Let me introduce you to this magical mystery cookie. Is it a cookie? Is it a brownie? Both? Both.
It’s in cookie form, for quick and convenient transport from plate to mouth. That’s obviously a common theme in my baking. Portable desserts = the best. Back to the cookie. Its moist texture and dense chocolate flavor remind me of a brownie.
The secret to the texture of these cookies? Just TWO ounces of melted (unsweetened) bakers chocolate. Game. Changer. I mean, all I know is that my husband took a bag of these to work and they were gone FAST.
These are soft and chocolatey and the white chocolate chips add the perfect amount of crunch. My dream cookie.
I made this recipe without the melted chocolate the first time around, and the cookies were too dry. With the melted chocolate – they’re decadently moist like a brownie. Seriously, don’t skip the melted chocolate. It makes these next level good.
It took me three times to get this recipe just right. But, you guys are worth it. And so are these cookies.
Make sure to let these cool completely before putting them into a container or you may have a sad crumble situation on your hands (not that I would know from experience or anything).
Get ready for some mind-blowing cookies. I think I love these even more than straight up chocolate chip cookies.
I went there.
I’m not even sure if I’m allowed to say things like that on the internet, but I’m sure you’ll back me up on this once you’ve tried these, too.
- 1 3/4 cups flour
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 3/4 cup brown sugar
- 1/2 cup butter
- 1/3 cup coconut oil
- 1 tsp vanilla
- 2 ounces melted unsweetened baker’s chocolate (you can use semi-sweet chocolate chips, too)
- 1 1/2 cups white chocolate chips
Preheat oven to 350 degrees. Soften butter and melt coconut oil. Mix with electric mixer in a mixing bowl. Add brown sugar and cream. Add eggs, vanilla, and the melted chocolate. Mix to combine. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add that mixture gradually to the wet ingredients, mixing until combined.
Grease a baking sheet and roll cookie dough into balls. Place on cookie sheet and bake for 10-12 minutes. They will set up a little more once you’ve removed them from the oven. Let cool on baking sheet about 5 minutes then cool on cooling racks until completely cooled. Store in an airtight container.
Yield: about 3 dozen cookies
Order my new book: