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+ servings
Dark Chocolate Brownie Cookies with Dalgona Chocolate and Cream Cheese Icing
Prep Time
40 mins
Cook Time
25 mins
Who says no to chewy dark-chocolate brownie cookies topped with indulgent dalgona coffee inspired chocolate & cream cheese frosting? Nobody! This super easy recipe will test your will not to eat the dough before they get to the oven and lick the icing off the bowl.
Course: Dessert
Cuisine: American
Keyword: brownie cookies, dalgona frosting
Servings: 12 large cookies
Author: Jackie
Brownie Cookie:
  • 200 g dark chocolate
  • ½ cup salted butter cubed
  • 2 large eggs
  • ½ cup fine caster sugar
  • ½ cup packed brown sugar
  • ¾ cup All Purpose flour
  • 1 tablespoon baking powder
  • 4 tablespoon cocoa powder
  • 2 teaspoon espresso powder or instant coffee
  • Sea salt flakes for topping
Dalgona chocolate icing:
  • 2 tablespoon hot water
  • 2 tablespoon instant coffee
  • 2 tablespoon white sugar
  • 1 cup cream cheese
  • ½ cup icing sugar
  • ¼ cup cocoa powder
  1. Preheat the oven to 350°F.
  2. Prepare two baking trays lined with baking paper and set aside.
  3. Place the chocolate and butter together in a bowl over a pot of simmering water and allow to melt while stirring. Once melted, take off the heat and set aside.
  4. Whisk the eggs and sugar together until light & fluffy (5 minutes).
  5. Pour in the melted chocolate with butter to the egg mixture and mix for another minute.
  6. Sift all the dry ingredients together over the chocolate batter and whisk until just combined.
  7. Using an ice cream scoop, or a tablespoon, place the cookie mix on the lined baking trays about 2in apart from each other to allow the cookies to expand during baking.
  8. Sprinkle the dough balls with flaky salt on top and bake for 12 minutes then cool completely.
  9. For the frosting, combine the hot water, instant coffee and white sugar in a bowl. With a mixer, whisk the ingredients until light and creamy (10 minutes).
  10. Whisk the cream cheese and icing sugar in another bowl using the same whisk & attachment.
  11. Fold in the whipped coffee cream mixture until all are well incorporated.
  12. Add the cocoa and mix. Cool in the fridge until cookies are cool enough to ice.
Recipe Notes

Recipe Notes:
Milk, white or semi-sweet chocolate can also be used instead of dark.
Feeling more adventurous - also try peanut butter chips and some nuts for added crunch