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Brownie Cookies

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Fudgy, chewy cookies with crinkly tops that taste just like your favorite homemade brownies.

Ingredients

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  • 9 oz. (250g) dark/bittersweet chocolate, chopped (60% cocoa solids)
  • ½ stick (55g) unsalted butter
  • ⅓ cup (48g) all-purpose flour
  • 2 tablespoons (13g) cocoa powder (Dutch processed)
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup (200g) light or dark brown sugar

Instructions

  1. Place butter and chopped chocolate in a heat-proof bowl.
  2. Microwave in 30-second increments, stirring between each, until completely melted and smooth.
  3. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
  4. Set the dry ingredient mixture aside.
  5. Using a stand mixer with a whisk attachment or a hand mixer, whisk eggs and brown sugar on high speed for 4-5 minutes, until light and fluffy.
  6. Add the melted chocolate mixture to the egg and sugar mixture.
  7. Mix on low speed just until combined.
  8. Add the flour mixture to the wet ingredients.
  9. Mix just until combined, being careful not to overmix.
  10. Use a rubber spatula to scrape down the sides and bottom of the bowl to ensure everything is incorporated.
  11. Place the soft dough mixture in the fridge for 20-30 minutes to firm up.
  12. Preheat your oven to 350°F (180°C).
  13. Line 2 baking sheets with parchment paper.
  14. Using an ice cream scoop or a 1.5 tablespoon measure, drop rounded balls of dough onto the prepared baking sheets.
  15. Leave about 3 inches between each cookie to allow for spreading.
  16. If desired, sprinkle each cookie with a little flaked sea salt.
  17. Bake one pan at a time for 10-12 minutes, until the cookies are crackly on top and still soft in the centers.
  18. Allow cookies to cool on the baking sheets for at least 20 minutes, until they are firm enough to handle.
  19. Transfer the cooled cookies to a wire rack to cool completely.

Notes

Do not overmix the dough once flour is added.
Do not skip the chilling step; it’s crucial for texture and crackly tops.
Do not overbake; cookies should be soft in the center.
Let cookies cool on the baking sheet for at least 20 minutes before moving.

Find it online: https://theopenoven.com/brownie-cookies/