Chocolate Mocha Brownie Cookies
These are THE way to get all your fav brownie texture and flavors in a smaller bite! Chewy middles, crisp edges, all the fudginess you expect in a brownie, but in an easily portable/giftable form. These cookies don't require any chill time so come together really quickly and easily. To really raise these up, you can eat them warm with a scoop of ice cream! Feel free to double/half the batch to suit what you need.
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Servings: 20
Ingredients
- 130 g (9 tbsp) Unsalted Butter Room Temperature
- 200 g (1.1 cups) Semi-Sweet/Dark Chocolate Chips or a bar, roughly chopped
- 2 tbsp (2 tbsp) Espresso Powder or Instant Coffee
- 130 g (⅔ cup) White Sugar
- 130 g (½ cup) Light Brown Sugar
- 2 (2) Large Eggs
- 2 tsp (2 tsp) Vanilla Extract
- 140 g (1.1 cups) All Purpose Flour
- 1 tbsp (1 tbsp) Baking Powder
- 3 tbsp (3 tbsp) Cocoa Powder
Instructions
- Pre-heat the oven to 365℉/170℃. Line two large baking sheets.
- In a large bowl/the bowl of a stand mixer, combine the white sugar, brown sugar and eggs. Whisk on high until light and fluffy (about 3 minutes)
- In a saucepan, melt the butter then (on a low heat) add the chocolate and coffee powder. Stir until all melted and combined.
- Pour this chocolate/coffee/butter mixture into the egg/sugar mixture. Whisk to combine.
- Add the vanilla and mix again. Fold in the flour, baking powder and cocoa powder.
- Place tablespoon sized scoops of batter onto the lined pans, at least 2 inches apart (I do 6 cookies per large sheet).
- Bake for 10-11 minutes, until the tops look shiny and crinkly. Remove and let cool (don't try to move onto a wire rack until they've set/cooled somewhat, or they will fall apart).
- Repeat until all batter has been used!