A rich, fudgy, crisp, chocolate brownie cookie that is perfect for any chocolate lover.
These brownie cookies are perfect when you can not decide if you should make brownies or cookies for dessert. I have always been a brownie lover! Growing up, I would ask for a sheet of brownies for my birthday instead of cake. Brownies are just that perfect chocolate, chewy dessert. I love that I have found this amazing brownie cookie recipe. I adapted it to what I thought would be best.
These brownie cookies are easy to make, but they can be pricey due to the amount of chocolate that you are putting in them. You won’t be thinking about the money you spent on chocolate when you eat these perfectly fudgy and crisp cookies. I prefer to use the Ghiradelli baking chocolate and the Ghiradelli chocolate chips for this recipe, but you can use what you think would taste best.
Chilling after preparing the dough is definitely required for these cookies. I place mine in the freezer for 30-45 minutes, and then roll out four balls on the baking sheet that are two tablespoons in size. While those are baking, it is best to put the remaining dough back in the fridge. The brownie cookies are more of a flat cookie than a puffy cookie, and they are easily breakable just like a brownie, so be careful when transferring them after baking.
- 12 ounces dark chocolate from a bar, chopped
- 4 tablespoons butter (I used unsalted)
- 3 large eggs,at room temperature
- 1½ cups sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour, sifted
- ¼ teaspoon baking powder, sifted
- ¼ teaspoon salt, sifted
- One 12-ounce bag semisweet chocolate chips
- In a medium saucepan over very low heat, add the butter and stir until melted. Add in the chopped chocolate and stir until smooth (about 5 minutes) remove from heat once smooth.
- In another large bowl using a hand mixer or stand mixer, beat the eggs, sugar, and vanilla at medium speed until thick and pale, about 5-7 minutes. Using a rubber spatula, fold in the melted chocolate, then fold in the flour,salt and baking powder. Stir in the chocolate chips. Cover the dough and chill for about 1 hour or until firm. You could also place in the fridge for 3-4 hours.
- Preheat the oven to 350° and line 2 baking sheets with parchment paper. Using an ice cream scoop or 2-tablespoon-size place mounds of dough onto the prepared baking sheet. Make sure that they are 2 inches apart. Bake for 10-12 minutes or until the edges are dry and the tops have a nice cracked coat. Let the cookies cool for at least 10 minutes on the sheet and then remove and place on a cooling rack to finishing cooling the cookies. Store the cookies in an air-tight container for up to 5 days.
Slightly adapted from Food & Wine.