Imported from Instagram

Fudgy Chocolate Brownie Cookies

Name: Fudgy Chocolate Brownie Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 8 oz Semisweet chocolate chips; 2 Eggs (Room temperature); 6 tbsp Unsalted butter; 0.25 cup Light brown sugar; 0.5 cup Granulated sugar; 2 tbsp Vanilla extract; 0.75 cup All-purpose flour; 1 tsp Baking powder; 4 tbsp Unsweetened cocoa powder; 0.5 tsp Salt; Water (Use 1–7.5 cm in the saucepan for the double boiler; the bowl must not touch the water.); Flaky salt (For sprinkling before serving)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Rich, fudgy cookies made with melted semisweet chocolate, cocoa powder, and a carefully beaten egg-and-sugar mixture for a shiny brownie-like top. Finish with flaky salt for a sweet-and-salty contrast.

12 servings40 minAmerican

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Ingredients

8 oz Semisweet chocolate chips
2 Eggs (Room temperature)
6 tbsp Unsalted butter
0.25 cup Light brown sugar
0.5 cup Granulated sugar
2 tbsp Vanilla extract
0.75 cup All-purpose flour
1 tsp Baking powder
4 tbsp Unsweetened cocoa powder
0.5 tsp Salt
Water (Use 1–7.5 cm in the saucepan for the double boiler; the bowl must not touch the water.)
Flaky salt (For sprinkling before serving)

Steps

1
Fill a saucepan with 1–7.5 cm of water and bring it to a simmer over medium-low heat. Place a heatproof bowl over the saucepan, making sure the bowl does not touch the water.
2
Add the semisweet chocolate chips and unsalted butter to the heatproof bowl.
3
Stir continuously with a rubber spatula until the chocolate and butter melt. This may take a couple of minutes or several minutes longer depending on the amount of chocolate.
4
Remove the bowl from the saucepan and set the melted chocolate mixture aside to cool completely.
5
Preheat the oven to 350°F.
6
Crack the room-temperature eggs into a mixing bowl and add the light brown sugar. Mix for 3–4 minutes, until the sugar is completely dissolved and the mixture is light pale yellow.
7
Add the granulated sugar and mix for an additional 2–3 minutes, until it is completely dissolved.
8
Add the vanilla extract to the egg-and-sugar mixture and mix to combine.
9
Add the egg mixture to the completely cooled melted chocolate mixture and mix until combined.
10
In a separate bowl, combine the all-purpose flour, baking powder, unsweetened cocoa powder, and salt.
11
Add the dry ingredients to the wet batter and mix with a rubber spatula just until combined. The dough should have a pudding-like consistency.
12
Line a baking sheet with parchment paper and scoop out the dough. Place no more than four cookies on each baking sheet because they spread while baking.
13
Bake for 10–12 minutes, or until the cookies have completely spread.
14
Allow the cookies to cool completely. Sprinkle with flaky salt before serving.

Notes

The source emphasizes thoroughly mixing the sugars into the eggs to achieve a shiny top on the cookies. It does not specify the scoop size, exact yield, or a separate cooling duration.