December 2, 2012 The Perfect Combo
Looks definitely do not do this cookie justice. True to their name, they are the perfect mix between a cookie and a brownie (fudgy, crispy, AND chewy, all at the same time), and the deep chocolate flavor really comes through. If you’re planning to make these (which you should be), make sure to keep in mind that you MUST freeze the dough for an hour before baking.
Chocolate Brownie Cookies – Belinda Leong (Food and Wine Magazine)
- 1 pound semisweet chocolate, chopped
- 4 tablespoons unsalted butter
- 4 large eggs, at room temperature
- 1 1/2 cups sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour, sifted
- 1/2 teaspoon baking powder
- One 12-ounce bag semisweet chocolate chips
- In a large bowl set over a saucepan of simmering water, melt the chopped chocolate with the butter, stirring a few times, until smooth, about 7 minutes.
- In another large bowl, using a handheld electric mixer, beat the eggs with the sugar at medium speed until thick and pale, about 5 minutes. Beat in the vanilla and salt. Using a rubber spatula, fold in the melted chocolate, then fold in the flour and baking powder. Stir in the chocolate chips. Scrape the batter into a shallow baking dish, cover and freeze until well chilled and firm, about 1 hour.
- Preheat the oven to 350° and line 2 baking sheets with parchment paper. Working in batches, scoop 2-tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart. Bake for about 10 minutes, until the cookies are dry around the edges and cracked on top. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely before serving.