These brownie cookies are crispy on the edges and soft and chewy in the middle with delectable flavor from semisweet chocolate, Dutch cocoa, and espresso powder. If you have a chocolate lover in your life, these are a must-make.
Nothing beats delicious chocolate cookies. Some of my favorites are Andes mint cookies, Almond Joy cookies, and chocolate crickle cookies.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Chocolate chips: Use high-quality semisweet or bittersweet chocolate chips, such as Guittard or Ghirardelli.
- Butter: Unsalted or salted butter. If using salted butter, reduce the added salt to ¼ teaspoon.
- Cocoa powder: Use high-quality, unsweetened Dutch-process cocoa powder, such as Ghirardelli. It will give your cookies a richer chocolate flavor.
- Espresso powder: You can substitute high-quality instant coffee. I like to use Starbucks Premium Instant Bold & Chocolately.
- Vanilla extract: Use the pure stuff, please.
How To Make Brownie Cookies
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Whisk the flour, Dutch powder, espresso powder, baking powder, and salt.
- Using a mixer with the whisk attachment, beat the brown sugar, granulated sugar, eggs, and vanilla extract until light and frothy. This can take several minutes.
- Meanwhile, melt the butter and chocolate chips in the microwave at reduced power for short increments until melted.
- Whisk the chocolate mixture into the egg mixture slowly. Stir the dry ingredients into the wet ingredients.
- Using a large cookie scoop, drop the cookie dough onto a parchment-lined baking sheet, spacing the cookies 3 inches apart.
- Bake for 8-10 minutes. Cool for several minutes before moving the cookies to cooling racks.
Tips For Success
- Work quickly after the dough is mixed to achieve the crackly top. Have the baking sheets lined, the oven preheated, and the cookie scoop readily available.
- Espresso powder intensifies the chocolate flavor without making the cookies taste like coffee. It does add caffeine, but you can add decaf espresso.
- For uniform-sized cookies, I use a cookie scoop. I use a 4-tablespoon scoop, but you can use a 2½ tablespoon scoop for smaller cookies.
- If you like a salty-sweet combination, sprinkle a small amount of sea salt flakes on the cookies.
More Cookie Recipes
- Oatmeal Raisin Cookies
- Snowball Cookies
- Sour Cream Cookies
- Chewy Chocolate Chip Cookies
- Eggnog Cookies
Brownie Cookies
Delectable brownie cookies are crispy on the edges and soft and chewy in the middle with flavor from semisweet chocolate, Dutch cocoa, and espresso powder.
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Servings: 12 cookies
Calories: 247kcal
Ingredients
- ½ cup all-purpose flour
- ¼ cup unsweetened Dutch process cocoa powder
- 2 teaspoons espresso powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- 1½ teaspoons vanilla extract
- 1¼ cups semi-sweet chocolate chips
- 6 tablespoons unsalted butter
Instructions
- Preheat oven to 350 degrees, Cover 2 large baking sheets with parchment paper.
- Whisk the flour, Dutch cocoa powder, espresso powder, baking powder, and salt in a medium bowl. Set the bowl aside for a few minutes,
- Using a mixer with the whisk attachment, beat the brown sugar, granulated sugar, eggs, and vanilla extract until light and frothy, about 5 minutes.
- Meanwhile, melt the butter and chocolate chips in the microwave at 50% power for 30-second increments, stirring after each increment, until melted. Let it cool for 2 minutes.
- Using the whisk attachment on low, drizzle the chocolate mixture into the egg mixture. Stir the dry ingredients into the mixture.
- Using a large cookie scoop, drop the cookie dough onto the baking sheets, spacing the cookies 3 inches apart.
- Bake for 8-10 minutes or until the cookies are lightly browned on the edges and the cookies are set. Do not overbake. Cool for several minutes before moving the cookies to cooling racks.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze in a freezer-safe container for up to 2 months.
Nutrition
Calories: 247kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 132mg | Potassium: 171mg | Fiber: 2g | Sugar: 20g | Vitamin A: 229IU | Calcium: 39mg | Iron: 2mg
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Melanie
These brownie cookies are incredible. It’s a great recipe for all chocolate fans. It is easy to follow and they taste delicious.
Jerry
I love how your brownie cookies strike that perfect balance, crackly on the outside, fudgy in the middle, and deeply chocolatey with Dutch cocoa and espresso powder. It sounds like a dream for any chocolate‑obsessed baker.
Sonya
The crackly tops and that mix of semisweet chips with Dutch cocoa sound incredible, especially with the espresso powder boosting the chocolate. I also love your tip about working quickly once the dough is mixed to get that shiny crust. Definitely trying these soon.
Beth Pierce
Thanks, Sonya! Enjoy!
maypal
I was once told that brownies are actually cookies cut in squares, heehee. Thanks for affirming this. Sometimes, it’s much more fun to eat circles.
Beth Pierce
Yes indeed!!
Angela
These brownie cookies turned out amazing! They were easy to prepare and such a hit at our family get together!
Ebony
I made these today and they were sooooo good! Soft, chewy & the right amount of chocolate.
Beth Pierce
Thanks, Ebony! So glad that you liked the cookies!
Emman
2 of my favorite things in one! I love Brownies and Cookies separately. Seeing this post, wow! I love it combined. So good!
Lisa
Yum, yum, yum, is all I can say. We love making cookies in our home and these yummy brownie cookies didn’t last long with my kids….lol lol I mean really, you can’t bake a more delicious cookie than a brownie one.
Beth Pierce
I agree 100%