Fudgy Chocolate Brownie Cookies

I'm an admitted chocoholic.

Whatever the mood, I have the recipe: Chocolate Pudding at Midnight ... The Best Brownies to Give as a Gift ... Decadent Black-Bottom Chocolate Pie.

But I'm also a Cookie Monster at heart.

And sometimes, there is nothing you need more than the ease and convenience of a jar of super chocolatey, super fudgy cookies sitting on your countertop. One treat can quickly become three - or more. But as the batch makes more than 3 dozen delicacies, your indulgence hardly makes a dent. Assuring you that your cookie monster-ing is welcomed, expected, and, yes, intended.

Fudgy Chocolate Brownie Cookies

• Author: Sarah Marx Feldner
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 3 dozen 1x
• Category: Cookies
• Method: Baking
• Cuisine: American

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Description

Note: This dough needs to chill for a good hour before baking, so be sure to plan accordingly. (I promise, it's worth it!)

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Ingredients

Scale 1x2x3x

• 1 pound bittersweet chocolate
• 4 TB unsalted butter (2 oz)
• ½ cup all-purpose flour (60 g)
• ¾ tsp fine-grain salt (like table or sea salt)
• ½ tsp baking powder
• 1 ½ cups sugar (300 g)
• 4 large eggs, room temperature
• 1 tsp pure vanilla extract
• One 12-oz bag bittersweet chocolate chips

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Instructions

1. In a double boiler, or a large bowl bowl set over a saucepan of simmering water, melt the chopped chocolate with the butter, stirring a few times until smooth, about 7 minutes.
2. Meanwhile, in a small bowl, sift together the flour, salt and baking powder. Set aside.
3. In a stand mixer fitted with the whisk attachment, beat the eggs with the sugar at medium speed until thick and pale, about 5 minutes. Beat in the vanilla. Using a rubber spatula, fold in the melted chocolate, then fold in the flour mixture. When a few streaks of flour still remain, add in the chocolate chips and stir just until everything is combined.
4. Scrape the batter into a shallow bowl or baking dish, cover, and freeze until well chilled and firm, about 1 hour.
5. Preheat oven to 350 degrees and line two baking sheets with parchment paper.
6. Working in batches, scoop ~2-TB-size mounds of dough onto the prepared baking sheets, spacing about 2 inches apart. (I fit 8 cookies per tray.)
7. Bake for 10-12 minutes, rotating the pans halfway through baking, until the cookies are dry around the edges are cracked on top.
8. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely.

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Notes

• When it comes to chocolate, I consistently use 60% Ghirardelli chocolate (both for the bars and chips). It's readily available at most all grocery stores, and I find it provides the "chocolate-y-ness" most people connect with. Guittard 63% chips and 70% bars (both in red packaging) is another favorable option.
• If your bag of chocolate chips is only 10 ounces (as with Ghirardelli's) - no worries! Just use that. No need to buy an extra bag to round out the full 12 ounces called for.
• Be sure the eggs are at room temperature so the warm, melted chocolate doesn't seize when added to the whipped egg-sugar mixture.
• Upon pulling the dough from the freezer, you may need to let sit on the counter for a bit, until scoopable, and/or bake the first, straight-from-the-freezer batch for an extra minute-ish. Just be sure not to over bake. You want these cookies to be fudgy!
• This is the cookie scoop I use and swear by.
• Recipe is slightly adapted from here.

Keywords: Belinda Leong, b. Patisseri, San Francisco, brownies, cookies, brownie cookies, chocolate cookies