Ever have to decide between cookies or brownies? Which do you pick? How about both? Brownie Cookies are the answer.
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Rich and full of chocolate, these cookies will satisfy your craving for both cookies and brownies. And they are perfect for an afternoon snack with a cup of coffee or tea.
Easy to make with simple ingredients
With 11 ingredients that you probably already have on hand, these cookies are easy to make. You can whip up a batch in less than 30 minutes.
You will need the basic ingredients like all-purpose flour, white sugar, baking soda and salt.
For the butter, I use salted butter. With almost all my baking, real butter is my choice but margarine can be substituted if you don’t have real butter. Just make sure it is not a low-fat or low-calorie margarine, which tends to have a higher water content and will cause a tougher cookie that is coarse in texture and will not stay fresh as long.
Bringing Out All That Chocolate Flavour
These cookies are full of chocolate flavour and that is because of the chocolate and one other ingredient.
The chocolate chips in the recipe can be swapped out for a different flavour of chips to satisfy any craving. I have used all different types of chips including salted caramel, peanut butter and butterscotch chips. A combination of chips also works well such as white chocolate mixed with dark chocolate or peanut butter and Reese’s pieces.
Instant coffee granules are added to bring out the richness of the chocolate. You don’t have to use the coffee granules, they are optional. I like to use an Instant Espresso because it is stronger and the stronger the coffee the more it will enhance the chocolate flavours.
Storing Brownie Cookies
Once cooled, these cookies should be stored in an airtight container at room temperature. They will stay fresh for up to one week. They can also be frozen for up to three months.
Looking for more brownie recipes? Try my Espresso Brownies.
- ¾ cup all purpose flour
- ½ cup white sugar
- 3 Tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- 8 ounces semi sweet chocolate, chopped
- 2 Tbsp instant coffee granules, optional
- ¼ cup butter
- 2 eggs
- 1 tsp vanilla extract
- ½ cup semi sweet chocolate chips
- Preheat oven to 350°F. Line cookie sheets with parchment paper
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Set aside.
- Combine chocolate squares and butter to a microwave safe dish and microwave at 30 second intervals until melted, serving after each 30 second interval
- Once melted, stir in coffee granules, if using.
- Pour melted chocolate into flour mixture and stir. Batter will be thick.
- Add eggs and vanilla. Stir until all ingredients are combined.
- Drop by spoonfuls onto parchment lines cookie sheets
- Bake in preheated oven for 10-12 minutes. Cookies will be soft in the centre
- Allow to cool on cookie sheet for 2-3 minutes before transferring to cooling rack.
- Store cookies in an airtight container for up to one week.