Two dessert favorites join forces in this top-rated recipe for Chocolate Chip Brownie Cookies that star chewy, fudgy centers and slightly crispy edges.
Chocolate Chip Brownie Cookies are for the troubled multitaskers in this world—those that can’t find the time to eat a cookie and eat a brownie and drink a cup of coffee (Hint: There’s a touch of espresso in these beauties!), all in one sitting.
I feel your pain. And these cookie brownies ease that pain, one chocolatey, chewy, caffeinated bite at a time.
What can you expect from this recipe?
Imagine the texture of a rich, fudgy brownie, but in the circular shape of a good ol’ chocolate chip cookie.
You know I’ve always got a secret ingredient (or perhaps 125 of them) up my sleeve, and in this case, it comes in the form of instant coffee granules.
The hint of espresso amps up the chocolate flavor without contributing an overbearing coffee taste. Now to answer the most important question of all…
How Do You Get a Crackly Top on Brownies?
Three words: beat those eggs!
In Step 3 of this recipe, you use the whisk attachment to beat the eggs with the sugar and instant coffee granules. The more air you beat into the eggs, the fluffier (and almost meringue-like) they get. More beating = more crackly top!
- 3 ounces unsweetened chocolate, chopped
- 2 cups semisweet chocolate chips, divided
- 8 tablespoons unsalted butter, cubed
- 3 large eggs
- 1 cup sugar
- 2 teaspoons instant coffee granules
- 3/4 cup all-purpose flour
- 1/3 teaspoon baking powder
- 1/4 teaspoon salt
- Preheat the oven to 350ºF.
- In a double boiler (a small pan set within a larger pan of simmering water), combine the unsweetened chocolate, 1 cup of chocolate chips and butter, stirring until melted. Remove the smaller pan containing the chocolate from the double boiler and set it aside.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs, sugar and instant coffee granules on high speed until very thick and mixture forms a ribbon when whisk is lifted, about 3 minutes.
- Slowly add the chocolate mixture to the bowl, whisking just until combined.
- Turn off the stand mixer. Sift the flour, baking powder and salt into the bowl and stir just until combined. Stir in the remaining 1 cup of chocolate chips.
- Portion heaping tablespoons of batter about 2 inches apart on a parchment- or Silpat-lined baking sheet. (See Kelly’s Notes.)
- Bake for 10 to 12 minutes, or until the cookies are cracked and puffed on top. Remove the cookie sheet from the oven and allow the cookies to cool for 1 minute on the baking sheet before transferring them to a cooling rack.
- The batter will be much looser than your average cookie dough. If you’re making multiple batches, keep the batter in the fridge in between batches.
- When in doubt, underbake the cookies, as they’ll continue firming up as they cool on the cookie sheet.
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Recipe adapted from Gourmet.