Homemade Chocolate Brownie Cookies
- Yield 10
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Homemade Chocolate Brownie Cookies is a dessert recipe on Avoteb. The yield on the card is 10. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 10 servings
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 7 ounces chopped dark chocolate or semisweet chocolate chips
- 1/2 cup unsalted butter
- 2/3 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- optional: flaky sea salt, for sprinkling
Method
Warm oven to 350°F and line a large baking sheet with parchment paper. Before you begin mixing the batter, go ahead and measure and set out all of the ingredients. This recipe moves quickly, so it's important to have everything prepped and ready to go in advance!
In a medium bowl, whisk together the flour, cocoa powder, baking powder and sea salt until combined. Keep nearby.
In a saucepan, heat the butter over medium-a low burner until melted. Lift pan from heat. Tip in in the chocolate and whisk until it melted and combined.
While that cooks, as the butter/chocolate mixture is heating, combine the eggs, brown sugar and granulated sugar together in a large mixing bowl. Using a stand mixer or a hand mixer, beat on medium-high speed for 5 minutes.
Slowly pour the chocolate mixture into the egg mixture, using a rubber spatula to fold in the chocolate mixture until it is just combined. Tip in in the dry mixture, again using a rubber spatula to fold it in until just combined. (Avoid over-mixing.)
Quickly, use a large 3-tablespoon cookie scoop or a spoon to drop the batter in balls onto your prepared baking sheet, spaced at least two inches apart. (The batter will spread significantly as the cookies bake.) Sprinkle each cookie with a pinch of flaky sea salt, if desired.
Immediately move the baking sheet to the oven and bake for 10-12 minutes, until the tops of the cookies are crinkled and slightly domed. (They will flatten and crinkle a bit more once you remove them from the oven.) Remove cookies from the oven and move the pan to a wire baking rack to cool for 15-20 minutes.
Plate warm and enjoy! Or move to a sealed container and keep for up to 5 days, or freeze for up to 3 months.
