Description

These decadent brownie cookies offer the perfect fusion of a fudgy brownie center and a delicate, crackly cookie crust. Rich bittersweet chocolate and double-beaten eggs create a sophisticated treat that is as beautiful as it is delicious.

Ingredients

4 ounces bittersweet chocolate (at least 60% cocoa), chopped
1/4 cup unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
2/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate chips

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Instructions

In a medium microwave-safe bowl, combine chopped bittersweet chocolate and butter; microwave in 20-second bursts, stirring until smooth, then set aside to cool.
In a large bowl, beat granulated sugar, brown sugar, and eggs with a mixer on medium speed for 4 minutes until thick and pale.
Gently beat the cooled chocolate mixture and vanilla into the egg mixture until just combined.
Sift in the flour, cocoa powder, baking powder, and salt, then fold together using a rubber spatula until no flour streaks remain.
Stir in the semisweet chocolate chips, then cover and refrigerate the batter for 30 minutes.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop 2-tablespoon portions of dough onto the sheets, spacing them 3 inches apart.
Bake for 8 to 10 minutes until the tops are shiny and cracked; allow to cool completely on the baking sheet to firm up.

Notes

For the best results, ensure your eggs are at room temperature to achieve the maximum volume during the 4-minute whipping stage. If your kitchen is particularly warm, you may need to chill the dough for an extra 15 minutes to ensure the cookies don’t spread too much during baking.

Prep Time: 45 mins
Cook Time: 10 mins
Category: Dessert
Method: Baking
Cuisine: American