I decided to do something that unfortunately does require some prep work: you need to have four eggs at room temperature, so making these cookies on impulse is unfortunately not an option.
For some reason, this recipe tells you to melt the chocolate and butter in a saucepan, but if you do that, you risk burning it. I don’t have anything special for melting chocolate, so I improvised by having a small pot with water boiling with another pot on top of the boiling water so it heats the small pot, thus melting the chocolate and butter together. The good news is that it’s easy to clean the pot with the melted butter. Just make sure you let it soak for a while.
Once the chocolate is melted, it’s pretty much like making any other type of cookie: mix sugar, eggs, and vanilla; add the chocolate mixture; and finish off with flour mixed with salt and baking powder.
Normally, this recipe makes these large brownie cookies, but I decided to make them smaller. I used my trusty 1.5 tablespoon scoop from Oxo to make smaller cookies. I baked them on aluminum cookie sheets lined with parchment paper for 12 minutes, and they came out amazing. They’re super fudgy, although I get that some people would rather just have brownies, but this is a very good recipe for brownie cookies that will surely be a bit.
- 2-2/3 cups 60% cacao bittersweet chocolate baking chips
- 1/2 cup unsalted butter, cubed
- 4 large eggs, room temperature
- 1-1/2 cups sugar
- 4 teaspoons vanilla extract
- 2 teaspoons instant espresso powder, optional
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 package (11-1/2 ounces) semisweet chocolate chunks
- Preheat oven to 350°.
- In a large saucepan, melt chocolate chips and butter over low heat, stirring until smooth. Remove from the heat; cool until mixture is warm.
- In a small bowl, whisk the eggs, sugar, vanilla and, if desired, espresso powder until blended. Whisk into chocolate mixture.
- In another bowl, mix the flour, baking powder and salt; add to chocolate mixture, mixing well.
- Fold in chocolate chunks; let stand until mixture thickens slightly, about 10 minutes.
- Drop by 1/4 cupfuls 3 in. apart onto parchment-lined baking sheets. Bake until set, 12-14 minutes. Cool on pans 1-2 minutes. Remove to wire racks to cool.