If you love brownies and cookies, why not enjoy the best of both worlds? These double chocolate brownie cookies are rich, fudgy, and loaded with chocolate chunks. The vanilla bean glaze adds just the right amount of sweetness to balance out the deep cocoa flavors. They’re soft, chewy, and perfect for any chocolate lover.
Method
Prep the Oven and Ingredients
Before starting, preheat your oven to 350°F (175°C). This ensures the oven is at the right temperature when the cookies go in. Also, gather all your ingredients and tools in one place. Having everything ready will make the baking process smooth and efficient.
Melt the Butter and Chocolate
In a microwave-safe bowl, combine the unsalted butter and unsweetened baker’s chocolate. Microwave in short 20-second intervals, stirring after each one to prevent the chocolate from burning. Continue this process until the mixture is completely melted and smooth. If you prefer, you can melt them using a double boiler on the stovetop. Once melted, set the bowl aside and allow the mixture to cool slightly before adding it to the rest of the ingredients.
Mix the Wet Ingredients
In a large mixing bowl, add the brown sugar, white sugar, and eggs. Using a whisk or an electric mixer, beat the ingredients together until the mixture is light and fluffy. This step helps incorporate air into the batter, making the cookies soft. Slowly pour in the slightly cooled melted butter and chocolate mixture while continuously mixing to create a smooth and well-blended batter.
Sift in the Cocoa Powder
Using a fine-mesh sieve, sift the cocoa powder directly into the wet mixture. This step helps remove any lumps and ensures an even distribution of cocoa, enhancing the deep chocolate flavor in the cookies. Stir gently until the cocoa powder is fully incorporated.
Prepare the Dry Ingredients
In a separate medium-sized bowl, combine the cake flour, baking powder, and salt. Whisk these dry ingredients together to evenly distribute the baking powder and salt throughout the flour. Gradually add the dry mixture into the wet ingredients, stirring continuously to avoid over-mixing. Over-mixing can develop the gluten in the flour, leading to dense and tough cookies. Stir only until the dry ingredients are just incorporated.
Fold in the Chocolate Chunks
Gently fold the chocolate chunks into the dough using a spatula. This ensures that the chocolate is evenly spread throughout the batter without overworking the dough. The chocolate chunks will create pockets of melty chocolate in every bite, making the cookies even more indulgent.
Scoop and Bake
Using a cookie scoop or a tablespoon, measure out 2-tablespoon-sized portions of dough and place them onto a parchment-lined baking tray. Ensure there is enough space between each cookie to allow them to spread while baking. Bake the cookies in batches of 8 to prevent overcrowding and ensure even baking. Place the tray in the preheated oven and bake for 10-12 minutes. The cookies should have a slightly crisp edge while remaining soft in the center. Remove from the oven and allow them to cool on the tray for a few minutes before transferring them to a wire cooling rack.
Prepare the Glaze
While the cookies are cooling, prepare the vanilla bean glaze. In a medium bowl, combine the corn syrup, vanilla bean paste, milk, and icing sugar. Use a whisk to mix until the glaze is smooth and free of lumps. The glaze should have a thick, pourable consistency. If it is too thick, add a few drops of milk until you reach the desired consistency.
Glaze the Cookies
Once the cookies are completely cool, drizzle or dip them in the vanilla bean glaze. If drizzling, use a spoon or a piping bag to create a decorative effect. If dipping, submerge half of each cookie into the glaze and allow any excess to drip off. Place the cookies back on the cooling rack or parchment paper and let the glaze set for at least 10-15 minutes before serving.
Necessary Tools
- Mixing bowls (large and medium)
- Whisk
- Electric mixer (optional, but helpful)
- Measuring cups & spoons
- Microwave-safe bowl (for melting chocolate)
- Baking tray
- Parchment paper
- Cookie scoop or tablespoon
- Cooling rack
Double Chocolate Brownie Cookies with Vanilla Bean Glaze
Cuisine: AmericanDifficulty: Easy12
servings15
minutes10
minutes25
minutesIngredients
For the Cookies:
3/4 cup unsalted butter
8 oz unsweetened baker’s chocolate
1 cup brown sugar
1/4 cup white sugar
2 eggs
3 tbsp cocoa powder
2 cups cake flour
1 tsp baking powder
1/2 tsp salt
1/2 cup chocolate chunks
For the Vanilla Bean Glaze:
2 tbsp corn syrup
1 tsp vanilla bean paste
2 tbsp milk
1 3/4 cup icing sugar
Directions
- Prep the Oven and Ingredients
Preheat your oven to 350°F (175°C). Gather all your ingredients and tools to make the process smooth and efficient. - Melt the Butter and Chocolate
In a microwave-safe bowl, melt the butter and unsweetened chocolate together. Heat in 20-second intervals, stirring in between until smooth. Set aside to cool slightly. - Mix the Wet Ingredients
In a large bowl, cream together the brown sugar, white sugar, and eggs until well combined. Slowly pour in the melted butter and chocolate mixture while mixing continuously. - Sift in the Cocoa Powder
Sift the cocoa powder directly into the wet ingredients and mix well to avoid any clumps. - Prepare the Dry Ingredients
In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add this dry mixture into the wet ingredients, stirring until fully incorporated. - Fold in the Chocolate Chunks
Gently fold in the chocolate chunks with a spatula to distribute them evenly. - Scoop and Bake
Use a cookie scoop or measure out 2-tablespoon-sized balls of dough and place them on a parchment-lined baking tray. Bake in batches of 8 for 10-12 minutes. The cookies should be soft in the center but set around the edges. - Prepare the Glaze
While the cookies cool, whisk together the corn syrup, vanilla bean paste, milk, and icing sugar until smooth. - Glaze the Cookies
Once completely cool, drizzle or dip the cookies in the vanilla bean glaze. Let the glaze set before serving.
Notes
- Cooling the melted chocolate: If you add hot chocolate to the eggs too quickly, you might end up with scrambled eggs! Let it cool slightly before mixing.
- Measuring flour properly: Scoop and level your flour rather than packing it in. Too much flour can make the cookies dense.
- Not overbaking: These cookies should be slightly underbaked in the center when removed from the oven. They will continue to firm up as they cool.
- Allowing cookies to cool before glazing: If the cookies are warm, the glaze will slide right off instead of setting beautifully.
Serving Suggestions
- Enjoy warm weather with a glass of cold milk.
- Crumble them over vanilla ice cream for an indulgent dessert.
- Pack them in a lunchbox for a sweet treat.
- Pair with a hot cup of coffee or tea.
Fun Fact
Did you know that brownies were first created in the late 19th century? Some say they were a happy baking accident when a chef forgot to add baking powder to a chocolate cake recipe!
Conclusion
These double chocolate brownie cookies are the ultimate treat for any chocolate lover. They are rich, soft, and full of deep chocolate flavor, topped with a smooth vanilla bean glaze for an extra touch of sweetness. Whether you’re baking for a special occasion or just treating yourself, these cookies will quickly become a favorite in your home. Happy baking!
