Description
Rich chocolate brownie cookies blend intense cocoa depth with crisp exterior and gooey center. Chocolate lovers discover pure indulgence in each irresistible bite of this simple yet luxurious dessert.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) semisweet baking chocolate, finely chopped (66-70% dark)
- 2 eggs
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) brown sugar
- ½ cup (85 grams) semisweet chocolate chips
Flour and Dry Ingredients:
- ⅔ cup (85 grams) all-purpose flour
- 3 tablespoons Dutched unsweetened cocoa
- 1 teaspoon baking powder
- ½ teaspoon espresso powder
- ¼ teaspoon salt
Liquid and Fat Ingredients:
- ¼ cup (57 grams) unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Melt the chopped semisweet baking chocolate in a microwave-safe bowl, heating in 10-15 second intervals and stirring between each interval to prevent scorching. Allow the chocolate to cool to room temperature.
- Sift the flour, cocoa powder, espresso powder, baking powder, and salt through a fine-mesh sieve into a mixing bowl. Whisk the dry ingredients thoroughly and set aside.
- In a large mixing bowl, vigorously beat the eggs, granulated sugar, and brown sugar until the mixture becomes smooth and slightly pale.
- Incorporate the vanilla extract and melted butter into the egg mixture, stirring until completely integrated.
- Gradually pour the cooled melted chocolate into the egg mixture, stirring constantly to create a uniform blend.
- Gently fold the dry ingredient mixture into the wet ingredients, mixing until just combined. Carefully fold in the semisweet chocolate chips.
- Cover the dough with plastic wrap and refrigerate for a minimum of 30 minutes to firm up the mixture.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheet, spacing each cookie approximately 2 inches apart.
- Bake for 10-12 minutes, ensuring the edges are set while maintaining a slightly soft center.
- Remove from the oven and let the cookies rest on the baking sheet for 2-3 minutes before transferring to a wire cooling rack to cool completely.
Notes
- Chilling the dough is crucial for rich, fudgy texture and prevents cookies from spreading too thin during baking.
- Sifting dry ingredients ensures smooth, lump-free batter and even distribution of cocoa and spices.
- Melting chocolate gradually prevents burning and maintains smooth consistency for perfect cookie base.
- Use room temperature eggs for better ingredient integration and smoother mixing.
- Check cookies at 10 minutes to avoid overcooking; centers should look slightly underbaked for ultimate softness.
- Store cookies in airtight container at room temperature for up to 5 days to maintain freshness and texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 55 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg