These cookies have the taste and texture of perfect brownies! Soft and tender in the interior with chewy edges. They're fudgy, dense, and not at all cakey!
12ouncesdark chocolate from a barchopped and divided into 7 ounces and 5 ounces*
3tablespoonsbutterI used unsalted
2large eggs
⅔cupgranulated sugaror superfine sugar if available
1teaspoonvanilla extract
¼cupall-purpose floursifted
¼teaspoonbaking powdersifted
Instructions
In a medium microwave-safe bowl, combine 7 ounces of chocolate, butter, and heat to melt, about 1 minute on high power. Stop to stir. Heat in 10-second bursts until mixture can be stirred smooth; set aside to cool briefly.
In the bowl of a stand mixer fitted with the paddle attachment (or use an electric mixer), add the eggs, sugar, vanilla and beat for 5 to 8 minutes on medium speed, or until pale and creamy. (Original recipe recommends beating for 15 minutes, but I saw no changes in the mixture after about 5 minutes and believe 8 minutes is ample).
Add the flour, baking powder, melted chocolate-butter mixture, and remaining 5 ounces chopped chocolate and mix to combine, about 1 minute on medium-low speed (the machine will make lots of noise and shake from the chopped chocolate).
Remove the paddle, cover bowl with plasticwrap, and allow to stand at room temperature for about 1 hour in order for batter to firm up (Original recipe suggests 10 minutes but my batter was like chocolate sauce and it needed 1 hour).
Using a medium 2-inch cookie scoop or small ice cream scoop, scoop out mounds of dough onto Silpat-lined baking trays, placing 8 mounds per tray. Do not crowd them in case your cookies spread a fair amount (mine didn't but I can foresee it). Allow mounds to remain on trays, uncovered, for about 1 hour before baking to help batter set up more.
Preheat oven to 350F. Bake for 8 to 10 minutes or until puffed and cracked (I baked for 9 minutes).
Allow cookies to cool completely on trays.
Notes
*Chocolate: I used a Trader Joe's Dark Chocolate Pound Plus Bar 54%; do not use chocolate chips.Storage: Cookies will keep in an airtight container at room temperature for up to 5 days.Recipe adapted from Donna Hay.