Brownie Cookies

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. 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 on top, ensuring that the bowl does not touch the water.

2. 2

   Add the semisweet chocolate chips and unsalted butter to the heatproof bowl.

3. 3

   Stir continuously with a rubber spatula until the chocolate and butter melt, which may take a couple of minutes or a few minutes longer depending on the amount of chocolate.

4. 4

   Remove the bowl from the saucepan and set the melted chocolate mixture aside to cool completely.

5. 5

   Preheat the oven to 350°F.

6. 6

   In a mixing bowl, crack in the 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. 7

   Add the granulated sugar and mix for an additional 2–3 minutes, until it is completely dissolved. Add the vanilla extract and mix to combine.

8. 8

   Add the egg mixture to the completely cooled melted chocolate mixture and mix until combined.

9. 9

   In a separate bowl, combine the all-purpose flour, baking powder, unsweetened cocoa powder, and salt.

10. 10

    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.

11. 11

    Line a baking sheet with parchment paper and scoop out the dough. Place no more than four cookies on a baking sheet because they spread while baking.

12. 12

    Bake for 10–12 minutes, or until the cookies have completely spread.

13. 13

    Allow the cookies to cool completely before serving. Sprinkle with flaky salt and enjoy.

Notes

Mixing the sugars thoroughly into the eggs is important for achieving the cookies' shiny tops. The source does not specify scoop size or the exact yield; approximately 12 cookies is estimated from the stated limit of four cookies per baking sheet.

Nutrition per serving

• dessert
• cookies
• chocolate
• brownie cookies
• baked
• vegetarian