Better-Than-Brownies Cookies
These Better-Than-Brownies Cookies combine the rich intensity of bittersweet chocolate with the satisfying texture of a cookie. The batter, made with melted bittersweet chocolate, butter, eggs, sugar, and a touch of flour, yields cookies that have a fudgy center with a slightly firm outer edge. Chocolate chips folded into the batter add extra bursts of melted chocolate in every bite, creating a deep chocolate flavor. They're baked just until set to maintain their luscious, chewy texture, making these cookies a great choice for chocolate lovers looking for a brownie-like experience in cookie form.
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
Nutrition Facts
Serving: 24 to 36 cookies
Amount Per Serving
Calories 155
% 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.