then stir). Set aside to cool slightly.
In a small saucepan, combine the sugars and water. Heat until sugar is dissolved, stirring frequently. Remove from heat and stir in the vanilla.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Add the sugar syrup to the melted chocolate. Whisk to combine.
Add the dry ingredients to the chocolate mixture and mix to combine.
Crumble and fold in about 3/4 of the crushed Chocolate Chip Brownie Snaps.
Freeze the batter for 10 minutes to make it easier to scoop/shape.
Preheat the oven to 350°F (175°C).
Use a cookie scoop to scoop the dough into balls (2-3 tbsp) and arrange on a parchment-lined pan with enough space between them for spreading (maximum 6 per pan).
Press a few extra Chocolate Chip Brownie Snap pieces on top of each cookie.
Bake for 10-12 minutes at 350°F (175°C).
Allow the cookies to cool for 10 minutes on the pan, then transfer them to a cooling rack to cool completely.
