Description
These fudgy chocolate brownie cookies combine the rich, intense flavor of bittersweet chocolate with a chewy, soft texture reminiscent of classic brownies. Perfectly crackled on top and soft in the center, these cookies offer a decadent treat that’s quick to prepare and bake, making them an ideal dessert or snack for chocolate lovers.
Ingredients
Scale
Main Ingredients
- 100 g (3.5 oz) bittersweet chocolate, chopped (70% cocoa)
- 28 g (2 tablespoons) unsalted butter
- 1 large egg, room temperature
- 75 g (â…“ cup plus 1 tablespoon) granulated sugar
- 12 g (1.5 tablespoons) cornstarch
- 12 g (2 tablespoons) cocoa powder
- â…› teaspoon baking powder
- â…› teaspoon salt
Optional
- 56 g (â…“ cup) dark chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Melt Chocolate and Butter: In a heatproof bowl, melt the chopped bittersweet chocolate and unsalted butter together until smooth, then set aside to cool slightly to avoid cooking the eggs when combined.
- Mix Egg and Sugar: Whisk the room temperature egg and granulated sugar vigorously for 1-2 minutes until the mixture becomes pale and thick, which introduces air for a better texture. Stir in the melted chocolate mixture thoroughly.
- Add Dry Ingredients: Sift together cornstarch, cocoa powder, baking powder, and salt into a separate bowl. Gradually fold this into the chocolate mixture gently to maintain the airiness. If using, fold in the dark chocolate chips for extra chocolate pockets.
- Rest the Batter: Let the batter rest for 10-15 minutes at room temperature to allow it to thicken; chill if it feels warm.
- Form Cookies: Drop approximately 1.5-tablespoon portions of batter onto the lined baking sheet, spacing each about 2 inches apart to give room for spreading.
- Bake: Lower the oven temperature to 350°F (175°C) and bake the cookies for 8-10 minutes until the tops develop a crackled texture and the centers remain soft and fudgy.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes to set, then transfer them to a wire rack to cool completely and avoid sogginess.
Notes
- You can substitute dark chocolate chips with milk chocolate chips if preferred, though it will slightly alter the flavor profile.
- Ensure the egg is at room temperature for better mixing and texture.
- Resting the batter helps achieve a fudgier, chewier cookie texture.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For extra fudginess, underbake the cookies slightly, but be careful not to undercook them completely.
