Dark Chocolate Brownie Cookies are rich, fudgy, and decadent with an intense chocolate flavor. These cookies will melt in your mouth and melt your heart at the same time.
This post has been sponsored by Dark Horse Wine. All thoughts and opinions are my own. This content is intended for readers who are 21 and over.
I may be slightly late to the game of brownie cookies or brookies, as some people like to call them. But better late than never because these Dark Chocolate Brownie Cookies are phenomenal! And what’s a better pairing than chocolate and wine? Dark Horse Cabernet Sauvignon and dark chocolate cookies are for sure a match made in chocolate heaven. Serve this perfect pairing up at your next game-day watch party and watch your guests swoon!
I picked up this Dark Horse Cabernet Sauvignon at my local store while picking up groceries for the week and for the upcoming game! It’s super convenient to be able to do so without having to travel to a specialty wine store. And obviously, I picked up some dark chocolate chips for these brookies in the same trip—done and done. Now let’s move on to making them cookies!
How to Make Dark Chocolate Brownie Cookies
For this recipe you don’t need to let the butter soften to room temperature. You will melt it with the chocolate using the double boiler method, but you don’t actually need a double boiler. I use a heat-proof bowl set over a small pot of simmering water. Make sure your bowl doesn’t touch the water, you want the rising steam to do all the work. Once the butter and chocolate are melted and stirred until smooth, allow the mixture to cool down.
Now get your eggs and sugar ready; beat them until they are creamy and a very light caramel in color. This can take anywhere from 2 to 4 minutes. Then, add the rest of the wet ingredients, melted chocolate, and vanilla, and beat to combine. While waiting for the mixer to get its work done, prepare the dry ingredients. No need to sift anything; you can mix them up using a hand whisk. Slowly add this to the wet ingredients with the mixer on the lowest speed. You want to mix very briefly until just combined to avoid over mixing.
The batter for these dark chocolate brownie cookies is not the typical cookie dough; it is more like a brownie batter after all. But no need to refrigerate. It is important to not refrigerate; this will allow the cookies to spread in the oven and form the crackly shiny surface on top. Use a medium size cookie scoop (about 1.5 oz) to divide the batter into approximately 17 portions. Scoop, level and drop the batter on a baking sheet. Don’t mess with the top of the batter; just let it be and it will form the perfect crackly brownie surface straight out of the oven.
These Dark Chocolate Brownie Cookies will make every day just a little bit sweeter. They’re perfect paired with Dark Horse Cabernet Sauvignon for a special occasion, to make a get together with friends even more special, or to make game day even more fun. Because chocolate and wine, obviously!
Chocolate Recipes Great for Wine Pairing
- Chocolate Butterscotch Chip Cookies
- Chocolate Covered Macadamia Nuts
- Dark Chocolate Financiers
- Dark Chocolate S’mores Crack
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
Dark Chocolate Brownie Cookies
Ingredients
- 1 cup dark chocolate chip (6 ¼ oz)
- 1 stick unsalted butter (4 oz)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large egg
- ¼ teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 2 tablespoon dutch-processed cocoa powder
- 1 teaspoon baking powder
- ¼ scant teaspoon kosher salt
Instructions
- Preheat oven to 350°F.
- Cube the butter and add to a heat-proof bowl along with the dark chocolate. Place the bowl over a pot of simmering water to melt the contents. Set aside to cool down.
- In the bowl of a stand mixer, add eggs and sugar and stir to combine. Then increase to medium speed and beat for 4 minutes until creamy.
- In the meantime, add flour, cocoa powder, baking powder and salt to a small bowl. Mix with a whisk to distribute evenly and break up any lumps. Set aside.
- Once the egg mixture is done mixing, add vanilla and the cooled melted chocolate; beat for about a minute to combine. Reduce speed to stir and slowly add the dry ingredients set aside earlier; mix until just combined.
- The final batter is thick but not doughy. Use a spatula to scrape down the whisk attachment, the side, and the bottom of the bowl. Give it a final stir to make sure everything is combined evenly.
- Line a baking sheet with parchment paper and use a medium cookie scoop to portion the batter. Scoop and level with a spatula, and drop it on the prepared baking sheet at least 2 inches apart. Bake for 11 minutes, remove from the oven, and let the baking sheet rest on a wire rack for 5 - 10 minutes before removing the cookies to the wire rack to cool completely.
- Repeat with the rest of the batter, only baking one tray at a time.
Notes
- I use a mixture of dark chocolate from 63% - 74% cocoa butter for this recipe.
- The batter does not need to be refrigerated even though it is wet and not like a typical cookie dough.
- If you have a convection oven, you can bake multiple trays at a time. But for a conventional oven, it bakes more evenly with just one tray in the middle of the oven.
- This recipe is adapted from The Boy Who Bakes’ Brownie Crinkle Cookies.
Tasted awesome yet came out flat. What might have happened, I followed recipe completely?
Hi Elizabeth, I don’t know for sure but it could be the baking powder? Is your baking powder old? Or maybe you didn’t beat enough air into the egg mixture. Was it completely flat like paper? If you look at the photos, these cookies aren’t super super thick, they do flatten as they bake in the oven.
Well guess what I discovered, totally my bad. I bought a can of baking soda from Trader Joes which I thought would be great for keeping it fresher than boxed. At time of purchase it did occur to me that I would have to be mindful because the baking powder and baking soda cans looked alike. Well I guess mindfulness went out the window, it appears I used baking soda and not powder in this recipe, yup thats why they came out flat! I will have to try again.
I’m glad you discovered the reason! 🙂
Does the egg and suger mixture need to reach the ribbon stage???
Hey Sarah! It will be thick and creamy but not quite ribbon stage.
Hi Trang,
I just made the cookies with some minor tweaking.
I added 1/2 t of expresso powder, increased the cocoa powder to 3 T , added 1 cup of chopped pecans.
I also used the smaller one tablespoon size cookie scoop and left the temperature at 350 for my convection oven.
They turned out fantastic!
Thank you!
Lynn
Thanks for the feedback Lynn! I bet the espresso powder is amazing, and the pecans, can never go wrong with chocolate and pecans.
Do you use a lower temp for a convection oven?
Yes try 25 degrees lower for convection oven.
I do love a brownie and a cookie and a cab sav so this combination is absolutely perfect for me. Yum!