Ingredients (~12 cookies)
- 3 1/2 oz good quality dark chocolate (70-72%), chopped
- 4 Tbsp unsalted butter
- 3 Tbsp dutch process cocoa powder
- 1 large egg, room temperature
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 tsp salt
Prep Your Pan and Piping Setup
Preheat your oven to 350F and line a half sheet pan with parchment paper.
If you want perfectly round cookies, trace 12 circles using a 2 1/2 inch cookie cutter as a guide – space them evenly across the pan. Turn the paper over so the pencil marks are facing down.
Set up a piping bag with a medium round tip, or just use a zip-top bag with the corner cut off.
Melt the Chocolate and Butter
In a heatproof bowl set over simmering water, melt the chocolate and butter together, stirring frequently until smooth.
You can also do this in the microwave – heat in 30 second bursts, stirring between each interval.
Sift the cocoa powder directly over the melted chocolate mixture and stir until combined. Set this aside for about 8 minutes to cool slightly.
Whip the Egg and Sugar Mixture
In a large bowl, combine the egg, granulated sugar, and brown sugar.
Using a hand mixer on medium-high speed, whip for 4 minutes until the mixture lightens in color and increases in volume.
This step is important – the mixture should look pale and fluffy when done.
Combine Everything and Pipe
Add the cooled chocolate mixture to the whipped egg mixture and mix with the electric mixer until combined.
Add the flour and salt, then fold in by hand until the batter is smooth with no lumps.
Transfer the batter to your piping bag and pipe 12 mounds onto the parchment paper. Hold the tip about 1 inch above the surface and squeeze until each cookie is about 2 1/2 inches across.
If some cookies look small after piping, go back and add more batter to the center – they’ll spread as they bake.
Bake Until Just Set
Bake for 10 minutes until the tops are crinkly and the cookies are just set.
Don’t overbake these – they should still look slightly underdone in the center.
Let them cool completely on the pan before moving them; they’re quite soft when warm and need time to firm up.
Store in an airtight container for up to a week at room temperature.
Soft and Chewy Brownie Cookies
Ingredients
Ingredients (~12 cookies)
- 3 1/2 oz good quality dark chocolate, 70-72%, chopped
- 4 Tbsp unsalted butter
- 3 Tbsp dutch process cocoa powder
- 1 large egg, room temperature
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 tsp salt
Instructions
- Preheat oven to 350F and line baking sheet with parchment paper.
- Melt chocolate and butter together over simmering water or in microwave.
- Sift cocoa powder into melted chocolate and let cool 8 minutes.
- Whip egg and sugars with hand mixer for 4 minutes until pale and fluffy.
- Mix chocolate into egg mixture, then fold in flour and salt until smooth.
- Pipe 12 cookie mounds onto parchment paper, about 2 1/2 inches wide.
- Bake 10 minutes until tops are crinkly and centers look slightly underdone.
- Cool completely on baking sheet before moving.