Chocolate Brownie Cookies (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
95 g (¾ cups) plain (all-purpose) flour
02 -
2 tablespoons cocoa powder
03 -
1 teaspoon baking powder
04 -
¼ teaspoon salt
→ Wet Ingredients
05 -
225 g (1 ¼ cups) dark chocolate, chopped
06 -
56 g (¼ cups) butter, salted or unsalted
07 -
2 eggs, room temperature
08 -
100 g (¾ cups) caster sugar
09 -
90 g (½ cups) demerara sugar
10 -
1 teaspoon vanilla
→ Add-ins
11 -
85 g (½ cups) dark or milk chocolate chips
# Instructions:
01 -
Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Prepare a baking tray by lining it with parchment paper.
02 -
In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan of simmering water, ensuring the bottom doesn't touch the water. Stir until melted and combined. Stir in vanilla extract.
03 -
In a separate medium bowl, use an electric hand whisk on high speed to beat the caster sugar, light brown sugar, and eggs until very light, thick, and fluffy.
04 -
In another bowl, sift together the flour, cocoa powder, baking powder, chocolate chips, and salt.
05 -
Gradually fold the melted chocolate mixture into the whipped eggs and sugars. Then carefully fold in the dry ingredients until just combined.
06 -
Scoop tablespoons of batter onto the prepared baking tray, spacing well apart. Bake for 12-14 minutes, until set and crackly on top.
07 -
Remove from oven and optionally sprinkle with sea salt. Let cool on the baking tray for 10 minutes before transferring to a cooling rack.
# Notes:
01 -
Watch chocolate closely while melting to avoid overheating
02 -
Whisk until mixture leaves ribbon trail
03 -
Use cookie scoop for uniform sizes
04 -
Allow proper cooling time for best texture