Best Grandmas Double Chocolate Brownie Cookies Recipes

Double-Chocolate Brownie Cookies image

Provided by Martha Stewart

Yield Makes 16

Number Of Ingredients 8

9 ounces semisweet chocolate, chopped into 1/4-inch chunks
3 ounces unsweetened chocolate, coarsely chopped
6 tablespoons unsalted butter
1 cup sugar
3 large eggs
1/2 teaspoon pure vanilla extract
1 cup sifted all-purpose flour
1/4 teaspoon salt

Steps:

Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside. In a heatproof bowl set over (but not touching) simmering water, melt 5 ounces semisweet chocolate, unsweetened chocolate, and butter. Stir until smooth. Set mixture aside to cool slightly, about 5 minutes.
In the bowl of an electric mixer fitted with the paddle attachment, beat chocolate mixture and sugar on medium speed until well combined, about 3 minutes, scraping down the sides of the bowl as needed. Add eggs, and mix until completely combined. Beat in vanilla. Add flour and salt, and beat until just incorporated. Stir in remaining 4 ounces semisweet chocolate.
Using an ice-cream scoop about 2 inches in diameter, scoop dough into balls and place about 1 1/2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until edges are set and centers are still a bit soft, 9 to 11 minutes. Transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.

Grandma's Double Chocolate Brownie Cookies image

Provided by Demelza

Time 20m

Yield 72 cookies, 72 serving(s)

Number Of Ingredients 12

1 1/3 cups butter
1 cup white sugar
2/3 cup brown sugar
1 teaspoon vanilla
2 eggs (lightly beaten)
2 1/4 cups flour
2/3 cup cocoa
1 teaspoon baking soda
1 teaspoon salt
1/4 cup milk
1 1/2 cups chopped pecans (optional)
1 cup chocolate chips

Steps:

Cream butter & sugars.
Add eggs, vanilla & milk, mix well.
Stir 2 tsp Instant Clearjel into flour (the program doesn't recognize Clearjel in ingredients, but it stops the cookies from spreading when using butter).
Mix in flour, cocoa, baking soda & salt till well combined.
Stir in nuts if using & chocolate chips.
Drop by tablespoon on parchment lined cookie sheet.
Bake at 350 for 10 - 12 minutes.
Cool on wire rack.
Store in airtight container.

Double-Chocolate Brownie Cookies image

Provided by rbrynsaas

Time 9m

Yield 30 cookies

Number Of Ingredients 9

9 ounces semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
6 tablespoons unsalted butter
1 cup sugar
3 large eggs
1/2 teaspoon vanilla extract
1 cup all-purpose flour, sifted
1/4 teaspoon salt
3/4 cup chopped walnuts, if desired

Steps:

Preheat the oven to 375 degrees. Line two large baking sheets with parchement paper; set aside.
In a heatproof bowl set over simmering water, melt 5 oz semisweet chocolate, the unsweetened chocolate and the butter. Stir until smooth. Set mixture aside to cool slightly, about 5 minutes.
In the bowl of an electric mixer fitted the the paddle attachment, beat melted chocolate mixture and sugar on medium speed until well combined, about 3 minutes. Scrape the sides of the bowl as needed. Add eggs and mix until completely combined. Beat in vanilla, and then the flour and salt, beating just until incorporated. Stir in remaining 4 oz chocolate and nuts, if using.
Scoop dough into 1 1/2 inch balls and place on baking sheet 1 1/2 inches apart. Bake until edges are set and centers are still a bit soft, 9 to 11 minutes. Transfer parchment paper and cookies to a wire rack to cool completely.
Keep in airtight container at room temperature for up to 4 days.