Best 4 Double Chocolate Brownie Cookies Recipes
Calling all chocolate lovers! Get ready to tantalize your taste buds with a sinfully delicious treat that combines the fudgy indulgence of brownies with the chewy delight of cookies. Introducing the Double Chocolate Brownie Cookies, a culinary masterpiece that elevates your snacking experience to new heights. These cookies are the perfect blend of two classic desserts, offering a textural symphony that will leave you craving more. With their rich, chocolatey flavor and irresistible texture, these cookies are guaranteed to become your new favorite indulgence.
This recipe provides step-by-step instructions for creating these delectable treats, ensuring that even novice bakers can achieve bakery-worthy results. It also includes variations to cater to different preferences, such as adding nuts, dried fruits, or even a touch of espresso powder for an extra depth of flavor. Whether you're a seasoned baker or just starting your culinary journey, this recipe will guide you through the process of creating these irresistible Double Chocolate Brownie Cookies. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure!
DOUBLE-CHOCOLATE BROWNIE COOKIES
This delicious cookie recipe comes from "Martha Stewart's Baking Handbook." Combine these with Mint Ice Cream to make your own ice-cream sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 16
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside. In a heatproof bowl set over (but not touching) simmering water, melt 5 ounces semisweet chocolate, unsweetened chocolate, and butter. Stir until smooth. Set mixture aside to cool slightly, about 5 minutes.
- In the bowl of an electric mixer fitted with the paddle attachment, beat chocolate mixture and sugar on medium speed until well combined, about 3 minutes, scraping down the sides of the bowl as needed. Add eggs, and mix until completely combined. Beat in vanilla. Add flour and salt, and beat until just incorporated. Stir in remaining 4 ounces semisweet chocolate.
- Using an ice-cream scoop about 2 inches in diameter, scoop dough into balls and place about 1 1/2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until edges are set and centers are still a bit soft, 9 to 11 minutes. Transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.
GRANDMA'S DOUBLE CHOCOLATE BROWNIE COOKIES
My Mom used to make these cookies for my daughter, without the chopped nuts. They are her favorite cookie. The original recipe used shortening, I use butter and add 1 tsp of instant clearjel per cup of flour to stop the cookies from spreading. If you don't have any instant clearjel make sure to chill your cookies prior to baking. I usually only make half a recipe. You can freeze the cookies before baking, just add a couple of minutes to the baking time if using frozen dough.
Provided by Demelza
Categories Drop Cookies
Time 20m
Yield 72 cookies, 72 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter & sugars.
- Add eggs, vanilla & milk, mix well.
- Stir 2 tsp Instant Clearjel into flour (the program doesn't recognize Clearjel in ingredients, but it stops the cookies from spreading when using butter).
- Mix in flour, cocoa, baking soda & salt till well combined.
- Stir in nuts if using & chocolate chips.
- Drop by tablespoon on parchment lined cookie sheet.
- Bake at 350 for 10 - 12 minutes.
- Cool on wire rack.
- Store in airtight container.
DOUBLE CHOCOLATE BROWNIE COOKIES RECIPE
Provided by Camille
Yield 30
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, mix shortening and sugar together. Add eggs, one at a time, mixing well in between eggs, then add vanilla and water.
- In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Stir flour mixture into shortening/sugar mixture (don't over mix) and add in the chocolate chips.
- Drop spoonfuls of dough onto ungreased baking sheets.
- Bake for 7 to 9 minutes. Let cookies cool for a couple of minutes on baking sheet (about 2-3 minutes) and then move the cookies to wire racks to cool completely.
DOUBLE-CHOCOLATE BROWNIE COOKIES
DD picked these out to make for her daddy for Valentine's Day. They weren't quite as chewy as I thought they might be...but still delicious. Perfect for the chocoholic. The dough for this can be shaped into balls and then refrigerated for up to two days or frozen for three weeks. Originally from Martha Stewart's Baking Handbook.
Provided by rbrynsaas
Categories Drop Cookies
Time 9m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Line two large baking sheets with parchement paper; set aside.
- In a heatproof bowl set over simmering water, melt 5 oz semisweet chocolate, the unsweetened chocolate and the butter. Stir until smooth. Set mixture aside to cool slightly, about 5 minutes.
- In the bowl of an electric mixer fitted the the paddle attachment, beat melted chocolate mixture and sugar on medium speed until well combined, about 3 minutes. Scrape the sides of the bowl as needed. Add eggs and mix until completely combined. Beat in vanilla, and then the flour and salt, beating just until incorporated. Stir in remaining 4 oz chocolate and nuts, if using.
- Scoop dough into 1 1/2 inch balls and place on baking sheet 1 1/2 inches apart. Bake until edges are set and centers are still a bit soft, 9 to 11 minutes. Transfer parchment paper and cookies to a wire rack to cool completely.
- Keep in airtight container at room temperature for up to 4 days.
Tips:
- Mise en place: Before starting, ensure all ingredients are measured and prepped. This will help streamline the baking process.
- Use high-quality chocolate: The quality of chocolate significantly impacts the final product. Opt for good-quality semisweet or bittersweet chocolate for a rich, intense flavor.
- Don't overmix the batter: Overmixing can result in tough, dense cookies. Mix the batter just until the ingredients are combined.
- Chill the dough: Chilling the dough allows the flavors to meld and makes it easier to handle. Chill for at least 30 minutes, or overnight for even better results.
- Bake until the edges are set and the center is slightly gooey: Overbaking can dry out the cookies. Bake until the edges are set and the center is still slightly soft and gooey.
Conclusion:
These double chocolate brownie cookies are the perfect combination of fudgy, chewy, and chocolatey. They're easy to make and always a crowd-pleaser. Whether you're a seasoned baker or just starting out, give this recipe a try. You won't be disappointed.
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