Happy Fourth of July! I was planning on posting a patriotic recipe of some sort– I do love flag cakes! But considering I make them with box cake mix, it didn’t seem quite blog-worthy… So instead, you get this recipe for decadent chocolate brownie cookies.
Hot out of the oven, they were reminiscent of the best brownies– crispy outsides with chewy insides. A couple days later, they are definitely more crispy and remind me of Brownie Brittle (a Costco favorite). They would probably make a delicious ice cream sandwich…
1 pound semisweet chocolate, chopped or 12-ounce bag of semisweet chocolate chips
4 tablespoons unsalted butter
4 large eggs, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup all-purpose flour, sifted
1/2 teaspoon baking powder
12-ounce bag semisweet chocolate chips
In a large bowl set over a saucepan of simmering water, melt the chopped chocolate (or 1 bag of chocolate chips) with the butter, stirring a few times, until smooth, about 7 minutes. In another large bowl, using a handheld electric mixer, beat the eggs with the sugar at medium speed until thick and pale, about 5 minutes. Beat in the vanilla and salt. Using a rubber spatula, fold in the melted chocolate, then fold in the flour and baking powder. Stir in the chocolate chips. Cover the batter and freeze until well chilled and firm, about 1 hour.
Preheat the oven to 350° and line 2 baking sheets with silpats or parchment paper. Working in batches, scoop 2-tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart. Bake for about 10 minutes, until the cookies are dry around the edges and cracked on top. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely before serving.