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
- 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.
- 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.