Craving chocolate? These double chocolate brownie cookies deliver intense fudgy flavor in an easy, individual cookie form. Baking them as cookies gives every edge that chewy, slightly crisp texture you love from “side of the pan” brownies — only each cookie has that edge all around. They’re not exactly diet food (though this recipe uses just two tablespoons of butter), but they strike a delicious balance between a brownie and a cookie.
Use good chocolate. Quality makes a difference: you don’t need luxury brands, but avoid using low-grade candy. Semi-sweet baking bars like Ghirardelli or a dark chocolate bar from a grocery store work well. For cocoa, everyday brands are fine — this recipe performs well with common cocoa powders you likely already have.
A quick note on melting chocolate: the microwave is fast and tidy, but you must heat cautiously. Start with 30 seconds (or 15 if your microwave is very powerful), stir, then continue in 10–15 second bursts, stirring each time. Stop before every piece is fully melted and let residual heat finish the job — that prevents overheating and seizing. If chocolate does seize and become thick and clumpy, a small amount of neutral oil or shortening can sometimes restore smoothness.
When your melted chocolate is glossy and smooth, it will be tempting to dip a spoon or a pretzel straight in — resist that urge long enough to finish the batter, and you’ll be glad you did.
To deepen the chocolate profile, this recipe includes a small amount of instant espresso powder. I prefer just 1/2 teaspoon so the coffee enhances the chocolate rather than taking over. If you enjoy a stronger mocha note, increase to 1 teaspoon or more to suit your taste.
These cookies are easy to make and rewarding to eat: rich, chocolatey, slightly crackled on top with a fudgy interior. They store well at room temperature in an airtight container and taste best the day they’re baked, though they remain enjoyable for several days.
Ingredients
- 6 ounces semi-sweet chocolate, chopped into ½” pieces
- 2 Tablespoons unsalted butter, at room temperature
- 1 cup all purpose flour
- 2 Tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 2 large eggs
- 2 Tablespoons water
- 1 teaspoon pure vanilla extract
- 1 cup semi sweet chocolate chips
Instructions
- Preheat oven to 300°F (150°C). Line baking sheets with parchment paper or silicone mats; set aside.
- Melt the chopped chocolate and butter in a microwave-safe bowl. Heat 30 seconds, stir, then continue in 15-second intervals, stirring each time, until smooth and glossy. Cool slightly.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, whisk sugar, eggs, water, and vanilla until combined.
- Gradually add the dry ingredients to the egg mixture, stirring until thick and smooth.
- Fold the melted chocolate into the batter.
- Stir in the chocolate chips.
- Using a cookie scoop or spoon (about 2 tablespoons), drop batter onto prepared sheets, leaving about 2″ between scoops to allow spreading.
- Bake until slightly puffed and the tops begin to crack, about 13–15 minutes. Oven times vary; judge by appearance, not only time.
- Allow cookies to cool completely on the baking sheets before transferring to a container.
Notes
Store cookies at room temperature in an airtight container. They are best the day they are baked but remain enjoyable for several days.
Adapted from Giada De Laurentiis, Double Chocolate Espresso Cookies
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