Chocolate Brownie Cookies

10 mins
Serves 1
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Directions

  1. 1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. 2Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  3. 3Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  4. 4Melt the chopped chocolate and butter together in a microwave-safe bowl in 15-second bursts, stirring between each, until smooth.
  5. 5Melt the chopped chocolate and butter together in a microwave-safe bowl in 15-second bursts, stirring between each, until smooth.
  6. 6Melt the chopped chocolate and butter together in a microwave-safe bowl in 15-second bursts, stirring between each, until smooth.
  7. 7Set aside the melted chocolate and butter mixture.
  8. 8Set aside the melted chocolate and butter mixture.
  9. 9Set aside the melted chocolate and butter mixture.
  10. 10In a stand mixer with the whisk attachment, beat the eggs, brown sugar, and white sugar on high for about 3 minutes until pale and thick.
  11. 11In a stand mixer with the whisk attachment, beat the eggs, brown sugar, and white sugar on high for about 3 minutes until pale and thick.
  12. 12In a stand mixer with the whisk attachment, beat the eggs, brown sugar, and white sugar on high for about 3 minutes until pale and thick.
  13. 13With the mixer on low, slowly pour in the warm chocolate mixture and mix until smooth.
  14. 14With the mixer on low, slowly pour in the warm chocolate mixture and mix until smooth.
  15. 15With the mixer on low, slowly pour in the warm chocolate mixture and mix until smooth.
  16. 16Add the flour, cocoa powder, salt, and espresso powder, and mix just until combined.
  17. 17Add the flour, cocoa powder, salt, and espresso powder, and mix just until combined.
  18. 18Add the flour, cocoa powder, salt, and espresso powder, and mix just until combined.
  19. 19Immediately scoop the dough onto the prepared baking sheets, spacing the scoops about 2 inches apart.
  20. 20Immediately scoop the dough onto the prepared baking sheets, spacing the scoops about 2 inches apart.
  21. 21Immediately scoop the dough onto the prepared baking sheets, spacing the scoops about 2 inches apart.
  22. 22Bake for 10 minutes, or until the cookies are crackly on top and set at the edges but still soft in the center.
  23. 23Bake for 10 minutes, or until the cookies are crackly on top and set at the edges but still soft in the center.
  24. 24Bake for 10 minutes, or until the cookies are crackly on top and set at the edges but still soft in the center.
  25. 25Cool on the tray, then enjoy!
  26. 26Cool on the tray, then enjoy!
  27. 27Cool on the tray, then enjoy!

Ingredients

  • 227 grams bittersweet chocolate, chopped
  • 227 grams bittersweet chocolate, chopped
  • 227 grams bittersweet chocolate, chopped
  • 6 Tablespoons unsalted butter
  • 6 Tablespoons unsalted butter
  • 6 Tablespoons unsalted butter
  • 150 grams brown sugar
  • 150 grams brown sugar
  • 150 grams brown sugar
  • 50 grams white sugar
  • 50 grams white sugar
  • 50 grams white sugar
  • 2 eggs, room temperature
  • 2 eggs, room temperature
  • 2 eggs, room temperature
  • 94 grams all purpose flour
  • 94 grams all purpose flour
  • 94 grams all purpose flour
  • 22 grams cocoa powder
  • 22 grams cocoa powder
  • 22 grams cocoa powder
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 0.25 teaspoon salt
  • 2 teaspoons espresso powder
  • 2 teaspoons espresso powder
  • 2 teaspoons espresso powder

Equipment

baking sheetsparchment papermicrowave-safe bowlstand mixerwhisk attachment