Brownie Cookies
Brownie cookies are the perfect combination of rich, fudgy brownies and chewy cookies, quick to make and sure to please any chocolate lover.
Ingredients
For the cookie dough
- 3/4 cup white granulated sugar 150g
- 1/4 cup brown sugar 50g
- 2 large eggs at room temperature
- 1/3 cup unsalted butter melted, 74g
- 1/3 cup Dutch cocoa powder 25g
- 200 g dark chocolate for melting
- 3/4 cup all-purpose flour 103g
- 3/4 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp instant coffee powder
- 3/4 tsp vanilla extract
- 1/2 cup chocolate chips dark/semi/milk - your choice, 90g
Instructions
Preparation
- In a large bowl, beat the eggs and both sugars with a hand mixer or stand mixer for about 5 minutes until smooth.
- In a separate bowl or saucepan, combine the melted butter, dark chocolate, and instant coffee powder, then melt together in the microwave or on the stove.
- Once melted, add the cocoa powder to the chocolate mixture while it’s still hot and let it cool slightly.
- Pour the cooled chocolate mixture into the egg and sugar mixture, then beat until well combined and stir in the vanilla extract.
- Add the flour, salt, baking powder, and chocolate chips, gently folding into the batter.
- Cover the dough and refrigerate for about 20-30 minutes.
Baking
- Preheat your oven to 350℉ while the cookie dough chills.
- Scoop tablespoons of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes; for gooier cookies, aim for about 10 minutes. Once out of the oven, bang the pan on the counter to create cracks on the cookie tops.
- Let the cookies cool on the baking sheet for a few hours.
Notes
Best served warm straight from the oven, optionally with a glass of milk or topped with ice cream. Store leftovers in an airtight container.