Dark Chocolate Brownie Drop Cookies Recipe

Name: Dark Chocolate Brownie Drop Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Unsalted Butter; 2 teaspoons Instant Coffee Granules; 12 ounces, weight Unsweetened Chocolate, Chopped; 3-1/2 cups Sugar; 8 whole Eggs; 2 teaspoons Vanilla Extract; 2-1/2 cups All-purpose Flour; 2 teaspoons Salt; 3 cups Dark Chocolate Chips; 1/2 cups Chopped Nuts Of Choice (optional)

Servings: persons

1
Preheat your oven to 350 F.
2
Place the butter and instant coffee granules in a large metal bowl placed over a pot of barely simmering water (or use a double boiler), and melt. Stir until the coffee is completely dissolved and butter is melted. Add the unsweetened chocolate and melt, stirring gently. When the chocolate has melted, remove it from the heat.
3
Add the sugar and mix well. Add the eggs and vanilla and mix well.
4
Add the flour, salt, chocolate chips and nuts, if using. Blend until well combined. Do not over mix. The batter will be somewhat loose.
5
Drop by the large spoonful onto parchment-lined cookie sheets about 2 inches apart. Bake 7-10 minutes or until cookies are just set. Do not over bake.
6
After removing the cookies from the oven, let them cool on the pan for at least 5 minutes then remove them from the pan to finish cooling.

2333

kcal

Calories

132

Fat

243

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup Unsalted Butter, 2 teaspoons Instant Coffee Granules, 12 ounces, weight Unsweetened Chocolate, Chopped, 3-1/2 cups Sugar, and more.

Yes, Dark Chocolate Brownie Drop Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Dark Chocolate Brownie Drop Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions