Description
A delightful blend of fudgy brownie and chewy cookie, perfect for any occasion.
Ingredients
- 8 ounces semi-sweet baking chocolate
- ¼ cup salted butter
- ½ cup all-purpose flour
- 2 tablespoons cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup brown sugar
- ½ cup white sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Chop chocolate and combine with butter in a microwave-safe bowl; melt in 20-second intervals, stirring until smooth.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a large mixing bowl, combine brown sugar, white sugar, and eggs; whisk for about 5 minutes until frothy.
- Add melted chocolate mixture and vanilla extract; whisk until just combined.
- Gently fold in the flour mixture until no flour streaks remain.
- Scoop 1½ tablespoons of dough onto baking sheets, spacing them 2 inches apart.
- Bake for 8-9 minutes until edges are set and tops are crackly.
- Let cookies cool on baking sheets before moving them.
Notes
Store cookies in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week.