Description
These fudgy chocolate brownie cookies combine the rich, intense flavor of bittersweet chocolate with a soft, chewy texture reminiscent of a classic brownie. With a crackled top and gooey center, they offer the perfect balance between a cookie and a brownie, making them an irresistible treat for chocolate lovers.
Ingredients
Scale
Main Ingredients
- 100 g (3.5 oz) bittersweet chocolate, chopped (70% cocoa)
- 28 g (2 tablespoons) unsalted butter
- 1 large egg, room temperature
- 75 g (â…“ cup plus 1 tablespoon) granulated sugar
- 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: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Melt Chocolate and Butter: In a heatproof bowl, melt the chopped bittersweet chocolate and unsalted butter together until smooth and fully combined. Allow this mixture to cool slightly before proceeding.
- Mix Egg and Sugar: Whisk the large egg and granulated sugar until the mixture becomes pale and thick, about 1 to 2 minutes. This aeration helps create a light texture in the cookies. Then, stir in the melted chocolate mixture thoroughly.
- Combine Dry Ingredients: In a separate bowl, sift together the cornstarch, cocoa powder, baking powder, and salt to ensure they are well mixed and free of lumps. Fold these dry ingredients gently into the chocolate mixture. If using, add the optional dark chocolate chips at this stage for extra chocolate bursts.
- Rest Batter: Let the batter rest for 10 to 15 minutes. If the batter feels warm, place it in the refrigerator to chill. This rest time helps the batter thicken and develop better texture for baking.
- Portion Cookies: Drop rounded 1.5-tablespoon portions of batter onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake the cookies at 350°F (175°C) for 8 to 10 minutes. Look for crackled tops and soft centers to know when they’re done.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes to set, then transfer them to a wire rack to cool completely.
Notes
- Ensure the egg is at room temperature to achieve better mixing and texture.
- Resting the batter before baking improves texture and flavor development.
- The optional chocolate chips add extra chocolate pockets but can be omitted for a simpler brownie cookie.
- Keep spacing between cookie drops to prevent merging during baking.
- Do not overbake; the cookies should have soft centers for the best fudgy texture.
