1/1 Photo of 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.
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- 1Preheat the oven to 375 degrees. Line two large baking sheets with parchement paper; set aside.
- 2In 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.
- 3In 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.
- 4Scoop 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.
- 5Keep in airtight container at room temperature for up to 4 days.
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Nutritional Facts for Double-Chocolate Brownie Cookies
Serving Size: 1 (998 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 144.8
- Calories from Fat 96
- Total Fat 10.6 g
- Saturated Fat 5.4 g
- Cholesterol 27.2 mg
- Sodium 29.5 mg
- Total Carbohydrate 13.6 g
- Dietary Fiber 2.1 g
- Sugars 6.9 g
- Protein 2.9 g