Brownie Cookies

Original Post: https://www.sweetandsavorybyshinee.com/easy-brownie-cookies/

Prep Time: 15

Cook Time: 10

Total Time: 45

Servings: cookies

Calories: 109kcal

Author: Shinee

It's nearly impossible to resist these brownie cookies! They have crackled tops, fudgy middles, and an intense chocolate flavor.

Print Recipe

US Customary - Metric

Ingredients

8 oz (225 g) semi-sweet chocolate chips
⅓ cup (72 g) unsalted butter
1 cup (100 g) almond flour
½ cup (60 g) all-purpose flour
¼ cup (30 g) cocoa powder Note 1
1 teaspoon instant espresso powder optional, Note 2
1 teaspoon baking powder
¼ teaspoon coarse kosher salt
2 large eggs at room temperature
½ cup (100 g) granulated sugar

Instructions

Preheat the oven to 350°F (177°C). And line 2 baking sheets with parchment paper or a silicone mat.
Place chocolate chips and butter in a microwave-safe bowl and melt in the microwave. Place the bowl with chocolate chips for 1 minute at 50% power, stir well, and microwave for 30 seconds. Stir well and microwave again for 15 seconds, if needed. Let the melted chocolate cool slightly.
In a large bowl, whisk the almond flour, all-purpose flour, cocoa powder, espresso powder, baking powder, and salt.
In a mixing bowl with a paddle attachment, beat the eggs and sugar until fluffy and pale yellow, about 2 minutes on medium-high speed.
Add the cooled chocolate and butter mixture and whip on medium-high speed until well combined, about a minute.
Now, add the dry ingredients and mix on low speed until incorporated.
Using a medium cookie scoop, drop 1.5-inch balls on the prepared baking sheets, leaving about a 2-inch space between the cookies.
Bake the cookies, one sheet at a time, for 10 minutes, or until the edges are set and slightly soft in the middle.
Let the cookies cool on a baking sheet for 5 minutes and then transfer them to a cooling rack to cool completely.
Store the cooled cookies in an airtight container for up to 5 days.

Notes

Note 1: You can use either unsweetened natural or Dutch-processed cocoa powder in this recipe. Dutch-processed cocoa powder makes darker and richer cookies.

Note 2: Espresso powder enhances the chocolate flavor. You won’t taste it! But you can easily omit it.

Recipe testing notes: We’ve tested chilling the dough before baking and didn’t see a significant difference.

Storing Tips:
- Let the cookies cool completely before storing them! Store the cookies in an airtight container for up to 5 days.
- For longer storage, freeze any leftover cookies! Transfer to a freezer-safe container or zip-top bag and freeze for up to 3 months.
- Let thaw on the counter or warm in the microwave in 15-second increments.

Nutrition

Servings: 1 cookie

Calories: 109kcal

Carbohydrates: 10g

Protein: 2g

Fat: 7g

Sugar: 6g

Sodium: 39mg