Chocolate Cinnamon Brownie Cookies Recipes

CINNAMON BROWNIES

Steps:

• Preheat oven to 350°. In a bowl, whisk cocoa and baking soda; blend in 1/3 cup melted butter. Add boiling water, stirring until thickened. Stir in sugar, eggs, vanilla and remaining butter. Add flour, cinnamon and salt. Fold in chocolate chips. Pour into a greased 13x9-in. baking pan. Bake until toothpick inserted in center comes out with moist crumbs, about 40 minutes. Cool. , For frosting, cream butter in a bowl. Combine cocoa, confectioners' sugar and cinnamon; add alternately with the milk. Beat to a spreading consistency; add vanilla. Add more milk if necessary. Spread over the brownies.

BROWNIE COOKIES

Steps:

• Melt the chocolate in a double boiler or use the microwave. Microwave in 20 second increments, stirring after each until completely melted. Set aside to slightly cool (so it doesn't melt the butter or cook the eggs).
• Whisk the flour, cocoa powder, espresso powder, baking powder, and salt together. Set aside.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the eggs and vanilla extract, and beat on high speed for 2 full minutes. Scrape down the sides and up the bottom of the bowl, then beat on high for 1 more minute. Pour in the slightly cooled melted chocolate and mix on medium-high speed for 2 full minutes.
• Pour in the the dry ingredients and beat on low speed until combined. Finally, beat in the chocolate chips.
• Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. As the oven preheats, continue to step 6.
• Cover and chill the dough in the refrigerator for just 20 minutes as the oven preheats. This quick chill time helps slightly solidify the chocolate and butter in the dough, which gives the cookies a nice spread (not over-spread). Chilling for longer creates thicker cookies where, in some cases, they may not spread at all. If chilling for longer than 20 minutes, allow the dough to sit at room temperature for 15 minutes before rolling and baking.
• Roll or scoop the dough into balls, 1.5 Tablespoons of dough each. I recommend a medium cookie scoop. Place 3 inches apart on the baking sheets and bake for 12-13 minutes or until the edges appear set. (The centers will be quite soft, but will set up as the cookies cool.)
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
• Cookies stay fresh covered at room temperature for up to 1 week.

CHOCOLATE-CINNAMON COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Mix flour, baking soda, and salt together in a large bowl. Add melted butter, brown sugar, and white sugar; beat with an electric mixer until smooth. Add egg and vanilla; beat until combined. Mix in cocoa powder until incorporated. Stir in chocolate chips and cinnamon.
• Drop hazelnut-sized balls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges are firm, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

FUDGY CHOCOLATE BROWNIE COOKIES

Steps:

• Preheat oven to 350°F (175°C). Line 2 cookie sheets or baking trays with parchment paper (baking paper).
• In a medium-sized bowl, mix together the cocoa powder, white sugar, butter and vegetable oil. Beat in egg and vanilla until fully incorporated.
• Add the flour, baking powder, and salt; stir the dry ingredients first before mixing them through the wet ingredients until a dough forms (do not over beat). Fold in the chocolate chips.
• Scoop out 1-2 tablespoonful of dough with a cookie scoop (or small ice cream scoop), and place onto prepared baking sheets. Press them down as thick or thin as you want your cookies to come out.
• Bake in hot preheated oven for 10-12 minutes. The cookies will come out soft from the oven but will harden up as they cool. (Be careful not to over bake as they will dry out.)
• Allow to cool on the cookie sheet for 10 minutes before transferring to wire racks to cool.

SPICY CINNAMON-CHOCOLATE BROWNIES

Steps:

• For the brownies: Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch ceramic or glass baking dish with vegetable oil cooking spray. Line the dish with a 15-inch-square piece of parchment paper, allowing the excess paper to overhang the sides. Spray the parchment paper with vegetable oil cooking spray.
• Blend together the brownie mix, eggs, vegetable oil, 1/4 cup water, cinnamon and cayenne pepper in a large bowl. Beat the mixture for 1 minute using an electric hand mixer on medium speed. Pour the batter into the prepared pan. Bake until a toothpick inserted about 1-inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour.
• For the buttercream: Place the cream and chocolate chips in a medium bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth. Remove the bowl from the pan and refrigerate until thick, 20 minutes. Add the butter and cocoa powder and beat the mixture on high speed until light and fluffy, about 1 minute. Spread the buttercream over the cooled brownie layer. Dust with the cinnamon and refrigerate until firm, about 30 minutes.
• Lift the brownie layer from the pan, using the excess paper for handles. Run a thin spatula underneath the brownie layer to loosen it from the parchment paper. Cut into 24 brownies and serve.
• Cook's Note: The buttercream can be made ahead of time. Cover and refrigerate until ready to serve. Allow the buttercream to come to room temperature for 30 minutes then beat until smooth enough to spread.

CHOCOLATE CINNAMON BROWNIE COOKIES

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. In a small bowl, mix together the flaxseed meal with the water and allow to rest until gelled, about 5 minutes.
• In a large bowl, cream together the margarine and sugar until the mixture is very smooth.
• Add in the prepared flaxseed meal, vanilla extract, salt, cinnamon, and baking powder.
• Slowly blend in the cocoa powder, and then mix in the soy milk.
• Next, incorporate the millet flour, buckwheat flour, and 1/3 cup of almond flour until well blended.
• If you have been using an electric mixer, do the next step with your hands: Add in 1 cup of the chocolate chips and the remaining 1/4 cup almond flour and mix until well incorporated. The dough will be stiff, and slightly crumbly, but you will be able to grab little sections and roll them into balls.
• Roll the dough into large walnut-sized balls (about 1 1/2 inches in diameter) and place onto an ungreased cookie sheet about 2 inches apart.
• Bake on middle oven rack for about 10 minutes, or until fragrant and crispy on the edges.
• Let cookies cool. (Note: Be sure not to move the cookies from the cookie sheet until they are completely cool, or they will fall apart.)
• Melt the remaining 1/2 cup chocolate chips and drizzle a little onto the top of each cookie. Dust lightly with cinnamon.

CHOCOLATE BROWNIE COOKIES

Steps:

• In a large bowl, beat the sugar, egg, oil, chocolate and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Chill for at least 2 hours. , Shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks.

CHOCOLATE CINNAMON BROWNIES

Steps:

• Preheat oven to 350. Lightly grease/spray an 8" square baking pan.
• Beat butter and white sugar and vanilla until creamy; add eggs, one at a time beating well after each.
• In a seperate bowl, combine flour, baking powder, salt, and cocoa; stir well. Add this flour mixture into the creamed mixture and beat well.
• Spoon half of this batter into the prepared 8" square pan, spreading evenly.
• In a small bowl, stir together brown sugar, nuts and cinnamon. Sprinkle this mixture evenly over the 1/2 brownie batter in pan.
• Spoon/dallop remaining brownie batter over top; spread evenly.
• Bake at 350 for 45-50 minutes or until toothpick poked in center comes out clean.
• Cool in pan on a wire rack,.