Chocolate Brownie Cookies
These super rich brownie cookies are the perfect treat for chocolate lovers! They are crisp on the edges and fudgy in the middle with a beautiful shiny crackly top.
Ingredients
- 8 ounces chocolate bar (60-70 percent), coarsely chopped - 226 grams
- 6 tablespoons unsalted butter, cut into small pieces - 85 grams
- 1 teaspoon espresso powder
- 2 large eggs - at room temperature
- ½ cup brown sugar, packed - 100 grams
- ½ cup granulated sugar - 100 grams
- 1 teaspoon vanilla extract
- ¾ cup all purpose flour - 90 grams
- ¼ cup cocoa powder - 20 grams
- ¾ teaspoon baking powder
- ½ teaspoon salt
- flaky sea salt for top - optional
Instructions
- Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
- In a small bow, whisk flour, cocoa powder, baking powder and salt. Set aside.
- In a microwave safe bow, add in butter, chocolate and espresso powder. Heat it up in 15 second intervals and stir until completely melted. Set aside.
- In a large mixing bowl, add in eggs, granulated sugar and brown sugar. With a whisk attachment, start beating them on high for 3 minutes, until pale in color.
- Add in vanilla extract and mix.
- Now turn the mixer on medium and add in the slightly cooled down chocolate and butter mixture. Mix for 30 seconds or until combined.
- Add in the dry ingredients and mix until just combined, with some traces of flour still visible. Use a spatula to give it one last mix. Don't let the batter sit because it will lose its shine.
- Acting fast, use a cookie scoop to place the cookies on the baking sheet. The batter will be wet. Sprinkle with flaky sea salt if desired. Bake in the preheated oven for 10-12 minutes until the edges are set. I prefer 12 minutes because it will give it a more chewy texture. But bake for 10 if you like it more on the fudgy side.
- Let the cookies cool down completely for around 30 minutes.
Tried this recipe?Let us know how it was!