Double Chocolate Brownie Cookies
These Double Chocolate Brownie Cookies have the crinkly top of a brownie with an extra-chewy interior. A must-bake for chocolate lovers!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 large cookies (or 16 regular-sized cookies) 1x
Ingredients
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- 8 ounces dark chocolate, chopped
- 1/2 cup (1 stick) butter, cut into cubes
- 1/2 cup lightly packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
- 3/4 cup unsweetened or Dutch-process cocoa powder
- 1/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Instructions
- Melt the butter and chocolate chips: In a large heatproof bowl, melt the butter and chopped chocolate together by microwaving in 20-second increments, stirring after each, until completely melted. Set aside to cool a bit while you start the next step.
- Beat the sugar and eggs: Add the whole egg, egg yolk, brown sugar, and white sugar to a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until the mixture is light and creamy and the sugar is dissolved. This takes a while—about 6-7 minutes.
- Combine the wet ingredients: Pour the chocolate mixture into the egg-sugar mixture, then add the vanilla extract. Beat until just combined.
- Add the dry ingredients: Add the cocoa powder, flour, baking soda, and salt. Beat until the dough is combined and no dry flour patches remain.
- Scoop and bake: Preheat the oven to 320°F and line a baking sheet with parchment paper. Scoop the dough into 1/4-cup portions*, roll into balls, and place on the baking sheet 4 inches apart. (These spread quite a bit when baked, so leave plenty of space and bake in batches if need be.) Bake for 10-12 minutes, or until the edges appear set. The middles will seem a bit underbaked, but they’ll firm up as the cookies cool.
- Cool and eat: Let the cookies cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Notes
- This recipe makes big, palm-sized cookies. If you’d like your cookies to be smaller, you can scoop into 2-Tablespoon portions and bake for 8-9 minutes at 350°F.