Dive into Decadence with Brownie Cookies
In the ever-evolving world of sweets, the quest for the ultimate indulgence never ends. Today, I’m thrilled to share a recipe that combines the richness of brownies with the delightful crunch of cookies. These Brownie Cookies are not just cookies; they’re a journey into the heart of chocolatey bliss. Perfect for any gathering, or just a quiet night in, let’s bake something that’s sure to impress!
Ingredients:
- 8 oz semisweet baking chocolate, finely chopped (66-70% dark)
- 2/3 cup all-purpose flour
- 3 Tbsp Dutched unsweetened cocoa
- 1/2 tsp espresso powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1/2 cup semisweet chocolate chips
Directions:
- Melt the Chocolate: Place the chopped semisweet baking chocolate in a microwave-safe bowl. Melt it in short bursts of 10-15 seconds, stirring between each interval to prevent scorching. Once fully melted, set aside to cool slightly.
- Sift the Dry Ingredients: Using a fine-mesh sieve, sift the flour, cocoa powder, espresso powder, baking powder, and salt into a bowl. Whisk these dry ingredients together to ensure they are well mixed and set aside.
- Mix the Wet Ingredients: In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar until well combined. Stir in the vanilla extract and melted butter, mixing until smooth.
- Combine Chocolate with Egg Mixture: Gradually add the melted chocolate to the egg mixture, stirring constantly to ensure it combines well without cooking the eggs.
- Form the Cookie Dough: Slowly incorporate the dry ingredients into the wet mixture, stirring until just combined. Fold in the semisweet chocolate chips. Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up.
- Prepare for Baking: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Bake the Cookies: Scoop the chilled dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information:
- Calories: 180 kcal per cookie
- Servings: 24 cookies
Prep & Cooking Time:
- Prep Time: 20 minutes
- Cooking Time: 12 minutes
- Total Time: 32 minutes
These Brownie Cookies are a dream come true for those who can’t decide between a brownie and a cookie. With a crisp exterior and a gooey, chocolate-laden interior, each bite is a decadent experience. Pair them with a glass of cold milk or a cup of hot coffee for a truly delightful treat. Enjoy the baking and even more so, the eating!
Brownie Cookies
- Total Time: 32 minutes
- Yield: 24 1x
Description
Indulge in the rich and decadent world of these Brownie Cookies, where the gooey center meets a slightly crisp exterior. Each bite is a delightful combination of deep chocolate flavor, enhanced by the subtle hint of espresso and the crunch of semisweet chocolate chips.
Perfect for any chocolate lover, these cookies are easy to make and sure to impress. Whether you’re baking for a special occasion or just satisfying a sweet tooth, these Brownie Cookies will become a favorite in your baking repertoire. Enjoy them with a glass of milk or a scoop of vanilla ice cream for an extra special treat.
Ingredients
8 oz semisweet baking chocolate, finely chopped (66-70% dark)
2/3 cup all-purpose flour
3 Tbsp Dutched unsweetened cocoa
1/2 tsp espresso powder
1 tsp baking powder
1/4 tsp salt
1/4 cup unsalted butter, melted
2 eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp vanilla extract
1/2 cup semisweet chocolate chips
Instructions
Place the chopped semisweet baking chocolate in a microwave-safe bowl. Melt for about 10-15 seconds at a time, stirring in between to avoid scorching. Once it’s well melted, set it aside to cool. You don’t want it to be hot when adding it to the eggs or it might cook the eggs.
Use a fine-mesh sieve to sift the flour, cocoa powder, espresso powder, baking powder, and salt into a bowl. Use a whisk to mix the dry ingredients and set aside.
In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until well combined. Add the vanilla extract and melted butter, mixing until smooth.
Gradually add the melted chocolate to the egg mixture, stirring constantly to combine.
Slowly incorporate the dry ingredients into the wet mixture, stirring until just combined. Fold in the semisweet chocolate chips.
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop the dough using a cookie scoop or spoon and place on the prepared baking sheet, spacing the cookies about 2 inches apart.
Bake for 10-12 minutes or until the edges are set but the centers are still slightly soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 180 Kcal