Okay, I must seem like a crazy chocolate fiend lately.  I feel like I have made so many amazing chocolate treats.  The most amazing brownies ever, cookies, and cake!  For good reason though – chocolate is awesome!  It deserves plenty of time in the spotlight.  These cookies originally go by the name “better than brownie cookies”, but after finding my recent brownie bliss, I knew they would not live up to that.  So I just call them brownie cookies.  But, I think it’s not fair to compare cookies and brownies – it’s like apples and oranges, they just aren’t the same.  As chocolate cookies go, these are FANTASTIC!  Really, really amazing.  They have a thin delicate crust outside with a tender, melt-in-your mouth interior and they are very, very chocolatey.  Not to mention that, but they are also the prettiest chocolate cookies I have made yet.  The crackly crust on the outside just makes them look irresistible.  I sent some home to our realtor’s family, and the next time we spoke she informed me that her husband wanted to know if he could buy more cookies from me – HA!

It’s hard to improve on such a delicious cookie, but I thought sandwiching them with some homemade vanilla ice cream would do the trick.  The combination was great.  I found them to be best when set out for about 10-15 minutes prior to eating so that the cookies would thaw a bit and have a better texture.  The recipe was simple and easy to follow, and my only comment about it is that I got quite a few more cookies from the batch than the recipe indicates.  I’m sure that all depends on how large your scoops of dough are, so bake them whatever size you would like!

  • Yield about 24-35 cookies


466 g. dark chocolate, chopped (about 2 2/3 cups)
4 tbsp. unsalted butter, at room temperature
4 eggs
1 1/3 cups sugar
1 tsp. vanilla extract
½ cup all-purpose flour
½ tsp. baking powder
1 cup semi-sweet or dark chocolate chips


  • 01

    Preheat the oven to 350° F.  Line two baking sheets with parchment paper.

  • 02

    In a heatproof bowl set over simmering water, heat the chocolate and butter until completely melted and smooth, stirring occasionally.  Remove from heat and set aside.  In a medium mixing bowl, combine the eggs, sugar and vanilla extract; whisk until well combined.  In a small bowl, combine the flour and baking powder.  Stir together and set aside.

  • 03

    Add the melted chocolate mixture to the sugar mixture and whisk until well combined.  Mix in the dry ingredients, stirring just until incorporated.  Fold in the chocolate chips until evenly distributed.

  • 04

    Drop scoops of about 1½ tablespoons of dough onto the prepared baking sheets, evenly spaced.  Bake for 10-12 minutes or until they are firm on the outside and the dough has lost its sheen.  Leave to cool completely on the baking sheets.  Transfer to a wire rack when firmly set, and repeat with any remaining dough, if necessary.