Best 4 Double Chocolate Brownie Cookies Recipes

Indulge in an extraordinary culinary experience with our delectable double chocolate brownie cookies, an exquisite fusion of rich chocolate and chewy texture in a delectable bite-sized treat. Crafted to satisfy even the most discerning palate, these cookies embrace the intense flavors of cocoa, offering a symphony of decadent indulgence and pure bliss. Get ready to embark on a delightful baking adventure, as we guide you through the steps to create these heavenly creations, transforming your kitchen into an aromatic haven and your taste buds into fervent admirers.

Here are our top 4 tried and tested recipes!

DOUBLE-CHOCOLATE BROWNIE COOKIES

Double-Chocolate Brownie Cookies image

This delicious cookie recipe comes from "Martha Stewart's Baking Handbook." Combine these with Mint Ice Cream to make your own ice-cream sandwiches.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes

Yield Makes 16

Number Of Ingredients 8

Ingredients

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

Grandma's Double Chocolate Brownie Cookies image

My Mom used to make these cookies for my daughter, without the chopped nuts. They are her favorite cookie. The original recipe used shortening, I use butter and add 1 tsp of instant clearjel per cup of flour to stop the cookies from spreading. If you don't have any instant clearjel make sure to chill your cookies prior to baking. I usually only make half a recipe. You can freeze the cookies before baking, just add a couple of minutes to the baking time if using frozen dough.

Provided by Demelza

Categories Drop Cookies

Time 20m

Yield 72 cookies, 72 serving(s)

Number Of Ingredients 12

Ingredients

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 RECIPE

Double Chocolate Brownie Cookies Recipe image

Provided by Camille

Yield 30

Number Of Ingredients 13

Ingredients

Ingredients:
2/3 cup shortening (I have found that if you substitute this with anything else, they don't turn out right)
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla
1 tablespoon water
1 1/2 cups all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips

Steps:

Preheat oven to 375 degrees F.
In a large bowl, mix shortening and sugar together. Add eggs, one at a time, mixing well in between eggs, then add vanilla and water.
In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Stir flour mixture into shortening/sugar mixture (don't over mix) and add in the chocolate chips.
Drop spoonfuls of dough onto ungreased baking sheets.
Bake for 7 to 9 minutes. Let cookies cool for a couple of minutes on baking sheet (about 2-3 minutes) and then move the cookies to wire racks to cool completely.

DOUBLE-CHOCOLATE BROWNIE COOKIES

Double-Chocolate Brownie Cookies image

DD picked these out to make for her daddy for Valentine's Day. They weren't quite as chewy as I thought they might be...but still delicious. Perfect for the chocoholic. The dough for this can be shaped into balls and then refrigerated for up to two days or frozen for three weeks. Originally from Martha Stewart's Baking Handbook.

Provided by rbrynsaas

Categories Drop Cookies

Time 9m

Yield 30 cookies

Number Of Ingredients 9

Ingredients

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.

Tips:

Use high-quality chocolate for the best flavor.
Do not overmix the batter, as this will result in tough cookies.
Chill the dough for at least 30 minutes before baking, this will help the cookies hold their shape.
Bake the cookies until the edges are set and the centers are still slightly gooey.
Let the cookies cool completely before enjoying them.

Conclusion:

These double chocolate brownie cookies are a delicious and decadent treat that are perfect for any occasion. With their rich chocolate flavor and chewy texture, they are sure to be a hit with everyone who tries them. So next time you are looking for a sweet treat, give these cookies a try.

These cookies are also very easy to make, and they can be made ahead of time and frozen for later. This makes them a great option for busy families or for anyone who likes to have homemade treats on hand.

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