These brownie cookies are rich, extra fudgy, and irresistibly chewy—combining the best of brownies and cookies in one bite. Use high-quality chocolate for the most decadent results!
Ingredients:
- 8 oz (226g) semi-sweet chocolate, coarsely chopped (use baking bars)
- ¾ cup (94g) all-purpose flour, spooned and leveled
- ¼ cup (21g) natural unsweetened or Dutch-process cocoa powder
- 1 teaspoon espresso powder (optional, enhances chocolate flavor)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 5 tablespoons (71g) unsalted butter, softened to room temperature
- ¾ cup (150g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- Optional: ¾ cup (135g) semi-sweet chocolate chips
Instructions:
- Melt the Chocolate:
- Melt the chopped chocolate using a double boiler or in the microwave. For the microwave, heat in 20-second intervals, stirring in between, until fully melted. Set aside to cool slightly.
- Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, espresso powder (if using), baking powder, and salt. Set aside.
- Cream Butter and Sugars:
- In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until smooth and creamy, about 2 minutes.
- Add Eggs and Vanilla:
- Add the eggs and vanilla extract. Beat on high speed for 2 minutes, scrape down the sides, then beat again for another minute until the mixture is fluffy.
- Incorporate Chocolate:
- Pour the slightly cooled melted chocolate into the mixture. Beat on medium-high speed for 2 minutes until well combined.
- Add Dry Ingredients and Chocolate Chips:
- Reduce the mixer to low speed and gradually mix in the dry ingredients until just combined. If using chocolate chips, fold them in at this stage.
- Chill the Dough:
- Cover the dough and chill in the refrigerator for 20 minutes. (This step ensures the cookies spread properly but not excessively.) If chilling for longer, let the dough sit at room temperature for 15 minutes before baking.
- Bake the Cookies:
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone baking mats.
- Scoop 1.5-tablespoon portions of dough using a medium cookie scoop. Place dough balls about 3 inches apart on the prepared baking sheets.
- Bake for 12-13 minutes, until the edges are set and the centers appear soft.
- Cool:
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes:
- Storage: Store cookies in an airtight container at room temperature for up to 1 week.
- Freezing Instructions:
- Baked cookies freeze well for up to 3 months.
- Unbaked cookie dough balls can also be frozen for up to 3 months. Bake from frozen, adding an extra minute to the baking time. If needed, gently press down halfway through baking to encourage spreading.
- Chocolate: Use high-quality chocolate baking bars (like Ghirardelli or Scharffen Berger). Semi-sweet chocolate gives the best flavor, but bittersweet or unsweetened chocolate can be used for a darker, richer taste.
- Espresso Powder: Optional, but it enhances the chocolate flavor beautifully. Instant coffee powder can be substituted.
Nutrition (Per Cookie, Approx. 24 Cookies):
- Calories: 160 kcal
- Carbohydrates: 20g
- Protein: 2g
- Fat: 8g
- Saturated Fat: 5g
- Sodium: 55mg
- Sugar: 14g
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