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No Chill Brownie Cookies
Crispy, chewy, deeply chocolatey brownie cookies with thin edges and soft, gooey centers. Grinding the sugar helps create a rich texture and shiny crinkle tops, all in about 20 minutes without chilling or a mixer.
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Ingredients
- 1.25 cup Granulated sugar (Grind into a powdery consistency before using)
- 11 tbsp Unsalted butter (Melted)
- 1 Large egg
- 1 Egg yolk
- 0.667 cup All-purpose flour (Sift directly into the bowl)
- 0.5 cup Dutch-process cocoa powder (Dutch processed recommended; sift directly into the bowl)
- 0.5 tsp Baking powder
- 0.75 tsp Salt
- 200 g Chopped chocolate or chocolate chips (A mixture of milk chocolate and dark chocolate may be used)
- Flaky sea salt (Optional; sprinkle on top after baking)
Steps
- 1
Preheat the oven to 360°F (conventional, no fan). Line two light-colored 13 × 18-inch baking sheets with parchment paper.
- 2
Measure the granulated sugar and place it in a food processor. Blitz for 30–60 seconds, shaking the bowl or jug as needed, until the sugar becomes powdery.
- 3
Melt the butter in a large microwave-safe bowl in 15-second increments.
- 4
Add the ground sugar to the melted butter. Whisk by hand for about 60 seconds, until the mixture looks smooth.
- 5
Add the egg and egg yolk. Whisk again for about 30 seconds, until the eggs are fully combined and the mixture is smooth.
- 6
Sift the flour, cocoa powder, baking powder, and salt directly into the bowl. Using a rubber spatula, gently fold the dry ingredients into the wet mixture with slow folding motions until just combined. Do not overmix, as this can develop gluten.
- 7
Add the chopped chocolate or chocolate chips and fold just until evenly dispersed. Do not overmix.
- 8
The batter should be thick enough to scoop. If it is runny, wait a few minutes for it to thicken; if necessary, refrigerate it for 5 minutes. Spoon 20 dollops onto the prepared baking sheets, leaving at least 2 inches between them. Make each dollop about 1½ tablespoons or 35 g.
- 9
Bake for about 8 minutes, until the cookies feel set around the edges but remain soft to the touch in the middle. Remove from the oven, sprinkle with optional flaky sea salt, and cool for 5–10 minutes before serving.
Notes
For the best texture, use light-colored baking sheets; dark sheets may cause the bottoms to burn before the cookies finish baking. Do not overbake—the cookies continue to cook and set as they cool. The cookies are best fresh or within one day, but may be stored at room temperature in an airtight container for up to 2 days.
Nutrition per serving
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