Description
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.
Ingredients
Scale
- 1 cup high-quality dark chocolate (chips or chopped baking bars)
- 1/2 cup butter, cut into cubes
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs (room temperature)
- 1 cup all-purpose flour
- 3 tablespoon dutch process cocoa powder
- 1 tablespoon espresso powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon Mint extract
Instructions
- Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
- Melt the chocolate and the butter. Save time by melting the butter and chocolate in the microwave. Do this by combining the chocolate and butter in a microwave-proof bowl 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.
- In a medium bowl, whisk the flour, cocoa powder, espresso powder, baking powder, and salt.
- Beat the sugar, eggs, and mint extract on high for 5 minutes.
- Fold the melted chocolate into the egg and sugar mixture.
- Fold the dry ingredients into the batter.
- Use an ice cream scoop to scoop the cookies onto the baking sheets. Place the cookies 2 inches apart and bake for 12 minutes. Let cookies cool on the baking sheet.
Notes
- 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.
