Chocolate lovers – this one’s for you!!! These are double chocolate and are basically the best part of a brownie (the corner piece!) in a cookie. The edges are crispy and the center is divinely chewy. And if they’re warm, the chocolate chips add a touch of gooey chocolate deliciousness.
These are a little more work than your typical chocolate cookie, but so worth it!!
Decadent Brownie Cookies
Preheat oven to 350 degrees.
- 1 lb semisweet chocolate, chopped
- 4 tablespoons unsalted butter
- 4 large eggs, at room temperature
- 1 1/2 cups sugar
- 1 teaspoon vanilla
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 12-ounce package of semisweet chocolate chips
In a large bowl set over a saucepan of simmering water, melt the semisweet chopped chocolate with the butter, stirring occasionally, until smooth (about 5 minutes).
In another large bowl, beat the eggs with the sugar until thick and pale. Add in the vanilla and salt. Slowly fold in the melted chocolate alternately with the flour and baking powder. Stir in the chocolate chips. Pour the batter into a shallow baking dish and place in the freezer until firm (30-60 minutes).
On a parchment lined cookie sheet, scoop 2 tablespoon-sized mounds of dough from the chilled dough, and place ~2 inches apart.
Bake for about 10-12 minutes or until the cookies are dry around the edges and cracked on the top. Let them cool on the cookie sheet for ~10 minutes, then transfer to a rack to cool completely.
Recipe Credit: Food & Wine