Brownie Cookies
Crinkly, fudgy, and chocolatey brownie cookies.
Servings: 12 cookies
Equipment
- handmixer
Ingredients
- 100 grams dark chocolate 70%
- 60 grams salted butter
- 1 egg medium/large
- ½ teaspoon sea salt
- 50 grams cane sugar
- 60 grams light brown sugar
- 60 grams plain white flour
- 7 grams Dutch-processed cocoa
Instructions
- Preheat the oven to 175°C (350°F) fan.
- Melt the chocolate and butter together in a small pot on low heat.
- Whisk the egg, light brown sugar, cane sugar, and sea salt in a medium-sized bowl for 4 minutes on medium speed with a handheld mixer until light and fluffy.
- Pour the melted chocolate and butter mixture into the egg mixture and stir for 1 minute.
- Fold in the flour and cocoa. Don't overmix.
- Scoop the dough immediately onto a prepared baking sheet with a medium-sized cookie scoop (about 1.5 tablespoons). I baked all 12 on one sheet.
- Bake for 7-8 minutes until the top is glossy and the edges are set. Do not overbake.
- Reshape the cookies carefully with a glass or spoon if they aren't completely round.
- Top with flaky sea salt.
- Allow to cool on the baking sheet for 5 minutes.
- Transfer to a cooling rack.