- Stand mixer
- Paddle attachment
- Large bowl
- Baking sheet
- 14 tbsp salted butter at room temperature
- ¼ cup brown sugar, packed
- 1¼ cups granulated sugar
- 1 tbsp molasses
- 1 tsp vanilla extract
- 4 oz bittersweet baking chocolate melted
- 2 eggs room temperature
- 1½ cups all purpose flour
- ¾ cups cocoa powder
- 1½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Optional Double Chocolate Option
- ½ cup semi-sweet chocolate chips
- ¼ cup bittersweet chocolate chips
- Line a baking sheet with parchment paper, set aside and pre-heat oven to 350
- In the bowl of a stand mixer fitted with a paddle attachment, add the butter, sugars, molasses and vanilla extract. Mix on medium low speed for 7-8 minutes or until the batter is very light brown in color and fluffy.
- While the butter and sugars are mixing, melt 4 oz of bittersweet chocolate. I like to put the chocolate in a saute pan over low heat and break up the chocolate with a wooden spoon. I turn off the heat after about 50% of the chocolate is melted. Continue stirring in the pan until all of the chocolate has melted.
- Once your butter and sugars are lighter in color and fluffy in texture, stream in the melted chocolate to the butter and sugar with mixer set to lowest speed.
- When the chocolate is fully incorporated into the batter, add eggs one at a time. Mix on medium speed until batter is fluffy and resembles frosting, about 3 minutes.
- In a separate bowl, add flour, cocoa powder, baking soda, baking powder and salt. Whisk to combine.
- Add flour mixture into wet ingredients and stir or mix on lowest speed until batter is combined and no flour pockets remain
- Using a tablespoon, cookie scoop or ice cream scoop, spoon out batter onto parchment sheet. If you’d like to make them a double chocolate brownie, press bittersweet and semi-sweet chocolate chips into the scoops of cookie batter right before baking
- Bake for 8 minutes and then let cookies sit on baking sheet for up to 10 minutes to achieve a chewy, fudgy cookie that resembles a brownie.