Gooey in the center like a brownie, crisp on the outside like a cookie-- this brownie cookie is the best of both worlds!
Servings: 1dozen cookies
2ouncesunsweetened baking chocolatechopped
16ouncessemi-sweet chocolate chipsdivided
1 and 1/2cupsall-purpose flour
4large eggsroom temperature
3/4cuplight brown sugarpacked
In a large saucepan over low heat, melt the butter, chopped unsweetened baking chocolate, and 1 and 1/2 cups of the semi-sweet chocolate chips. Stir constantly until mixture has melted completely. Allow to cool to room temperature (about 30 minutes).
Preheat the oven to 350ºF. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
Combine flour, baking powder, and salt in a small bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the eggs, both sugars, and vanilla at medium speed until combined. Gradually add dry ingredients to egg mixture, beating well and scraping down sides of bowl as necessary. Add cooled chocolate mixture and beat well.
With a spatula, scrape down sides of bowl to be sure batter is completely combined. Stir in remaining semi-sweet chocolate chips and chopped walnuts, if using. If batter is not firm enough to scoop, stick in refrigerator for a few minutes.
With a 1-ounce cookie scoop (for small cookies) or an ice cream scoop (for large cookies), form dough into balls and place on baking sheet. Put 12 small or 6 large balls on each baking sheet. For fudgy cookies, bake small cookies for 12 minutes and large cookies for 14 minutes, and allow to cool on baking sheets for 2 minutes. For cakey cookies, bake for 14 and 16 minutes respectively, no need to cool on baking sheets. With a spatula, transfer cookies to a wire cooling rack. Cookies will stay fresh in an airtight container at room temperature for 7 days. Cookies freeze well, up to 3 months.