Chocolate Brownie Cookies

These dense fudgy cookies are made with three kinds of chocolate--bittersweet, unsweetened, and semisweet chocolate chips.

Chocolate Brownie Cookies
Yield: 4-1/2 dozen cookies Prep 20 mins Bake 375°F 8 mins to 9 mins per batch


  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 eggs
  • 2/3 cup sugar
  • 1/2 tablespoon freshly brewed strong coffee
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter
  • 5 ounces bittersweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 3/4 cup mini chocolate chips

Make It

1. Heat oven to 375 degrees F. Line baking sheets with parchment paper.

2. Whisk together the flour, baking powder and salt in small bowl until well blended.

3. Lightly beat the eggs in large bowl. Add the sugar, coffee and vanilla; beat with hand-held mixer on high speed for 10 minutes or until tripled in volume.

4. Meanwhile, heat together butter, bittersweet chocolate and unsweetened chocolate in top of double boiler over simmering water until butter and chocolate are melted. Remove top of double boiler from over water. Stir mixture until smooth.

5. Gently fold chocolate mixture into egg mixture until partially combined; some streaks should remain. Fold in flour mixture. Fold in chocolate chips. Let batter rest 10 minutes; batter will thicken slightly.

6. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets, spacing the batter mounds about 2 inches apart.

7. Bake in 375 degrees F oven until the cookies are puffed and cracked, 8 to 9 minutes. Cool cookies on baking sheet on wire rack for 5 minutes. Remove cookies to rack and let cool completely. Variation: Substitute 1/2 cup chopped toasted nuts or dried sour cherries for 1/2 cup of the chocolate chips.

Nutrition Facts

Amount Per Serving: cal. (kcal): 51, Fat, total (g): 3, chol. (mg): 9, sat. fat (g): 2, carb. (g): 6, fiber (g): , pro. (g): 1, sodium (mg): 53, Percent Daily Values are based on a 2,000 calorie diet.