These cookies defy every law of baking physics. A cookie at once more delicate than a brownie, though strong enough to pick up and stack and give and eat and box and eat and layer. Use the best chocolate you can get your hands on and be patient- you’ll want these to rest on the cookie sheet for 20 minutes after you remove them from the oven.
Triple Chocolate Brownie Cookies
12ouncesBittersweet chocolate pieces2 cups, 336g
6ouncesSemi sweet chocolate pieces1 cup, 168g
6ouncesMilk chocolate pieces1 cup, 168g
Beat the sugar, eggs and yolk with a hand held mixer or in the bowl of a stand mixer fitted with the paddle attachment on high speed until thick and light in color. No need to hover about- go ahead and leave it be, whipping away, while you work through Step 2.
Melt the butter and bittersweet chocolate over a double boiler or in a microwave just until they are melted. We tend to melt chocolate until about ¾ of the way melted, then take it off the heat and stir until the chocolate melts itself; this prevents burning.
Pour the egg mixture over the melted chocolate. Fold in the chocolate pieces, followed by the flour, salt and baking powder. Mix these until just combined.
For best results, line a cookie sheet with plastic wrap or parchment paper and spread the dough about ½ inch thick. Cover and place the cookie sheet in the freezer until firm (about 20 minutes). You can also chill the dough in the fridge for an hour.
Cut out or scoop out the cookies about 2 Tablespoons at a time onto a parchment paper lined cookie sheet. Bake at 350 until the edges just begin to set. Remove the tray from the oven and let the cookies finish cooking and cooling on the cookie sheet.
Try to wait 20 minutes before lifting the cookies off the paper. We know….
This dough is fantastic to make ahead- line a cookie sheet with plastic or parchment and pour the thick batter into a slab onto the cookie sheet. Freeze the slab and cut out squares when you’re ready to bake; don’t worry- they will spread into perfect rounds once baked.