All you need is love…and chocolate
If you love someone, bake these Dark Chocolate Brownie Drop Cookies for that person. If you’re trying to woo someone, bake these cookies for that person. If you love chocolate, DEFINITELY bake these cookies and share if you’d like!
The recipe for Dark Chocolate Brownie Drop Cookies came to me from my cousin Shon Pirollo. I can’t decide whether I’m bummed or thrilled that she gave me her recipe for these decadent, thick and mega-chocolate delights (Okay, let’s not pretend. I’m thrilled!).
Are they brownies? Are they cookies? Are they easy to make? The answers are yes, yes, and yes. These jumbo cookies don’t require any special ingredients, equipment or skills to make them, and you’ll get a true gourmet-style cookie (brownie?) like the sort you’d pick up from a fabulous bakery. The only detail to remember when baking these is to take care not to over bake them. If you do, they’ll lose their moist consistency. Oh and one more thing: they’re addictive. If you’re trying to kick a chocolate habit, these are not for you. Just walk away.
A heartfelt gesture
If you haven’t thought about what you should do or make for Valentine’s Day, I’d suggest whipping up a batch of these Dark Chocolate Brownie Drop Cookies. They’re the perfect special-occasion cookie due to their richness, and you won’t have to put in too much effort.
Whenever you decide to make them, I suggest having a full carton of milk on hand. You won’t want to eat them without it! And not that you’ll be able to wait, but I recommend eating them when they’re still a bit warm. Chocolate heaven!
I’m glad Shon and I reconnected over recipes, and grateful she shared this recipe with me. If we lived near each other, I can only imagine what I could learn from her baking expertise.
Recipe for Dark Chocolate Brownie Drop Cookies
Makes about 4 dozen large cookies
- 12 ounces unsweetened chocolate, chopped (Shon recommends Callebaut)
- 1 cup unsalted butter
- 2 teaspoons instant coffee (preferably espresso)
- 3-1/2 cups sugar
- 8 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons salt
- 2-1/2 cups all-purpose flour
- 3 cups dark chocolate chips
- Parchment paper
- Optional: 1/2 cup toasted pecans or walnuts, chopped
- Preheat your oven to 350 degrees F.
- Place the butter and instant coffee in a metal bowl over barely simmering water, and melt. Stir until the coffee is completely dissolved.
- Add the unsweetened chocolate and melt, stirring gently. When the chocolate has melted, remove it from the heat.
- Add the sugar and mix well.
- Add the eggs and vanilla and mix well.
- Add the flour, salt, chocolate chips and nuts, if using. Blend until all is well combined. Do not over mix. The batter will be somewhat loose.
- Drop by large spoonful onto parchment-lined cookie sheets about 2 inches apart.
- Bake 7-10 minutes or until cookies are just set. Do not over bake.
- After removing the cookies from the oven, let them cool on the pan for at least 5 minutes then remove.