Serious Eats: Recipes
Chocolate Chip Brownie Cookies
Crackly and shiny on the outside, molten chocolate on the inside.
Notes: I fold in the chocolate chips after chilling just to make sure the batter won't melt the chips. 1/2 cup chopped walnuts are a good addition to this recipe.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!