Fudgy chocolate brownie cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
4 ounces bittersweet chocolate, chopped (112g)
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1/4 cup unsalted butter (56g)
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1/2 cup granulated sugar (100g)
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1/2 cup packed light brown sugar (110g)
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2 large eggs, room temperature
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1 tablespoon vanilla extract
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2/3 cup all-purpose flour (80g)
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1/4 cup unsweetened cocoa powder (25g)
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1/2 teaspoon salt
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1/2 teaspoon baking powder
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1/2 cup semisweet chocolate chips (90g)
# Instructions:
01 -
In a medium microwave-safe bowl, combine the chopped bittersweet chocolate and butter. Heat in the microwave on high power using 20-second intervals, making sure to stir between each interval, until everything is completely melted and smooth (about 2 minutes total).
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In a large mixing bowl, beat the granulated sugar, brown sugar, and eggs on medium speed until the mixture becomes light and frothy. Pour in the melted chocolate mixture and vanilla, then beat until everything is well combined.
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Add the flour, cocoa powder, salt, and baking powder to your wet ingredients. Gently fold everything together using a spatula until mostly combined. Stir in the chocolate chips until the batter is well mixed.
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Cover your mixing bowl and place the batter in the refrigerator to chill for 30 minutes. This step is crucial for proper baking!
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Preheat your oven to 350°F and line two baking sheets with parchment paper.
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Scoop the chilled dough into 2-tablespoon-sized balls and place them on your prepared baking sheets, keeping them about 3 inches apart. Bake for 8 to 10 minutes, or until the cookies have spread and developed a shiny, cracked surface. They'll still be soft when hot but will firm up as they cool.
07 -
Allow the cookies to cool completely on the baking sheets before serving or storing.
# Notes:
01 -
Use a hand mixer or stand mixer to properly beat the eggs for about 4 minutes - this incorporates enough air to achieve those perfect crinkly brownie-like tops.
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Room temperature eggs are essential as cold eggs won't whip up properly, affecting your final results.
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For the fudgiest cookies, weigh your flour with a kitchen scale for accuracy. Using too much flour will result in dry cookies.
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Don't skip the chilling step! Without it, your cookies will spread too thin and may burn on the edges.
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For more intense chocolate flavor, add 1/2 teaspoon instant espresso powder with the dry ingredients (it won't make the cookies taste like coffee).
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Use a #40 scoop for perfectly sized cookies - larger dough balls yield the best results for this recipe.