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! 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 of my first attempt at these brownie cookies, (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.
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.
Love chocolate? Check out some of these other chocolate recipes
Dark Chocolate Brownie Cookies
- 16 ounces bittersweet chocolate, chopped
- 2 ounces unsalted butter
- 4 large eggs, room temperature
- 1 1/2 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup all-purpose flour, sifted
- 1 tablespoon espresso powder
- 1/2 teaspoon baking powder
- 12 ounces bittersweet chocolate chips
- 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.
- 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.
- 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.
- 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.
- Bake the cookies for 10-12 minutes until dry around the edges and cracked on top. Allow to cool completely before serving.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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