Double Chocolate Brownie Cookies
Fudgy like a brownie, flat like a cookie, and boasting a sweet, crackly top, these are a chocolate lover’s dream. They’re also easy to make and require very few ingredients!
These cookies are insanely chocolatey! That’s because they’re made with lots of melted chocolate and chocolate chips. They’re rich and wonderful, and the perfect marriage of a cookie and a brownie. I suggest you use semisweet chocolate for the ultimate experience that’s just “enough” sweet, not overly sugary.
Pro tip: Cool the dough before baking. We do this so the cookies keep their shape – the butter and chocolate need a firm up in the fridge or freezer for the best results. Yes, they flatten out slightly, but they’re still puffed-up enough to deliver the brownie-like experience.
Rolling the dough into balls keeps them from spreading too much. That means they’re nice and thick! You can also use a cookie scoop, just don’t flatten the cookies before baking.
You can prepare this dough in advance. And since you need to chill the dough anyway, this is a great recipe for make-ahead cookies. Covered in plastic, the dough will keep up to 5 days in the refrigerator and 3 months in the freezer.
Make ice cream sandwiches with leftover cookies! Spoon some vanilla ice cream between two cookies and freeze until firm. How amazing would that be?!
Double Chocolate Brownie Cookies
Ingredients
- 24 ounces semisweet chocolate chips/morsels, about 3 1/2 cups, divided
- 4 tablespoons butter, preferably unsalted
- 4 large eggs, room temperature
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Melt 16 ounces (about 2 1/4 cups) of the chocolate and butter together in a large bowl over a saucepan of simmering water, or in the microwave on 50% powder, checking and stirring every 30 seconds. The mixture may be thick, and that’s fine. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat together the eggs and sugar until thick and pale. Beat in the vanilla and salt.
- Beat in the melted chocolate (even thought the chocolate mixture is thick, it will blend into the eggs with the whisk attachment). Once the chocolate is completely blended, beat in the flour, baking powder, and salt.
- Fold in the remaining chocolate chips (about 1 1/4 cups). Transfer the dough to a large bowl, cover with plastic wrap and refrigerate or freeze until firm. Refrigerating may take 2 hours, and the freezer should take about 45 minutes to 1 hour. You can also prepare this dough one day in advance!
- Preheat the oven to 350 degrees. Line two or three large baking sheets with parchment paper. Working with about 1 heaping tablespoon at a time, roll the dough into balls and place the balls on the prepared pan, about 2 inches apart (you can also use a cookie scoop). If the dough sticks to your hands, moisten your hands with water.
- Bake for 8 to 10 minutes, until the cookies are cracked on top and slightly dry around the edges (they may seem underbaked in the middle, and that’s what we want!).
- Cool the cookies on the baking sheets, on wire racks, for 10 minutes before transferring them to the racks to cool completely. If desired, for firmer cookies, pop them in the refrigerator until firm (just like you would with brownies).
- Store leftover cookies in an airtight container in the refrigerator.