No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Double-Chocolate Brownie Cookies

This delicious cookie recipe comes from "Martha Stewart's Baking Handbook." Combine these with Mint Ice Cream to make your own ice-cream sandwiches.

  • Yield: Makes 16

Source: The Martha Stewart Show, July Summer 2007


  • 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


  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.


Reviews (3)

  • I_Endured_Clovis5 30 Jan, 2009

    These were some of the best cookies i have ever made, and I have might quite a lot of cookies in my day.

  • NeatNickers 27 Apr, 2008

    Like most all baked goods, cookies should never be refrigerated or frozen after baking unless the recipe states it is ok, as they will certainly dry out. This recipe states to store them room temperature.

  • jules1000 24 Mar, 2008

    Followed instructions exactly. Oven temperature is correct. Did NOT overbake. Cookies do not spread and flatten like the ones pictured and seem dry when cold and even dryer when frozen. Not recommended by this experienced baker.

Related Topics