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.

Course cookies, Dessert

Cuisine American

Keyword brownie cookie recipe, brownie cookies recipe, cookie brownie, how do you make brownie cookies, how to make brownie cookies

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 247kcal

Author Beth Pierce

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.

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