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Get the Recipe: Brownie Cookies

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Ingredients

  • 1 1/4 cups all-purpose flour
  • 3 tablespoons plus 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 pound plus 4 ounces bittersweet chocolate, finely chopped
  • 1/2 cup plus 2 tablespoons unsalted butter, at room temperature
  • 2 1/4 cups granulated sugar
  • 6 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1 1/2 cups bittersweet chocolate chips
  • 1/2 cup mini chocolate chips

Instructions
 

  • Preheat the oven to 350 (F).
  • In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 3 tablespoons plus 1 teaspoon unsweetened cocoa powder, 1/2 teaspoon baking powder and 1/2 teaspoon kosher salt. Set aside.
  • Place 1 pound plus 4 ounces finely chopped bittersweet chocolate in a double boiler (or, in a heatrpoof bowl over a saucepan of very hot water, with the bottom of the bowl NOT touching the water), using a rubber spatula to stir occasionally until the chocolate is melted and smooth. Once the chocolate is completely melted, remove heat and allow to cool for 5 to 10 minutes.
  • In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1/2 cup plus 2 tablespoons unsalted butter and 2 1/4 cups granulated sugar. Beat together on medium-high speed until well combined and the mixture has turned light and fluffy, around 5 minutes.
  • Once the mixture is light and fluffy, slow the mixer to its lowest setting and add 6 eggs, one at a time, only adding the next egg until the previous egg before it has been fully incorporated into the batter. Once all the eggs have been added, scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium-high and beat for another 2 to 3 minutes, or until the mixture is very light, creamy, and pale in color.
  • Once the mixture is very light and creamy, add the melted chocolate (from the 3rd step) and 1 tablespoon vanilla extract and mix until just combined.
  • Remove the bowl from the mixer and sprinkle the flour mixture (from the 2nd step) over the mixture, before folding them in using a rubber spatula. BE CAREFUL NOT TO OVERWORK THE BATTER AFTER YOU ADD FLOUR, or your cookies will be tough and I will cry for you. Simply fold until the dry ingredients have just been incorporated — it's okay to have one or two flour streaks left.
  • Once the flour mixture has been incorporated, fold in 1 1/2 cups bittersweet chocolate chips and 1/2 cup mini chocolate chips.
  • Start scooping the cookies as soon as you finish making the batter. The batter is very soft at first, but it starts firming up quickly as it sits, which makes it more difficult to portion. I used about 2 tablespoons of cookie dough (measured out by a 1-tablespoon cookie scoop) for each cookie. Scoop each portion onto parchment- or Silpat- lined baking sheets, placing them about 2 inches apart.
  • Bake the cookies in the preheated oven until they are evenly cracked all over the tops and softly set, about 14 to 16 minutes. Remove the pans from the oven and cool on a wire rack. Allow the cookies to cool completely before removing them from the baking sheets with a metal spatula.

Notes

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