Double Chocolate Brownie Cookies
These cookies have the rich, chewy center and crackly top of a classic brownie. This is a very rich, chocolate-heavy recipe.
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.
Notes
Chilling dough is critical for best texture.
Did you make this recipe?Let me know how you liked it below!