Dark Chocolate Brownie Cookies on a baking sheet
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5 from 2 votes

Dark Chocolate Brownie Cookies

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. 
Prep Time20 mins
Cook Time11 mins
Total Time31 mins
Course: Dessert
Cuisine: American
Servings: 17 cookies
Calories: 200kcal
Author: Trang

Ingredients

  • 1 cup dark chocolate chip 6 1/4 oz
  • 1 stick unsalted butter 4 oz
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large egg
  • 1/4 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 2 tablespoon dutch-processed cocoa powder
  • 1 teaspoon baking powder
  • 1/4 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.

Nutrition

Serving: 41g | Calories: 200kcal