Dark Chocolate Brownie Cookies

These Dark Chocolate Brownie Cookies are a perfect treat for chocolate lovers! Get the easy-to-prepare recipe from SavorySimple.net.

These Dark Chocolate Brownie Cookies are a perfect treat for chocolate lovers! Get the easy-to-prepare recipe from SavorySimple.net.

It has been a weird week. A very weird week full of snowstorms, getting stranded due to snowstorms, kitchen injuries and…. suffice it to say, I got a little behind on life. But I am slowly getting caught up and I finally have a new recipe to share!

These Dark Chocolate Brownie Cookies are a perfect treat for chocolate lovers! Get the easy-to-prepare recipe from SavorySimple.net.

Over the past few weeks I kept spotting various recipes for chocolate brownie cookies so I decided to try a version from Food and Wine. The result? I absolutely loved the texture (a true cookie/brownie hybrid) but I personally found them to be cloyingly sweet. I decided to make a few changes and I think the results are worth sharing. I didn’t want to cut down on the granulated sugar which would alter the structure of the cookie so instead I swapped the semisweet baking chocolate and chips for bittersweet chocolate. I also included espresso powder which added a nice bitterness and depth of flavor.

These Dark Chocolate Brownie Cookies are a perfect treat for chocolate lovers! Get the easy-to-prepare recipe from SavorySimple.net.

I also made a minor addition to the instructions. The batter is very thin and needs to be almost frozen in order to be scooped. I found that dipping the cookie scoop in hot water not only made portioning the frozen batter much easier but it also added a nice shine to the top of the cookies.

These Dark Chocolate Brownie Cookies are a perfect treat for chocolate lovers! Get the easy-to-prepare recipe from SavorySimple.net.

Dark Chocolate Brownie Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: approximately 3 dozen cookies
Ingredients
  • 16 ounces bittersweet chocolate, chopped
  • ¼ cup (4 tablespoons) unsalted bitter
  • 4 large eggs, room temperature
  • 1½ cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon kosher salt
  • ½ cup all-purpose flour, sifted
  • 1 tablespoon espresso powder
  • ½ teaspoon baking powder
  • 12 ounces bittersweet chocolate chips
Instructions
  1. Place the bittersweet chocolate and butter in a large heatproof bowl set over a pot of simmering water and melt, stirring frequently, until smooth. Remove the pan from the heat.
  2. In a stand mixer fitted with the paddle attachment (or using a handheld electric mixer), beat the eggs and sugar on medium speed until thick and pale, approximately 5 minutes. Add the vanilla and salt. Use a rubber spatula to fold in the melted chocolate.
  3. Sift together the flour, espresso powder and baking powder. Fold into the batter, followed by the chocolate chips. Pour the batter into a shallow baking dish and place in the freezer until firm, approximately 50-60 minutes.
  4. Preheat the oven to 350 degrees F and line 2 large baking sheets with parchment paper. Fill a large cup with hot water. Dip a 2-tablespoon cookie scoop into the hot water, shake off the excess liquid and then scoop the dough onto the prepared sheet. Leave about 2 inches of space between each cookie so they have room to spread. Repeat, dunking the scoop in the hot water as needed.
  5. Bake the cookies for 10-12 minutes until dry around the edges and cracked on top. Allow to cool completely before serving.
Notes
Adapted from Food and Wine
 

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