Brownie Batter Choco-Chunk Spice Cookies

Do you love chocolate? YES. Do you love cookies? YES. Do you love brownies? YES. Take all three and put them into one?? Boom! Brownie Batter Cookies. 

These were an improvisation when my boyfriend asked for brownies. I had the pantry items to make my BEST EVER chocolate chip cookies so why not add some cocoa powder and chocolate chunks to make brownie cookies? I kicked these up and made them EXTRA special by adding some homemade fall warming spice. It's very subtle but adds another depth of flavor that makes these even more amazing. 

Crunchy outside, chewy inside, these are mouthwatering GOOD. 

Brownie Batter Choco-Chunk Spice Cookies

Servings: 12 cookies

1.5 cups of all purpose flour
1/4 cup of unsweetened cocoa powder
1/2 tsp of fall warming spice*(recipe below)
1/2 tsp of baking soda
1/2 tsp of salt
1 stick of unsalted butter - melted**
1/2 cup of cane (or white) sugar
1/4 cup of packed light brown sugar
1 tsp of pure vanilla extract
1 egg (room temperature)
​1 3oz. chocolate bar - coarsely chopped*** 

Notes:
*In place of this spice mix, you could use just cinnamon or pumpkin pie spice BUT the fall warming spice is amazing so it's worth making!!
**You could replace butter with 1/2 cup of melted coconut oil 
***I used Chocolove Almonds & Sea Salt, the extra crunch & salt was delicious!

Fall Warming Spice
2 Tbsp of cinnamon
2 tsp of ground ginger
2 tsp of ground nutmeg
1.5 tsp of allspice
1.5 tsp of turmeric
- Mix all the spices together and store in an air-tight container. 

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Preheat the oven to 350 degrees.

In a medium bowl, whisk together the flour, cocoa powder, warming spice, salt, and baking soda. Set aside.

In a stand mixer, beat together the sugars and melted butter on med-high until smooth. Add vanilla and the egg, mix on med-low for 10-15 seconds until combined (don't over mix!) Add dry ingredients, start on low so you don't cover yourself with flour and pick up speed to med-high until dough forms (again, don't over mix!) Lastly, fold in the chopped chocolate until combined (use your hands if necessary.)

Use a small ice scream scoop or spoon to shape 12 large balls of cookie dough and place onto a greased or parchment covered baking sheet. 

Bake for 9-11 minutes until the cookies look puffy and just firm around the edges. Don't over cook or you will lose the chewiness!!! They will be soft to touch but will settle as they cool. Let them cool on the pan for 10 minutes then transfer to a cooling rack (or eat them!) Store in an air tight container... IF there's any left.