There are chocolate cookies, and there are Chocolate Cookies. These fudgy double chocolate cookies fall into the later category: a decadent, a dark chocolate cookie dotted with chocolate chips and baked to soft, crispy-on-the-outside perfection. In short, you need this recipe.
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This recipe is closely adapted from an absolute rockstar chocolate brownie cookie recipe from Food+Wine. The cookies have over 2,000 five-star reviews. Former F+W editor-in-chief Dana Cowin, a cookie connoisseur, described these double chocolate cookies as the most delicious she’s ever had. “They’re like crispy-chewy brownies in cookie form.”
Recipe Notes: Fudgy Double Chocolate Cookies
Why mess with a perfect chocolate cookie recipe, you ask? In adapting this double chocolate cookie recipe, I hewed very closely to the exact recipe. My only changes were to be a little more specific and detailed, for ease of following along. I also found that I had to increase the baking time by a couple of minutes to achieve the desired dry on the edges/cracked on top brownie-like result.
Here are a few other notes:
- Do not over-freeze the cookie dough. One hour is just right. If you let them freeze beyond that, the cookie dough will harden a great deal and it will be hard to scoop them. (Of course, you can also let the dough defrost a bit on the countertop or fridge if you accidentally forget.)
- Melt your chocolate correctly. Use either a double boiler, or microwave in 15-second increments, stirring between each, then for shorter increments toward the end. Chocolate will burn.
How to Use a Double Boiler Correctly
A double boiler sounds very “chef-y,” but really just refers to heating something in a bowl that sits atop a pot of simmering water. There are a few important double boiler “rules” you should follow, though.
- Do not let the water boil. Keep it at a simmer.
- Fit the bowl snugly over the pot, so that no steam escapes. This is especially important when working with chocolate, because steam — i.e., water — will make chocolate seize. You also want to avoid steam burns.
- Water should not reach the bottom of the bowl. Make sure there is plenty of space in the pot. The heat comes from the steam, not the water.
- Stir the chocolate often.
Did you make these chocolate cookies? What did you think?
Fudgy Chocolate Brownie Cookies
- 1 pound semisweet chocolate, chopped (not chocolate chips)
- 4 tablespoons butter
- 4 large eggs
- 1 1/2 cups sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup all-purpose flour, sifted
- 1/2 teaspoon baking powder
- 1 12-ounce bag semisweet or dark chocolate chips
- Melt the chocolate and butter together over a double boiler until glossy and smooth, about 7 minutes. (See recipe notes in the text, above, for a double boiler how-to and how to use a microwave instead.)
- Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sugar over medium speed until thick and pale, about 5 minutes. Add the vanilla and salt. Gently stir the melted chocolate and butter mixture into the batter. Add the flour and baking powder and mix just until fully combined. Stir in the chocolate chips.
- Scrape the dough into a shallow baking dish and freeze until well chilled and firm, about 1 hour.
- Preheat the oven to 350°F and grease or line with parchment two half-sheet pans.
- Scoop two-tablespoon sized mounds of cookie dough onto the baking sheets, leaving 2 inches of space between each cookie.
- Bake 11 to 14 minutes, until the cookies look dry around the edge and cracked on top.
- Cool for 10 minutes on the sheet pan, then transfer to a cooling rack to cool fully.Tip: These cookies will keep in an airtight container for up to 4 days, but will probably all be eaten well before that.