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
Ingredients
- 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
Instructions
- 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.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
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These sound amazing! I love adding espresso powder to chocolate – it brings out the chocolatiness! {How is that not a word?}
It’s a word as far as I’m concerned! :D Thanks so much!
These are right up my alley! I’ve been “off” the past couple weeks too. These blizzards are making my life impossible! I can’t even get to the grocery store half of the time. I’m ready for Spring!
I think everyone is off because of the extreme weather. Spring can’t get here fast enough!
These look amazing!!
Thanks, Carrie!
Great cookie with great tips – love the hot water idea!
Thanks, Naomi :)
These are perfect! I love a good brownie cookie.
Thanks, Jen!
I love it when someone else does the hard work of testing and adapting a recipe for me. These sound just wonderful – and I love your simple but beautiful photos!
Thank you for the kind words, Helen!
The perfect snowy day treat! I’m so in love with these!
Thanks so much, Laurie! We certainly need lots of snow day treats right now.
Some weeks are just like that. I hope this one slows down for you. These cookies look great!
Thanks, Laura! I am so ready for spring.
This looks so good! It isn’t extreme weather here in Florida but I would still love some of these!
These are my kind of cookies, the deeper the chocolate, the better!
What a gorgeous stack of cookies. A perfect way to spend time when it’s snowy outside.
gahhh this weather needs to stop!!! These brownie cookies are the only thing that can make it better!
These cookies are amazing! They were a hit!