Description
Delicious fudgy chocolate brownie cookies with a rich, intense chocolate flavor and a soft, chewy center. These cookies combine the best of brownies and cookies for a perfect treat that’s quick to prepare and bake, featuring melted bittersweet chocolate, cocoa powder, and an optional addition of dark chocolate chips for extra indulgence.
Ingredients
Scale
Chocolate Mixture
- 100 g (3.5 oz) bittersweet chocolate, chopped (70% cocoa)
- 28 g (2 tablespoons) unsalted butter
Wet Ingredients
- 1 large egg, room temperature
- 75 g (â…“ cup plus 1 tablespoon) granulated sugar
Dry Ingredients
- 12 g (1.5 tablespoons) cornstarch
- 12 g (2 tablespoons) cocoa powder
- â…› teaspoon baking powder
- â…› teaspoon salt
Optional
- 56 g (â…“ cup) dark chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Melt Chocolate and Butter: In a heatproof bowl, gently melt the chopped bittersweet chocolate and unsalted butter together until the mixture is smooth, then allow it to cool slightly to prevent cooking the eggs in the next step.
- Whisk Egg and Sugar: In a separate bowl, whisk the large egg and granulated sugar together for 1-2 minutes until the mixture becomes pale and thick, creating a light and airy base for the cookies. Then, stir in the melted chocolate mixture thoroughly.
- Sift and Combine Dry Ingredients: Sift together the cornstarch, cocoa powder, baking powder, and salt in another bowl to ensure there are no lumps, then gently fold these dry ingredients into the wet chocolate mixture until fully combined. At this point, fold in the optional dark chocolate chips if using.
- Rest the Batter: Let the batter rest for 10-15 minutes. If the mixture feels warm, chill it briefly to help it firm up, allowing the ingredients to meld and improve the texture of the cookies.
- Portion the Cookies: Drop 1.5-tablespoon portions of the batter onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies at 350°F (175°C) for 8-10 minutes, until the tops are crackled and the centers remain soft and fudgy. Keep a close eye as the baking time may vary slightly depending on your oven.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes to set properly, then transfer them to a wire rack to cool completely before serving.
Notes
- Using room temperature egg helps achieve the right batter consistency.
- Resting the batter before baking enhances the texture and flavor.
- Chilling the batter slightly can prevent excessive spreading during baking.
- The optional chocolate chips add bursts of additional chocolate but can be omitted if preferred.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
