The best recipe for dark chocolate brownies cookies - fudgy, soft and intensely chocolatey! These can be spruced up with different fillings and stuffings. Make them Dulce de Leche Brownie Cookie Sandwiches, stuff them with fudge or place a melty cube of gouda in them! Sweet and Salty Decadence!
Whisk together your dry ingredients, the flour, organic cocoa powder, baking powder and sea salt together in a bowl. Set aside. Roughly chop your 4 oz of dark chocolate. In a microwave-proof bowl, heat on high a few times on a 30-second interval until melted or melt over a water bath. Set aside.
In a stand-mixer, using the paddle attachment beat the softened butter with both granulated sugar and brown sugar together on high speed. Stop the machine a couple of times and scrape the bottom and sides of the bowl, then beat again until the mixture is fluffy and pale. This will take 3 or up to 5 min.
Add the room temperature eggs, one at a time, and beat until the cookie mixture is thick and velvety, approx 3 min. Add the vanilla and cooled (!) melted dark chocolate. Again, beat until evenly mixed together.
Now, add the flour mixture, while mixing on slow-speed, stir until the chocolate batter is mixed. Scrape the bottom of the bowl once to make sure the mixture is even and there are no big flour deposits, then add the chopped dark chocolate and stir with your spatula until incorporated.
Chill the cookie dough/batter in the fridge for 30 min.Preheat the oven on 350ºF/175ºC.
Line a large baking sheet with parchment paper. Use a large ice-cream scoop to scoop a tight ball of the cookie dough, then drop it onto the parchment paper with 2″/6 cm space in between each cookie. Insert a small piece of fudge or gouda in the center and press it in slightly. If making dulce de leche sandwich cookies, skip this step. If you can, wrap the gouda or fudge chunk completely inside the dough.
Bake the chocolate brownie cookies in the oven for approx 14 min. The cookie should feel soft and the center should be liquid/melted when you try to remove it from the sheet pan. Let the cookie cool off slightly on the cooling rack.
The cookies are most ideal when it’s still warm from the baking. But you can keep them in an air-tight container for a couple of days, and heat it up slightly in the microwave before eating.