Fudgy Chocolate Brownie Cookies
Feast your
eyes on these decadent chocolate cookies like brownies with cracked crusts and
fluffy fluffy centers. An essential recipe for all chocolate lovers!
Ingredients
- 1 large egg
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup light brown sugar, packed (50g)
- 1/2 cup granulated white sugar (100g)
- 1/2 cup semi-sweet chocolate chips or chopped bars (85g)
- 1 vanilla bean* (or 1 tsp vanilla extract)
- 1/2 cup unsalted butter, melted (113g)
- 1/2 cup dutch-processed cocoa powder, spooned and leveled (42g)
- 1 1/4 -1 1/3** cups all-purpose flour, spooned and leveled (160g)
Instructions
First, preheat
the oven to 350 ° F (175 ° C). Line two baking sheets with parchment paper. Put
aside.
Then, in a
large bowl, whisk the butter and the two sugars until combined for about 1
minute.
Add the egg,
vanilla * and cocoa and stir just to mix for about 1 minute.
Add the
flour **, baking powder and salt and mix with a hand mixer or on a base
equipped with a whisk or a palette just until they are combined for about 1
minute. Do not mix at any time or your cookies will dry out. I highly recommend
using a whisk until you add the flour, then switch to an electric mixer.
Fold in the
chocolate.
Scoop 12
balls of cookie dough of equal size and place 6 on each prepared baking sheet
with enough space in between. Press them down to an inch thick. Place additional
chocolate on top if desired.
Bake one
baking sheet after another for about 9 to 11 minutes. I cooked mine exactly 10
minutes. Remove from the oven immediately when they have lost their shiny surface
and begin to look dull and swollen. Let cool about 5 minutes until they are
firm enough to move them. Then transfer the cookies to a cooling rack and allow
to cool completely. Cookies will stay fresh in an airtight container at room
temperature for up to 4 days. Happy Cooking Time.
