Recipes Desserts Chocolate Brownie Cookies 5.0 (2,116) 21 Reviews Dana Cowin, a cookie connoisseur and former F&W editor in chief, declares these double-chocolate ones the most delicious she’s ever had. They’re like crispy-chewy brownies in cookie form. By Belinda Leong Belinda Leong Belinda Leong is a James Beard Award-winning pastry chef. She co-founded and co-owns the critically acclaimed b. Patisserie in San Francisco. Belinda's work has been featured in Bon Appétit, Food & Wine, Washington Post, The Tasting Table, Huffington Post, Serious Eats, Thrillist, and AFAR, among others. Food & Wine's Editorial Guidelines Updated on November 1, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 2 hrs 30 mins Yield: 3 dozen cookies Ingredients 1 pound semisweet chocolate, chopped 4 tablespoons unsalted butter 4 large eggs, at room temperature 1 1/2 cups sugar 1 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 1/2 cup all-purpose flour, sifted 1/2 teaspoon baking powder 1 (12-ounce) bag semisweet chocolate chips Directions In a large bowl set over a saucepan of simmering water, melt the chopped chocolate with the butter, stirring a few times, until smooth, about 7 minutes. In another large bowl, using a handheld electric mixer, beat the eggs with the sugar at medium speed until thick and pale, about 5 minutes. Beat in the vanilla and salt. Using a rubber spatula, fold in the melted chocolate, then fold in the flour and baking powder. Stir in the chocolate chips. Scrape the batter into a shallow baking dish, cover, and freeze until well chilled and firm, about 1 hour. Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Working in batches, scoop 2-tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart. Bake for about 10 minutes, until the cookies are dry around the edges and cracked on top. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely before serving. © Christina Holmes Make Ahead The cookies can be stored in an airtight container at room temperature for up to 4 days. Rate it Print