Fudgy, soft and rich just like your favorite brownie, in a delicious cookie!
- 6 ounces bittersweet or semi-sweet chocolate chopped (not chocolate chips)
- 3 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- ⅛ teaspoon espresso powder
- 1 cup all-purpose flour (126g)
- ⅓ cup Dutch-process cocoa powder (35g)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar (100g)
- ½ cup light brown sugar (90g) packed
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
Combine the chopped chocolate, vegetable oil and butter in a microwave safe bowl. Heat on 50% powder for about 2 minutes, stirring halfway through. Repeat as needed in 30-second intervals until the chocolate is melted and smooth. Add the espresso powder and stir to combine.
In a small bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
Using an electric mixer, beat the sugars and eggs on medium-high speed until thick and pale in color; about 4 to 5 minutes. Add the vanilla and beat until blended.
Pour in the melted chocolate mixture and mix by hand until combined. Fold in the flour mixture and chocolate chips with a spatula until no pockets of flour remain. Cover and refrigerate for 1 hour.
When ready to bake remove the cookie dough from the refrigerator and allow it to rest at room temperature for 15 to 30 minutes to soften. Preheat oven to 300°F. Line 2 baking sheets with parchment paper and set aside. Dig out 2 tablespoons of dough using an ice cream scoop and place in mounds on the prepared baking sheet 2-inches apart. No need to roll the dough into a ball.
Bake until the cookies are puffed but still look a little raw between the cracks in the middle, about 11 to 13 minutes. Do not over bake! Repeat using a cool baking sheet with each batch.
Cool the cookies on the pan for a few minutes then remove to a wire rack. Cool completely before storing.
- If the cookie dough is too stiff to scoop, leave out at room temperature for 15 to 30 minutes and try again.
- Sandwich two cookies with vanilla ice cream and freeze for a homemade ice cream sandwich.
- Cookie dough can be made 1 day in advance and refrigerated until needed.
- Dough mounds can be frozen and stored well sealed for up to a month.
- Frozen cookie dough mounds will need an extra minute to bake.
Calories: 181kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 103mg | Potassium: 117mg | Fiber: 2g | Sugar: 15g | Vitamin A: 83IU | Calcium: 30mg | Iron: 1mg