Description
These Brownie Cookies are a delightful combination of rich, fudgy brownies and chewy cookies. Loaded with chocolate and easy to make, they are the perfect treat for any chocolate lover.
Ingredients
Semi-Sweet Chocolate:
2 four ounce bars (226g) semi-sweet chocolate, coarsely chopped
All-Purpose Flour:
3/4 cup (94g) all-purpose flour (spooned & leveled)
Cocoa Powder:
1/4 cup (21g) natural unsweetened or dutch-process cocoa powder
Espresso Powder:
1 teaspoon espresso powder
Baking Powder:
1 teaspoon
Salt:
1/4 teaspoon
Butter:
5 Tablespoons (71g) unsalted butter, softened
Light Brown Sugar:
3/4 cup (150g) packed light brown sugar
Granulated Sugar:
1/4 cup (50g) granulated sugar
Eggs:
2 large eggs, at room temperature
Vanilla Extract:
1 teaspoon
Chocolate Chips (optional):
3/4 cup (135g) semi-sweet chocolate chips
Instructions
- Melt the Chocolate: Melt the chocolate in a double boiler or microwave, stirring until smooth. Set aside to cool slightly.
- Prepare Dry Ingredients: Whisk together flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.
- Prepare Wet Ingredients: Beat butter and sugars until creamy. Add eggs and vanilla, beat until well combined. Mix in melted chocolate.
- Combine Ingredients: Gradually add dry ingredients to wet ingredients, then fold in chocolate chips.
- Chill the Dough: Cover and chill dough for 20 minutes.
- Bake the Cookies: Preheat oven, roll dough into balls, place on baking sheets, and bake for 12-13 minutes.
- Cool and Serve: Cool on baking sheet before transferring to a wire rack to cool completely.
Notes
- Baked cookies and unbaked dough freeze well for up to 3 months.
- For thicker cookies, chill dough longer before baking.
- If freezing dough balls, gently press down halfway through baking to help them spread.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
