Brownie Cookies

• Total time: 45 minutes
  • Prep time: 30 minutes
  • Chill time: 0 minutes
  • Cook time: 12 minutes
  • Post-cook time: 10 minutes
• Yield: 16 3-4” cookies
• Author: Sarah Kieffer

^{Image source: https://richanddelish.com}

Inventory

Ingredients

• ¾ cup + 1 T (116g) all-purpose flour
• ¾ tsp baking powder
• 3 large eggs
• 1¼ cup (250g) granulated sugar
• ¾ tsp kosher salt
• 1 T neutral oil
• 1 tsp vanilla extract
• 5 T (70g) unsalted butter
• 8oz (226g) semi-sweet chocolate
• ¼ cup (25g) unsweetened cocoa powder

Special Equipment

• Baking scale
• Medium bowl
• Large bowl
• Hand mixer / stand mixer w/ paddle
• Small saucepan
• Baking sheet
• Parchment paper

Instructions

Note: does not need to be refrigerated before baking

Prepare

1. Preheat oven to 350°F
2. In medium bowl
   1. Mix
      • ¾ cup + 1 T (116g) all-purpose flour
      • ¾ tsp baking powder
3. In large bowl (meanwhile melt butter/chocolate, see below)
   1. 6-8 min - beat on med-high till pale, 2x volume
      • 3 large eggs
      • 1¼ cup (250g) granulated sugar
      • ¾ tsp kosher salt
   2. Beat on low
      • 1 T neutral oil
      • 1 tsp vanilla extract
4. In small saucepan
   1. Melt over low heat, stirring frequently
      • 5 T (70g) unsalted butter
      • 8oz (226g) semi-sweet chocolate
   2. Once melted, off heat, whisk in to butter/chocolate
      • ¼ cup (25g) unsweetened cocoa powder
5. Mix butter/chocolate into egg mixture on low
6. Mix flour/powder in on low

Rest

1. 5 min - let rest at room temp

Pre-bake

1. Line baking sheet with parchment paper
2. Drop heaping T of batter (35g) at least 2” apart
   • Cookies will spread to 3-4” wide

Bake

1. 8-12 min - bake at 350°F
   • Until puffed and cracked and edges are set
   • Rotate halfway through

Post-bake

1. Optionally sprinkle flaky salt on cookies
2. 10 min - cool completely on pan

Notes

Storage

• Will keep in airtight container at room temperature for 2-3 days
• Roll dough into balls, will keep in freezer for up to 3 months