These Double Chocolate Brownie Cookies are the ultimate holiday indulgence! With a rich, fudgy texture and a festive sprinkle of crushed peppermint, they’re perfect for sharing with loved ones or adding to your holiday cookie tray.
Ingredients:
- 4 tbsp (57g) salted butter
- 1 lb (454g) chopped semisweet chocolate
- 4 large eggs, room temperature
- 1 ½ cups (300g) granulated sugar
- 1 tsp (4g) pure vanilla extract
- ½ cup (60g) all-purpose flour, sifted
- ½ tsp (2g) baking powder
- 12 oz (340g) milk chocolate chips
- Crushed peppermint (optional), for topping
Directions:
- Place a heatproof bowl over a saucepan of simmering water. Combine butter and chopped semisweet chocolate, stirring until smooth (about 5-10 minutes).
- In a stand mixer with the paddle attachment, beat eggs and sugar on medium speed until well combined. Add vanilla extract, then gently pour in the melted chocolate mixture, beating until thoroughly mixed.
- Fold in sifted flour and baking powder until combined, then add milk chocolate chips, distributing evenly throughout the batter.
- Transfer the batter to a large bowl, cover, and freeze for 1 hour to firm up.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Using a scoop, form the batter into balls (about 2 tablespoons each) and place on the baking sheet, spacing them 2 inches apart.
- Bake for 10 minutes, until cookies are cracked on top and dry at the edges.
- Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack. For a festive touch, sprinkle crushed peppermint on top right after baking, pressing lightly to ensure it sticks.
Details:
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Servings: 24 cookies
Enjoy these delightful Double Chocolate Brownie Cookies with a glass of milk or hot cocoa, and savor the holiday spirit in every fudgy, chocolatey bite!
Print
Double Chocolate Brownie Cookies 🍫
Description
These Double Chocolate Brownie Cookies are the ultimate holiday indulgence! With a rich, fudgy texture and a festive sprinkle of crushed peppermint, they’re perfect for sharing with loved ones or adding to your holiday cookie tray.
Ingredients
- 4 tbsp (57g) salted butter
- 1 lb (454g) chopped semisweet chocolate
- 4 large eggs, room temperature
- 1 ½ cups (300g) granulated sugar
- 1 tsp (4g) pure vanilla extract
- ½ cup (60g) all-purpose flour, sifted
- ½ tsp (2g) baking powder
- 12 oz (340g) milk chocolate chips
- Crushed peppermint (optional), for topping
Instructions
- Place a heatproof bowl over a saucepan of simmering water. Combine butter and chopped semisweet chocolate, stirring until smooth (about 5-10 minutes).
- In a stand mixer with the paddle attachment, beat eggs and sugar on medium speed until well combined. Add vanilla extract, then gently pour in the melted chocolate mixture, beating until thoroughly mixed.
- Fold in sifted flour and baking powder until combined, then add milk chocolate chips, distributing evenly throughout the batter.
- Transfer the batter to a large bowl, cover, and freeze for 1 hour to firm up.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Using a scoop, form the batter into balls (about 2 tablespoons each) and place on the baking sheet, spacing them 2 inches apart.
- Bake for 10 minutes, until cookies are cracked on top and dry at the edges.
- Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack. For a festive touch, sprinkle crushed peppermint on top right after baking, pressing lightly to ensure it sticks.
Details:
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Servings: 24 cookies
Notes
Enjoy these delightful Double Chocolate Brownie Cookies with a glass of milk or hot cocoa, and savor the holiday spirit in every fudgy, chocolatey bite!