Recipe: Double-Chocolate Brownie Cookies

This is one of my absolute fave cookie recipes. It came from Martha Stewart’s Baking Handbook, a collection of delicious and beautiful recipes. (Click here to find the book on Amazon.) The reason I am such a fan of this recipe is that it’s way easy. The cookies come out the same every single time, are super tasty right out of the fridge, and freeze really well. Who doesn’t want to be able to just pull cookies out of the freezer when company is on the way? They’re also amazing with ice cream (but what cookie isn’t?) and make great gifts.

9 ounces semisweet chocolate chips
3 ounces unsweetened chocolate, coarsely chopped
6 tablespoons unsalted butter
1 cup sugar
3 large eggs
1/2 teaspoon pure vanilla extract
1 cup sifted all-purpose flour
1/4 teaspoon salt

Preheat the oven to 375. In a heatproof bowl or large mug with a handle, melt 5 ounces of the semisweet chips, the unsweetened chocolate, and the butter in the microwave. Melt it for 30 seconds at a time, stirring between each interval. Once the mixture has melted, set it aside to cool slightly, about 5 minutes.

While the chocolate is cooling, prepare two baking sheets by lining them with parchment paper or silicone baking pads.

In the bowl of an electric mixer fitted with the paddle attachment (you can use a hand mixer if you don’t have an electric one), beat the chocolate mixture and sugar on medium speed until well combined, about 3 minutes. Be sure to scrape down the sides of the bowl once or twice during that time.


Add eggs one at a time and mix until completely combined. Beat in vanilla. Add the flour and salt, and beat just until incorporated. (Be careful! The flour will fly everywhere if you go too fast or don’t cover the bowl.) Stir in the remaining 4 ounces of semisweet chips.


Shape 1 1/2 tablespoons of dough at a time into balls and place them about 1 1/2 inches apart on the baking sheets.


Bake cookies for 10 minutes. Allow them to cool for a minute or two on the sheet before transferring them to a wire rack to cool completely. Cookies should be kept in an air-tight container no matter where you decide to store them (counter, fridge, or freezer). This recipe makes about 30 cookies.

Side note: After trying multiple cookie scoops, I now use the OXO Good Grips Medium Cookie Scoop. It makes the perfect size cookies, rarely sticks, and is very sturdy. (Find it here on Amazon.) Having uniform cookies every time makes baking look much more professional, especially when giving them as gifts.


You can see I had a little helper in the kitchen this morning. She loves playing with her teapot.


Let me know if you have any questions and ENJOY!


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