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Double Chocolate Brownie Cookies | Magnolia Days

Double Chocolate Brownie Cookies

Double Chocolate Brownie Cookies are rich and filled with white chocolate chips and pecans. They are soft cookies with a brownie texture and cracked top.
Course Cookies
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 3 dozen
Author Renee

Ingredients

  • 4 ounces semi-sweet chocolate chopped
  • 2 ounces unsweetened chocolate chopped
  • 1/3 cup unsalted butter at room temperature
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs at room temperature
  • 1/2 teaspoon instant coffee granules
  • 1/2 teaspoon vanilla extract
  • 3/4 cup white chocolate chips
  • 3/4 cup chopped pecans

Instructions

  1. Melt semi-sweet chocolate, unsweetened chocolate, and butter in a medium stainless steel bowl over a pot of simmering water. Remove from heat when smooth (no lumps) and cool to room temperature.
  2. Preheat oven to 350°F. Line baking sheets with parchment paper or non-stick liner.
  3. Whisk together flour, baking powder, and salt in a small bowl.
  4. Beat sugar, eggs, coffee granules, and vanilla in a large bowl for 3 minutes using an electric mixer at high speed. Add melted chocolate mixture and beat until combined.
  5. Add flour mixture and mix until combined and dry ingredients are moistened.
  6. Stir in white chocolate chips and pecans.
  7. Drop by tablespoonfuls 2 inches apart on baking sheets.
  8. Bake until tops of cookies begin to crack, about 7 to 11 minutes. Do not over-bake.
  9. Cool cookies on the baking sheet for 1 minute then carefully transfer to a wire rack (the cookies are very soft). Cool completely.

Recipe Notes

Double Chocolate Brownie Cookies are rich and filled with white chocolate chips and pecans. They are soft cookies with a brownie texture and cracked top.