These Brownie Cookies are incredibly moist and chewy, bursting with delicious chocolate flavor. Packed with gooey chocolate chips, these cookies are a chocolate lover’s fantasy.
If you’re a fan of chocolate treats, make sure to give these Double Chocolate Cookies (VIDEO) or this Chocolate Mousse Cake a try.
Recipe Details
It’s impossible not to fall in love with these Brownie Cookies. Chocoholics will go crazy over these cookies, brimming with rich chocolatey goodness and oozing chocolate chips. These treats pair perfectly with other desserts, a cup of coffee, or as a delightful way to end a meal.
- TASTE: Sweet and chocolatey, these cookies offer the best of both worlds – the texture of a cookie and the flavor of a brownie, while the espresso powder adds a hint of bitterness to enhance the sweetness.
- TEXTURE: These Brownie Cookies are soft and chewy with gooey melted chocolate chips scattered throughout.
- TIME: The total time needed to make these cookies is 47 minutes.
- EASE: This recipe is straightforward to replicate, making it a breeze to whip up these delectable cookies.
What You’ll Need
Ingredient Notes
- Semi-sweet baking chocolate- Provides a rich chocolate flavor reminiscent of brownies.
- Cocoa powder- Adds a chocolatey taste to the cookies.
- Espresso powder- Enhances the sweet chocolate flavor with a touch of bitterness.
- Brown sugar- Contributes to the richness and moisture of the cookies.
- Chocolate chips- Intensifies the chocolate goodness with gooey sweetness inside the Brownie Cookies.
Add-ins and Substitutions
- Make them gluten-free- Swap the flour for gluten-free all-purpose flour to create gluten-free cookies.
- Substitute the chocolate chips- Experiment with white chocolate, dark chocolate, or milk chocolate chips in these cookies.
- Add mint flavor- Infuse a minty twist by adding mint extract to the cookie batter.
- Add nuts- Enhance these Brownie Cookies by mixing in chopped pecans, hazelnuts, cashews, or walnuts.
How to Make Brownie Cookies
- Melt the baking chocolate. Place the chopped semisweet baking chocolate in a microwave-safe bowl. Heat it for 10-15 seconds at a time, stirring in between until melted. Let it cool.
- Sift the dry ingredients. Use a fine-mesh sieve to sift the flour, cocoa powder, espresso powder, baking powder, and salt into a bowl. Whisk together and set aside.
Pro Tip: Allow the melted chocolate to cool before combining with the eggs to prevent them from cooking.
- Cream the butter and sugar. In a separate bowl, combine the melted butter, granulated sugar, and brown sugar. Mix well.
- Add the eggs, vanilla, and chocolate. Incorporate the eggs and vanilla extract, then add the cooled melted chocolate and mix thoroughly.
- Add the dry ingredients and chocolate chips. Fold in the sifted dry ingredients along with the semisweet chocolate chips.
- Chill the dough. Cover and chill the dough in the refrigerator for 15 minutes only.
- Scoop and roll the dough. Use a medium-sized cookie scoop to form cookie dough mounds. Roll them and place on a parchment paper-lined baking sheet. Gently press down each cookie using the bottom of a flat surface.
- Bake. Bake at 350 degrees Fahrenheit for approximately 10 minutes.
Recipe Tips
- Spoon and level the flour- Measure accurately by spooning flour into the measuring cup and leveling it off with a knife to avoid dry cookies.
- Use room temperature eggs- Ensure the eggs are at room temperature to froth enough and add air to the cookies for a fluffy texture.
- Chill the dough- Chilling the dough guarantees even baking of the cookies.Please let the cookies cool before handling them to avoid burning Allow them to cool-wait about 5 minutes before transferring them. This prevents them from becoming too fragile right out of the oven.
### FAQ’S
Why are the cookies flat? Your cookies might flatten if the dough wasn’t chilled. Cooling the dough helps it keep its shape while baking, preventing it from spreading too much and turning flat and crispy, so remember this step.
Can you make the dough ahead of time? Yes, you can prepare the cookie dough in advance by forming it into balls and flash freezing them on a baking sheet. You can store them in the freezer for up to 3 months in a ziplock bag.
### Serving Suggestions
These Brownie Cookies are chewy, moist, and packed with chocolatey goodness. They go well with cakes, cookies, coffee, and other sweet treats.
– **Cakes:** Pair them with Chocolate Mousse Cake, Tiramisu Cake, Easy Oreo Cheesecake, or Chocolate Honey Cake.
– **Cookies:** Enjoy them with White Chocolate Macadamia Nut Cookies, Chewy Nutella Cookies, Twix Cookies, or Cookies And Cream Cookies.
– **Sweet treats:** Serve these cookies alongside Chocolate Bark, Crème Brulée, Coffee Chocolate Mousse, or Chocolate Brandy Fig Bonbons.
– **Coffees/Teas:** Pair a cookie with Pumpkin Spice Latte, Caramel Frappuccino, Iced Caramel Macchiato, or Iced Matcha Latte.### Make This Recipe in Advance
Make ahead: You can freeze the dough or refrigerate it for a few days before baking. Ensure it returns to room temperature before placing in the oven.
Storing: Keep these Brownie Cookies in an airtight container at room temperature or in the fridge for up to a week.
Freeze: Store the cookies in a freezer-safe container for up to 3 months.
### More Delicious Chocolate Cookies!
– **Chocolate Peppermint Cookies**
– **Almond Flour Chocolate Chip Cookies**
– **Flourless Chocolate Cookies**
– **Chocolate Chip Walnut Cookies**### Full Recipe Instructions
**Brownie Cookies**
These Brownie Cookies are chewy and decadently chocolatey. They are a delightful treat made with cocoa powder and chocolate chips, offering a rich flavor that will leave you craving for more.
Servings:
30 cookiesCalories:
117kcal
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– Include 1/4 tsp salt, 1/4 cup melted unsalted butter, 2 eggs, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 tsp vanilla extract, and 1/2 cup semisweet chocolate chips in the recipe.
– Melt the semisweet baking chocolate in a microwave-safe bowl by heating it for 10-15 seconds at a time, stirring in between until completely melted, then let it cool.
– Sift flour, cocoa powder, espresso powder, baking powder, and salt into a bowl using a fine-mesh sieve, whisk to combine, and set aside.
– In a separate bowl, mix melted butter, granulated sugar, and brown sugar well using a whisk.
– Add eggs and vanilla extract, then incorporate the melted cooled chocolate and mix thoroughly.
– Stir in the sifted dry ingredients and semisweet chocolate chips, cover, and chill the dough in the fridge for 15 minutes only.To prepare brownie cookies, start by combining sugar, butter, and eggs in a bowl. Add flour, cocoa powder, baking powder, and salt to the mixture. Then, fold in chocolate chips and walnuts. Let the dough sit at room temperature for 30 minutes.Next, use a medium cookie scoop to form the dough into mounds and place them on a baking sheet lined with parchment paper. Press each cookie lightly with a flat surface like a cup. Bake the cookies at 350 degrees Fahrenheit for around 10 minutes.
Nutrition information for these brownie cookies includes 117 calories, 15g of carbohydrates, 1g of protein, 6g of fat, 3g of saturated fat, 0.3g of polyunsaturated fat, 2g of monounsaturated fat, 0.1g of trans fat, 16mg of cholesterol, 26mg of sodium, 94mg of potassium, 1g of fiber, 11g of sugar, 68 IU of Vitamin A, 19mg of calcium, and 1mg of iron.
