Fudgy Brownie Cookies (Print Version)

# Ingredients:

01 - Finely chop 7 ounces (200g) of dark chocolate with 70% cocoa

02 - Dice ½ cup (125g) of unsalted butter

03 - Loosely pack ½ cup (100g) of light brown sugar

04 - ⅔ cup (150g) of regular granulated sugar

05 - 2 large eggs

06 - 130g (1 cup) of plain all-purpose flour

07 - 3 tablespoons of unsweetened cocoa powder

08 - 1 teaspoon of baking powder

09 - ¼ teaspoon of table salt

10 - Optional: Sea salt for a final touch

01 - Preheat the oven to 350°F (180°C), line your trays with parchment, and gather your ingredients. The batter firms up quickly, so prep ahead

02 - On low heat, stir the butter with the chopped chocolate in a small pot until smooth. Let it cool a bit

03 - Whisk both sugars with eggs on medium speed for 5 minutes straight using an electric or stand mixer

04 - Slow the mixer down, and carefully pour the chocolate-and-butter blend in. Let it mix for one more minute

05 - Blend the dry mix with your chocolate batter, stirring just enough to combine. Give the bowl one last scrape with a spatula

06 - Scoop large dough balls and space them on the lined trays. If you like, sprinkle a bit of sea salt on top

07 - 10-12 minutes in the oven until tops crack and puff up. They’ll settle as they cool

08 - Leave the cookies on the tray for about 20 minutes. They’re super soft when fresh out, so be patient

01 - Get shiny, cracked tops by baking all cookies at once on one big sheet

02 - If baking in batches, don’t scoop in advance—portion right before baking

03 - They’re the best warm on the day they’re baked

04 - Store in an airtight container for a few days

05 - Freeze extras—they’ll last for a few weeks