Chocolate Brownie Cookies

If you love brownies, you’ll go crazy for these Chocolate Brownie Cookies chock full of mini chocolate chips. They’re mini in size but maximum in chocolate intensity!

With semisweet and unsweetened chocolate, a touch of espresso and a generous helping of chocolate chips, these Fudgy Brownie Cookies from Scratch are destined to become your dream cookie!

Why You Must Make

• These tiny two-bite chocolate brownie cookies taste just like brownies, hence the name. I made these delicious gems for my son, Tom, to take to a Super Bowl party, but I had to make a second batch shortly after as there was much disappointment when these left the premises.
• I’ve had this recipe since 2007 and wonder why the heck it took me so long to bake them! If you’re having a chocolate craving, I’d suggest baking up a batch of these chocolate laden cookies. And I bet you’ll want more than one! And luckily, due to their petite size, more than one won’t ruin your diet!
• Did you know that coffee enhances the flavor of coffee? This is why just a bit of brewed espresso or coffee extract adds a boost of flavor this fudgy brownie cookie recipe.

Ingredient Notes

• Kitchen Staples – Sugar, Flour, Salt
• Semisweet Chocolate – I used Ghirardelli Bars. You can also use Bittersweet chocolate for a slightly more intense chocolate flavor.
• Unsweetened Chocolate – I used Ghirardelli Bars.
• Mini Chocolate Chips – I used the Ghirardelli brand but Nestles brand works well, too.
• Butter – I used salted butter
• Eggs -I used large eggs. Have at room temperature for easier incorporation.
• Espresso – I used ½ teaspoon coffee extract since we’re not coffee/espresso drinkers.
• Vanilla Extract – I prefer the Nielsen-Massey brand. Never use artificially flavored vanilla.
• Baking Powder – This is not the same as baking soda, and has a much shorter shelf life. Make sure yours hasn’t expired before starting this recipe.

Recipe Tips

This ultra chocolaty dough is pretty sticky and, therefore, can be tough to dish out onto your baking sheets. The first batch was lovely and glossy, but subsequent batches were definitely on the duller side. But don’t worry, they’re all delicious. Just a food blogger’s quandary—how to get them all to be perfect!

• Using the microwave to melt chocolate, is easy. Do it slowly and cautiously.
• Start with 30 seconds, stop and stir and then repeat. Once you see only teeny bits of chocolate, the heat of the melted chocolate will finish the job.
• Adding coffee, espresso or their extracts will enhance the chocolate flavor of any dessert without an obvious coffee flavor.
•  Folding is a process of mixing a lighter ingredient, like beaten egg whites, into a heavier ingredient like melted chocolate or a batter. This technique prevents the light mixture from deflating.

How to Make

Helpful Tools

• Consider a [easyazon_link identifier=”B00005UP2P” locale=”US” tag=”thskchcaba-20″]stand mixer[/easyazon_link] to mix these chocolate brownie cookies. The eggs, sugar, espresso and vanilla are beaten for 15 minutes. It’s a long time with a [easyazon_link identifier=”B003922L12″ locale=”US” tag=”thskchcaba-20″]hand held mixer[/easyazon_link], but you can definitely use one.
• PRO-Tip: Line your baking sheets with [easyazon_link identifier=”B00K282KY4″ locale=”US” tag=”thskchcaba-20″]parchment paper[/easyazon_link] (Amazon affiliate link). The cookies must cool completely on the baking sheet before removing them so the bottoms do not stick. Using parchment on your pans also makes cleanup a breeze.
• Use a [easyazon_link identifier=”B016KMQ460″ locale=”US” tag=”thskchcaba-20″]small cookie disher[/easyazon_link] to scoop out rounded balls of dough. The disher will need to be cleaned frequently as the dough tends to stick to the insides.
• Using some non-stick cooking spray like Pam to grease the cookie disher will minimize but not prevent having to clean the scoop.
• Alternatively, you can use a teaspoon and scoop out about 1 1/2 teaspoons of dough per cookie.

How to Make Round Chocolate Cookies

• Note that the first batch of these chocolate brownie cookies came out of the oven glossy, like in the photos. Do not worry if your second and third batches are not as pretty. I would guess this is partially due to the dough sticking to my cookie disher. They will still taste terrific!
• When you use a regular teaspoon, your cookies may not be perfectly round after baked.
• PRO-Tip: You can use your spatula and tap the hot cookies into a rounder shape immediately after removing them from the oven. This works for almost all cookies.
• PRO-Tip: An alternate method is to take a round cookie cutter a size or two larger than your baked cookies and rotate it around each hot from the oven cookie, nudging it into a perfect circle. Use a hot pad to stabilize the pan and use caution not to burn any exposed skin.
• These cookies taste best on the day and day after they are baked. I place any leftovers in an airtight container and freeze for later.

Frequently Asked Questions

You May Also Like

• Fudgy Skillet Brownie recipe that is served in wedges instead of squares and is delicious topped with a scoop of vanilla ice cream.
• Symphony Brownies have a surprise toffee layer in the center!
• Kahlua Brownies have a mocha undertone.
• David Lebovitz has an excellent Fudgy Brownie Recipe you might
  enjoy, too.
• Brownie Strawberry Shortcake from Real Housemoms is another winner.
• For more inspiration, check out all my Homemade Chocolate Recipes.

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The Recipe:

Chocolate Brownie Cookies

Prep Time 20 minutes

Cook Time 8 minutes

Total Time 28 minutes

Yield 36 cookies

A brownie lover's dream cookie, chock full of mini chocolate chips!

Adapted from Claudia Fleming

4.9 Stars (18 Reviews)

Ingredients

• 5 ounces bittersweet or semisweet chocolate, chopped
• 2 ounces unsweetened chocolate chopped
• 2 tablespoons butter
• 2 eggs, at room temperature
• ⅔ cups sugar
• ½ tablespoon brewed espresso
• 1 teaspoon vanilla
• ¼ cup flour
• ¼ teaspoon baking powder
• ⅛ teaspoon salt
• ¾ cup mini chocolate chips

Instructions

1. Preheat oven to 375º. Line two baking sheets with parchment and set aside.
2. Melt butter and chocolates in the microwave using 30-second increments, stopping to stir until melted and smooth. Set aside.
3. In an electric mixer, mix eggs, then add sugar, espresso, and vanilla and beat on high for 15 minutes. Fold the chocolate mixture into eggs, but do not totally incorporate. Sift flour, baking powder, and salt into the batter and carefully fold till incorporated. Fold in chocolate chips.
4. Using a teaspoon scoop, place generous spoonfuls onto a prepared baking sheet. Bake for about 8 minutes. Cool on baking sheets before removing to rack.

Notes

These cookies taste best the day or day after they are baked. Freeze any extras in an airtight container.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Baking Powder
• 
  Reynolds Cookie Baking Sheets Non-Stick Parchment Paper, 25 Sheet, 4 Count
• 
  USA Pan Bakeware Half Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel - 1050HS

Nutrition Information:

Yield:

36

Serving Size:

1
Amount Per Serving: Calories: 74Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 21mgCarbohydrates: 10gFiber: 1gSugar: 8gProtein: 1g

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