I didn’t have high hopes when I first tried saw this chocolate brownie cookies recipe from Food & Wine magazine. Mainly because when I think of brownies I think rich, fudgy and moist. And I was concerned that a brown cookie just couldn’t pull that off. Was I ever happy I was wrong. These cookies are sensational! I’m confident they will fast become a family favorite of yours!
Key to making these fab cookies is to form them when the dough is cold and pretty stiff. If it isn’t – you’ll end up with cookies that spread and are super thin.
Chocolate Brownie Cookies adapted from Belinda Leong for Food and Wine magazine, Nov. 2012
- 1 pound semisweet chocolate, chopped
- 4 tablespoons unsalted butter
- 4 large eggs, at room temperature (I used extra large)
- 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 dark chocolate chips
- 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 (this is key!). Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely before serving. You will most likely use each baking sheet twice to use up all the batter.