Chocolate Brownie Cookies

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Chewy, crinkly, and superchocolaty.

SERVESMakes 20 cookies

TIME50 minutes, plus 30 minutes cooling

Chocolate Brownie Cookies

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... Read More

GATHER YOUR INGREDIENTS

1

INSTRUCTIONS

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.

2

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.

3

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.

4

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.

5

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.)

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

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