These brownie cookies are based on a classic Martha Stewart recipe I have been making for years. They are so chocolatey and good, I have yet to see someone eat these and be indifferent. If you have taste buds, you will like these. Martha calls hers Outrageous chocolate cookies, and while they are outrageously good, I think my name really describes what kind of cookie you will end up with. It looks like a cookie and can be dunked into a tall glass of milk like a cookie, but when you bite it, it is soft and chewy just like a brownie. The perfect hybrid treat.
The key to achieve the brownie like texture is to not over bake them, or you will end up with crisp cookies, which are just not as fun. Use a good quality chocolate for best results. I used Callebaut couverture for this recipe as well as Chipits white chocolate chips. Enjoy!
- 8 oz semi-sweet chocolate, roughly chopped
- 4 Tbsp unsalted butter
- ⅔ cup all purpose flour
- ½ tsp baking powder
- ½ tsp fine sea salt
- 2 large eggs
- ¾ cup packed light brown sugar
- 1 tsp pure vanilla extract
- 8 oz dark chocolate chips
- 4 oz white chocolate chips
- Preheat oven to 350 F and line a cookie sheet with parchment paper.
- Melt the butter and 8 oz semi-sweet chocolate in the microwave in 20 second increments. Do not overheat as the chocolate will burn and taste bitter. Once melted, set aside and allow to cool slightly.
- Combine the flour, baking powder and salt in a bowl and stir with a whisk.
- In a stand mixer, beat the eggs with the sugar at high speed for 2-3 minutes until light and fluffy. Reduce mixer speed to low and add the vanilla, followed by the melted butter and chocolate mixture.
- Add the flour mixture in until just combined. Lastly, add the chocolate chips to the batter.
- Using a small ice cream scoop, place batter on the cookie sheet about 2 inches apart as these cookies will spread slightly. Do not worry if the batter seems runnier than other cookie recipes. This cookies has a brownie like consistency that will come together nicely in the oven.
- Bake for 12 minutes (they may seem undercooked but will become firm once cooled)
- Cool on cookie sheet 10 minutes, then transfer to a rack to cool completely.