Double Chocolate Brownie Cookies

Recipe by: Catherine Pla

Yield: 16-20 cookies

Double Chocolate Brownie Cookies

These are crazy decadent and even one of these large cookies is very impressive and satisfying. Did I mention they’re delicious and you’ll be enjoying one in under an hour?

• 1 c (190g) good quality semisweet chocolate chips, or chopped chocolate

• 1⁄2 c (113g) unsalted butter, cut into dice

• 2 eggs, room temperature

• 3⁄4 c (150g) granulated sugar

• 1⁄4 c (50g) brown sugar

• 1 t vanilla bean paste, or extract

• 1⁄4 c Dutch processed cocoa powder, I like Valrhona

• 2⁄3 c + 1 T (100g) all-purpose flour

• 1 t baking powder

• 1⁄4 t kosher salt

Preheat the oven to 325. Line 2 sheet pans with parchment.

Melt chocolate and butter together in a heat proof bowl over a pot of simmering water (or microwave in short bursts). Stir until smooth and remove from heat.

Combine cocoa powder, flour, baking powder, and salt. Whisk to combine. If dry mixture seems lumpy, it’s best to sift it, but I’m lazy.

Using a stand mixer with the whisk attachment or a hand mixer, cream eggs, sugars, and vanilla together until light, fluffy and tripled in volume, about 3-4 minutes. As you lift some of the batter, make sure it creates a ribbon as it falls back into the bowl. Don’t skimp on this step as it creates the crackled top on cookies.

Add the melted chocolate butter mixture to the egg mixture and use a spatula to combine. Fold in dry ingredients.

Scoop large balls of dough (I use a 2 tablespoon scoop) onto the sheet pan. Place 8 cookies on each sheet pan as they will spread. You should have 16-20 cookies depending on the size of your scoop. Bake for 9-11 minutes until slightly puffed with a glossy surface but still soft center.

Transfer sheet pan to a wire rack to cool for about 10 minutes, then remove cookies to a cooling rack to cool further.