Dark Chocolate Brownie Cookies
These Dark Chocolate Brownie Cookies are a perfect treat for chocolate lovers! Pair with a scoop of good-quality vanilla ice cream for a classic flavor combo.
Prep Time1 hr 30 mins
Cook Time20 mins
Total Time1 hr 50 mins
Servings: 36 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.
Calories: 177kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 48mg | Potassium: 159mg | Sugar: 15g | Vitamin A: 70IU | Vitamin C: 0.1mg | Calcium: 73mg | Iron: 0.5mg