Bakery Style Brownie Cookies
Big gooey brownie cookies with crispy edges and fudgy gooey centers. Add white chocolate chips for extra flavor and texture. These look like they’d be sold in your local artisan bakery but they’re made right at home by… you.
Servings 4 large cookies
Ingredients
- 85g or 6 tablespoons butter
- 100g or ½ cup brown sugar light or dark
- 50g or ¼ cup fine granulated sugar
- ⅓ cup or 30g dutch process cocoa
- ½ tsp fine sea salt
- 1 tsp pure vanilla extract
- 1 large egg
- ½ tsp baking soda
- ¼ baking powder
- 130g or 1 cup all purpose flour
- 125g or ¾ cup chocolate chips
Instructions
- Set the butter in a heatproof bowl and pour the sugar over it. Microwave the bowl for 1 minute at 100% power.
- Whisk the mixture together vigorously then add the cocoa (if it’s lumpy, sift it into the bowl) and whisk well. Set the bowl back in the microwave, this time for 30 seconds.
- Whisk very well, adding the salt and vanilla as you whisk. Add the egg and whisk well, you’ll see the mixture beginning to thicken and become shiny. Let cool briefly, just 2-3 minutes.
- Pour in the flour, baking soda and powder and stir until there are no visible flour bits. Add the white chocolate chips and stir until combined. Cover the bowl with plastic wrap and set it in the fridge for 1-2 hours.
- Preheat the oven to 350 F. Line a baking sheet with parchment paper (grease the pan beforehand so the parchment sticks).
- Divide the dough into four large balls of dough. For accuracy you can weigh each dough ball, if you aren’t too bothered, just eyeball it. But do try to get them to be equal so that they bake evenly.
- Bake until the cookies have spread and cracked all over, about 15 minutes. Let the cookies cool on the pan for about 10 minutes then enjoy. Store leftovers in an airtight container.
Video
Notes
Note: this dough needs to rest in the fridge for an hour before baking.