Fudgy Chocolate Brownie Cookies
The evolution of a one bowl chocolate brownie recipe that used to include unsweetened chocolate, these cookies still come together pretty quickly. With 5 minutes of beating, it's helpful to have a stand mixer with a whisk attachment.
Servings 27 cookies
Cost 5
Ingredients
- 1 ⅓ cups Ghirardelli bittersweet chocolate chips or 8 oz OR you can use Guittard Akoma extra semisweet or semisweet chips. (230 grams)
- 4 tablespoons unsalted butter, cut into chunks (56 grams)
- 2 tablespoons vegetable oil (sunflower or neutral flavored)
- ¼ cup unsweetened cocoa powder, Dutch** (40 grams)
- 3 large eggs at room temperature
- 1 ¼ cups granulated sugar (250 grams)
- 1½ teaspoons vanilla extract
- ⅔ cup all-purpose flour plus 3 tablespoons (110 grams)
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
- Combine chocolate, butter and oil in a small saucepan or in the top of a double boiler and heat gently, stirring often, until chocolate is melted and mixture is smooth.
- Add cocoa powder (and espresso, if using) to melted chocolate and stir until fully blended.
- In the bowl of a stand mixer with the whisk attached, beat the eggs until yellow, then add the sugar and beat on medium high speed for about 5 minutes or until thick and yellow. Beat in the vanilla, then use a heavy duty scraper to stir in the melted chocolate mixture.
- Mix together the flour, salt and baking powder and stir into the batter.
- This batter will be fairly loose at first and will need to thicken. Let it stand for about 8 to 10 minutes to thicken. If for whatever reason it still seems to fluid you can chill it, but the cookies might not be as shiny.
- Once your batter is stiff enough, spoon out generous tablespoons of dough onto one of the parchment lined baking sheets.
- Bake one sheet at a time for 12 minutes or just until set. Transfer parchment with cookies to the counter and let cool, then transfer cookies to a wire rack to finish cooling.
Notes
I originally made these with natural cocoa powder, so the recipe should work with natural, but Dutch makes slightly fudgier cookies that spread more.