Double Chocolate Brownie Cookies

My niece and I made these double chocolate brownie cookies - rich, decadent and delicious warm (if you don't mind them falling apart in your hands!)

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I'm so happy my niece loves both baking and chocolate - you may remember the donuts and brownie spiders we created. Getting her into the kitchen is always an adventure, and a great opportunity to learn about math, etymology, history and science (the brownies turned into a discussion about gas expansion and pressure release, turning into a lesson on volcanoes). These lessons are never formal, and I love that they can be woven in seamlessly because she is infinitely inquisitive and I am an endless treasure trove of random trivia.

These cookies are the perfect after school treat to make, because they are fairly quick to put together (even with 5 and 2.5 year olds getting involved!). While an overnight chill is recommended for these, if the chocolate craving is immediate it's easy enough to scoop out 1 or 2 balls of dough and freeze them for a half hour while the rest of the dough hangs out in the fridge for the next day. They're dense and chewy, just like a thin brownie, and the amount of chocolate chips is absolutely up to you - the amount I have listed is as per my niece's measurements. If you prefer nutty brownies, substitute 1/3 to 1/2 of the chocolate chips with your nut of choice, or add mini M&Ms, pretzels... anything you like!

Pro tip: these make amazing ice cream sandwiches. I found it best to pop the cookies in the freezer for about 30 minutes before assembling them since they are on the softer / chewier side of things. Once assembled, individually wrap the sandwiches and freeze until the ice cream firms up.

Double Chocolate Brownie Cookies

Serves 16

160 g unsalted butter or vegan alternative, melted (I love using a food scale for baking)
½ cup sugar
¾ cup lightly packed brown sugar
2 tbsp ground flax
1 tbsp vanilla
½ cup Dutch-process (or black, for a milder flavour but more striking appearance) cocoa powder
1 1/4 cups flour
1 tsp baking soda
½ tsp salt
1 1/4 cups dark chocolate chips

1. Whisk together the butter, sugars, flax and vanilla in a mixing bowl until smooth.
2. Add the cocoa powder and mix in thoroughly.
3. Gently mix in the flour, baking soda and salt until just combined.
4. Fold in the chocolate chips.
5. Wrap and refrigerate overnight, or for faster cookies cover the bowl and place in the freezer for 30-40 minutes.
6. Heat the oven to 350F and line baking sheets with parchment or silicone liners
   
7. Scoop out balls of dough onto the trays 2" apart.
8. Bake for 9 minutes.
9. Cool completely on the sheets if storing for later, or at least 30 minutes if wanting to eat right away.