THESE ARE SO GOOD. They’re all the goodness of a brownie but in a cookie! They’re fudgy in the center with chewy edges and definitely chocolate-y.
- Baking sheet
- Stand or hand mixer
- 12 ounces bittersweet or dark chocolate chips
- 1/2 cup butter total
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 cup pecans chopped, optional
- Melt the chocolate chips and butter in a heavy saucepan or double boiler over low heat, or in the microwave until melted. Stir to combine.
- Remove from heat, and set aside.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt, and set aside.
- In a large mixing bowl, beat the eggs, sugars, and vanilla on high speed 5 minutes, or until the batter is thick and creamy. Do not skip this step!
- Reduce the speed to low, and mix in the melted chocolate..
- Stir in flour mixture until just combined.
- Fold in nuts, if using. (I don’t like nuts in my brownies either)
- Cover the batter, and chill for 30 minutes.
- Preheat oven to 350 and line two baking sheets with parchment paper or a silicone baking mat.
- Using a 3 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.
- Bake, rotating pans halfway through, for 15-18 minutes, until tops are shiny and crackly. The cookie will look set at the edges but still be a little wet looking in the center. Don't overbake, or the cookies won't fudgy.