Description
These Brownie Cookies offer a perfect blend of a rich, fudgy center and a delicate, crinkly crust that shatters with every bite. Specifically engineered for lasting softness, this recipe ensures your chocolate treats remain as tender as a fresh brownie for several days.
Ingredients
- 112g Bittersweet chocolate, chopped
- 56g Unsalted butter
- 110g Light brown sugar
- 100g Granulated sugar
- 2 Large eggs, room temperature
- 1 tablespoon Vanilla extract
- 80g All-purpose flour
- 25g Unsweetened cocoa powder
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Semisweet chocolate chips
Instructions
- In a medium microwave-safe bowl, combine the butter and chopped bittersweet chocolate; heat in 20-second intervals, stirring until smooth, then set aside to cool.
- In a separate large bowl, beat the granulated sugar, light brown sugar, and room temperature eggs on medium speed for approximately four minutes until the mixture is pale and thick.
- Add the melted chocolate and vanilla to the egg mixture, beating on low until combined, then sift in the flour, cocoa powder, salt, and baking powder.
- Gently fold the dry ingredients and semisweet chocolate chips into the batter using a spatula, then cover and refrigerate for 30 minutes.
- Preheat your oven to 350°F (175°C) and scoop 2-tablespoon portions of dough onto parchment-lined baking sheets, leaving 3 inches of space between each.
- Bake for 8 to 10 minutes until the tops are shiny and cracked, then allow the cookies to cool completely on the pans to set.
Notes
To achieve the signature shiny, crackled top, do not skimp on the four-minute whipping time for the eggs and sugars; this aeration is crucial for the final texture. Using a kitchen scale for the flour and chocolate will provide the most consistent results, preventing the cookies from becoming too cakey or dry.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American