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.


  • 9 ounces semisweet chocolate, chopped into ¼-inch chunks

  • 3 ounces unsweetened chocolate, coarsely chopped

  • 6 tablespoons unsalted butter

  • 1 cup sugar

  • 3 large eggs

  • ½ teaspoon pure vanilla extract

  • 1 cup sifted all-purpose flour

  • ¼ 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.

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