Description
These fudgy chocolate brownie cookies combine the rich, dense texture of brownies with the convenience and shape of cookies. Featuring bittersweet chocolate, cocoa powder, and optional dark chocolate chips, these treats have crackled tops and soft, chewy centers, perfect for chocolate lovers seeking an easy, decadent dessert.
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 the oven: 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: Combine the chopped bittersweet chocolate and unsalted butter in a heatproof bowl. Melt them together until smooth, then allow the mixture to cool slightly so it doesn’t cook the eggs in the next step.
- Whisk egg and sugar: In a separate bowl, whisk the egg and granulated sugar for 1 to 2 minutes until the mixture is pale and thick, which incorporates air for a lighter texture.
- Combine chocolate and egg mixtures: Stir the melted chocolate and butter mixture gently into the whisked egg and sugar until well combined.
- Sift and fold dry ingredients: Sift cornstarch, cocoa powder, baking powder, and salt into another bowl to remove lumps. Folding these dry ingredients gently into the chocolate mixture maintains the batter’s lightness. Add the optional dark chocolate chips if using.
- Rest the batter: Let the batter rest for 10 to 15 minutes to thicken; if it feels warm, chill it briefly to help it set.
- Portion the cookies: Drop 1.5-tablespoon portions of the batter onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake the cookies: Reduce the oven temperature to 350°F (175°C) and bake the cookies for 8 to 10 minutes until the tops have crackled and the centers remain soft and fudgy.
- Cool the cookies: Allow the cookies to cool on the baking sheet for 10 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- For best texture, use room temperature egg to ensure proper mixing and rise.
- Letting the batter rest helps the cookies develop a fudgy consistency.
- Chocolate chips are optional but add extra pockets of melted chocolate.
- Make sure not to overbake to retain the soft centers.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
