Chocolate Brownie Cookies

SERVES Makes 20 cookies

TIME 50 minutes, plus 30 minutes cooling

WHY THIS RECIPE WORKS

We wanted cookies with all the best qualities of brownies—rich and chewy, with a deep chocolate flavor and a crackly, shiny top. To maximize the chocolate complexity, we used both melted bittersweet chocolate and cocoa powder plus a good dose of salt. The key to chewiness was the right mix of butter and vegetable oil, and whipping the eggs and sugar together in a stand mixer delivered the shiny, crackly top, giving these cookies showstopping appeal. We wanted cookies with all the best qualities of brownies-rich and chewy, with a deep chocolate flavor and a crackly, shiny top. To maximize the chocolate complexity, we used both melted bittersweet chocolate and cocoa powder plus a good dose of salt. The key to chewiness was the right mix of butter and vegetable oil, and whipping the eggs and sugar together in a stand mixer delivered the shiny, crackly top, giving these cookies showstopping appeal.

INGREDIENTS

1 cup (5 ounces) all-purpose flour

¼ cup (¾ ounce) Dutch-processed cocoa powder

1 teaspoon baking powder

¼ teaspoon baking soda

¾ teaspoon table salt

10 ounces bittersweet chocolate, chopped, divided

3 tablespoons vegetable oil

1 tablespoon unsalted butter

2 tablespoons whole milk

1 cup (7 ounces) sugar

2 large eggs

note: BEFORE YOU BEGIN

We developed this recipe using Ghirardelli 60% Cacao Bittersweet Chocolate Premium Baking Bar and Droste Cacao Dutch-processed cocoa powder.

Directions at cookscountry.com

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