What if you captured all of the delicious decadence of a chocolate brownie and transferred it to a cookie? A cookie that is so chewy, chocolaty and crinkly that it will win the hearts of crispy cookie lovers and soft baked cookie lovers alike? Well, head to the kitchen, because here it is! I discovered this delicious recipe for Chocolate Brownie Cookies in one of my go-to magazines, Cook’s Country, a spin-off publication of Cook’s Illustrated and America’s Test Kitchen. I love these cookies right out of the oven, but now I know to make an extra batch to freeze. Because, you know, you will have one of those nights when you must satisfy your chocolate craving and lucky you! You’ll have just what you need in an airtight container in the freezer! Enough said. Trust me on this. You’re going to get lots and lots of brownie points when you share!
| Servings |
- 1 cup all-purpose flour
- 1/4 cup Dutch processed cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 10 ounces bitter sweet chocolate, chopped and divided
- 3 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 2 tablespoons whole milk, half-and-half or heavy cream
- 1 cup sugar
- 2 large eggs
Ingredients
| Rate this recipe! |
- Preheat oven to 300 degrees. Line 2 rimmed baking sheet with parchment paper. Whisk flour, cocoa, baking powder, baking soda and salt together in a bowl. Set aside. Microwave 6 ounces chocolate, oil and butter in medium bowl at 30 second intervals, stirring Each time you restart the microwave. When melted, whisk milk, half-and-half or heavy cream into chocolate mixture until combined. Using a stand mixer, whip sugar and eggs on medium high speed until very pale, about 4 minutes. Add melted chocolate mixture and whisk by hand until thoroughly combined. Fold in flour mixture with spatula until thoroughly combined and no dry pockets remain. Fold in remaining 4 ounces of chocolate. Spoon 10 heaping tablespoon portions of batter onto each prepared sheet. You should have 20 total cookies.) Bake until cookies are puffed and covered with a large cracks, About 15 minutes.( Cookies will look raw in between the cracks and eventually flatten). Allow cookies to cool completely on the sheet pans, then slide a thin spatula under the cookies to remove from the sheets. To keep cookies soft, store in an airtight Ziploc bag or airtight container. Cookies can be frozen.
