Chocolate Chip Brownie Cookies
(from largomason’s recipe box)
I fold in the chocolate chips after chilling just to make sure the batter won’t melt the chips. 1/2 cup chopped walnuts are a good addition to this recipe.
Ingredients
- 4 tablespoons (2 ounces) unsalted butter
- 5 ounces 70% bittersweet chocolate, finely chopped
- 1 ounce unsweetened chocolate, finely chopped
- 3 large eggs
- 1 cup (7 ounces) granulated sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 3/4 cup plus 2 tablespoons (about 4 1/2 ounces) all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup bittersweet chocolate chips
Directions
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In heatproof bowl, melt butter, 70% chocolate, and unsweetened chocolate in the microwave or over a pan of barely simmering water until just-melted and smooth. Let cool slightly.
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Beat eggs, sugar, and salt with mixer fitted with whip attachment on medium-high speed until lightened, about 2 minutes. On low speed stir in chocolate mixture and vanilla until combined.
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In small bowl whisk flour with baking powder. Stir into chocolate mixture. Chill until firm enough to scoop, about 30 minutes. Fold in chocolate chips (see note).
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Adjust oven rack to upper-middle and lower-middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Scoop 1/4-cup balls onto sheets, spacing at least 2 inches apart (about 7 per pan). Bake until puffed and just beginning to crack, 12 to 15 minutes. Let cool on the pan 5 minutes, then gently transfer to wire rack.