Ingredients

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon table salt
• 10 ounces bittersweet chocolate, roughly chopped, divided (reserve 2 ounces for folding in)
• 3 tablespoons olive oil
• 2 tablespoons melted unsalted butter
• 2 tablespoons whole milk
• 1 cup granulated sugar
• 2 large eggs, lightly beaten

Before You Start

Choose your favorite brands of chocolate and cocoa powder for the best flavor. We used Ghirardelli 60% Cacao Bittersweet Chocolate and Droste Dutch-processed cocoa powder, but feel free to use what you prefer.

Prep the Oven and Dry Ingredients

Adjust oven racks to the upper-middle and lower-middle positions and preheat to 300°F. Line two rimmed baking sheets with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Melt the Chocolate

In a medium microwave-safe bowl, combine 6 ounces of the chopped chocolate, olive oil, and melted butter.

Microwave at 50% power, stirring every minute until smooth, about 3 minutes total. Whisk in the milk until well combined.

Make the Batter

Using a stand mixer with the whisk attachment, beat the granulated sugar and eggs on medium-high until thick and pale, around 4 minutes.

Remove the bowl and gently whisk in the melted chocolate mixture by hand until smooth.

Fold in the flour mixture until no dry streaks remain, then fold in the remaining 4 ounces of chopped chocolate.

Portion and Bake

Using a #30 scoop or two spoons, drop heaping tablespoons of dough onto the prepared sheets, spacing them 2 inches apart.

Bake one sheet at a time on the middle rack until the tops are puffed and crackled but still slightly soft in the cracks, about 16 minutes, switching and rotating sheets halfway through.

Cool and Serve

Allow the cookies to cool completely on the baking sheets, approximately 30 minutes. Use a thin spatula to gently transfer them.

Serve immediately or store in an airtight container at room temperature for up to 3 days.

Print Pin

Chocolate Brownie Cookies

Chocolate Brownie Cookies with rich cocoa flavor melded with chunks of bittersweet chocolate. The chewy texture and crackled tops give way to a soft, fudgy center.

Prep Time 15 minutes mins

Cook Time 32 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr 17 minutes mins

Ingredients

• ▢ 1 cup all-purpose flour
• ▢ 1/4 cup unsweetened cocoa powder
• ▢ 1 teaspoon baking powder
• ▢ 1/4 teaspoon baking soda
• ▢ 1/2 teaspoon table salt
• ▢ 10 ounces bittersweet chocolate roughly chopped, divided (reserve 2 ounces for folding in)
• ▢ 3 tablespoons olive oil
• ▢ 2 tablespoons melted unsalted butter
• ▢ 2 tablespoons whole milk
• ▢ 1 cup granulated sugar
• ▢ 2 large eggs lightly beaten

Instructions

• Preheat oven to 300°F. Line two baking sheets with parchment paper.
• Whisk flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
• Melt 6 oz. chocolate, olive oil, and butter in a microwave-safe bowl at 50% power until smooth, about 3 mins, stirring every minute. Whisk in milk.
• Beat granulated sugar and eggs on medium-high until thick and pale, about 4 mins. Whisk in melted chocolate mixture until smooth. Fold in flour mixture and remaining 4 oz. of chocolate.
• Drop heaping tablespoons of dough onto sheets, spacing 2 inches apart.
• Bake one sheet at a time on the middle rack until tops are puffed and crackled, about 16 mins, rotating halfway through.
• Cool cookies on sheets for 30 mins. Serve or store in an airtight container for up to 3 days.