Brownie Cookies

These Brownie Cookies taste like your favorite brownie. Crackly tops, chewy edges and rich chocolate flavor. Make them fudgy or cakey - your choice! They freeze wonderfully, too.

Course Dessert

Cuisine Dessert

Prep Time 10

Cook Time 12

Resting time: 30

Total Time 22

Servings

Calories 212kcal

Author Allison - Celebrating Sweets

Ingredients

1 cup all purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
¾ teaspoon espresso powder optional
1-¼ cups bittersweet or semisweet chocolate chips I prefer bittersweet
3 tablespoons chilled unsalted butter cut into large pieces
1 cup granulated sugar
1-½ teaspoons pure vanilla extract
3 large eggs
1 cup bittersweet or semisweet chocolate chips optional, for a fudgier cookie

Instructions

In a medium bowl, combine flour, baking powder, salt, and espresso powder. Set aside.
In a large bowl, slowly melt butter and 1-¼ cups chocolate chips in the microwave** stirring until smooth. Add the sugar and vanilla and stir with a rubber spatula until combined (it will be thick). Add the eggs, one at a time, whisking well between each addition. Once the last egg has been combined, whisk vigorously for 30 seconds.
Add the flour mixture and use a rubber spatula to stir until combined. Stir in the chocolate chips, if using. Place the bowl in the refrigerator for 30 minutes to 1 hour, or until the dough firms up.
Preheat oven to 325°F and line two baking sheets with parchment paper (don't skip this). Scoop the dough into 2 tablespoon portions and place at least 2 inches apart on the prepared baking sheets. When you scoop the dough onto the baking sheets the dough should spread a tiny bit. If it doesn't spread at all moisten the palm of your hand and flatten each dough mound slightly.
Bake the cookies for 10-13 minutes, until the edges are beginning to set, but they're still a bit underdone in the center. Rotate the baking sheets once during bake time. The cookies won't get their crackly tops until the very end of cook time or after removal from the oven. Place the baking sheets on wire racks to cool. Once they have cooled and firmed up, use a spatula to release the cookies from the parchment.

Notes

**Melt the chocolate chips and butter very slowly. Cook in 15-20 second increments, stirring well in between. Once the butter is melted and the chips are almost melted, you should be able to stir the mixture until the chips melt completely. The residual heat from the bowl and butter will help them along.

Use good quality chocolate chips: Ghirardelli and Guittard are my two favorites. Semisweet chocolate will produce a sweeter cookie.

Nutrition