Double chocolate 🍫🍫 cookies, soft, fudgy and chewy like brownies. You can eat them warm or in room temperature, even frozen are perfect and soooo... addictive 😋😋😋
CHOCOLATE BROWNIE COOKIES WITH CHOCOLATE CHIPS
adapted from Olive & Mango
ingredients for 35-37 cookies
- 500gr dark chocolate, chopped
- 4 Tbsp butter
- 4 eggs, large
- 100gr brown sugar
- 1 tsp vanilla extract
- 125gr all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 200gr dark chocolate chips
- 140gr milk chocolate chips
In a bowl melt chopped chocolate and butter using a bain marie stirring until smooth. Set aside to cool.
In a large bowl beat eggs with sugar and vanilla extract until fluffy.
Fold in chocolate-butter mixture and mix with a spatula until incorporated. Add sifted flour, baking powder and salt and mix gently.
Stir in chocolate chips.
The mixture will be very soft. Transfer the bowl in the refridgerator for 45 minutes.
Preheat oven to 180C.
Line 2 baking pans with parchment paper.
Drop 2 Tbsp of the mixture for each cookie, about 4-5cm apart.
Bake for 10 minutes.
Let the cookies cool in the pan for 10 more minutes.
Transfer to a wire rack to cool completely.
Enjoy them with a dash of fleur de sel.
I used Greek Crystal Sea Salt by Trikalinos.