Ingredients
Method
- Melt the semisweet chocolate and butter in a heatproof bowl using the microwave or double boiler. Allow the mixture to cool until it is just warm to the touch, about 32-35°C / 90-95°F.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set the dry mixture aside.
- In another bowl, whisk the eggs and sugars together on high speed for 8-10 minutes until pale and thickened, achieving the ribbon stage. The mixture should fall back in ribbons and hold for 4-6 seconds before dissolving. This step helps create the characteristic crackly top.
- Gradually whisk the melted chocolate mixture and vanilla into the egg mixture until fully combined. Be careful not to overmix to maintain a light batter.
- Gently fold the dry ingredients into the wet mixture using a spatula, just until no dry streaks remain. The batter should be thick and glossy, a bit looser than cookie dough but not pourable.
- Cover the bowl and refrigerate the dough for 20-30 minutes, until it becomes thick and scoopable. If the dough still smears when scooped, chill for an additional 10 minutes.
- Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- Use a 3-tablespoon ice cream scoop to portion the dough (about 2 tablespoons / 40 g per cookie). Space the cookies 2 inches apart on the prepared tray.
- Bake the cookies on the middle rack for 9-11 minutes. The tops should be shiny with cracks, the edges set, and the centers still soft. Allow the cookies to puff up and settle slightly as they cool.
- Let the cookies rest on the tray for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
These fudgy brownie cookies combine the richness of brownies with the ease of a cookie. The key is in whipping the eggs to create that signature crackly top, and chilling the dough before baking ensures a chewy texture with a perfect puff.