These are extra rich, extra fudge-like, and extra chewy brownie cookies. For best results, use good chocolate and follow this recipe closely.
- 2 four ounce bars (226g) semi-sweet chocolate, coarsely chopped
- 3/4 cup (94g) all-purpose flour (spoon & leveled)
- 1/4 cup (21g) natural unsweetened or dutch-process cocoa powder
- 1 teaspoon espresso powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup (5 Tablespoons; 72g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- optional: 3/4 cup (135g) semi-sweet chocolate chips
- Melt the chocolate in a double boiler or use the microwave. Microwave in 20 second increments, stirring after each until completely melted. Set aside to slightly cool (so it doesn’t melt the butter or cook the eggs).
- Whisk the flour, cocoa powder, espresso powder, baking powder, and salt together. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the eggs and vanilla extract, and beat on high speed for 2 full minutes. Scrape down the sides and up the bottom of the bowl, then beat on high for 1 more minute. Pour in the slightly cooled melted chocolate and mix on medium-high speed for 2 full minutes.
- Pour in the the dry ingredients and beat on low speed until combined. Finally, beat in the chocolate chips.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. As the oven preheats, continue to step 6.
- Cover and chill the dough in the refrigerator for just 20 minutes as the oven preheats. This quick chill time helps slightly solidify the chocolate and butter in the dough, which gives the cookies a nice spread (not over-spread). Chilling for longer creates thicker cookies where, in some cases, they may not spread at all. If chilling for longer than 20 minutes, allow the dough to sit at room temperature for 15 minutes before rolling and baking.
- Roll or scoop the dough into balls, 1.5 Tablespoons of dough each. I recommend a medium cookie scoop. Place 3 inches apart on the baking sheets and bake for 12-13 minutes or until the edges appear set. (The centers will be quite soft, but will set up as the cookies cool.)
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
- Make Ahead Instructions: Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Cookies won’t spread as much if dough balls were frozen, so about halfway through bake-time, gently press down on the baking cookies with a spoon to help get them to spread. Click here for my tips and tricks on freezing cookie dough.
- Chocolate: Use pure chocolate baking bars. You can find them right next to the chocolate chips in the baking aisle. They are sold in 4 ounce bars, so you’ll need 2. I strongly recommend Ghirardelli brand. I’m not working with this company– this chocolate simply produced the best tasting and looking cookie. I use and recommend semi-sweet chocolate, but you can use bittersweet or unsweetened chocolate for a much darker flavor. If you can find it (my regular grocer carries it in the baking aisle) and want to splurge, use 8 ounces of semi-sweet Scharffen Berger Chocolate. These are sold in 3 ounce or 9 ounce bars.
- Espresso Powder: Espresso powder deepens the chocolate flavor. You can skip it or use 2 teaspoons of instant coffee powder instead.
Keywords: brownies, brownie cookies, chocolate