Double chocolate brownie cookie Recipe

This double chocolate cookie is deceiving in the absolute best way possible. It’s shaped like a cookie, it bakes like a cookie, but it sure tastes a heck of a lot like a brownie. That’s the incredible thing about this recipe — you get the simplicity and satisfaction of a warm cookie, but the irresistible texture and flavor of a rich, fudge-y brownie.

As these bake, the top begins to crackle, giving them a beautiful finish. If the timer goes off and you’re not quite sure if they’re done, I say pull them out — they’ll bake a little more out of the oven, and the just-barely-done moistness is to die for.

I call these double chocolate cookies because there is chocolate melted into the batter as well as chocolate chips folded in. Need I say more?

Ingredients

• 3 oz. unsweetened chocolate, chopped
• 1 1/2 cups semi-sweet chocolate chips (divided)
• 8 tbsp. (1 stick) unsalted butter, diced
• 3 large eggs
• 1 cup plus 2 tbsp. sugar
• 1 3/4 cups all-purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt

Instructions

1. Preheat oven to 350 degrees F. Line two cookies sheets with parchment paper.
2. To melt the chocolate and butter, you can use a double boiler or make your own. To make your own, add water to a saucepan and bring to a simmer. Place a glass bowl on top and turn heat to low. The glass bowl should sit snugly on top of the saucepan, and the water should not touch the bottom of the bowl. In the glass bowl, melt the unsweetened chocolate, 1 cup of the chocolate chips, and butter, stirring until smooth.
3. Fit your stand mixer with the whisk attachment, then add the eggs and sugar to the bowl. Beat on medium speed until thick, about 3 minutes. Reduce speed to low and add in the chocolate mixture. Remove the bowl from the mixer.
4. Add the flour, baking powder, and salt and stir with a rubber spatula until just combined. Add in the remaining 1/2 cup chocolate chips.
5. Using an ice cream scoop, drop the batter onto a baking sheet (9 cookies per sheet). Bake cookies one sheet at a time in the middle rack for 8-11 minutes, or until puffed and set on top. Let cool, then enjoy!

Recipe adapted from Seasons and Suppers.