Chocolate Brownie Cookies

Everything you love about a brownie shoved into a cookie.

What more can you want? I promise, you'll love these and never want to share them with another person.

Makes:14-17 Cookies

Takes: 30 minutes (+30 minutes for cooling)

Difficulty: 1 out of 5

Prep:

Place a piece of parchment paper onto a cookie sheet and set it aside.

Preheat the oven to 360 degrees F (170 degrees C).

Ingredients:

1 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

200 grams (7 ounces) dark chocolate - chopped

1/2 cup unsalted butter

1/2 cup packed brown sugar (1/2 cup granulated sugar + 3/4 teaspoon molasses)

1/4 cup granulated sugar

2 large eggs

1/4 teaspoon vanilla extract

2 tablespoons course salt

Instructions:

Step 1 - Mix the Dried Ingredients

In a medium bowl, combine the 1 cup all-purpose flour, 1/4 cups unsweetened cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon slat and set aside until needed.

Step 2 - Prepare the Chocolate

Prepare your double boiler (or a glass bowl placed over a smaller pot of water - make sure the water does not touch the bowl).

In the glass bowl, place the 200 grams chopped chocolate and the 1/2 cup unsalted butter.

Place the chocolate and butter over the pot on low heat.

Stir the chocolate periodically until almost completely melted.

Pull the mixture off the heat and mix until the chocolate and butter become smooth.

Once smooth set it aside and move to the next step quickly.

Step 3 - Prepare the Sugar and Eggs

In a large bowl, add the brown sugar (if you don't have brown sugar, add 3/4 teaspoon of molasses to 1/2 cup of sugar and mix with your hands until the sugar is completely brown).

To the brown sugar, add the 1/4 cup granulated sugar, 2 eggs and 1/4 teaspoon vanilla extract.

And mix these ingredients until light and fluffy - about 5 minutes.

Step 4 - Start Adding the Chocolate to the Eggs and Sugar

While mixing the eggs, slowly add in 1/3 of the chocolate.

You want to mix in some of the chocolate with the eggs to temper the egg mixture (Tempering is bringing the eggs and chocolate to the same temperature, so we don't cook the eggs).

Once 1/3 of the chocolate has been successfully added in, add the remaining chocolate into the egg mixture.

Mix until just combined.

Step 5 - Add the Dry Ingredients

Dump the dried ingredients into the chocolate mixture and using a spatula, fold the dried ingredients in until completely combined.

Step 6 - Make the Cookies

Using a large spoon or an ice cream scoop, place dollops (about 3 tablespoons large) onto the prepared baking sheet, about 2 inches apart.

Using the course salt, sprinkle a little over the top of each cookie before baking.

And then place the cookies into the oven for 8-12 minutes.

The cookies will be soft to the touch when finished baking, but the bottoms will be darker in color.

Let the cookies cool on the cookies sheet for about 10 minutes and then transfer them to a cooling rack to rest for another 20 minutes.

Step 7 - Second Batch

If you were unable to fit all your cookies on the first baking sheet, your second batch will be slightly different because the flour in the batter will have soaked up some of the moister from the wet ingredients making the cookies more cake like, but they will still have the same flavor.

Spoon the cookies onto the prepared baking sheet, just like your first batch.

They will look more like ice cream scoops, but that is okay.

Add the salt to the top of the cookies and bake for the 8-12 minutes.

Once baked the cookies will look slightly different because the batter was slightly different, but they will still taste the same as your first batch.

Step 8 - Enjoy!

I ate mine with coffee because why not!?