Fudgy Brownie Cookies
These fudgy brownie cookies are the best of both worlds! Crisp, chewy and loaded with chocolate. Get a glass of milk ready!
Last week was the fourth time we’ve made these cookies in past few months. We’re a little obsessed. They’re super easy to make and taste exactly like a rich, fudgy brownie, only in cookie form.
I’ve probably mentioned this several times now, but my husband LOVES brownies. So when I mentioned I was making these again, he was elated. This recipe isn’t like your classic chocolate cookie. It requires lots of melted chocolate, butter, eggs, and my secret ingredient, espresso powder.
If you’ve never baked with espresso powder before, you can grab a jar of it on the coffee aisle and stash it away for all things chocolate. I love using it in cakes, cookies and brownies. Simply dissolve it in your liquid ingredients and it’s good to go!
The batter (yes, I said batter) for these cookies is just like batter you would pour into a brownie pan. Use a standard size cookie scoop to portion out your cookies. If you find that the “dough” is too loose, you can always pop it in the refrigerator for 30 minutes or until it’s firm, however, this recipe does not require any chill time.
Don’t panic if your cookies look more like puddles. They’ll puff up nicely as they bake. The insides should be fudgy and the outsides should look shiny and cracked. As the cookies cool on the sheets, they will set. We love these warm, but love them even more after they’ve taken a little nap in the fridge for a few hours 🙂
If you hate waiting for brownies to bake, or just prefer cookies, these are for you! We’re completely smitten and I think you will be too!
- 1 cup all purpose flour
- 1 tsp cornstarch
- 1 tsp baking powder*
- 1/4 tsp salt
- 4 eggs - room temperature
- 1 1/2 cup brown sugar - packed
- 2 tsp vanilla extract
- 1/4 tsp expresso powder
- 8 oz bittersweet chocolate** - chopped
- 8 oz semisweet chocolate** - chopped
- 8 tbsp unsalted butter
- 1 cup semisweet chocolate chips - mini or regular
- Preheat oven to 350 degrees. Line baking sheets with parchment paper, set aside.
- In a medium bowl, whisk together the flour, cornstarch, baking power, and salt.
- In a small bowl, whisk together the eggs, brown sugar, vanilla extract, and espresso powder.
- Using a double boiler or a large bowl set over a pot of barely simmering water, stir the chopped chocolate and butter until melted and smooth. Remove from the heat and allow to cool until it's warm, but not hot, about 5-10 minutes.
- Add the egg mixture to the chocolate mixture, stir to combine. Gradually mix in the dry ingredients, then fold in the chocolate chips.
- Using a standard size cookie scoop, place dough onto the cookie sheets, leaving 2 inches between each ball of dough (they do spread a lot).
- Place in the oven and bake for 10-12 minutes. The edges should be set but the centers should be slightly gooey. Remove from the oven and allow to cool of the baking sheets for 3-4 minutes before transferring them to a wire rack to cool completely.
**I like to use the Ghirardelli baking bars, they're 4 oz. each.
-You can also add chopped toasted nuts or a swirl of peanut butter into the batter!