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Brownie Cookies Recipe

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★★★★★

4.7 from 100 reviews

These Brownie Cookies combine the rich, fudgy texture of brownies with the chewy, portable convenience of cookies. Infused with espresso powder to enhance the chocolate flavor and loaded with dark chocolate chips, they bake up perfectly soft with crisp edges, making an irresistible treat for chocolate lovers.

Ingredients

Scale

Wet Ingredients

  • 1 cup (226g) unsalted butter
  • 1½ cups (300g) granulated sugar
  • 1 cup (200g) packed brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon instant espresso powder

Dry Ingredients

  • 1 cup (125g) all-purpose flour
  • 1 cup (85g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Add-ins

  • 2 cups (340g) dark chocolate chips or chunks

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  2. Melt Butter: In a medium saucepan, melt the butter over low heat until fully liquid. Remove from heat and allow to cool slightly to avoid cooking the eggs in the next step.
  3. Mix Sugars and Eggs: In a large bowl, combine the granulated sugar, brown sugar, and melted butter. Beat the mixture until smooth and well combined. Add eggs one at a time, beating well after each addition to incorporate air and smooth texture. Stir in vanilla extract and instant espresso powder until fully blended for enhanced flavor depth.
  4. Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined to avoid overmixing, which can toughen the cookies. Fold in dark chocolate chips evenly.
  5. Chill Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes. This helps solidify the dough, making it easier to scoop and resulting in thicker, fudgier cookies.
  6. Scoop Dough: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing cookies about 2 inches apart to allow for spreading during baking.
  7. Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain soft and fudgy for that classic brownie texture in cookie form.
  8. Cool: Let the cookies cool on the baking sheet for 5 minutes after removing from the oven. This step helps the cookies set further to prevent breaking. Transfer them to a wire rack to cool completely before serving.

Notes

  • Using instant espresso powder is optional but greatly enhances the deep chocolate flavor without adding a coffee taste.
  • Chilling the dough is key to prevent cookies from spreading too thin and to develop a richer flavor.
  • You can substitute dark chocolate chips with semi-sweet or milk chocolate based on preference.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • For a gluten-free version, substitute all-purpose flour with a certified gluten-free flour blend.

Keywords: brownie cookies, chocolate cookies, fudgy cookies, espresso chocolate cookies, dark chocolate chip cookies, easy dessert

Find it online: https://liamjayne.com/brownie-cookies-recipe/