Midnight Brownie Cookies
Deeply dark, fudgy brownie cookies with a crackly top and a rich chocolate center. The source page for this recipe is image-only with no printed method; the steps below follow the standard/classic brownie-cookie technique of melting chocolate and butter, whisking with sugar and eggs, then folding in dry ingredients.
⏱️ Prep: 20 min🍳 Cook: 12 min🍽️ Makes 24
Nutritionper 1 cookie›
150
Calories
2g
Protein
20g
Carbs
8g
Fat
Ingredients
| 1 1/2 cups (255 g) | dark or semi-sweet chocolate, chopped |
| 4 tablespoons (55 g) | unsalted butter |
| 2 | large eggs, room temperature |
| 3/4 cup (150 g) | granulated sugar |
| 1 teaspoon | pure vanilla extract |
| 1/2 cup (60 g) | all-purpose flour |
| 1/4 cup (21 g) | unsweetened cocoa powder |
| 1/2 teaspoon | baking powder |
| 1/4 teaspoon | salt |
| 1 cup (180 g) | semi-sweet chocolate chips |
Instructions
Note: the source page contains only a photo with no printed method. The following is the standard/classic brownie-cookie technique.
- Melt the dark chocolate and butter together in a double boiler or in the microwave in short bursts, stirring until smooth. Let cool slightly.
- In a large bowl, whisk the eggs, sugar, and vanilla until pale and thickened, 2 to 3 minutes. Whisk in the melted chocolate mixture.
- Fold in the flour, cocoa powder, baking powder, and salt until just combined, then fold in the chocolate chips. Let the batter rest 10 to 15 minutes to thicken.
- Preheat oven to 180°C (350°F) and line baking sheets with parchment paper.
- Scoop rounds of batter onto the sheets, spacing them apart. Bake 10 to 12 minutes, until the tops are set and crackly and the centers still look soft.
- Cool on the sheets 5 minutes, then transfer to a wire rack to cool completely.