Stamped Brownie Cookies: Best of the Chocolate Cookie Recipes With Cocoa Powder
This is one of the best chocolate cookie recipes with cocoa that we've ever found. These cookies win brownie points (pun intended!) for their soft texture, chocolatey flavor, and beautiful appearance.
Equipment
- cookie stamp
- cookie cutter
- baking sheet
- silicone baking mat
- parchment paper
Ingredients
For the cookies
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/8 tsp cinnamon optional
- 1/2 tsp espresso powder optional
- 1/2 cup butter unsalted and softened
- 3/4 cup light or dark brown sugar
- 1 large egg at room temperature
- 1/2 tsp vanilla extract
For the glaze
- 1/2 cup powdered sugar
- 1 1/2 tbsp heavy cream
- 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract optional
Instructions
- In a medium bowl, whisk together the dry ingredients (flour, cocoa, baking powder, salt, cinnamon and espresso powder) in a bowl.
- In the large bowl of an electric mixer, using the paddle attachment, combine the butter and sugar. Cream until light and fluffy, then add eggs, one at a time. Mix until well combined, scraping down the sides of the bowl, then add in the vanilla extract.
- Add the flour mixture to the wet ingredients and stir on low speed until well combined. Scrape down the sides of the bowl again to ensure that the flour is well incorporated.
- Turn the cookie dough out onto a piece of plastic wrap and wrap tightly, or store in a freezer bag with all of the air removed. Refrigerate at least one hour, or up to 2 days.
- When you are ready to bake, preheat oven to 350 F. Line a cookie sheet with a silicone baking mat or parchment paper.
- Turn the refrigerated dough out onto a well-floured work surface and roll out to about 1/4 inch thick. Cut out the cookies and/or stamp with a cookie stamp.
- Transfer to the prepared baking sheet and bake until just firm to the touch and puffed. The baking time for these soft cookies is generally 7-10 minutes.
- Prepare the glaze while the cookies bake, as it is best brushed on while they are still warm. Whisk all the ingredients together in a bowl. It should have the texture of Elmer's Glue. If it's too thin, add confectioners sugar by the tablespoonful. If it's too thick, add a little more water.
- Remove the cookies from the oven and let them rest for 5 minutes. Transfer to a wire rack, then brush the glaze all over the tops of the cookies.
Notes
The baked cookies keep well in an airtight container for several days, with wax paper between layers.
Tried this recipe?Let us know how it was!