The Best Fudgy Brownie Cookies (Brookies)
Dive into these fudgy brownie cookies, blending rich chocolate, espresso, and a soft, chewy texture. Ready in 27 minutes, 220 kcal per brookie!
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Microwave-safe bowl (for melting chocolate)
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or whisk
- Spatula (for mixing and folding)
- Measuring cups and spoons
- Wire rack (for cooling)
- Optional: Cookie scoop (for uniform cookies)
Ingredients
- 2 bars 226g semi-sweet chocolate, coarsely chopped
- ¾ cup 94g all-purpose flour
- ¼ cup 21g natural unsweetened or dutch-process cocoa powder
- 1 tsp espresso powder
- 1 tsp baking powder
- ¼ tsp salt
- 5 tbsp 71g unsalted butter, softened
- ¾ cup 150g packed light brown sugar
- ¼ cup 50g granulated sugar
- 2 large eggs at room temperature
- 1 tsp pure vanilla extract
- ¾ cup 135g semi-sweet chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Melt the chopped semi-sweet chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth; set aside to cool slightly.
- In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking powder, and salt.
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy, then beat in eggs and vanilla extract.
- Mix in the melted chocolate, then gradually add the dry ingredients, stirring until just combined; fold in chocolate chips if using.
- Drop tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart, and bake for 10-12 minutes until the edges are set but centers are soft; let cool on the sheet for 5 minutes before transferring to a wire rack.
