Brownie Cookies
Rich and delicious dark chocolate brownie cookies feature a crispy edge and a fudgy center.
Ingredients
- 100 grams all-purpose flour (3/4 cup)
- 30 grams unsweetened cocoa powder (1/4 cup)
- 3 grams baking powder (1/2 teaspoon)
- 1 gram fine sea salt (1/4 teaspoon)
- 340 grams dark chocolate chunks (12 ounces)
- 113 grams unsalted butter (1/2 cup)
- 150 grams granulated sugar (3/4 cup)
- 100 grams brown sugar (1/2 cup)
- 150 grams eggs (3 large)
- 5 grams vanilla bean paste or extract (1 teaspoon)
Instructions
- Add all-purpose flour, unsweetened cocoa powder, baking powder and fine sea salt to small mixing bowl. Whisk to combine. Set aside.
- Add dark chocolate chunks and unsalted butter to small saucepan, and melt over low heat, stirring constantly until both have melted completely and are well combined.
- Remove from heat and cool slightly.
- While chocolate is cooling, beat granulated sugar, brown sugar, and eggs for 4 minutes on medium speed. Add vanilla bean paste and mix until combined.
- Add melted chocolate mixture to stand mixing bowl and beat on low for 1 minute or until well combined.
- Add flour cocoa mixture to stand mixing bowl. Using a spatula, fold in flour until batter is thick and smooth.
- Cover batter and chill 30 to 45 minutes.
- Preheat oven to 350 F. Line cookie sheets with silicone baking mats or parchment paper.
- Using a 2 tablespoon cookie scoop, drop cold batter onto prepared pans, leaving several inches between cookies as the dough will spread during baking.
- Bake 10 minutes, or until cookies have set on the edges and are still slightly undone in the center. Do not over bake.
- Remove cookie sheets from oven and place on wire racks. Cool cookies completely on cookie sheets.
- Store cookies in an airtight container at room temperature. Baked cookies will keep in an airtight contianer in freezer for several weeks.