Double Chocolate Brownie Cookies
Rich, fudgy, and loaded with chocolate, these bakery-style Double Chocolate Brownie Cookies have soft, brownie-like centres, crackled tops, and deep cocoa flavour in every bite. Perfect with coffee, a cold glass of milk, or as an indulgent late-night treat, these cookies are irresistibly soft and chewy.
Prep time
15 min
Cook time
15 min
Serves
~18 cookies
Ingredients
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- 1 cupall-purpose flour
- ½ cupcocoa powder
- ½ tspbaking soda
- ½ tspsalt
- 8 ozchocolate chips, divided (4 oz for melting, 4 oz for folding in)
- ½ cup (1 stick)unsalted butter (if using salted butter, omit the added salt)
- 1 cupgranulated sugar
- 2 largeeggs
- 1 tsppure vanilla extract
Ingredients
- 1 cupall-purpose flour
- ½ cupcocoa powder
- ½ tspbaking soda
- ½ tspsalt
- 8 ozchocolate chips, divided (4 oz for melting, 4 oz for folding in)
- ½ cup (1 stick)unsalted butter (if using salted butter, omit the added salt)
- 1 cupgranulated sugar
- 2 largeeggs
- 1 tsppure vanilla extract
Instructions
- 1
Preheat oven to 325°F (163°C). Line baking sheets with parchment paper.
- 2
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- 3
Place 4 oz of the chocolate chips and the butter into a small heat-proof bowl. Microwave in 20-second intervals, stirring between each interval until melted and smooth. Be careful not to overheat. Alternatively, melt together in a heat-proof bowl set over a saucepan of simmering water. Let cool slightly.
- 4
In the bowl of an electric mixer fitted with the paddle attachment, combine the melted chocolate mixture, sugar, eggs, and vanilla extract. Mix on medium speed until fully combined.
- 5
Reduce mixer speed to low and gradually add the flour mixture until just incorporated.
- 6
Fold in the remaining 4 oz of chocolate chips.
- 7
Using a large cookie scoop or ice cream scoop, drop dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- 8
Bake for approximately 15 minutes, or until the cookies flatten slightly and the tops develop crackled surfaces. The cookies should still feel soft in the center.
- 9
Gently transfer the cookies to a wire rack to cool.
Melissa's Notes
Do not overbake — the cookies continue setting as they cool. A large cookie scoop helps create evenly sized bakery-style cookies. Semi-sweet or dark chocolate chips both work beautifully in this recipe. These cookies are especially delicious slightly warm. Store in an airtight container at room temperature for up to 3 days.
Nutrition Information
Per cookie — based on 18 cookies
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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