Description

These Magic Brownie Cookies are a decadent twist on traditional brownies, offering a rich, fudgy texture with a crackly exterior. Infused with the deep flavors of coconut, butterscotch, walnuts, and plenty of chocolate, these cookies deliver a delightful dessert experience that's both chewy and flavorful. Perfectly portioned and easy to bake, they make an irresistible treat for any chocolate lover.

Ingredients

Chocolate Mixture

1 ¼ cups semi-sweet chocolate chips (8 ounces)
6 tablespoons unsalted butter
2 teaspoons instant espresso powder

Wet Ingredients

2 large eggs, room temperature
¾ cup granulated sugar
1 tablespoon vanilla extract

Dry Ingredients

⅓ cup all-purpose flour
½ teaspoon kosher salt
1 teaspoon baking powder

Add-ins

1 cup chopped walnuts
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup sweetened coconut flakes
1 tablespoon all-purpose flour (for tossing add-ins)

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Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper and set it aside to prepare for baking the cookies.
Melt Chocolate and Butter: Combine 1 ¼ cups semi-sweet chocolate chips and butter in a microwave-safe container. Heat on high for 30 seconds, then stir. Heat for another 15 seconds and stir again until smooth. Allow the mixture to sit for 1-2 minutes before stirring again to ensure it is well blended.
Add Espresso Powder and Cool: Stir in the 2 teaspoons of instant espresso powder into the chocolate mixture. Let this mixture cool for 15-20 minutes to prevent cooking the eggs in the next step.
Mix Wet Ingredients: In a separate bowl, beat the eggs, granulated sugar, and vanilla extract together until fully combined and slightly fluffy, about 2 minutes.
Combine Chocolate Mixture with Wet Ingredients: Set mixer to low speed and slowly add the cooled chocolate mixture to the egg mixture, mixing just until combined to form the cookie dough base.
Add Dry Ingredients: In a small bowl, combine the flour, kosher salt, and baking powder. Gradually stir this dry mixture into the wet dough just until incorporated. Do not overmix.
Prepare Add-ins: In a medium bowl, combine the chopped walnuts, 1 cup semi-sweet chocolate chips, butterscotch chips, and coconut flakes. Toss these with 1 tablespoon of flour to help distribute them evenly and prevent sinking during baking.
Incorporate Add-ins into Dough: Fold the flour-coated add-ins gently into the cookie dough until evenly mixed.
Scoop Cookies: Using a cookie dough scoop or a rounded tablespoon, scoop portions of dough onto the prepared baking sheet, spacing them to allow for spreading.
Bake: Bake the cookies in the preheated oven for 13-15 minutes. The edges should be set and the tops just beginning to crackle.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Store: Once cooled, store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage as desired.

Notes

Storage Information: Store cookies in an airtight container at room temperature for up to 5 days.
Refrigeration: Refrigerate cookies in an airtight container for up to 2 weeks, allowing them to come to room temperature before eating for best texture.
Freezing: Freeze cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature or gently rewarm before serving.
Freezing Cookie Dough: Scoop dough balls onto a baking sheet and freeze until solid. Transfer to freezer-safe bag. Bake directly from frozen, adding a few extra minutes to baking time.