Get the Recipe:
Double Chocolate Brownie Cookies
Double Chocolate Brownie Cookies combine the best parts of cookies and brownies into one deliciously rich sweet treat!
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1/4 cup (21 g) Dutch-process cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) firmly packed dark brown sugar
- 1/2 cup (168 g) honey
- 7 ounces (198 g) semisweet chocolate, coarsely chopped
- 1/4 cup (50 g) granulated sugar
Recommended Products
Instructions
- Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the honey, and mix well.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Mix in the chocolate.
- Refrigerate the dough for 30 minutes.
- Preheat oven to 325°F (160°C). Line baking sheets with silicone liners or parchment paper.
- Using about a teaspoonful of dough at a time, roll the dough into balls. Roll each ball in sugar to coat.
- Place the dough balls about 1 inch apart on the prepared pans. Bake (one pan at a time) 10 minutes, or until the tops of the cookies crack and the cookies are set.
- Cool the cookies on the pans on wire racks for 5 minutes. Then transfer the cookies from the pan to a wire rack to cool completely.
Notes
- Recipe adapted from Martha Stewart.
- Store in an airtight container at room temperature up to a week.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
