Description
These Brownie Cookies are fudgy, chewy, and have the crackly top we all love. They combine the best qualities of a rich, chocolatey brownie with the convenience of a cookie. A delightful treat for any chocolate lover!
Ingredients
Dry Ingredients:
- ¾ cup white granulated sugar (150g)
- ¼ cup brown sugar (50g)
- ¾ cup all-purpose flour (103g)
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¾ teaspoon instant coffee powder
Wet Ingredients:
- 2 large eggs, room temperature
- ⅓ cup unsalted butter, melted (74g)
- ⅓ cup dutch cocoa powder (25g)
- 200 g dark chocolate
- ¾ teaspoon vanilla extract
Additions:
- ½ cup chocolate chips – dark/semi/milk (90g)
Instructions
- Beat Eggs and Sugars: In a large bowl, beat together the eggs and sugars until almost dissolved, about 5 minutes.
- Melt Butter and Chocolate: Combine butter, chocolate, and coffee powder. Melt and stir to prevent burning.
- Add Cocoa Powder: Mix cocoa powder into the chocolate mixture while hot. Let cool slightly.
- Combine Ingredients: Add chocolate mixture to egg and sugar mix. Stir in vanilla. Fold in flour, salt, baking powder, and chocolate chips.
- Refrigerate Dough: Cover and refrigerate for 20-30 minutes until slightly firm.
- Preheat Oven: Preheat to 350℉.
- Scoop and Bake: Scoop dough onto lined baking sheet. Bake for 10-12 minutes until set. Bang pan on counter after baking. Let cool before storing.
Notes
- For fudgier cookies, bake for 10 minutes; for firmer cookies, bake for 12 minutes.
- Do not over-mix the dough to maintain cookie texture.
- Cool cookies fully before storing to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 215 kcal
- Sugar: 18g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 6.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
