Fudgy Brownie Cookies
These fudgy brownie cookies are the perfect marriage of rich chocolate flavor and crackly top texture, all made easier and faster with a pressure cooker method.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 0.75 cup White granulated sugar
- 0.25 cup Brown sugar
- 2 Eggs large, room temperature
- 0.33 cup Unsalted butter melted
- 0.33 cup Dutch cocoa powder
- 200 g Dark chocolate
- 0.75 cup All-purpose flour
- 0.75 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 teaspoon Instant coffee powder
- 0.75 teaspoon Vanilla extract
- 0.5 cup Chocolate chips dark/semi/milk - your choice
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Melt the dark chocolate, unsalted butter, and instant coffee powder in a microwave-safe bowl in 30-second bursts, stirring in between until smooth. Let cool slightly.
- In a large bowl, whisk the white and brown sugars with the eggs until light and fluffy (about 3 minutes).
- Stir the melted chocolate mixture into the egg-sugar mix until fully combined.
- Sift in flour, cocoa powder, baking powder, salt, and instant coffee powder. Mix gently until combined.
- Add vanilla extract and fold in the chocolate chips.
- Refrigerate the dough for 10 minutes to make scooping easier.
- Drop rounded scoops of dough onto the baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are set and tops are shiny and crackled. Let cool 5 minutes before transferring to wire rack.
Notes
Store in an airtight container for up to 3 days at room temperature. Freeze for longer storage and reheat when needed for a gooey bite. Enjoy with a glass of milk or coffee!