Everyone needs a chocolate cookie recipe in their repertoire that exceeds all expectations of how good a chocolate cookie can be. This is mine, and I’m all for sharing.
These double chocolate brownie cookies are soft on the inside and crispy on the outside – just the way you like them.
Oh, and there are no stinkin’ nuts in these brownie cookies; I got a pretty good taste of how most of you feel about nuts in your brownies after our heart to heart on Facebook. I asked whether people liked brownies with or without nuts. While there were some with responses, most of the answers looked like these:
My favorite way to eat these cookies is hot out of the oven, waiting just long enough to not burn the roof of my mouth on the molten chocolate. But, they are also fabulous at room temperature.
Some recipes I adore are obscure or complex and never find their way into my regular rotation (see my cotton cake for an example).
In contrast, I’ll be baking these brownie cookies always and forever because they are easy enough and loaded with such supreme chocolate goodness that I want every chocoholic that I care about to try them!
Double Chocolate Brownie Cookie Recipe
You may remember from some of my other chocolate dessert posts, like my ultimate chocolate cupcakes, that I’m a firm believer in baking with the chocolate that you love to eat.
You can use any chocolate that you like in this recipe – including milk chocolate if that’s your preference.
Double Chocolate Brownie Cookies
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1 1/2 cups sugar
- 2 egg whites
- 1 egg
- 1 teaspoon vanilla
- 9 ounces dark chocolate chopped into small pieces (chocolate chips can also be used)
Preheat oven to 375 F.
In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.
In a medium-sized mixing bowl, beat butter and sugar until light and fluffy. Mix in egg whites, egg, and vanilla until thoroughly combined.
Melt three ounces of the dark chocolate in the microwave or in a double boiler. Mix melted chocolate into the wet ingredients a little bit at a time until fully combined.
Mix in dry ingredients until just combined.
Fold four ounces of the remaining unmelted chocolate into the batter.
Scoop tablespoon-sized balls of dough, three inches apart from one another, onto cookie sheets lined with parchment paper or silicone mats. Press dough balls down slightly with your thumb to flatten the tops.
Press the remaining 2 ounces of chocolate pieces into the tops of the cookies so that there will be some chocolate visible at the top of each cookie after the bake.
Bake for 9 minutes or until firmly set. Remove from the oven and let sit on cookie sheet for two minutes before transferring to a cooling rack.
Serve warm or, once cooled, store in a loosely-covered container for up to four days.
Note: This recipe was originally created for Go Bold With Butter. I am a firm believer in using real butter – and lots of it – in everything that I bake!