Fudgy chocolate cookies that will remind you of a brownie! They’re chewy around the edges and soft in the middle with chocolate exploding from every single nook and cranny.
- 1 pound semisweet chocolate, chopped
- 4 tablespoons unsalted butter
- 4 large eggs, at room temperature
- 1 + ½ cups sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- ½ cup all-purpose flour, sifted
- ½ teaspoon baking powder
- 1 + ½ cups chocolate chunks
- In a double boiler or large bowl set over a saucepan of simmering water melt the chocolate and butter together, stirring often, until completely melted and smooth. Set aside.
- In a stand mixer or large bowl beat the eggs and sugar together on medium speed until pale and thick, 4 - 5 minutes. Beat in the vanilla and salt.
- Fold in the melted chocolate then the flour and baking powder. Stir in the chocolate chunks. Cover the bowl with plastic and refrigerate 1 hour or until firm.
- Preheat the oven to 350° F. Line 2 baking sheets with parchment paper.
- Scoop 2 tablespoons* of the dough up and roll it into a ball for perfect circles or mound it on the baking sheet for a more rustic look.
- Bake 13 - 14 minutes until the cookies look dry around the edges and cracked on top - they may still be a little gooey in the middle.
- Cool 10 minutes on baking sheet then transfer to a wire rack to cool completely. Store in a tightly closed container in a cool, dry place.
- They're best the next day. By day four they start to dry out. You can place a piece of bread in the container to help them stay moist.
©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved
There’s over a pound of chocolate inside them that includes melted chocolate and chocolate chunks plus four entire eggs. That’s what makes them brownie-like.
The eggs give them that great chewy texture like the outer edges of a brownie and the melted chocolate makes them fudgy like the center.
The dough requires chilling until firm – about an hour in the fridge. You can make a bigger cookie like the ones I show here or smaller cookies that have more chew to them. . .Maybe a mix of both so it really will be just like a pan of brownies.
Do you go for the chewy outsides or the ridiculously fudgy center? It’s entirely up to you.
They taste better the day after you bake them so don’t be surprised when you can’t stop eating them. Faster than you can count.
I imagine this is what happens when brownies and chocolate chunk cookies meet and fall head over heels in love. Brownie cookies end up in a baby carriage.
On their way to my mouth. Poor babies.