Imported from Instagram
Brownie Cookies
Rich, fudgy chocolate cookies made with melted semi-sweet chocolate, cocoa powder, and a whipped egg-and-sugar mixture. Mixing the sugars thoroughly into the eggs helps create the cookies’ characteristic shiny tops.
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Ingredients
- 8 oz Semi-sweet chocolate chips
- 2 Eggs (Room temperature)
- 6 tbsp Unsalted butter
- 0.5 cup Granulated sugar
- 0.25 cup Light brown sugar
- 0.75 cup All-purpose flour
- 1 tsp Baking powder
- 2 tbsp Vanilla extract
- 4 tbsp Unsweetened cocoa powder
- 0.5 tsp Salt
- 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 semi-sweet chocolate chips and unsalted butter to the heatproof bowl.
- 3
Stir continuously with a rubber spatula until the chocolate and butter are melted. This may take a couple of minutes to several minutes, depending on the amount of chocolate.
- 4
Set the melted chocolate mixture aside to cool completely.
- 5
Preheat the oven to 350°F.
- 6
In a mixing bowl, crack in the room-temperature eggs 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. Thoroughly mixing the sugars into the eggs is important for creating a shiny top on the cookies.
- 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 until just combined. The dough should have a pudding-like consistency.
- 12
Line a baking sheet with parchment paper and scoop out the dough onto the sheet. Place no more than four cookies on a 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 before serving. Sprinkle with flaky salt and enjoy.
Notes
The source does not specify the scoop size or exact number of cookies. Cookies spread substantially, so bake no more than four per baking sheet as instructed.
Nutrition per serving
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