Chocolate Brownie Cookies (Print Version)
# Ingredients:
→ Sweet Treat Base
01 -
70% dark chocolate (200g or about 7 oz, chopped fine)
02 -
Unsalted butter (125g or ½ cup, cut into chunks)
→ Sugars & Eggs
03 -
White sugar (150g or ⅔ cup)
04 -
Packed light brown sugar (100g or ½ cup)
05 -
2 large eggs
→ Flour & Extras
06 -
Plain flour (130g or 1 cup)
07 -
Unsweetened cocoa (3 tbsp)
08 -
Baking powder (1 tsp)
09 -
A pinch of regular salt (¼ tsp)
10 -
Flaky sea salt for topping (optional)
# Instructions:
01 -
Get your oven ready by preheating to 180°C (350°F). Prepare the baking pans with parchment and measure everything out since the batter sets quickly.
02 -
Over low heat in a tiny pot, melt the butter and chocolate together, stirring constantly until smooth. Put aside to cool.
03 -
Beat the eggs along with both sugars for a full 5 minutes, keeping the mixer at medium speed. Use either a stand or handheld mixer.
04 -
Slowly pour in the cooled chocolate-butter mix while reducing the mixer to low. Let it mix for one more minute until it’s combined.
05 -
Gently fold the pre-mixed dry ingredients into the chocolate mixture. Stir briefly till it’s just combined, then scrape the sides with a spatula.
06 -
Shape large dough balls onto the pans (space them out). Sprinkle a bit of sea salt on top if you’d like.
07 -
Pop them in the oven for 10 to 12 minutes. They'll puff up and crack on top. Cool and they'll sink slightly.
08 -
Allow at least 20 minutes for the cookies to cool on the trays since they’re delicate fresh out of the oven.
# Notes:
01 -
To get shiny cracks on top, bake them all in one large batch.
02 -
If using multiple trays, scoop dough just before you bake each batch.
03 -
Tastes best warm the same day you make them.
04 -
Keep in an airtight box and they’ll stay good for a few days.
05 -
Pop them in the freezer for up to a few weeks if needed.