The cookies are so fudgy, rich and full of chocolate goodness. The white chocolate chunks are perfect for the not-too-sweet cookies. The edges are crisp. I tell you – you’ll love these!
Prep Time8minutes
Cook Time12minutes
Chilling Time30minutes
Total Time50minutes
Servings12
AuthorJhuls @ The Not So Creative Cook
Ingredients
105g(½ cup) unsalted buttersoftened to room temperature
1 egg
1 packetinstant coffee dissolved in 2 tbps water
1tbspvegetable or canola oil
½ tsp vanilla extract
1boxbrownie mix
150gwhite chocolate chunks or chips
Instructions
In a bowl, beat butter until fluffy (about 3 minutes).
Add egg, coffee mixture, oil and vanilla. Mix until well combined.
Gradually add the brownie mix and mix until well incorporated.
Add in chocolate chunks/chips and mix again.
Place in the fridge for 30 minutes to firm up or up to overnight.
When dough is ready, preheat your oven to 350 F. Prepare baking sheets lined with parchment paper.
Scoop out about 1 & 1/2 tbsp of the dough and form into balls. (I used my ice cream scooper.) Place on the prepared baking sheet, leaving about 2 inches apart.
Bake for 10-12 minutes or until edges are firm and crisp, but middle is little soft. Remove from the oven and leave on the pan for 5 minutes, then transfer to a cooling rack to cool further. The cookies will continue to cook as they cool down.
Recipe Notes
Ovens differ from each other; watch your cookies closely.
If your cookies are not done even on the 12-minute mark, you can add more time while checking every after one minute.
These can be kept up to 4 days in an airtight container.