Double-chocolate brownie cookie

Prep 15 min
Total 45 min
Makes 26 cookies



eggs, at room temperature
2/3 cup
granulated sugar
1 tsp
1 cup
semi-sweet chocolate chips
3/4 cup
chopped dark chocolate
1/3 cup
unsalted butter, cubed
1/2 cup
all-purpose flour
2 tbsp
1/2 tsp
1/2 tsp
flaked sea salt


  • PREHEAT oven to 350F and line 2 baking sheets with parchment.
  • WHISK eggs and sugar in the bowl of a stand mixer on medium-high until tripled in volume, 10 to 12 min. Whisk in vanilla.
  • MELT both chocolates and butter in a large heatproof bowl set over 1 in. of simmering water in a large pot, stirring until smooth, 2 to 3 min. Remove from heat.
  • WHISK flour, cocoa, salt and baking powder in a small bowl.
  • GENTLY fold one-third of egg mixture into the chocolate until no streaks remain. Fold in remaining egg mixture. Sift flour mixture over chocolate and gently fold until smooth.
  • SCOOP 1-tbsp portions onto prepared sheets, spaced 1 in. apart. Bake until cookies are puffy and cracked on top, 9 to 10 min. Sprinkle with sea salt and let cool on sheet for 2 min before transferring to a rack. Repeat with remaining batter.


Calories 70, Protein 1 g, Carbohydrates 8 g, Fat 4 g, Fibre 1 g, Sodium 37 mg.

How to melt chocolate on a double boiler

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