Melt in your mouth Brownie cookies

I love any type of cookie but this melt in your mouth Brownie cookies are to die for. A great recipe cookie that I hope you like.

Brownie cookies-Eat good 4 Life
These melt in your mouth brownie cookies are to die for. After much trial and error I got them right….I am so excited.

These brownie cookies are really chocolaty :-) They practically melt in your mouth. They are also very fragile, since they don’t have all of the flour to tough them up…..its ok though…they are really good!

There is not much I can say about these cookies. If you make them just make sure you fold in the flour and melted chocolate gently into the egg batter and for sure let the cookie mixture sit for 10 minutes before baking so that it can thicken up a bit. If you skip this step the cookies won’t have the crackle appearance of the brownie cookie!!

Enjoy!!


The left picture depicts the eggs, espresso, vanilla, and sugar after 5 minutes being beaten with the electric whisk, which resulted in a thick egg batter, this is what you want to achieve. The right picture shows you the cookie batter which was also thick after letting the batter rest for 10 minutes before transferring to the cookie sheet.
Brownie cookies-Eat good 4 LifeBrownie cookies-Eat good 4 Life

These melt in your mouth brownie cookies are really chewy and chocolaty!
Brownie cookies-Eat good 4 Life

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Melt in your mouth Brownie cookies

Miryam"s original recipe

Yield: 30-32 cookies

Ingredients:

1/2 cup whole wheat pastry flour plus 2 tablespoons
1/2 cup unrefined sugar
1/4 teaspoon aluminum free baking powder
1/2 teaspoon instant coffee granules
1 teaspoon vanilla
1 tablespoon olive oil
2 tablespoons butter
1 cup dark chocolate chips
1/2 cup dark chocolate chips
2 organic eggs

Directions:

In the bowl of an electric mixer, add the sugar, espresso, eggs and vanilla and beat on high speed for about 5 minutes, until thick. While the eggs are whipping, over low heat, place the butter, oil and 1 cup dark chocolate chips in the top of a double boiler. Heat until the butter and chocolate melts and combine until smooth.

Gently fold the chocolate mixture into the egg mixture. Add the flour and baking powder and carefully fold it in. Fold in the remainder 1/2 cup dark chocolate chips and let the batter rest for about 10 minutes until it thickens slightly.

Preheat oven to 350°F. Line a baking sheet with unbleached parchment paper.

Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, about 12-15 minutes. Cool on the baking sheets before cooling completely on a wire rack.

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27 comments

  1. These look great! I was about to go try them out, actually, but saw that there isn’t the measurement for sugar yet!

  2. What a pretty photo! I’ve never seen cookies like this before. Congratulations on getting the recipe down. It always feels good, doesn’t it. :)

  3. Thehooteasts,

    Thanks so much for the typo :-)

  4. These were perfect! I made a half batch, and swapped out the semi-sweet chips for some mint chips. The texture was just right! So lovely!

  5. Thehooteats,

    I am glad you like them and that they turned out good for you. Thanks for visiting my blog :-)

  6. These look super delicious. I’m drooling all over my keyboard. I have to save your recipe to try these cookies soon!

  7. I’ve never seen brownie cookies before, but they sound (and look!) like a fantastic idea! These look truly delicious…

  8. Yummy!! I’ve just tried a similar recipe like yours. Brownie cookies are the best thing on earth! Have a nice day! Cheers! -Jasline

  9. You are absolutely genius… I ate almost all of them by myself! They’re so quick and easy to make.
    If you don’t mind I’ll be using the recipe for my school project that I’m currently working on. You can view it at http://elizabethbezverkhapersonalproject.blogspot.com/. Final product is not up yet!

    I love your blog and it brought me a lot of inspiration. Perhaps if you don’t mind I could email you a few question (as an online interview) and use you as my source.

  10. Elizabeth,

    thanks for the compliments. Sure, you are more than welcome to email me and use my content for your project.

    Thanks for visiting my blog!!

  11. I’m thinking of making these tomorrow. I want to pour the batter / dough into a pan, so it’ll be a thin layer like the cookies you made, and then use a cookie cutter to make shapes. Do you think that’ll work or are the edges too crackly? They should look pretty and not destroyed. :)

  12. Erin,

    I think it will work but in some pieces maybe the cracked top may not look as pretty? I think for the most part they will because they are not too crunchy at all :-)

    Let me know how they turn out if you make them!!

  13. I made them as written and they were great! They didn’t fit the icing I made (I was looking for a recipe that’d go well with some icing I love), but only because they were SO flavorful. :D

    Thanks the recipe! I’ll be making them again. :)

  14. Is there anything I can use instead of the whole wheat pastry flour?? I don’t have any on hand and it’s hard to find in the regular market. Thank you!

  15. is there a was not to use in refund sugar. as I am on a tight budget but would live to make these. could regular sugar be used or brown sugar instead

  16. Hi Miryam,

    These cookies were delicious!! And so easy to whip up. However, mine didn’t crack at all nor look anything like your pictures. I don’t have an electric mixer so I whisked everything by hand. Could this be why? Thank you so much.
    -Victoria

    • With a hand mixer is ideal to mix the ingredients to make sure that the batter obtains the desired consistency, like in the picture. I think that could have been the culprit why you didn’t get the crack effect :-(

  17. The recipe calls for semi sweet, but not listed in ingredients. Which one is semi sweet? 1 cup or 1/2 cup

  18. Is there a way to use a gluten free flour instead of whole wheat? They look delicious.

  19. Wondering if I can sup maple syrup for sugar. Also, I have an espresso maker, but not instant power. How much liquid espresso should I use?

    • The cookies have a liquid like batter so adding maple syrup may not work. I am not 100% sure. Also, you can use any other powder coffee you like but liquid form would too compromise the recipe and make your cookies not turn out good. You can experiment w/ your substitutions but I can’t guarantee good results. Sorry. Thanks for stopping by :-)

  20. Can’t wait.to make these this weekend! I don’t have any butter at the moment..can I substitute it with coconut oil?

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