Calling all chocolate lovers! Ever had a moment when you can’t decide between a cookie and a brownie? Well have no fear, the answer is here! You can have both with these decadent chocolate brownie cookies!
Don’t be fooled by their unassuming appearance. These little cookies pack more chocolate punch than you might think. Even I was surprised when I made them. The rich flavor is only intensified by the espresso in this recipe, which also adds a little hint of coffee taste. The perfect cookie packaging with the chewy fudgy texture of a brownie, what more could you want?
Get ready to satisfy all of your chocolate cravings. Don’t forget to have a big glass of milk nearby! Enjoy!
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Chocolate Brownie Cookies
- Prep Time: 15
- Cook Time: 12
- Total Time: 27 minutes
Description
Half cookie, half brownie, pure chocolate heaven.
Ingredients
Scale
- 3 oz unsweetened chocolate, chopped
- 2 cups semisweet chocolate chips, divided
- 8 Tablespoons (1 stick) unsalted butter, diced
- 3 large eggs
- 1 cup plus 2 Tablespoons granulated sugar
- 2 teaspoons espresso powder
- 3/4 cup all-purpose flour
- 1/3 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350ºF.
- In a double boiler, combine the unsweetened chocolate, 1 cup of chocolate chips and butter, stirring until melted. Remove chocolate mixture from the double boiler and set it aside to cool.
- Using an electric mixer, whisk together the eggs, sugar and espresso powder on medium to high speed until it thickens and a ribbon drops from the whisk when lifted.
- Gradually add the cooled chocolate to the mixing bowl on low speed. Once added increase speed to medium and whisk until combined.
- Add flour, baking powder and salt to mixing bowl and whisk on low speed until combined.
- Stir in remaining 1 cup chocolate chips by hand. Batter will be looser than an average cookie dough.
- Drop a heaping spoonful of batter onto a parchment lined baking sheet, keeping at least a few inches between each cookie.
- Bake for 10-12 minutes, or until cookies are cracked and puffed on top. Allow to cool on the cookie sheet for a few minutes before transferring cookies to a cooling rack.
Notes
- Refrigerate batter in between batches to help better hold the shape.
- Yield between 2-3 dozen cookies, depending on how large you make them.
Roseann
Had the pleasure of eating these fresh out of the oven and they are awesome! So delicious! Give these a try I know anyone who makes these will not be disappointed.