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.
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.