Magic Brownie Cookies
These Magic Brownie Cookies are packed full of flavor - coconut, butterscotch, walnuts, and of course, CHOCOLATE! This easy to make dessert will be a hit at your next party - no one can eat just one!
- 1 ¼ cups semi-sweet chocolate chips 8 oz
- 6 tablespoons unsalted butter
- 2 teasoons instant espresso powder
- 2 eggs room temperature
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- ⅓ cup all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- 1 cup chopped walnuts
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 cup sweetened coconut flakes
- 1 tablespoon all-purpose flour
Preheat oven to 325°F.
Line baking sheet with parchment paper and set aside.
Combine 1 1/4 cups chocolate chips and butter in a microwave safe container. Heat on high for 30 seconds, stir. Heat for another 15 seconds and stir again. Let sit for 1-2 minutes and then stir again until smooth.
Stir in the espresso powder. Let chocolate mixture cool for 15-20 minutes.
Beat the eggs, sugar, and vanilla together until combined. Beat at medium-high speed (level 8) for about 2 minutes.
Turn the mixer to low and slowly add in the cooled chocolate mixture, mixing just until combined.
Combine the flour, salt, and baking powder in a small bowl. Stir in the flour mixture just until combined.
Combine the walnuts, chocolate chips, butterscotch chips, coconut in a medium bowl Toss with 1 tablespoon of flour. Stir into dough.
Scoop cookie dough onto prepared baking sheet using a cookie dough scoop or a rounded tablespoon.
Bake for 13-15 minutes. Let cookies cool on baking sheet for 5 minutes before transferring to a cooling rack.
Store in an airtight container for up to a week.
Calories: 158kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 63mg | Potassium: 106mg | Fiber: 1g | Sugar: 13g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg