30-Minute Chewy Double Chocolate Brownie Cookies
These indulgent brownie cookies deliver the fudgy richness of brownies in a perfectly chewy cookie form. Made with melted bittersweet chocolate and a hint of coffee, they develop a delightfully crackled surface while maintaining a soft, gooey center. The eggs are beaten for several minutes to create the signature chewy texture that sets these apart from regular chocolate cookies. Perfect for chocolate lovers who want the best of both brownies and cookies in one irresistible treat.
Ingredients
- 12 oz bittersweet chocolate chipssemi-sweet chocolate chips1:1
medium
- ½ cup unsalted butter
- 3 large eggs
- 1 cup granulated sugar
- 2 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp salt
- 2 Tbsp coffee, strong, cooledespresso powder dissolved in 2 Tbsp water1:1
high
- ½ cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
medium
- 1 Tbsp cocoa powder
Instructions
- 1
Preheat oven to 350 degrees and line two baking sheets with parchment paper
- 2
Melt chocolate and butter in a medium saucepan on low heat, stirring constantly until chocolate is 3/4 melted
- 3
Remove from heat and let mixture sit as chocolate continues to melt, stirring occasionally until smooth, then set aside to cool slightly
- 4
Beat eggs, sugar, vanilla, baking powder and salt on high speed for 5-6 minutes until batter is thick, creamy and completely smooth
- 5
Reduce speed to low and mix in melted chocolate and coffee until thoroughly combined
- 6
Fold in flour and cocoa powder just until incorporated
- 7
Cover and chill dough for at least 30 minutes
- 8
Drop 2 tablespoons of dough onto parchment paper about 2 inches apart
- 9
Bake for 12-14 minutes, rotating baking sheets halfway through
- 10
Remove when center is set but not firm, slide parchment onto wire cooling rack and allow to cool
Tips
Use a small ice cream scoop to portion the dough evenly and create uniform cookies.
Don't overbake - the centers should be set but still soft for the perfect chewy texture.
Chilling the dough is essential to prevent spreading and maintain the thick, fudgy consistency.
Good to Know
Store in airtight container at room temperature for up to 5 days
Dough can be made and chilled up to 2 days ahead before baking
Best served slightly warm or at room temperature
Common Mistakes
Don't skip chilling the dough to avoid thin, spread-out cookies
Don't overbeat after adding flour to avoid tough cookies
Substitutions
Gluten-Free Swaps
medium
General Alternatives
medium
high
FAQ
Can I freeze the cookie dough?
Yes, portion the dough onto baking sheets and freeze until solid, then transfer to freezer bags for up to 3 months. Bake directly from frozen, adding 1-2 minutes to baking time.
What if I don't have strong coffee?
You can substitute with 1 teaspoon instant espresso powder dissolved in 2 tablespoons water, or simply use 2 tablespoons water if you prefer to omit the coffee flavor.
How do I know when they're done baking?
The cookies are ready when the centers look set but still slightly soft and the edges are just beginning to firm up. They'll continue cooking on the hot pan after removal.