Brownie Cookies
Craving a delicious combination of rich chocolatey brownies and chewy cookies? Look no further than these irresistible brownie cookies, perfect for satisfying your sweet tooth! With a gooey center and slightly crisp edges, these cookies are the ideal balance of brownie and cookie textures.
Ingredients
- 1/2 cup unsalted butter, cut into pieces
- 3 ounces unsweetened chocolate, chopped
- 2 cups semi-sweet chocolate chips, divided
- 3 large eggs
- 1/2 cup brown sugar
- 1/2 cup sugar
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Add the unsalted butter, chopped unsweetened chocolate, and 1 cup of semi-sweet chocolate chips to a double boiler (a heatproof bowl set over a saucepan of simmering water). Stir continuously until the chocolate and butter have melted. Alternatively, you can melt the butter and chocolate in the microwave in 30-second intervals.
- In a stand mixer with the whisk attachment, add the eggs, brown sugar, and granulated sugar. Whisk on high for 2-3 minutes, until the mixture becomes thick and lighter in color.
- Slowly add the melted chocolate mixture to the egg and sugar mixture on low speed until combined. Sift the flour, baking powder, and salt into a medium bowl, then fold the dry ingredients into the wet ingredients by hand.
- Gently fold in the remaining 1 cup of chocolate chips until evenly distributed in the dough.
- Refrigerate the dough for at least 1 hour to firm it up.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes. For a softer, gooier center, bake for 10 minutes. The edges should be slightly crisp but still chewy.
- Allow the cookies to cool for a couple of minutes on the baking sheet before transferring them to a cooling rack to cool completely.