Chewy Brownie Cookies
Vaughn Vreeland published this recipe on cooking.nytimes.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Niki Su on SeeMeCook
These fudgy cookies combine the rich texture of brownies with the convenience of cookies. Chopped chocolate, cocoa, and espresso powder create deep chocolate flavor, while a whipped egg-and-sugar mixture gives the cookies structure, shine, and chewy centers.
- Time
- 45 minutes
- Equipment
- Stovetop, oven, and microwave
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 2 g
- 100 g
- 5 g
- 8 g
Weights are estimates. Together, the ingredients weigh about 730 g before cooking, which is about 40 g per serving.
Steps
Heat the oven to 350°F (180 °C). Line two large baking sheets with parchment paper.
Place the finely chopped chocolate, cocoa powder, and espresso powder in a small heatproof bowl or glass measuring cup.
Melt the butter in a skillet or saucepan over medium-low heat until bubbly but not browned, about 3 minutes.
Pour the melted butter over the chocolate mixture. Do not stir; let the mixture stand so the residual heat can melt the chocolate while you whip the eggs and sugars.
Place the eggs, granulated sugar, dark brown sugar, and kosher salt in the bowl of a stand mixer fitted with a whisk attachment. If using a hand mixer, use a large bowl.
Whisk on medium-high speed until the mixture is pillowy and the sugars have begun to dissolve, 3 to 5 minutes.
Stir the chocolate mixture until glossy and smooth. If solid pieces remain, microwave it in 10-second bursts until fully melted.
With the mixer on low speed, add the vanilla extract, then add the chocolate mixture. Scrape the sides and bottom of the bowl so the chocolate is evenly distributed.
Add the flour and mix on low speed until only a few streaks of flour remain. Finish folding in the flour with a spatula to avoid overmixing. The dough should be glossy and resemble very thick brownie batter.
Using a 2-tablespoon/1-ounce scoop, scoop heaping portions of dough directly onto the parchment-lined baking sheets. Space the portions at least 2 inches apart; the recipe yields about 18 cookies. Work quickly so the cookies stay shiny once baked.
Bake for 8 minutes, until the cookies have begun to spread and have a shiny outer surface.
Remove the baking sheets from the oven and whack each pan on the countertop a couple of times to create a cragged top and fudgier consistency.
Top the cookies with flaky sea salt.
Return the pans to the oven and bake for another 2 minutes, until the cookies are shiny and slightly puffed.
Let the cookies cool directly on the baking sheets for a couple of minutes, then transfer them to a wire rack to cool completely.
Notes
The recipe emphasizes thoroughly whipping the eggs and sugars because this helps the cookies rise and develop structure and shine without baking soda or baking powder. The structured data does not specify whether the 35-minute cook time includes multiple baking-sheet batches; follow the stated 8-minute bake, pan-banging, and additional 2-minute bake for each batch.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 162
- Protein
- 2 g
- Carbs
- 23 g
- Fat
- 8 g
- Fiber
- 1 g
Where the calories come from
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