Description
These Soft and Chewy Brownie Cookies combine the rich flavor of dark chocolate with a tender, fudgy texture, all baked in just 25 minutes. Perfectly sized and piped for uniformity, these cookies offer indulgence with a quick preparation time, ideal for chocolate lovers seeking a delicious homemade treat.
Ingredients
Chocolate Mixture
- 100g good quality dark chocolate (72%), chopped
- 55g unsalted butter, cold from the fridge
- 12g dutch process cocoa powder (half black cocoa, half dutch process)
Wet Ingredients
- 1 large egg (50g), at room temperature
- 75g caster sugar (or granulated sugar in the US)
- 55g brown sugar
Dry Ingredients
- 55g all-purpose flour
- ¼ tsp salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Line a half sheet pan with parchment paper. Using a 2 ½” cookie cutter and a pencil, trace 8 evenly spaced circles on parchment paper, then flip the paper so the pencil marks are underneath.
- Prepare Piping Bag: Fit a piping bag with a medium round tip or use a ziploc bag with the corner cut off. Secure the piping tip and end with clips to prevent batter leakage.
- Melt Chocolate and Butter: In a heatproof bowl over simmering water, combine the chopped dark chocolate and butter. Stir frequently until melted and smooth, or microwave in 30-second bursts stirring well each time until combined.
- Add Cocoa Powder: Sift cocoa powder over the melted chocolate and butter mixture and stir well. Let it rest for 8 minutes before combining with the egg mixture.
- Whip Egg and Sugars: In a large bowl, beat the egg, caster sugar, and brown sugar on medium-high speed for 4 minutes using a handheld or stand mixer with a whisk attachment, until volume increases and the mixture lightens.
- Combine Chocolate Mixture with Egg Mixture: Add the cooled chocolate mixture to the whipped eggs and sugars. Mix thoroughly with the electric mixer.
- Add Flour and Salt: Gently fold in the all-purpose flour and salt by hand until the batter is smooth and lump-free. Transfer this batter into the prepared piping bag.
- Pipe the Cookies: Pipe domes of batter onto the prepared parchment within each traced circle, holding the piping tip about 2 cm above the surface. Use a flick of the wrist to finish each dome. If needed, add more batter to each mound to reach the desired size.
- Bake: Bake for 10 minutes until the cookies are just set and tops are crinkly. Avoid overbaking to keep the texture soft and chewy. Let cookies cool completely on the baking pan to set before handling.
- Store: Store leftover cookies in an airtight container at room temperature or in the refrigerator for up to one week.
Notes
- Using a piping bag ensures round, uniform cookies, but a cookie scoop or ziploc bag can be substituted.
- Caster sugar is preferred for texture, but granulated sugar works well if caster sugar is not available.
- Do not overbake; cookies should be soft with crinkly tops for the best chewy texture.
- Make sure the egg is at room temperature to help create volume when whipping.
- Cooling completely on the baking tray is important as these cookies are very soft when warm.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
