Food & dining

Recipe for bittersweet-chocolate brownie cookies

Bittersweet chocolate brownie cookies.
Wendy Maeda/Globe staff
Bittersweet chocolate brownie cookies.

Makes 3½ dozen

These cookies are like brownies: dense and rich. Refrigerate the dough for at least 2 hours and for up to half a day before baking. If you have a small ice cream scoop (2-tablespoon capacity), getting the batter onto the baking sheets is easy.

1cup flour
½teaspoon salt
1teaspoon baking powder
½cup (1 stick) unsalted butter, cut up
8ounces semisweet chocolate, coarsely chopped
4ounces unsweetened
chocolate, coarsely chopped
1cup light brown sugar
½cup granulated sugar
1teaspoon vanilla extract
1cup semisweet chocolate chips
Confectioners’ sugar (for sprinkling)

1. In a bowl, whisk the flour, salt, and baking powder to blend them.

2. In another bowl over a saucepan of hot water, melt the butter and semisweet and unsweetened chocolates. Remove the bowl from the water and wipe the bottom; cool.


3. In another large bowl with a wooden spoon, beat the eggs and brown and granulated sugars for 1 minute. Beat in the vanilla and chocolate mixture. Stir in the flour mixture, then the chips.

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here

4. Scrape down the sides of the bowl; cover with plastic wrap and refrigerate for up to 2 hours.

5. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper. Have on hand a small ice cream scoop with a 2-tablespoon capacity or 2 soup spoons.

6. Scoop mounds of batter onto the sheets, leaving 2 inches between them. Bake the cookies for 14 minutes or until the tops are just firm when pressed with a fingertip.

7. Transfer the cookies on their parchment papers to wire racks to cool completely. Before serving, sprinkle with confectioners’ sugar.  Julie Riven