The Browniest Cookies
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Ingredients
- 1/2 cup (4 ounces or 115 grams) unsalted butter
- 4 ounces (115 grams) unsweetened chocolate, chopped
- 1 cup (190 grams) dark or light brown sugar
- 2 tablespoons (25 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea or table salt
- 1/2 cup (45 grams) unsweetened cocoa powder, any kind will work
- 1 cup (130 grams) all-purpose flour
- 2/3 cup (115 grams) chocolate chips or bitter- or semisweet chocolate, chopped into chunks
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Preparation
Chef’s notes
The cookie dough keeps in the fridge for up to a week and longer in the freezer. If you’d like to turn these into a slice-and-bake cookie, after 20 to 30 minutes in the fridge, scrape dough onto a sheet of parchment or waxed paper and form into a 1 1/2- to 2-inch thick log. Wrap in plastic and freeze until needed. Be sure to cut them on the thick side before baking, so your cookie isn’t too flat.