Ingredients (~15-18 cookies)
- 8 oz semisweet or bittersweet chocolate, chopped
- 2 tablespoons unsalted butter
- 2 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon Kosher salt
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 3/4 cup semisweet chocolate chips
Melt the Chocolate
In a large bowl set over a saucepan of simmering water (a double boiler), melt the 8 oz of chopped chocolate with the 2 tablespoons of butter, stirring occasionally until smooth. Remove from heat and let it cool slightly.
In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt.
Make the Batter
In another large bowl, use a handheld electric mixer to beat the eggs and sugar at medium speed until thick and pale, about 5 minutes. Beat in the vanilla.
Using a rubber spatula, fold the slightly cooled melted chocolate into the egg mixture until just incorporated.
Fold in the flour mixture. Finally, stir in the chocolate chips.
Scrape the dough off the sides of the bowl, cover with plastic wrap, and freeze until the dough is well-chilled and firm, about 1 hour. Chilling is a critical step.
Bake the Cookies
Set your oven to 350°F. Line two baking sheets with parchment paper.
Working in batches, scoop 2-tablespoon-sized mounds of the chilled dough onto the prepared baking sheets, about 2 inches apart.
Bake for ~10-12 minutes, until the cookies are dry around the edges and crackly on top.
Let the cookies cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely.
Double Chocolate Brownie Cookies
Ingredients
Ingredients (~15-18 cookies)
- 8 oz semisweet or bittersweet chocolate chopped
- 2 tablespoons unsalted butter
- 2 large eggs at room temperature
- 3/4 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon Kosher salt
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 3/4 cup semisweet chocolate chips
Instructions
- Melt chocolate and butter in double boiler until smooth; let cool slightly.
- Whisk flour, baking powder, and salt in separate bowl.
- Beat eggs and sugar until thick and pale, about 5 minutes; add vanilla.
- Fold melted chocolate into egg mixture, then fold in flour mixture.
- Stir in chocolate chips and chill dough for 1 hour.
- Preheat oven to 350°F and line baking sheets with parchment.
- Scoop 2-tablespoon mounds of chilled dough onto sheets, 2 inches apart.
- Bake 10-12 minutes until edges are dry and tops are crackly.
- Cool on baking sheets 10 minutes, then transfer to wire rack.
