Fudgy Chocolate Brownie Cookies (Print Version)
# Ingredients:
→ Chocolate Base
01 -
Dark chocolate at 70% cocoa (7 ounces/200g, finely chopped)
02 -
Unsalted butter (½ cup/125g, diced)
→ Sweeteners & Eggs
03 -
Granulated sugar (⅔ cup/150g)
04 -
Light brown sugar (½ cup/100g, loosely packed)
05 -
Large eggs (2)
→ Dry Ingredients
06 -
All-purpose flour (1 cup/130g)
07 -
Unsweetened cocoa powder (3 tablespoons)
08 -
Baking powder (1 teaspoon)
09 -
Salt (¼ teaspoon)
10 -
Sea salt for sprinkling (optional)
# Instructions:
01 -
Measure all ingredients, preheat oven to 350°F (180°C), and line baking sheets with parchment paper. Note that the batter thickens quickly, so preparation is crucial
02 -
Combine butter and chocolate in a small saucepan over low heat, stirring constantly until completely melted. Set aside
03 -
Using a stand mixer with whisk attachment or electric mixer, beat eggs with both sugars on medium speed for exactly 5 minutes
04 -
Reduce mixer speed and slowly pour in melted chocolate mixture, mixing for one additional minute until combined
05 -
Add pre-mixed dry ingredients to the chocolate mixture and mix briefly just until combined. Finish with a final scrape of the bowl using a spatula
06 -
Immediately scoop large balls of dough onto prepared pans, leaving space for spreading. Sprinkle each cookie with sea salt if desired
07 -
Bake for 10-12 minutes until crinkled and domed. Cookies will collapse slightly as they cool
08 -
Let cookies cool on baking trays for at least 20 minutes as they will be very soft when first out of the oven
# Notes:
01 -
For best results, bake all cookies in one batch on a large baking sheet to achieve shiny, crinkled tops
02 -
If using multiple sheets, scoop all cookies immediately before baking in separate batches
03 -
Best served slightly warm on the first day
04 -
Cookies keep for several days in an airtight container
05 -
Can be frozen for several weeks