Chocolately Brownie Chocolate Chip Cookie!

A great chocolate chip cookie is not to be underestimated, but when it comes to a chocolately-brownie chocolate chip cookie, it really can be just heavenly. So since we’re in quarantine, I figure why not indulge a little bit… or why not a lot? Not to mention chocolate is a great source of antioxidants.

So, since my favorite chocolate brand is Michel Cluizel (and if you haven’t heard of them yet, definitely check out their website and order some right away. Everything on their site is amazing!), I decided to make this chocolately brownie cookie with as much of their products as possible! It really turned out absolutely heavenly and honestly, if I made it with any other chocolate brand, it really would not have as mind-blowingly incredible. Another chocolate brand would still be amazing, but not out-of-this-world…just saying…

This recipe calls for cacao nibs that I recommend adding on top of the brownies, which adds a great nutty flavor and texture to each brownie bite! Be sure to bake with them on top of the brownies to get some of that nutty aroma into the brownie cookie! And on the bonus side, did you know that cacao nibs are linked to reduce heart disease and diabetes risk, along with other health benefits. Just another reason to indulge. This brownie cookie is packed with health benefits!

Makes 6 large cookies!

Ingredients:

1/2 cup unsalted butter, melted
1/2 cup chocolate chips (I used the coffee chocolate chips from Michel Cluizel for a nice coffee flavor in the cookies)
1 cup plus 2 tablespoons all-purpose flour
1/4 cup unsweetened cocoa powder (highly recommend the cocoa powder from Michel Cluizel)
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup dark brown sugar
3 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup mini chocolate chips (I love the minis from Michel Cluizel)
3 tablespoons cacao nibs

Directions:

In a small mixing bowl, whisk together together flour and cocoa powder.
In a small saucepan, on low heat, whisk the butter and 1/2 cup chocolate chips together. Constantly stir until well combined. Then set to the side.
In bowl to standing mixer, with paddle attachment, beat the eggs, white and brown sugar, vanilla extract, baking powder and salt on high speed for 5 to 8 minutes. The texture should become thick and creamy.
Reduce the mixer speed to low, and slowly add in chocolate and butter mixture until well-combined.
Continue with the mixer on low, add in flour mixture until just combined.
Add in 1 cup mini chocolate chips. Note that the batter will be gooey and a brownie-batter consistency.
Place batter in refrigerator for 20-30 minutes for it to harden so you can work with it.
Divide the dough into 6 equal parts and roll them into a ball, then flatten slightly. Place three on one cookie sheet, evenly spaced out as they will spread while baking. This will be kind of messy since the batter is gooey, but this is why the cookies come out so cakey and soft!
Top each of the them with cacao nibs on top.
Place in freezer for at least 20-30 minutes, or overnight.
When ready to bake, preheat the oven to 350F degrees and bake for 20-24 minutes.