Double-Chocolate Brownie Cookies – a delicious recipe with chocolate, chocolate, unsalted butter, sugar, eggs, vanilla extract. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 375 degrees. Line two large baking sheets with parchement paper; set aside.
2
In 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.
3
In 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.
4
Scoop 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.
5
Keep in airtight container at room temperature for up to 4 days.
1170
kcal
Calories
65
g
Fat
128
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 9 ounces semisweet chocolate, chopped, 3 ounces unsweetened chocolate, chopped, 6 tablespoons unsalted butter, 1 cup sugar, and more.
Yes, Double-Chocolate Brownie Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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