Updated: Feb 16, 2021
I love brownies. And if I can help it, I'll try incorporating it into cookies, ice cream, cakes... pretty much anything. To be honest I can't believe that I haven't shared my recipe for Brownie Cookies. But with Christmas coming up so soon, I wanted to share some amazing cookie recipes that I've been making for years.
This cookie is crispy on the outside, and chewy and dense in the middle. In my opinion, this is the perfect texture for a brownie. I don't understand cakey brownies. A brownie should be dense, chewy and rich with chocolate.
Preparation Time 10 minutes plus 1 hour chill time
Cook Time 8-10 minutes
Yields 18 cookies
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup butter
1 teaspoon instant coffee- granules, or powder (optional)
1 teaspoon vanilla
2 large eggs- room temperature
1 cup brown sugar- packed
1/4 cup granulated sugar
Sift the flour, cocoa powder, baking powder and salt. Set aside.
In saucepan, melt the butter. Remove from the heat.
Pour into a bowl. Add the chocolate chips, vanilla and instant coffee. Wait 2 minutes then mix well until smooth. Set aside to cool.
Beat the eggs, brown sugar and white sugar with an electric whisk until pale.
Add the cooled chocolate mixture. Mix well.
Add the Flour mixture and mix well again. The mixture should be quite thick.
Line a baking sheet with parchment paper.
Scoop the cookies onto the baking sheet, spacing them 2 inches apart.
Chill the cookies in the fridge for an hour.
After chilling, preheat the oven to 180c.
Bake the cookies for 8-10 minutes, until just set. A crust will begin to form on top, however the middles with still be quite soft.
Allow the cookies to cool on the sheets before storing them.
Store in an airtight container for up to 5 days. But don't worry, they won't last long.