Magic Brownie Cookies
Magic Brownie Cookies combine the chewy texture of brownies with the convenience of cookies, featuring rich flavors of chocolate, butterscotch, and coconut.
Ingredients
Base Ingredients
- 1 cup semi-sweet chocolate chips For melting and mixing
- 6 tablespoons unsalted butter Melted
- 2 teaspoons instant espresso powder Enhances the chocolate flavor
- 2 large eggs Room temperature
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
Dry Ingredients
- 1/3 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 tablespoon all-purpose flour For folding into the mix
Mix-ins
- 1 cup chopped walnuts Can be substituted or omitted
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 cup sweetened coconut flakes Can be substituted
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper.
- In a microwave-safe bowl, melt the unsalted butter with the 1 1/4 cups semi-sweet chocolate chips until smooth. Stir in the instant espresso powder until it dissolves.
- In a large bowl, beat the eggs, granulated sugar, and vanilla extract until creamy and light.
- Gradually mix the melted chocolate-butter mixture into the egg mixture.
- Sift together 1/3 cup all-purpose flour, 1 tablespoon all-purpose flour, kosher salt, and baking powder. Fold this mix into the wet ingredients just until combined.
- Gently fold in the chopped walnuts, semi-sweet chocolate chips, butterscotch chips, and sweetened coconut flakes.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each.
Baking
- Bake for 10-12 minutes, or until the edges are set but the centers remain soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to a week. For longer storage, wrap each cookie in plastic wrap and place them in a freezer-safe bag for up to three months.