Better-Than-Brownies Cookies
User Reviews
4.4
Better-Than-Brownies Cookies
Description
Better-Than-Brownies Cookies are crafted from a base of bittersweet chocolate melted together with butter, which forms the flavor and richness backbone. Eggs and sugar are whisked together to create a light batter, then combined with the chocolate and folded gently with flour, baking powder, and semisweet chocolate chips. The baking process, at 350°F, is carefully timed to develop a firm exterior while preserving a soft, fudgy interior reminiscent of a brownie.
The presence of both bittersweet chopped chocolate and semisweet chips provides layers of chocolate intensity and texture variations within each cookie. The sugar and eggs create a tender crumb, while the baking powder gives a slight lift. Cooling the cookies fully on the baking sheet allows them to set properly before storage.
This recipe works well for gatherings or as a personal treat, offering a portable alternative to slices of brownies. The semi-firm outside and moist inside deliver a satisfying combination of textures suitable for enjoying with coffee or milk. Choosing good quality bittersweet chocolate is important to achieving the right balance of sweetness and cocoa flavor.
Ingredients
- 16 ounces bittersweet chocolate finely chopped
- 4 tablespoons unsalted butter at room temperature
- 4 egg
- 1⅓ cups granulated sugar
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or a silicone baking mat.
- Put the chocolate and butter in a heatproof bowl and set it over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth. Set aside to cool to room temperature.
- In the meantime, whisk together the eggs, sugar, and vanilla extract in a medium bowl. Set aside.
- In a small bowl, sift together the flour and baking powder.
- Add the melted chocolate mixture to the egg mixture and stir with a rubber spatula until completely combined. Add the flour mixture in three batches, folding it gently into the batter with a spatula. Once all of the flour is incorporated, stir in the chocolate chips.
- Scoop 1½ tablespoons of dough (or use a medium cookie scoop) onto prepared baking sheets. Bake for 10-12 minutes or until they are firm on the outside. Like brownies, do not over bake! Leave to cool completely on the baking sheets, then store in an airtight container at room temperature for up to 1 week. These can also be frozen for up to two months.
Notes
- Use bittersweet chocolate such as Ghiradelli 60% cacao for the best flavor balance.
- Do not overbake to keep the cookies fudgy inside; they should be firm on the outside when done.
- Allow cookies to cool completely on the baking sheets before storing to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24to 36 cookies
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 22mg | 7% |
| Sodium | 9mg | 0% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 75IU | 2% |
| Calcium | 16mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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