Fudgy Brownie Cookies
Fudgy, chewy, super rich brownie cookies that don't require any chilling time.
Servings 8
Equipment
Ingredients
- ⅓ cup all-purpose flour (40g)
- 2 tbsp unsweetened cocoa powder (11g)
- ¼ tsp espresso powder optional
- ¼ tsp kosher salt
- 4 oz bittersweet chocolate chopped
- 3 tbsp unsalted butter (42g)
- 1 egg room temperature
- ¼ cup light or dark brown sugar (50g)
- ¼ cup granulated sugar (50g)
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350℉. Line a baking tray with parchment paper and set aside.
- In a medium sized bowl, whisk the flour, cocoa powder, espresso powder, and salt together. Set aside.⅓ cup all-purpose flour, 2 tbsp unsweetened cocoa powder, ¼ tsp kosher salt, ¼ tsp espresso powder
- In a microwaveable bowl, melt the chopped chocolate and butter together for 20 second increments. (I like to turn the power down to 50% to avoid burning). Stir in-between increments until the melted chocolate looks smooth.4 oz bittersweet chocolate, 3 tbsp unsalted butter
- In a stand mixer fitted with the whisk attachment, add the egg and both sugars. Mix on high speed for 3-4 minutes until light in color and looks like it has doubled in size. The extra whipping will help the cookies to slightly rise so don't skip this!¼ cup light or dark brown sugar, ¼ cup granulated sugar, 1 egg
- Turn the mixer on low, and slowly add the melted chocolate mixture and vanilla extract. Mix until incorporated.½ tsp vanilla extract
- While on low speed, slowly add the dry ingredients. Stop the mixture once there are no more streaks of flour.
- To get those crackly brownie tops, don't let the dough sit! Scoop the dough onto the prepared baking tray about 2-inches apart, and bake asap. Bake for 9-10 minutes. Look for set edges, and a gooey middle.
- Transfer to a wire cooling rack. Enjoy!
Notes
- There is no chilling required. This cookie is fudgy and chewy in the center. To achieve this, make sure to bake the cookies ASAP after mixing!