Ingredients for Double Chocolate Brownie Cookies
- 9 ounces (255g) semisweet chocolate, divided
- 2 ounces (57g) unsweetened chocolate
- Unsalted Butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- Vanilla Extract
- All Purpose Flour
- 1/4 teaspoon salt
- Walnuts
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How to Make Double Chocolate Brownie Cookies
- Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- In a heatproof bowl set over a pan of simmering water, melt 5 ounces (140g) semisweet chocolate, 2 ounces (57g) unsweetened chocolate, and 1/2 cup (113g) unsalted butter. Stir until completely smooth and set aside to cool slightly (about 5 minutes).
- In a large bowl, cream together the cooled chocolate mixture and 1 cup (200g) granulated sugar using an electric mixer fitted with a paddle attachment until well combined (about 3 minutes).
- Add 2 large eggs one at a time, mixing until fully incorporated after each addition.
- Beat in 1 teaspoon vanilla extract. In a separate bowl, whisk together 1 cup (125g) all-purpose flour and 1/4 teaspoon salt. Gradually add to the wet ingredients, mixing until just combined.
- Stir in 4 ounces (113g) more semisweet chocolate, chopped, and 1/2 cup (60g) chopped nuts (optional).
- Scoop the dough into 1 1/2-inch balls, placing them 1 1/2 inches apart on the prepared baking sheets.
- Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 4 days.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
27g
Fat
27g
Carbs
4g
