Brownie Cookies
These Dark Chocolate Brownie Cookies are rich and decadent and full of deep chocolate flavor.
I set out the other day to make some chocolate cookies. I wanted soft, chewy cookies, that had an intense chocolate flavor, similar to brownies, but no cutting required. These Dark Chocolate Brownie Cookies most definitely fulfilled that desire!
These chocolate cookies are tender on the inside, slightly chewy and had the most decadent chocolate taste thanks to the dark chocolate chunks that are melted down with some butter to create the chocolate base. You could also use semi-sweet chocolate if you like your chocolate a little sweeter.
Ingredients
How to Make It
I set out the other day to make some chocolate cookies. I wanted soft, chewy cookies, that had an intense chocolate flavor, similar to brownies, but no cutting required. These Dark Chocolate Brownie Cookies most definitely fulfilled that desire!
These chocolate cookies are tender on the inside, slightly chewy and had the most decadent chocolate taste thanks to the dark chocolate chunks that are melted down with some butter to create the chocolate base. You could also use semi-sweet chocolate if you like your chocolate a little sweeter.
Ingredients
- 1 pound semisweet chocolate, chopped
- 4 tablespoons unsalted butter
- 4 large eggs, at room temperature
- 1 1/2 cups sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour, sifted
- 1/2 teaspoon baking powder One
- 12-ounce bag semisweet chocolate chips
How to Make It
- In a large bowl set over a saucepan of simmering water, melt the chopped chocolate with the butter, stirring a few times, until smooth, about 7 minutes.
- In another large bowl, using a handheld electric mixer, beat the eggs with the sugar at medium speed until thick and pale, about 5 minutes. Beat in the vanilla and salt. Using a rubber spatula, fold in the melted chocolate, then fold in the flour and baking powder. Stir in the chocolate chips. Scrape the batter into a shallow baking dish, cover and freeze until well chilled and firm, about 1 hour.
- Preheat the oven to 350° and line 2 baking sheets with parchment paper. Working in batches, scoop 2-tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart. Bake for about 10 minutes, until the cookies are dry around the edges and cracked on top. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely before serving.
