Double-chocolate brownie cookie

237

PREP TIME

15 min

TOTAL TIME

45 min

Makes

26 cookies

Double-chocolate brownie cookie

Photo, Erik Putz.

This ultra-chocolatey cookie strikes the perfect balance between fudgy chew inside, and crisp crackle outside.


Ingredients

  • 2 eggs , at room temperature
  • 2/3 cup granulated sugar
  • 1 tsp vanilla
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup chopped dark chocolate
  • 1/3 cup unsalted butter , cubed
  • 1/2 cup all-purpose flour
  • 2 tbsp cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • flaked sea salt

Instructions

  • PREHEAT oven to 350F and line 2 baking sheets with parchment.
  • WHISK eggs and sugar in the bowl of a stand mixer on medium-high until tripled in volume, 10 to 12 min. Whisk in vanilla.
  • MELT both chocolates and butter in a large heatproof bowl set over 1 in. of simmering water in a large pot, stirring until smooth, 2 to 3 min. Remove from heat.
  • WHISK flour, cocoa, salt and baking powder in a small bowl.
  • GENTLY fold one-third of egg mixture into the chocolate until no streaks remain. Fold in remaining egg mixture. Sift flour mixture over chocolate and gently fold until smooth.
  • SCOOP 1-tbsp portions onto prepared sheets, spaced 1 in. apart. Bake until cookies are puffy and cracked on top, 9 to 10 min. Sprinkle with sea salt and let cool on sheet for 2 min before transferring to a rack. Repeat with remaining batter.

How to melt chocolate on a double boiler

Nutrition (per cookie)

  • Calories
  • 70,
  • Protein
  • 1 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 4 g,
  • Fibre
  • 1 g,
  • Sodium
  • 37 mg.