Recipes Desserts Chocolate Brownie Cookies 5.0 (2,111) 16 Reviews Dana Cowin, a cookie connoisseur, declares these double-chocolate ones the most delicious she’s ever had. They’re like crispy-chewy brownies in cookie form. Slideshow: Chocolate Cookie Recipes 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.Experience: After spending eight years at Gary Danko where she had been a pastry chef since 1999, Belinda left San Francisco in 2005 to gain more experience and refine her skills at top restaurants and patisseries in Paris, Copenhagen, Barcelona, and Brussels. Upon her return, she went to work for Chef David Kinch at Manresa with ideas for starting her own business germinating in her brain. Following a series of successful pop-ups, Belinda opened b. Patisserie with her business partner Michel Suas in 2013 to accolades from Bon Appétit, Food & Wine, Washington Post, and San Francisco Magazine, among others. Zagat named Belinda "Best Pastry Chef of the Year." Belinda's work has also been featured online and in such publications as Bake, SF Eater, CNN, Yahoo, The Tasting Table, Huffington Post, Serious Eats, Thrillist, and AFAR.Education: Belinda began her culinary training with an internship at Chef Michael Minna's Acqua Restaurant. She then graduated from the Hospitality and Restaurant Program at City College of San Francisco. Food & Wine's Editorial Guidelines Updated on January 10, 2020 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 salt 1/2 cup all-purpose flour, sifted 1/2 teaspoon baking powder One 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° 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