Magic Brownie Cookies
Indulge your sweet tooth with these delightful Magic Brownie Cookies, a delicious fusion of rich brownies and chewy cookies. Imagine biting into a cookie that captures the fudgy richness of a brownie, all while being studded with chocolate chips, butterscotch, and coconut flakes. These cookies will not only satisfy your cravings but also impress your friends and family with their unique texture and flavor. Let’s dive into this incredible recipe that will become a staple in your baking repertoire.
What Sets This Recipe Apart
These Magic Brownie Cookies stand out because they combine the best of both worlds: the dense, fudgy goodness of brownies and the soft texture of cookies. The addition of instant espresso powder enhances the chocolate flavor, while the mix of semi-sweet chocolate chips, butterscotch chips, walnuts, and coconut flakes creates a symphony of flavors and textures. Each bite is a delightful surprise, making these cookies not just a treat but a true dessert experience.
Shopping List
- 1 cup semi-sweet chocolate chips (plus 1 cup for mixing)
- 8 ounces unsalted butter
- 6 tablespoons unsalted butter, for melting
- 2 teaspoons instant espresso powder
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour (plus 1 tablespoon for mixing)
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- 1 cup chopped walnuts
- 1 cup butterscotch chips
- 1 cup sweetened coconut flakes
Setup & Equipment
- Mixing bowls – for combining wet and dry ingredients
- Whisk – to blend ingredients smoothly
- Rubber spatula – for folding in chips and nuts
- Baking sheet – lined with parchment paper for easy cleanup
- Oven – preheated to ensure perfect baking
- Cooling rack – to cool cookies after baking
Stepwise Method: Magic Brownie Cookies
Step 1: Prepare the Ingredients
Start by gathering all your ingredients. Ensure your butter is at room temperature for easy mixing. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Melt the Butter and Chocolate
In a medium saucepan, melt the 6 tablespoons of unsalted butter over low heat. Once melted, remove from heat and stir in the 1 cup of semi-sweet chocolate chips until smooth and glossy. Set aside to cool slightly.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together 1 cup of all-purpose flour, ½ teaspoon of kosher salt, and 1 teaspoon of baking powder. Set this dry mixture aside for later.
Step 4: Mix Wet Ingredients
In a large mixing bowl, combine the cooled chocolate mixture with 2 large eggs, 1 cup of granulated sugar, 2 teaspoons of instant espresso powder, and 1 tablespoon of vanilla extract. Beat well until fully incorporated and smooth.
Step 5: Fold in Dry Ingredients
Gradually add the dry flour mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix, as this can make the cookies tough.
Step 6: Add Mix-Ins
Now it’s time to fold in the fun! Add the additional 1 cup of semi-sweet chocolate chips, 1 cup of butterscotch chips, 1 cup of chopped walnuts, and 1 cup of sweetened coconut flakes into the dough. Mix until evenly distributed.
Step 7: Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded portions of the dough onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly soft.
Step 8: Cool and Enjoy
Once out of the oven, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Magic Brownie Cookies warm or at room temperature!
Variations for Dietary Needs
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
- Dairy-Free: Use dairy-free butter and vegan chocolate chips.
- Nut-Free: Omit walnuts or replace them with additional chocolate chips or seeds.
- Reduced Sugar: Use a sugar substitute or reduce the granulated sugar to ¾ cup.
Chef’s Notes
For an extra touch of flavor, consider adding a pinch of sea salt on top of the cookies before baking. This will enhance the sweetness of the chocolate and butterscotch.
- Feel free to mix in other types of chocolate chips or dried fruits for a different twist.
- If you prefer a chewier cookie, slightly underbake them, keeping an eye on their edges.
- These cookies can be made ahead of time and stored in an airtight container for up to a week.
Keep-It-Fresh Plan
To keep your Magic Brownie Cookies fresh, store them in an airtight container at room temperature. If you want to extend their shelf life, you can freeze them. Just make sure they are completely cooled before wrapping them individually in plastic wrap and placing them in a freezer-safe bag. They will last up to three months in the freezer.
Troubleshooting Q&A
Why are my cookies spreading too much?
If your cookies are spreading excessively, it may be due to the butter being too warm when mixed. Ensure that your melted butter has cooled slightly before combining it with the eggs and sugar.
How do I know when my cookies are done baking?
Look for the edges of the cookies to be set and firm, while the center should still appear slightly soft. They will continue to cook on the baking sheet as they cool.
Can I substitute the nuts in this recipe?
Absolutely! You can omit the walnuts entirely or replace them with your favorite nuts, seeds, or even additional chocolate chips if you prefer.
What can I do if my dough is too sticky?
If your dough is too sticky to scoop, chill it in the refrigerator for about 30 minutes. This will make it easier to handle and scoop onto the baking sheet.
Final Thoughts
Magic Brownie Cookies are truly a treat that brings joy to any dessert table. Their combination of flavors and textures makes them irresistible, and they’re versatile enough to cater to various dietary preferences. Whether you’re baking for a special occasion or just because, these cookies will surely be a hit. So gather your ingredients and get ready to create some magic in your kitchen!
Magic Brownie Cookies
Ingredients
Equipment
Method
- Start by gathering all your ingredients. Ensure your butter is at room temperature for easy mixing. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium saucepan, melt the 6 tablespoons of unsalted butter over low heat. Once melted, remove from heat and stir in the 1 cup of semi-sweet chocolate chips until smooth and glossy. Set aside to cool slightly.
- In a separate bowl, whisk together 1 cup of all-purpose flour, ½ teaspoon of kosher salt, and 1 teaspoon of baking powder. Set this dry mixture aside for later.
- In a large mixing bowl, combine the cooled chocolate mixture with 2 large eggs, 1 cup of granulated sugar, 2 teaspoons of instant espresso powder, and 1 tablespoon of vanilla extract. Beat well until fully incorporated and smooth.
- Gradually add the dry flour mixture to the wet ingredients, folding gently until just combined. Be careful not to overmix, as this can make the cookies tough.
- Add the additional 1 cup of semi-sweet chocolate chips, 1 cup of butterscotch chips, 1 cup of chopped walnuts, and 1 cup of sweetened coconut flakes into the dough. Mix until evenly distributed.
- Using a cookie scoop or tablespoon, drop rounded portions of the dough onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Magic Brownie Cookies warm or at room temperature!
Notes
- For an extra touch of flavor, add a pinch of sea salt on top of the cookies before baking.
- Mix in other types of chocolate chips or dried fruits for a twist.
- Store cookies in an airtight container for up to a week.
