Brownie Cookies
Delicious brownie cookies that are chewy, dark, and super fudgy. Made with easy-to-find ingredients!
prep time: 15MINUTES
cook time: 16MINUTES
chill time: 20MINUTES
total time: 51MINUTES
servings: 14 COOKIES
Ingredients
- 6 tbsp unsalted butter
- 6 oz dark chocolate, chopped
- 1/2 cup granulated white sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/8 tsp coffee extract (optional)
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Put 6 tablespoons of unsalted butter and 6 ounces of dark chocolate chips in a microwave-safe bowl.
- Microwave and stir in short 20-second bursts until the chocolate is completely melted (around 60 seconds in my microwave). Let it cool.
- In a large bowl, combine ½ cup granulated sugar, ½ cup packed light brown sugar, 2 large eggs, ½ teaspoon vanilla extract, and ⅛ teaspoon coffee extract (optional).
- Use a hand mixer on medium speed to mix for 5 minutes (set a timer) until the mixture becomes pale, light, and airy.
- Mix in the melted butter-chocolate mixture. Set aside.
- Mix together ¾ cup all-purpose flour, ¼ cup unsweetened cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon salt in a medium-sized bowl.
- Stir the flour mixture into the wet mixture (the dough will be loose).
- Refrigerate for 20 minutes until the dough is chilled and firm enough to shape into balls.
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
- Use a standard 2-tablespoon cookie scoop to form balls from the dough and place them two inches apart on the prepared baking sheet.
- Bake for 14-16 minutes (adjust as needed).
- Allow the cookies to sit on the pans for 2-3 minutes before transferring them to a wire rack to cool completely.
- Store the cooled cookies in an airtight container.
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