Ok, these cookies are seriously amazing. They are a sort of cookie-brownie hybrid, as the name indicates, which basically means they have a very fudgy interior (it’s a plus, trust me). I’ve recently started experimenting with putting instant pudding mix into cookie dough, which makes the cookies more moist once they have been baked, and I have not tried that approach here, but it may be suitable. Personally, I think they are pretty great as they are, though.
Chocolate Brownie Cookies
9 oz semi-sweet chocolate, chopped into 1/4” chunks
3 oz unsweetened chocolate, coarsely chopped
6 tbs unsalted butter
1 c granulated sugar
1/4 tsp vanilla extract
1 c sifted all-purpose flour
1/4 tsp salt
3/4 c (about 3 oz) chopped nuts (your preference—I prefer pecans, walnuts or hazelnuts)
1. Position a rack in the middle of the oven and preheat to 375oF. Line 2 rimless baking sheets with parchment paper.
2. Melt the butter with the unsweetened chocolate and 5 oz of the semi-sweet chocolate in a double boiler over barely simmering water. Remove from heat and let cool for about 5 minutes.
3. In a large bowl, beat the chocolate-butter mixture with the sugar until well mixed, about 3 minutes. Add the eggs, one at a time, and mix completely.
4. Add the dry ingredients and mix until just incorporated. Stir in the remaining semi-sweet chocolate and the nuts. The dough will be very soft, almost like a thick batter.
5. Shape 2 tbs of dough into balls about 1 1/2 inches in size and place 1 1/2” inches apart on the baking sheets. Bake 9-11 minutes. The cookies will be quite soft in the middle but have a crisp exterior.
6. Cool completely on the parchment paper on wire racks.
Makes about 30 cookies