The chocolate lovers dream cookie! Perfectly soft and chewy chocolatey brownie cookies with a rich fudgy centre and chunks of dark chocolate. These are seriously the most amazing melt in your mouth cookies!!
I cannot stress enough how ridiculously delicious these cookies are! They are the love child of two bite brownies and freshly baked chocolate chip cookies. This recipe is simple- you probably already have most of the ingredients on hand in your pantry, the only addition is that we used a 10.5 oz hunk of a dark chocolate bar that we roughly chopped up to act as our chocolate chunks which add a depth of richness thats not too sweet and completely melts into the cookie to make it extra gooey. Waayyy better than old fashioned Chipits.
Butter- We’re recommending cold butter cut into cubes. That’s right not room temperature like most recipes out there. Cutting the butter in cubes will help expedite the process of adding air into the butter which happens when mixing it with sugar. If the butter is too warm you risk adding too much air which affects the leavening. Not cutting the butter into cubes will take much longer than the 4 minutes indicated in the instructions. The process should leave you with a pale yellow fluffy mixture.
Sugar– We recommend sticking to white sugar as it is finer. You can substitute with brown sugar however it will add a bit of richness to the cookies.
Baking soda and cornstarch– Give the cookies the perfect amount of rise! The cornstarch is perfect for cakes and fluffy baked goods as it help break the proteins in the flour for a more tender and soft finished product. Its not one or the other here as they are not substitutes for each other.
The biggest tip and one of the most important steps is DO NOT OVER MIX the batter. Mix only until just combined. There can even be little bits of flour along the edges of the bowl and thats perfect. Just scrape it with a spatula to incorporate. This will keep the cookies fresh and soft and wont become dry and hard once baked.
The last tip is to chill the dough in the fridge before scooping on the cookie sheets. The batter will be very soft and have warmed from mixing. If you scoop them without chilling it will cause the cookies to spread quicker in the oven and come out flatter. Chilling ensures they hold their shape and get nice rise in the centre.
1. In a stand mixer (preferred) cream together butter and sugar until light and fluffy. About 4 mins. If clumping together scrape the mixture with a spatula off the sides and the whisk to ensure a smooth mixture.
2. Add eggs one at a time, mixing well after each addition. Add the cocoa powder and vanilla and continue to mix until just incorporated.
3. In a separate bowl sift together the flour, cornstarch, baking soda, and salt. Slowly incorporate the dry ingredients into the cocoa mixture mixing until just combined. Stir in dark chocolate chunks and chill the dough for 30 minutes.
4. Preheat the oven to 325 degrees F. Line cookie sheets with parchment paper and scoop 2 TBS of dough formed into balls on the sheet leaving enough space in between. Bake 1 sheet at a time for 12 minutes until the edges just begin to crisp. The cookies should look soft and fluffy. Allow to rest on tray for 2 minutes before transferring to cooling rack. Repeat until all the cookies are baked.
5. Enjoy warm.
Recipe can be cut in half to make a small batch. If freezing allow the cookies to completely cool before transferring to freezer.