Description
This Double Chocolate Brownie Cookies recipe combines the rich, fudgy texture of brownies with the convenience of a cookie. Loaded with semisweet and milk chocolate chips, these chewy, crackly-topped cookies are perfect for chocolate lovers seeking an indulgent treat with a soft, dense bite.
Ingredients
Scale
Chocolate Mixture
- 16 ounces Semisweet Chocolate Chips
- 6 tablespoons Unsalted Butter
Wet Ingredients
- 4 large Eggs
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1/4 teaspoon Salt
Dry Ingredients
- 1/2 cup All-Purpose Flour
- 1/4 teaspoon Baking Powder
Add-ins
- 1 cup Milk Chocolate Chips
Instructions
- Melt Chocolate and Butter: In a small saucepan, melt together the semisweet chocolate chips and unsalted butter over low heat, stirring occasionally to combine smoothly. Once melted, remove from heat and allow to cool for 5 minutes.
- Beat Eggs and Sugars: While the chocolate is cooling, beat the eggs, granulated sugar, and brown sugar together in a large bowl using a mixer until the mixture is light in color and fluffy, about 5 minutes. Then beat in the salt to distribute evenly.
- Fold in Chocolate Mixture: Carefully fold the cooled melted chocolate and butter mixture into the egg-sugar mixture using a rubber spatula, gently combining until smooth and uniform.
- Add Dry Ingredients: Sift the all-purpose flour and baking powder together, then gently fold this sifted dry mixture into the wet mixture to avoid overmixing and to maintain a tender texture.
- Incorporate Milk Chocolate Chips: Stir in the milk chocolate chips evenly throughout the batter to add sweet pockets of chocolate.
- Freeze the Dough: Pour the cookie dough into a shallow baking dish and freeze it for one hour or until firm. This step helps the dough hold its shape during baking.
- Prepare for Baking: Preheat the oven to 350°F (175°C) and line three baking sheets with parchment paper to prevent sticking and ease cleanup.
- Form Cookies: Let the dough stand at room temperature for 5 to 10 minutes after freezing to soften slightly. Using a cookie scoop, scoop 2 to 3 tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheets.
- Bake: Bake the cookies in the preheated oven for 10 to 15 minutes, depending on the size of the cookies. Bake until the edges look dry and the tops develop crackled textures. Note that the cookies will remain soft when done.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for about 10 minutes until they are firm enough to be handled without breaking. Then transfer them to a wire rack to cool completely.
- Store: Once completely cooled, store the cookies in an airtight container to maintain freshness and chewiness.
Notes
- Freezing the dough before baking helps the cookies maintain their shape and develop a fudgy interior.
- Do not overbake; cookies should look soft in the center to keep their chewy brownie-like texture.
- Using a cookie scoop ensures uniform cookie sizes and even baking.
- Allow cookies to cool properly to avoid crumbling when transferring from the baking sheet.
- Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
