Description
These rich, decadent cookies are the perfect marriage of a brownie and a cookie with chewy centers, fudgy texture, and a signature crackly top.
Ingredients
- ¾ cup white granulated sugar (150 g)
- ¼ cup brown sugar (50 g)
- 2 large eggs, room temperature
- ⅓ cup unsalted butter, melted (74 g)
- ⅓ cup Dutch cocoa powder (25 g)
- 200 g dark chocolate
- ¾ teaspoon instant coffee powder
- ¾ teaspoon vanilla extract
- ¾ cup all-purpose flour (103 g)
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ½ cup chocolate chips (dark, semi-sweet, or milk – your choice) (90 g)
Instructions
- In a large mixing bowl, beat together eggs and both sugars for about 5 minutes until the sugar is mostly dissolved.
- In a saucepan or microwave-safe bowl, melt butter, dark chocolate, and instant coffee powder together, stirring often.
- Stir cocoa powder into the hot chocolate mixture, then let it cool slightly.
- Mix the cooled chocolate mixture into the egg-sugar mixture until smooth. Stir in vanilla extract.
- Fold in flour, baking powder, salt, and chocolate chips until just combined.
- Cover the dough and refrigerate for 20–30 minutes until scoopable.
- Preheat oven to 350°F (175°C) while dough chills. Scoop dough onto a lined baking sheet, spacing about 2 inches apart.
- Bake for 10 minutes for gooey centers or 12 minutes for a firmer texture.
- Once removed from the oven, gently tap the baking sheet on the counter to enhance cracks on the surface.
- Cool completely before storing in an airtight container.
Notes
Use high-quality dark chocolate for the richest flavor. Avoid overbaking — the cookies will continue to set as they cool.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American