Brownie Cookies
Brownie Cookies
Ingredients
- 100 g unsalted butter
- 100 g dark chocolate
- 100 g white sugar
- 1 egg
- 100 g all-purpose flour
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1 handful chocolate chips, to taste
Instructions
- 1
In a heatproof bowl, combine the unsalted butter and dark chocolate. Melt them together until smooth. This can be done over a double boiler or in a microwave, stirring occasionally.
⏱️ 3 min
- 2
In a separate medium bowl, add the white sugar and the egg. Whisk them together until well combined and slightly pale.
⏱️ 2 min
- 3
Pour the melted butter and chocolate mixture from Step 1 into the egg and sugar mixture from Step 2. Whisk until fully incorporated and the mixture is smooth.
⏱️ 2 min
- 4
Add the all-purpose flour, baking powder, and a pinch of salt to the wet mixture. Fold gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough cookies.
⏱️ 2 min
- 5
Stir in the chocolate chips. The amount can be adjusted to your preference.
⏱️ 1 min
- 6
Cover the dough with plastic wrap and refrigerate for 30 minutes. Chilling the dough helps prevent the cookies from spreading too much during baking.
- 7
While the dough is chilling, preheat your oven to 180°C.
⏱️ 10 min•🌡️ 180
- 8
Line a baking sheet with parchment paper to prevent sticking.
⏱️ 1 min
- 9
Scoop portions of the chilled dough onto the prepared baking sheet, leaving some space between each cookie for spreading. Bake for 10-12 minutes at 180°C. The cookies should have crisp edges and a gooey center.
⏱️ 12 min•🌡️ 180
- 10
Let the cookies cool on the baking sheet for a few minutes after baking. This allows them to set slightly before transferring them to a wire rack to cool completely.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Brownie Cookies
- 100 g unsalted butter
- 100 g dark chocolate
- 100 g white sugar
- 1 egg
- 100 g all-purpose flour
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1 handful chocolate chips, to taste
Instructions
- 1
In a heatproof bowl, combine the unsalted butter and dark chocolate. Melt them together until smooth. This can be done over a double boiler or in a microwave, stirring occasionally.
⏱️ 3 min - 2
In a separate medium bowl, add the white sugar and the egg. Whisk them together until well combined and slightly pale.
⏱️ 2 min - 3
Pour the melted butter and chocolate mixture from Step 1 into the egg and sugar mixture from Step 2. Whisk until fully incorporated and the mixture is smooth.
⏱️ 2 min - 4
Add the all-purpose flour, baking powder, and a pinch of salt to the wet mixture. Fold gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough cookies.
⏱️ 2 min - 5
Stir in the chocolate chips. The amount can be adjusted to your preference.
⏱️ 1 min - 6
Cover the dough with plastic wrap and refrigerate for 30 minutes. Chilling the dough helps prevent the cookies from spreading too much during baking.
- 7
While the dough is chilling, preheat your oven to 180°C.
⏱️ 10 min•🌡️ 180 - 8
Line a baking sheet with parchment paper to prevent sticking.
⏱️ 1 min - 9
Scoop portions of the chilled dough onto the prepared baking sheet, leaving some space between each cookie for spreading. Bake for 10-12 minutes at 180°C. The cookies should have crisp edges and a gooey center.
⏱️ 12 min•🌡️ 180 - 10
Let the cookies cool on the baking sheet for a few minutes after baking. This allows them to set slightly before transferring them to a wire rack to cool completely.
⏱️ 2 min