There are the people who love licorice and the people who absolutely dislike licorice. I love licorice and in my opinion the combination of licorice and chocolate is unbeatable. My chocolate licorice brownie cookies are proof of that, because they taste fantastic and the texture is a dream.
This is not a typical chocolate cookie nor does it taste like licorice candy. The chocolate and licorice flavor blend with each other and it’s almost impossible to tell where one flavor ends and the other begins. This cookie is salty and sweet at the same time.
Tools & Equipment
- 2 large baking sheets
- 2 silicone baking mats
- Fine mesh strainer
- Ice cream scoop
- Large bowl
- Medium bowl
- Parchment paper
- Silicone spatula
- Small pot
- Stand mixer fitted with the paddle attachment
- Wire rack
Recipe Tips
Chocolate: It is important to use high quality chocolate because you will taste the difference. You can use chocolate chips or chopped baking chocolate, both work well in this recipe. I love to use a brand called Callebaut.
Licorice Root Powder: You can easily buy the powder online or you can also find it at special licorice stores or specialty spice stores.
Chilling: Many cookie doughs should be chilled before baking. With this dough, chilling is not necessary. The dough is a bit more liquid, but you can easily get it onto the baking sheet with an ice cream scoop.
Silicone Baking Mat: When making cookies, I like to use a silicone baking mat. If you don’t have these, you can just use parchment paper instead.
Ingredients for Chocolate Licorice Brownie Cookies
Directions – How to Make Chocolate Licorice Brownie Cookies
Preheat the oven to 190°C/375°F. Line 2 large baking sheets with silicone baking mats or parchment paper. Add chocolate, water and vanilla extract to a large heatproof bowl.
Place butter in a small pot over medium heat and cook, stirring frequently with a silicone spatula, until the butter begins to brown and smells nutty, for about 5 minutes.
Pour the hot browned butter over the chocolate immediately and stir until completely melted. Use a fine mesh strainer to sift flour, cocoa powder, baking powder, licorice root powder and salt into a medium bowl.
In the bowl of a stand mixer beat the eggs and both sugars on high speed until pale and ribbony, for 7 about minutes. Reduce the mixer to low speed and slowly add the melted chocolate mixture. Mix until fully combined, for about 2 minutes.
Add the dry ingredients and mix on low speed until just combined, for about 30 seconds. With an ice cream scoop place balls of dough onto the baking sheet, leaving at least 5cm/2-inches space between each ball.
Sprinkle tops with flaky salt and optional with licorice sprinkles. Bake the cookies until puffed and crackly, for about 11 minutes. Remove from the oven, give the baking sheet a good smack against the counter and let the cookies cool on the baking sheet for about 5 minutes. Transfer cookies to a wire rack and let cool completely.
Storing and Freezing Instructions
Storage: You can store the Chocolate Licorice Brownie Cookies in an airtight container at room temperature for up to 5 days, but they will be best within the first 3 days.
Freezing Instructions: Freeze these cookies in an airtight container for up to 2 month. Let them sit at room temperature for about 1 hour before serving.
My Summary for Chocolate Licorice Brownie Cookies
Difficulty: Simple.
Taste & Texture: These cookies taste chocolaty and the licorice flavor works so well. They are sweet and salty at the same time. The texture of the cookies is soft and quite chewy.
Time: It takes about 45 minutes to make the cookie dough. Baking time is about 11 minutes per baking sheet. After that, let the cookies cool on a wire rack for about 30 minutes.
More CHOCOLATE & COOKIE Recipes
- Chocolate Chip Meringue Cookies
- Malted Chocolate Chip Cookies
- Nutella Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Cookies
- White Chocolate Pistachio Honey Cookies
