Chocolate Brownie Cookies
 
Prep time
Cook time
Total time
 
The dough needs to rest in the feezer for at least an hour. Plan accordingly.
Author:
Serves: About 18 cookies
Ingredients
  • 225 g semisweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 2 large eggs, at room temperature
  • ½ cup sugar
  • ½ teaspoon pure vanilla extract
  • ⅛ teaspoon salt
  • ¼ cup all-purpose flour, sifted
  • ¼ teaspoon baking powder
  • ¾ cup semisweet chocolate chips
Instructions
  1. Melt chocolate and butter in a medium bowl set over a saucepan of simmering water, about 5 minutes.
  2. In a large bowl, beat eggs and sugar using an electric mixer, until mixture is thick and white, about 5 minutes. Beat in vanilla and salt.
  3. Using a spatula, fold in egg mixture into chocolate, then flour and baking powder. Add chocolate chip and mix well.
  4. Transfer batter into a shallow baking dish, cover and freeze for at least 1 hour.
  5. Preheat oven to 350° and line 2 baking sheets with parchment paper.
  6. Spoon 2-tablespoon-size mounds of dough per cookie and place on the baking sheets, spacing cookies about 2 inches apart.
  7. Bake for about 10 minutes, until the cookies are dry around the edges and cracked on top.
  8. Let cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely before serving.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/chocolate-brownie-cookies/