I just love chocolate cookies! So it goes without saying that I would love the divine combination of cookies and brownies. You see I am going cookie crazy for the last couple of weeks. I have been cookie baking like a maniac. Anyone just mentions a good cookie recipe and I find myself running to the kitchen. It all started when my better half started complaining that there is nothing sweet in the house, a shocker for me cause hello we have tons of high-quality dark chocolate dah hh hh.But since I love baking, and to be honest, I love him even more, I started the cookie project. I know there are a couple of cookie recipes on the blog, but I wanted something new. No surprise, I found what I was looking for on my Pinterest cookie bored. You won’t believe how many cookie recipes I pin, it’s almost as crazy as baking a fresh cookie batch every tow days intervals.
This cookie recipe is an adapted from Martha Stewart recipe. She describes it as an over the top chocolate cookie recipe, but I don’t believe there is ever anything over the top about chocolate cookies. I love this soft brownie chocolate cookies, with a cracked top and a fudgy center, these chocolate cookies are chocolate lovers go to recipe.
- 200 gr/ 7 oz semi-sweet chocolate, roughly chopped
- 50 gr/1.7 oz butter
- ⅔ cup (90 gr/ 3.2 oz) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup (100 gr/3.5 oz) packed light brown sugar
- ¼ cup (50 gr/1.75 oz) white sugar
- 1 tsp vanilla extract
- Preheat oven to 350°F/175°C. Line tow baking sheets with parchment paper and set aside.
- Put butter and chocolate in a heat-proof bowl and microwave in 20-second increments, stirring between each, until melted. Do not overheat.
- In another bowl, whisk together flour, baking powder, and salt.
- In a mixing bowl, beat eggs, brown sugar, white sugar and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined.
- Drop 1 teaspoon of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through until cookies are shiny and crackly yet soft in centers, 7 to 9 minutes.
- Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.
Cookies can be stored in an airtight container at room temperature for 2-3 days.
Did you make this soft brownie chocolate cookies?
Don’t forget to Instagram them and tag #netacooks