Chocolate Brownie Cookies

These chocolate cookies mimic your favorite chocolate fudge brownies. The cookies are intensely chocolate with crackly tops and soft, chewy centers. My husband says, “It’s like taking a brownie and putting a chocolate chip cookie on top and then eating it.”
Prep: 25 minutes Chill: 20 minutes Bake: 10 to 11 minutes Bake at: 350°F Yield: 3 dozen cookies Pan: 2 baking sheets Difficulty: easy

Ingredients

  • 4 teaspoons unsalted butter
  • 6 ounces (1 cup) Baker’s semi-sweet chocolate squares, chopped
  • 2 large eggs, room temperature
  • 3/4 cup (159 grams) dark brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (60 grams) all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 ounces (1 cup) dark chocolate chips
  • Parchment paper

Directions

Making the Cookie Dough

  • In a microwave safe bowl, melt the butter and semi-sweet chocolate at 50% power for 2 1/2 to 3 minutes. Stir the mixture at 1 minute intervals until it is smooth. Let the mixture cool.
  • In a medium bowl, whisk together the eggs, dark brown sugar, and vanilla until combined. Fold the melted chocolate mixture into the egg mixture.
  • In a small bowl, whisk together the flour, baking powder, and salt. Stir the flour mixture into the chocolate mixture until combined. Fold in the dark chocolate chips. The dough will be very wet.
  • Spread the dough in a shallow pan like a pie plate and freeze for 20 minutes until it is set and slightly hardened (see “Tips”).
  • Preheat the oven to 350°F while the dough is chilling.

Forming and Baking the Cookies

  • Line 2 baking sheets with parchment paper. Scoop the dough by tablespoons (#60 cookie scoop) and place 3 inches apart on the first cookie sheet.
  • Bake the cookies at 350°F for 10 to 11 minutes until the tops look dry and cracked. The centers should still be quite moist.
  • While the first sheet of cookies is baking, scoop cookie dough onto the second sheet and chill. Allow the first baking sheet to cool completely before loading with the third batch of cookies.
  • Let the cookies cool on baking sheets for 5 minutes and then remove to a wire rack to cool.
  • Store the cookies in an airtight container for up to 3 days or freeze for up to 3 weeks.

Tips

  • Do not skip the step of freezing the dough for 20 minutes. This dough is quite wet and needs to set up before it can be scooped.
print recipe