Earthquake Brownie Cookies
Where every bite is a perfect mix of a crackly crust and a fudgy middle.
Yield: 4
Materials
- - 1/2 cup unsalted butter 1 stick
- - 8 ounces semi-sweet chocolate chopped (or chocolate chips)
- - 3/4 cup granulated sugar
- - 1/4 cup light brown sugar packed
- - 2 large eggs
- - 1 teaspoon vanilla extract
- - 3/4 cup all-purpose flour
- - 2 tablespoons unsweetened cocoa powder
- - 1/2 teaspoon sea salt
- - 1/2 teaspoon baking powder
- - 1 cup chocolate chips or chunks optional for extra chocolatey cookies
- - Some powdered sugar to roll in
Instructions
Preheat and Prep:
- - Preheat your oven to 350°F (175°C).
- - Line a baking sheet with parchment paper.
Melt Chocolate:
- - In a medium saucepan over low heat, melt the butter and chopped chocolate, stirring until smooth.
- - Remove from heat and let cool slightly.
Mix Wet Ingredients:
- - In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract.
- - Gradually pour in the melted chocolate mixture and stir to combine.
Combine Dry Ingredients:
- - Sift the flour, cocoa powder, sea salt, and baking powder into the chocolate mixture.
- - Fold the ingredients together until just combined.
- - If you're using additional chocolate chips or chunks, fold them in now.
Chill and Roll:
- - Chill the dough for a few hours until firm.
- - Roll dough into balls.
- - Optionally, roll the dough balls in powdered sugar.
Bake:
- - Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- - Bake for 10-12 minutes, or until the cookies are just set around the edges but still soft in the middle.
Cool:
- - Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
- - Transfer them to a wire rack to cool completely.