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Chocolate Chip Brownie Cookies

Two dessert favorites join forces in this top-rated recipe for Chocolate Chip Brownie Cookies that star chewy, fudgy centers and slightly crispy edges.
5 from 6 votes
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Servings 12 cookies

Ingredients  

  • 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

Instructions 

  • 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.

Kelly's Notes:

  • 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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