The Browniest Cookies


  • 4 ounces unsalted butter
  • 4 ounces unsweetened chocolate chips
  • 1 cup brown sugar
  • 2 tablespoons sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 12 teaspoon baking soda
  • 12 teaspoon table salt
  • 12 cup unsweetened cocoa powder
  • 1 cup all purpose flour
  • 4 ounces semisweet chocolate chips


  1. Place butter and unsweetened chocolate chips in small bowl.  Microwave until melted, stirring every 30 seconds.
  2. Using a stand mixer, whisk together sugar, melted chocolate mixture.  Add eggs, one at a time, mixing after each addition.  Then add vanilla, baking soda, and salt.  Mix in cocoa powder and flour until just combined.  Stir in semisweet chocolate chips.  
  3. Refrigerate dough for 30 minutes.  
  4. Heat oven to 350*F.  
  5. Using a small ice cream scoop, scoop dough onto parchment paper-lined baking sheets, allowing room for the cookies to spread a little.  Bake 11-15 minutes or until cookies look almost finished but still a little undercooked.  Remove from oven and cool on baking sheet for 5 minutes before removing to rack to cool.  


This recipe is from Smitten Kitchen.  I made it for a class party and they were extremely appreciated by my classmates.  And by me and my family as well!  Scrumptious.  Like a soft, rich, brownie-cookie hybrid.  Fantastically chocolaty.  These go well with a nice, cold glass of milk.