Double-Chocolate Brownie Cookies

1. 1

   Preheat the oven to 375F.

2. 2

   Line two large baking sheets with parchment paper; set aside.

3. 3

   In a heatproof bowl set over (but not touching) simmering water, melt 5 ounces semisweet chocolate, the unsweetened chocolate, and the butter.

4. 4

   Stir until smooth.

5. 5

   Set mixture aside to cool slightly, about 5 minutes.

6. 6

   In the bowl of an electric mixer fitted with the paddle attachment, beat chocolate mixture and sugar on medium speed until well combined, about 3 minutes, scraping down the sides of the bowl as needed.

7. 7

   Add eggs, and mix until completely combined.

8. 8

   Beat in vanilla.

9. 9

   Add the flour and salt, and beat until just incorporated.

10. 10

    Stir in remaining 4 ounces semisweet chocolate and the nuts, if using.

11. 11

    Shape 2 tablespoons of dough at a time into 1 1/2-inch balls and place about 1 1/2 inches apart on prepared baking sheets.

12. 12

    Bake, rotating sheets halfway through, until edges are set and centers are still a bit soft, 9 to 11 minutes.

13. 13

    Transfer parchment and cookies to a wire rack to cool completely.

14. 14

    Cookies can be kept in an airtight container at room temperature for up to 4 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.