Fudgy Double Chocolate Brownie Cookies (Edit recipe)

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These Double Chocolate Brownie Cookies are just what they sound like: rich, chocolate cookies with the fudgy texture of brownies. They’re made with melted milk chocolate, cocoa powder, and milk chocolate chips, giving them soft centers, crackly brownie-like tops, and extra chocolate flavor. No baking pan or impatient waiting-for-them-to-cool required. They’re a chocolate lover’s dream! Looking for another chocolate recipe? Check out our Chocolate Peppermint Fudge or our Almond Shortbread Cookies with Chocolate and Cherries!

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Original Recipe

PREP TIME

10 minutes

COOK TIME

15 minutes

INGREDIENTS

11

Serves: 16

Ingredients

11.5 oz Milk Chocolate, chips, divided (we used Ghirardelli)
.5 cup Butter, Unsalted, sliced into tablespoons (1 stick)
2 cups All Purpose Flour, 250g (spooned & leveled)
.333 cups Cocoa Powder, unsweetened natural (not Dutch processed)
1 tsp Baking Soda
.75 tsp Sea Salt, fine
2 Eggs
.5 cup Granulated White Sugar
.5 cup Brown Sugar, (tightly packed)
2 tsp Vanilla Extract
1 pinch Sea Salt, Flaky (such as Maldon)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F and line a baking sheet with parchment paper.
Place 1/2 cup of chocolate chips and the butter in a heat-proof bowl set over a pot with 2 inches of simmering water, creating a double boiler. Stir the chocolate and butter constantly until fully melted. Set aside to cool slightly.
Mix the dry ingredients together (flour, cocoa, baking soda, salt) in a bowl and set aside.
Add the sugars, eggs, and vanilla to a separate, large bowl and mix together until incorporated. Add the melted chocolate and butter mixture and mix until smooth.
Mix in the dry ingredients until just combined, then mix in the rest of the chocolate chips.
Place the cookie dough in the fridge for 30 minutes to firm up slightly before baking.
Using a spoon or an ice cream scoop, form dough balls about 2 or 3 tbsp in size. Place 4 to 6 cookies on the baking sheet and bake for 9 to 11 minutes or until the edges look set and centers look just slightly soft.
Remove the tray from the oven and bang it onto the counter a couple times. This helps the cookies spread and flatten out, making them crinkly and chewy instead of cakey.
Sprinkle the cookies with a pinch of flaky sea salt, then place them onto a cooking rack until ready to eat. Enjoy them warm or at room temperature.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	200
Fat:	7 g
Carbohydrates:	28 g
Protein:	6 g
Cholesterol:	18 g
Sodium:	232 mg
Fiber:	3 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.