Beautiful Brownie Cookies
Quick and easy brownie cookies. All the goodness of a warm pan of brownies, wrapped up as a simple cookie.
Servings: 16 Cookies
Calories: 217kcal
Ingredients
- 1 Cup All Purpose Flour sifted
- ¼ Cup Unsweeted cocoa powder Dutch Process
- 1 teaspoon Baking Powder
- ¼ teaspoon Kosher Salt
- 7 ounces 60% dark Chocolate
- ½ Cup Unsalted Butter
- ⅔ Cup Brown Sugar
- ½ Cup Granulated Sugar
- 2 large eggs
- 2 teaspoon Vanilla Extract
- 1 tablespoon Espresso Powder optional, but recommended
Instructions
- Preheat your oven to 350° and line two baking trays with parchment paper. (Never skip your parchement paper!)
- In a medium bowl, sift together the flour, salt, and baking powder. Set aside.
- In a sauce pan, or in short bursts in the microwave, melt together the chocolate, espresso powder (if using) and butter.
- With an electric mixer, whip together the eggs and sugar until pale yellow and very fluffy. At least 3 minute. If the color hasn't changed, it hasn't gone long enough.
- Turn off the mixer, add in vanilla extract. Next, with a spatula, slowly mix the chocolate mixture into the eggs and sugar. Mix until just combined.
- With a cookie scoop, or spoons, portion out roughly 2-3 tablespoons of the cookie dough.
- Baker for 10-12 minutes until slightly domed. Cookies will fall and crackle more as they cool. Sprinkle with course salt, optional.
Notes
-
- These Brownie Cookies will store in an airtight container at room temperature for 3 days.
- The brownie cookie dough is best used immediately. Unfortunately, I do not recommend making it in advance and baking later.
- I prefer a 60% chocolate, but you can use a semi sweet as well. Unfortunately, Milk chocolate is not a good choice for these cookies.
Nutrition
Calories: 217kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 75mg | Potassium: 62mg | Fiber: 2g | Sugar: 19g | Vitamin A: 207IU | Calcium: 31mg | Iron: 1mg
