Brownie Cookies
Crispy edged chewy and gooey centered brownie cookies. One bowl, a chilled dough leads to brownie in cookie form bliss.
Servings 16 cookies
Ingredients
- 113g or ½ cup butter unsalted
- 85g or ½ cup dark chocolate bar chopped, 70% cocoa solids
- 100g or ½ cup brown sugar
- 100g or ½ cup granulated sugar
- 2 large eggs
- ¾ tsp baking soda
- ¾ tsp fine sea salt
- 125g or 1 cup all purpose flour
- 50g or ½ cup dutch process cocoa
Instructions
- In a large heatproof bowl, add the butter and chocolate. Warm in the microwave for 1 minute, then stir and heat for another minute. Stir until chocolate and butter is fully melted and smooth.
- Add the sugars, set the bowl back in the microwave for another minute. Whisk very vigorously, the mix will look a bit separated.
- Add the eggs and whisk again, for a full minute, until the batter is smooth and shiny.
- Add the remaining ingredients and stir to combine.
- Set the bowl, uncovered, in the fridge for at least 4 hours (this is important for crispy edges) or overnight.
- Preheat the oven to 350 F. Line two greased cookie sheets with parchment paper. Portion the cookie dough into about 1.5-2 tablespoons each onto the sheet.
- Bake for 10-12 minutes.
Video
Notes
Makes about 16 cookies.