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4.86 from 7 votes

Chocolate Frosted Chocolate Brownie Cookies

Seriously fudgy, ridiculously rich and the most decadent chocolate brownie cookies! Oh-so-thick and are frosted with chocolate ganache frosting!
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Dessert
Cuisine: American
Servings: 6 Cookies
Calories: 256kcal
Author: Neha


  • 4 oz (100 Gms) Semi sweet chocolate, chopped (Good Quality)
  • 3 Tbsps Butter (unsalted, room temperature)
  • 1 Large Egg (room temperature)
  • 1 tsp Instant Coffee
  • 1 tsp Vanilla Extract
  • 6 Tbsp Granulated Sugar
  • 3 tbsp All purpose flour
  • ½ tsp Baking powder
  • ¼ tsp Salt
  • ½ Cup Walnuts/choc-chips (optional)

Chocolate Ganache

  • 2 oz Chopped Chocolate, I use dark (Good quality)
  • ¼ Cup Heavy Cream
  • few Sea salt flakes


  • 1. Line a sheet with silicon mat/parchment paper and set aside!
    2. In a bowl (on double boiler) melt chocolate and butter on low heat. Keep stirring till you get a smooth mixture. Don't overheat it. Set it aside.
    3. Cream egg and sugar together using a hand mixer, until thick and creamy. Blend in coffee and vanilla!
    4. Add chocolate mixture to egg-sugar batter and mix it in. Now sift flour, baking powder and salt in this bowl and mix just until combined. Now is the time to fold in nuts/chocolate chips etc (if adding).
    5. Don't be alarmed at the consistency of this batter. It will be super moist, more like a thick cake batter. Cover and chill it for an hour in the fridge.
    6. Scoop out dough and roll into 6 balls using your hands. It you find the dough to be sticky, use cookie scoop to form cookie mounds.
    7. Bake for about 10-12 minutes or until the edges are set but centers look slightly under baked. These cookies will continue to firm up as they are cooling.
    8. Allow to cool for 4-5 mins on cookie sheet and cool further down on a wire rack.
    For the Ganache:
    1. Heat your cream in microwave for about 30 seconds. It should be very hot, but not boiling. Place your chocolate in the bowl and let it rest for 4-5 minutes.
    2. Stir until smooth and put your sea salt in it (if using).
    3. Use the back of a spoon to spread the ganache over cookies and swirl a bit.
    4. Top with sprinkles while the ganache is still wet. Enjoy!


  1. These brownie cookies can be served immediately or after the ganache has set.
  2. Cookies keep well stored in an air tight container at room temperature for 2-3 days.
  3. You can store them in fridge for upto 5 days.


Serving: 1Cookie | Calories: 256kcal