Chocolate Brownie Cookies
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Chewy, crinkly, and superchocolaty.
WHY THIS RECIPE WORKS
We wanted cookies with all the best qualities of brownies—rich and chewy, with a deep chocolate flavor and a crackly, shiny top. To maximize the chocolate complexity, we used both melted bittersweet chocolate and cocoa powder plus a good do...
GATHER YOUR INGREDIENTS
BEFORE YOU BEGIN
We developed this recipe using Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar and Droste Cacao Dutch-processed cocoa powder.
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 300 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda, and salt together in bowl; set aside.
Microwave 6 ounces chocolate, oil, and butter in medium bowl at 50 percent power, stirring halfway through microwaving, until melted, about 3 minutes. Whisk milk into chocolate mixture until combined.
Using stand mixer fitted with whisk attachment, whip sugar and eggs on medium-high speed until very thick and pale, about 4 minutes. Remove bowl from mixer. Add melted chocolate mixture and whisk by hand until uniform. Fold in flour mixture with rubber spatula until thoroughly combined and no dry pockets remain. Fold in remaining 4 ounces chocolate.
Using 1-tablespoon measure or #30 scoop, scoop 10 heaping-tablespoon portions of batter onto each prepared sheet (you should have 20 cookies total). (Use soupspoon to help scrape batter from tablespoon, if necessary.) Bake until cookies are puffed and covered with large cracks (cookies will look raw between cracks and seem underdone), about 16 minutes, switching and rotating sheets halfway through baking.
Let cookies cool completely on sheets, about 30 minutes. Slide thin spatula under cookies to remove from sheets. Serve. (Cookies can be stored in airtight container at room temperature for up to 3 days.)