Description
Deliciously rich and fudgy Brownie Cookies that combine the dense, chocolatey goodness of brownies with the softness and chewiness of cookies. Made with semi-sweet chocolate, cocoa powder, espresso powder for depth, and both brown and granulated sugars for a perfect balance of sweetness and texture. These cookies bake quickly and come out with tender centers and just-set edges, making them an irresistible treat for all chocolate lovers.
Ingredients
Scale
Chocolate Base
- 2 four ounce bars (226g) semi-sweet chocolate, coarsely chopped
Dry Ingredients
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
- 1/4 cup (21g) natural unsweetened or dutch-process cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 5 Tablespoons (71g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
Optional
- 3/4 cup (135g) semi-sweet chocolate chips
Instructions
- Melt the Chocolate: Melt the semi-sweet chocolate using a double boiler or microwave in 20 second increments, stirring after each until smooth and fully melted. Set it aside to cool slightly to avoid cooking the eggs or melting the butter in the next steps.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, espresso powder, baking powder, and salt until evenly combined. Set aside.
- Cream Butter and Sugars: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter with light brown sugar and granulated sugar on medium-high speed for about 3 minutes until creamy and smooth.
- Add Eggs and Vanilla: Add the eggs and pure vanilla extract to the butter-sugar mixture and beat on high speed for 2 minutes. Scrape down the sides and bottom of the bowl, then continue beating on high for 1 more minute to incorporate fully.
- Incorporate Melted Chocolate: Pour the slightly cooled melted chocolate into the batter and mix on medium-high speed for 2 minutes until fully combined and smooth.
- Add Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and beat on low speed until just combined, avoiding overmixing.
- Mix in Chocolate Chips: Fold or beat in the optional semi-sweet chocolate chips evenly into the dough.
- Preheat Oven and Prep Baking Sheets: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats to prepare for baking.
- Chill the Dough: Cover the dough and chill it in the refrigerator for 20 minutes while the oven preheats. This quick chill solidifies the fats for better cookie spread. If chilling longer than 20 minutes, let the dough sit at room temperature for 15 minutes before baking.
- Form Cookies and Bake: Roll or scoop dough into 1.5 tablespoon-sized balls (medium cookie scoop recommended). Place them 3 inches apart on prepared baking sheets. Bake for 12–13 minutes or until edges appear set but centers remain soft.
- Cool the Cookies: Remove from oven and let cookies cool on the baking sheet for 5 minutes to firm up. Then transfer them to a wire rack to cool completely.
- Storage: Store the cooled cookies covered at room temperature for up to one week for optimal freshness.
Notes
- Using espresso powder enhances the chocolate flavor without making the cookies taste like coffee.
- Be careful not to overbake; cookies should be soft in the center when removed from oven as they firm up while cooling.
- Chilling the dough for just 20 minutes strikes the perfect balance between spread and thickness.
- If you prefer thicker cookies, chill dough longer but let it soften at room temperature before baking.
- Using real unsweetened or dutch-process cocoa powder affects texture and flavor depth; choose based on your preference.
- The combination of brown and granulated sugars ensures chewiness with slight crisp edges.
- Cookie dough can be scooped and frozen for later baking; add an extra minute or two to bake time if baking from frozen.
