These incredibly delicious chocolate brownie cookies are the perfect fudgy, chocolatey, and rich treat! They are a quick (no chill time here!) and an impressive cookie recipe to make when you want something a bit more special than a traditional chocolate chip cookie.
- Chocolate: This recipe uses both high-quality baking chocolate chips and dutch process cocoa powder. I used dark chocolate but you can also use semi-sweet if that’s the flavor that you prefer. You can also use regular cocoa powder instead of dutch process; it just won’t be as rich.
- Eggs: The eggs in this recipe work double-time to act as a binding agent for all the ingredients, but they also get really whipped up, which helps cause them to rise and create all those gorgeous crinkles in the cookies.
- Sugar: This recipe calls for both brown sugar and granulated sugar. Sugar sweetens these cookies, but the brown sugar also adds to the gooey texture and helps make the cookies super fudge and brownie-like.
- Espresso powder: if you have never made a chocolate dessert with espresso or coffee, you need to do this ASAP! The espresso really brings out the flavor in the chocolate and is the secret ingredient in the best chocolate cookies and cakes!
- Butter: Butter is used to help melt and stabilize the chocolate to create that super fudgy and sweet chocolate center.
- Mint extract: This is what gives these cookies that super yummy minty flavor. This is 100% optional, and you can leave it out if you are anti-mint.
- All-purpose Flour: This is what gives the cookies their structure, but be careful not to over mix. Overmixing will make a tough and not-so-chewy brownie cookie.
- Baking powder: baking powder is the leavener in this recipe, and along with the eggs, helps the cookies to rise.
- Salt: Salt is the ultimate flavor enhancer, and fun fact, if you ever want a dessert to be sweeter, a lot of times, it means you need to up the salt and not the sugar.
Tips for making this recipe:
- Save time by melting the butter and chocolate in the microwave. Do this by combining the chocolate and butter and microwaving it at 20-second increments until it’s 90% melted. Stir thoroughly between increments and stir at the end until all the chips have melted.
- Have all the ingredients at room temp, especially the eggs. If the eggs are too cold, the cookies could lose all those wonderful crinkles.
- Thoroughly whip the eggs and sugar. Again, all those wonderful cringles come down to the eggs, and if they don’t get whipped enough, not enough air will get incorporated into the batter.
- Carefully fold the chocolate and dry ingredients into the whipped eggs and sugar. You want to keep all that wonderful air that you whipped into the batter.
- Use an ice cream scoop to scoop out the cookies. This batter is super wet, and scoop helps to get them on your parchment-lined baking sheet and circles.
- Bake immediately. Don’t chill or let the batter sit around for too long.
- To get perfect circle-shaped cookies, swirl a drinking glass around each cookie right when they come out of the oven.
How to get crinkly tops:
The key to brownie cookie crinkly tops is the eggs! You want them to be room temperature and to get thoroughly whipped!
What makes these cookies fudgy:
These cookies’ fudginess largely comes down to the melted chocolate, so don’t substitute for all cocoa powder!
How to keep and store this recipe:
These cookies are best eaten the day of, but they can be stored in an airtight container for 2-3 days.