Small Batch Brownie Cookies

20 mins
Serves 6
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Directions

  1. 1Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. 2Preheat oven to 350°F and line a baking sheet with parchment paper.
  3. 3Preheat oven to 350°F and line a baking sheet with parchment paper.
  4. 4Melt butter and dark chocolate together in a microwave-safe bowl (30-second increments, stirring after each). Let cool.
  5. 5Melt butter and dark chocolate together in a microwave-safe bowl (30-second increments, stirring after each). Let cool.
  6. 6Melt butter and dark chocolate together in a microwave-safe bowl (30-second increments, stirring after each). Let cool.
  7. 7In another bowl, whisk granulated sugar, brown sugar, egg, and vanilla until light and fluffy.
  8. 8In another bowl, whisk granulated sugar, brown sugar, egg, and vanilla until light and fluffy.
  9. 9In another bowl, whisk granulated sugar, brown sugar, egg, and vanilla until light and fluffy.
  10. 10Stir in the melted chocolate mixture.
  11. 11Stir in the melted chocolate mixture.
  12. 12Stir in the melted chocolate mixture.
  13. 13Sift in flour, cocoa powder, cornstarch, baking powder, and salt. Stir until just combined.
  14. 14Sift in flour, cocoa powder, cornstarch, baking powder, and salt. Stir until just combined.
  15. 15Sift in flour, cocoa powder, cornstarch, baking powder, and salt. Stir until just combined.
  16. 16Fold in extra chocolate chunks (if using).
  17. 17Fold in extra chocolate chunks (if using).
  18. 18Fold in extra chocolate chunks (if using).
  19. 19Scoop dough onto the baking sheet (about 2 tbsp each).
  20. 20Scoop dough onto the baking sheet (about 2 tbsp each).
  21. 21Scoop dough onto the baking sheet (about 2 tbsp each).
  22. 22Bake for 8-10 minutes, until edges are set and tops are cracked (centers should still be soft).
  23. 23Bake for 8-10 minutes, until edges are set and tops are cracked (centers should still be soft).
  24. 24Bake for 8-10 minutes, until edges are set and tops are cracked (centers should still be soft).
  25. 25Cool for 5 minutes on the sheet, then transfer to a wire rack.
  26. 26Cool for 5 minutes on the sheet, then transfer to a wire rack.
  27. 27Cool for 5 minutes on the sheet, then transfer to a wire rack.

Ingredients

  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 3.5 oz 72% dark chocolate, chopped
  • 3.5 oz 72% dark chocolate, chopped
  • 3.5 oz 72% dark chocolate, chopped
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 2 tbsp brown sugar, packed
  • 2 tbsp brown sugar, packed
  • 2 tbsp brown sugar, packed
  • 1 large egg, room temp
  • 1 large egg, room temp
  • 1 large egg, room temp
  • 0.5 tsp vanilla extract
  • 0.5 tsp vanilla extract
  • 0.5 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • 2 tbsp all-purpose flour
  • 2 tbsp all-purpose flour
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp unsweetened cocoa powder
  • 0.25 tsp baking powder
  • 0.25 tsp baking powder
  • 0.25 tsp baking powder
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 0.25 cup chocolate chips or chunks
  • 0.25 cup chocolate chips or chunks
  • 0.25 cup chocolate chips or chunks

Equipment

baking sheetparchment papermicrowave-safe bowlwhiskspatulacookie scoop