Soft Brownie Cookies
This is the perfect recipe when you are having a hard time deciding between baking up a batch of warm chocolate cookies or a pan of rich chocolate brownies.
If you have never tried baking up a batch before, they are pretty much what you might look for. Fudge, chewy, and rich on the inside, light and flaky on the outside. Sprinkle a touch of flaky sea salt, it is so irresistibly delicious!
Soft Brownie Cookie Ingredients:
150g all-purpose flour
30g cocoa powder
4g baking powder
2g salt
200g dark chocolate/ semisweet chocolate (in this recipe I use Cacao Barry products)
125 g unsalted butter
80g brown sugar
107g granulate sugar
2 pc large eggs (100g)
optional: flaky sea salt (for sprinkling)
Tools You Need :
kitchen scale, hand mixture/ stand mixer, rubber spatula, cookie scoop, baking pan, parchment paper/ Silpat, saucepan/ microwave
How To Make :
For all my recipes, I prefer to use the metric system, gram, instead of cups and teaspoons. This is more precise and clean when you bake =)
It’s essential that preheat your oven and measure all the ingredients first before jump-start mixing everything. together.
** This batter has to be baked right away, do not let it sit for too long, otherwise, you won’t get the result that you want **
Preheat the oven to 350°F / 175°C. Prepare baking pans and line it with parchment paper or Silpat liner.
prepare the dry ingredients. Sift and mix the flour, cocoa powder, baking powder salt until combine.
Melt (low heat ) the butter in a saucepan (or in the microwave) and then stir in the chopped chocolate until it has melted completely. Make sure the temperature is around 40-50C. DO NOT OVERHEAT.
Meanwhile, use a stand mixer or a hand mixer. Beat the eggs and sugars together on medium-high speed for 5-6mins. (until the mixture become ribbon stage - fluffy and the colour lightened)
Slowly pour the butter/chocolate mixture into the egg mixture, and fold it in with a rubber spatula just until combined. Follow by the dry ingredients mixture, and fold it in until just combined. DO NOT OVERMIX!!. It is important to keep the airy texture from the egg/sugar mixture.
Use a cookie scoop and drop the batter into balls onto the prepared baking sheets, spaced at least 2 inches apart. The batter is fairly wet and gooey, and it will also spread while baking.
** do not let the batter sit too long before baking, the cookie will go flat**
Bake for about 10-12 minutes at 350°F / 175°C, or until the top of the cookies are crinkly and slightly domed. Cool the baking pans on a wire rack to warm or room temperature before removing the cookies.
Finally! It is time to enjoy all your hard work !!!