If you love brownies and cute stamped cookies, this recipe is for you! These chocolate cookies have a rich, brownie flavor and the dough is sturdy enough to hold all the details from cookie stamps, yay! I’m using my Pokémon ones, but you can use any stamp you’d like.
These are delicious completely on their own, too. No icing or decorating needed here.
A Few Tips Before You Start:
- Use Dutch-Process Cocoa Powder: Dutch-process cocoa powder is my favorite for these cookies. It gives them a deeper color and a richer, smoother chocolate flavor. It’s SO good!
- Cream the Butter and Sugar for 2 minutes: Because this recipe doesn’t use much leavening, we’re going to cream the softened butter and sugar on medium speed for 2 minutes to incorporate some air into the dough. Set a timer! 🙂
- Chill the Dough Twice: If you want those stamped details to stay sharp, don’t skip the chilling. I like to chill the dough twice. Once after rolling out, and then a chill in the freezer right before going into the oven.
- Dust Cookie Stamps with Flour: Don’t forget to dust everything with flour before stamping. That includes the dough, your cookie stamps and cutters. We don’t want them sticking – that’s the worst! Also, don’t worry about flour left on the dough because it bakes in. If you want, you can use cocoa powder instead, but I like flour because it’s less messy and I don’t like wasting my cocoa powder.
- Sprinkle with Sugar: For a bit more sweetness and some sparkle, lightly sprinkle granulated sugar evenly on the tops of the cookies before baking (not too much though) Look at that cutie, Snorlax!
- How to tell if they’re done: This is the hard part! When they are finished, they will lose their shine on the top and look set all around.
Supplies that help:
- Electric Mixer (hand or stand)
- Parchment Paper
- Guided Rolling Pin
- Baking Pan
- Cookie Stamps and Cutters (mine are from the Pokémon Center but you can use any)
- Wire Rack
Chocolate Brownie Cookie Recipe For Stamping
Rich, chocolatey cookies that taste like brownies but hold their shape beautifully. Perfect for cookie stamps!
- Yield: 12–13 cookies that are 5/16″ thick 1x
Ingredients
2 cups (256g) all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1/2 cup (45g) Dutch-process cocoa powder
3/4 cup (12tbsp; 170g) unsalted butter, softened
1 cup (200g) granulated sugar, plus extra for sprinkling if desired
1 tsp vanilla
1 egg, room temp
Instructions
1. In a medium bowl, whisk together the flour, baking powder, salt and Dutch-process cocoa powder. Set aside.
2. Using an electric mixer, beat the softened butter and sugar on medium speed for 2 minutes.
3. Add the vanilla and egg. Mix until combined, scraping down the sides of the bowl as needed.
4. Gradually add the dry ingredients to the butter mixture. Mix on low speed just until the dough comes together. Try not to overmix.
5. Place the dough between two sheets of parchment paper and roll it out. I like mine 5/16” thick (a little thicker than 1/4”).
6. Transfer the rolled dough to the refrigerator to chill for 1 hour.
7. Remove the dough from the refrigerator and let it sit for a few minutes so it’s easier to stamp. Lightly dust the dough, stamps and cutters with flour, then stamp and cut out the shapes.
8. Transfer the cookies to a parchment-lined baking pan. Lightly sprinkle the tops of the cookies with granulated sugar.
9. Place the cut cookies in the freezer while the oven preheats to 350F.
10. Bake at 350F for about 9-12 minutes depending on thickness. My 5/16” thick Pokémon cookies bake for 10-11 minutes.
11. Let the cookies cool on the baking pan for a few minutes and then transfer them to a wire rack to cool completely.
Rich and brownie-like chocolate cookies with amazingly cute stamped details. Enjoy!
Find my favorite cookie supplies here.
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