Soft and Chewy Brownie Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Rest Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
17 cookies
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Calories
110 kcal
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Course
Baked Goods
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Cuisine
American
Soft and Chewy Brownie Cookies
Description
This recipe melts a portion of the dark chocolate with butter to form a rich base, which is combined with beaten eggs, sugar, and vanilla until creamy and pale. The dry ingredients—flour and baking powder—are folded in along with remaining chopped chocolate to add texture and chocolate bursts throughout the cookie.
The dough stands about an hour at room temperature to firm up, making it easier to shape and helping develop the chewy texture when baked. This resting period also allows the chocolate pieces to slightly soften and blend into the dough.
Resulting cookies offer a soft interior with pockets of melted chocolate and a dense, moist crumb reminiscent of brownies in cookie form. They store well at room temperature in an airtight container for several days.
Ingredients
- 12 ounces dark chocolate chopped and divided into 7 ounces and 5 ounces, from a bar
- 3 tablespoons butter I used unsalted
- 2 egg large
- ⅔ cup granulated sugar or superfine sugar if available
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour sifted
- ¼ teaspoon baking powder sifted
Instructions
- In a medium microwave-safe bowl, combine 7 ounces of chocolate, butter, and heat to melt, about 1 minute on high power. Stop to stir. Heat in 10-second bursts until mixture can be stirred smooth; set aside to cool briefly.
- In the bowl of a stand mixer fitted with the paddle attachment (or use an electric mixer), add the eggs, sugar, vanilla and beat for 5 to 8 minutes on medium speed, or until pale and creamy. (Original recipe recommends beating for 15 minutes, but I saw no changes in the mixture after about 5 minutes and believe 8 minutes is ample).
- Add the flour, baking powder, melted chocolate-butter mixture, and remaining 5 ounces chopped chocolate and mix to combine, about 1 minute on medium-low speed (the machine will make lots of noise and shake from the chopped chocolate).
- Remove the paddle, cover bowl with plasticwrap, and allow to stand at room temperature for about 1 hour in order for batter to firm up (Original recipe suggests 10 minutes but my batter was like chocolate sauce and it needed 1 hour).
- Using a medium 2-inch cookie scoop or small ice cream scoop, scoop out mounds of dough onto Silpat-lined baking trays, placing 8 mounds per tray. Do not crowd them in case your cookies spread a fair amount (mine didn't but I can foresee it). Allow mounds to remain on trays, uncovered, for about 1 hour before baking to help batter set up more.
- Preheat oven to 350F. Bake for 8 to 10 minutes or until puffed and cracked (I baked for 9 minutes).
- Allow cookies to cool completely on trays.
Notes
- Use good-quality dark chocolate bar, not chips, for best melting and flavor.
- Allow batter to rest at room temperature for about an hour to firm up before baking.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- This recipe is adapted from Donna Hay.
Nutrition Information
Show DetailsNutrition Facts
Serving: 17cookies
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 110kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 28mg | 9% |
| Sodium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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