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Double Chocolate Brownie Cookies

I used a scoop that measured about 2 tablespoons and that yielded about 19 cookies just over 3” in diameter.
Servings 10 -12 cookies


  • 6 ounces semi-sweet chocolate chopped into ½” pieces
  • 2 Tablespoons unsalted butter at room temperature
  • 1 cup all purpose flour
  • 2 Tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 2 large eggs
  • 2 Tablespoons water
  • 1 teaspoon pure vanilla extract
  • 1 cup semi sweet chocolate chips


  1. Preheat oven to 300 degrees F. Line baking sheets with parchment paper or silicone mats. Set aside.
  2. Melt the chocolate and butter in a microwave safe bowl on high for 30 seconds then stir and continue heating, stirring at 15 second intervals until the chocolate has melted and the mixture is smooth and glossy. Set aside to cool.
  3. In a medium bowl, whisk together the flour, cocoa powder baking powder, and salt.
  4. In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract.
  5. Gradually add the dry ingredients to the egg mixture and stir until thick and smooth.
  6. Fold in the melted chocolate.
  7. Stir in the chocolate chips.
  8. Using a cookie scoop or spoon (mine was about 2 Tablespoons), scoop batter onto the prepared cookie sheet. Leave 2” between scoops as cookies will spread.
  9. Bake until slightly puffed and the tops begin to crack, about 13- 15 minutes. Judge by how they look, not by the time, as all ovens vary.
  10. Allow the cookies to cool completely on the baking sheets.

Recipe Notes

*Store at room temperature in an airtight container.

*Cookies are best on the day they are baked but still got great reviews on day 3.

Adapted from Giada De Laurentiis, Double Chocolate Espresso Cookies

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