These super decadent cookies are the perfect mix of a brownie and cookie.
To achieve that perfectly chewy cookie, there are a few tips I like to use.
By whipping your butter and sugar together for 4-6 minutes you will emulsify your ingredients and add air to the cookie.
Chilling your cookie dough is essential to further blend your ingredients, but also helps to make for an even chewier cookie!
I first put the dough in the fridge, covered or in an airtight container. Leave it in there for 30-60 minutes.
Then, take cookie dough out of the fridge. Scoop it into balls, place on a baking sheet with parchment paper and place into the freezer for about one hr.
Bake the cookies off in the oven. Move extra dough into an airtight container and place in the freezer for up to a few months. Or bake all your dough at once.