Dark Chocolate Brownie Cookies

Hello and welcome to Djalali Cooks! How about a sweet midweek pick-me-up? I really love these cookies because they are exactly like the best part of a brownie; slightly crunchy edges and a crackly top, with a soft and chewy center. Super chocolatey and fudgy. A slightly salty edge tempers the rich chocolate and rounds out the flavor. Absolutely perfect with a cup of coffee in the morning, or a cup of tea in the afternoon. Or, maybe a glass of red wine after dinner. Let’s get to these Dark Chocolate Brownie Cookies!

Preheat the oven to 300 degrees and position two oven racks: one on the upper middle setting and one on the lower middle setting. Line two sheet trays with parchment. Whisk together the Dutch processed cocoa, the flour, and the the salt, baking soda and baking powder.

We will use the entire 10-ounce bag of 60% cacao chips, but start with 6 ounces of the chips in a small bowl with 1 tablespoon butter and 3 tablespoons of vegetable oil.

Melt this together in the microwave at 50% power for about 2-3 minutes, stirring halfway through. When the chips are melted, whisk in 2 tablespoons of milk.

Then, whisk in a teaspoon of vanilla extract and a teaspoon of espresso powder.

Set this chocolate mixture aside. In the bowl of a stand mixer, beat the eggs and the sugar on medium-high heat until the mixture is thickened and light in color.

Mixing the Batter

Whisk the melted chocolate mixture into the egg and sugar mixture.

Now, fold the dry ingredient mixture into the chocolate batter. Fold in the dry ingredients until there are no more dry bits.

Finally, fold in the remaining 4 ounces of chocolate chips.

Portion out the Dark Chocolate Brownie Cookies with a 1.5 or 2 tablespoon cookie scoop. The batter will be thick and very sticky. You should get about 20 cookies.

Once portioned and positioned on the parchment-lined sheet trays, place in the preheated oven. Set a timer for 8 minutes. At the 8 minute mark, swap the trays: top goes to bottom, bottom goes to top; and rotate the trays front to back. Set the timer another 8 minutes. Cookies should be ready after 16 total minutes of baking time. The tops will be crackly, and the cookies will be puffy.

Let them cool on the sheet trays for about 10 minutes, then transfer them to a wire cooling rack. Let them cool completely. They will deflate as they cool.

Just like a muffin top, these cookies are basically the best part of brownies; they have that classic crackly top with a fudgy soft interior. They’re chewy and rich.

Thank you all so much for joining me today for these decadent Dark Chocolate Brownie Cookies. Simple and quick to make, they’re a perfect treat when the chocolate craving strikes! Do give these a try, and if you’re looking for another classic cookie, try The Best Sugar Cookies, they’re perfect for any occasion. Take care and be well, xo Kelly

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Dark Chocolate Brownie Cookies

(1 votes, average: 5.00 out of 5)

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Dessert – American

By Original Recipe by Cooks Country – Serves: Makes about 20 cookies

Prep Time: 20 Minutes – Cooking Time: 16 Minutes – Total Time: ~35 Minutes

Just like a muffin top, these cookies are basically the best part of brownies; they have that classic crackly top with a fudgy soft interior.

Ingredients

• 1 cup All-Purpose Flour
• 1/4 cup Dutch-Processed Cocoa Powder
• 1 tsp. Baking Powder
• 1/4 tsp. Baking Soda
• 3/4 tsp. Fine Sea Salt
• 10 oz. 60% Cacao Chocolate Chips
• 3 tbsp. Vegetable Oil
• 1 tbsp. Unsalted Butter
• 2 tbsp. Whole Milk
• 1 tsp. Vanilla Extract
• 1 tsp. Espresso Powder
• 1 cup Sugar
• 2 Large Eggs

Instructions

1

Preheat the oven to 300 degrees and position two oven racks: one on the upper middle setting and one on the lower middle setting. Line two sheet trays with parchment.

2

Whisk together the Dutch processed cocoa, the flour, and the the salt, baking soda and baking powder.

3

Combine 6 ounces of the chocolate chips in a small bowl with 1 tablespoon butter and 3 tablespoons of vegetable oil. Melt this together in the microwave at 50% power for about 2-3 minutes, stirring halfway through. When the chips are melted, whisk in 2 tablespoons of milk.

4

Then, whisk in a teaspoon of vanilla extract and a teaspoon of espresso powder. Set this chocolate mixture aside.

5

In the bowl of a stand mixer, whisk the eggs and the sugar on medium-high heat until the mixture is thickened and light in color.

6

Whisk the melted chocolate mixture into the egg and sugar mixture.

7

Now, fold the dry ingredient mixture into the chocolate batter. Fold in the dry ingredients until there are no more dry bits.

8

Finally, fold in the remaining 4 ounces of chocolate chips.

9

Portion the cookie batter with a 1.5 or 2 tablespoon cookie scoop. The batter will be thick and very sticky. You should get about 20 cookies.

10

Once portioned and positioned on the parchment-lined sheet trays, place in the preheated oven. Set a timer for 8 minutes. At the 8 minute mark, swap the trays: top goes to bottom, bottom goes to top; and rotate the trays front to back. Set the timer another 8 minutes. Cookies should be ready after 16 total minutes of baking time. The tops will be crackly, and the cookies will be puffy.

11

Let them cool on the sheet trays for about 10 minutes, then transfer them to a wire cooling rack. Let them cool completely. They will deflate as they cool.