Double Chocolate Brownie Cookies

Last week on Martha, they made Double Chocolate Brownie Cookies for some ice cream sandwiches.  The cookies looked delicious.  I love brownies, cookies and chocolate so to have all three together is “WOW”.  The recipe comes from “Martha Stewart’s Baking Handbook”:

Ingredients

Makes 16

• 9 ounces semisweet chocolate, chopped into 1/4-inch chunks
• 3 ounces unsweetened chocolate, coarsely chopped
• 6 tablespoons unsalted butter
• 1 cup sugar
• 3 large eggs
• 1/2 teaspoon pure vanilla extract
• 1 cup sifted all-purpose flour
• 1/4 teaspoon salt

Directions

1. Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside. In a heatproof bowl set over (but not touching) simmering water, melt 5 ounces semisweet chocolate, unsweetened chocolate, and butter. Stir until smooth. Set mixture aside to cool slightly, about 5 minutes.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat chocolate mixture and sugar on medium speed until well combined, about 3 minutes, scraping down the sides of the bowl as needed. Add eggs, and mix until completely combined. Beat in vanilla. Add flour and salt, and beat until just incorporated. Stir in remaining 4 ounces semisweet chocolate.
3. Using an ice-cream scoop about 2 inches in diameter, scoop dough into balls and place about 1 1/2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until edges are set and centers are still a bit soft, 9 to 11 minutes. Transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.

First published: July 2007

For the vanilla mint ice cream recipe and how to video click here.