Fudgy Brownie Cookies
Ingredient:
70% Dark Chocolate: 200g (High quality is key).
Unsalted Butter: 60g.
Eggs: 2 large (at room temperature).
Light Brown Sugar: ½ cup.
Granulated White Sugar: ¼ cup.
All-Purpose Flour: ½ cup (sifted).
Unsweetened Cocoa Powder: 2 tbsp.
Baking Powder: ½ tsp.
Vanilla Extract: 1 tsp.
Salt: A pinch (to enhance the chocolate flavor).
Instructions
Melt the Chocolate: Melt the dark chocolate and butter together in a double boiler or microwave (in short bursts, stirring frequently) until smooth. Set aside to cool slightly.
The Secret Step (Whipping): In a large bowl, whisk the eggs, brown sugar, white sugar, and vanilla using an electric mixer for at least 5 minutes. The mixture should be pale, thick, and tripled in volume. This step creates the “crinkle” top seen in the photo.
Combine: Gently fold the melted chocolate mixture into the egg mixture until just combined.
Dry Ingredients: Sift in the flour, cocoa powder, baking powder, and salt. Fold gently with a spatula until no flour streaks remain (do not overmix).
Baking: Preheat your oven to 180°C (350°F). Use an ice cream scoop to drop mounds of batter onto a baking sheet lined with parchment paper. Leave plenty of space between them.
The Timer: Bake for 10–12 minutes. They will look very soft and “underdone” when they come out—this is perfect.
Cooling: Let them cool completely on the baking sheet to firm up and develop that fudgy center.
Pro Tip: Do not let the batter sit! Bake it immediately after mixing to ensure you get that iconic shiny, cracked surface.
