Fudge Brownie Cookies
fudgy brownies, but make them cookies
Servings: 2 dozen cookies
INGREDIENTS
- 60 g all-purpose flour - ½ cup
- 42 g cocoa powder - ½ cup
- 1 tsp espresso powder
- 1 tsp baking powder
- ¼ tsp salt
- 99 g granulated sugar - ½ cup
- 106 g brown sugar - ½ cup (packed)
- 240 g semi-sweet chocolate (melted) - 8 oz
- 2 large eggs
- tsp vanilla
- 60 ml canola oil - ¼ cup (2 oz)
METHOD
- Put chocolate in a microwave safe bowl and pulse for 10 seconds at a time until melted. Set aside.
- Whisk together flour, cocoa powder, espresso powder, baking powder, and salt until well combined.
- While the chocolate is still a little warm, use an electric hand-mixer or stand-mixer to combine the sugars and melted chocolate. Beat at medium-high speed until the sugar dissolves.
- Next, beat in the eggs and vanilla until well-combined.
- Stir in the oil.
- Add in the dry ingredients. Start mixing on a low speed to avoid a flour cloud. Then increase to medium-high speed until well-comined.
- Cover bowl and put in refridgerator to chill dough for 20 minutes.
- Preheat oven to 350° F
- Once the dough has chilled, measure out 30 g (1½-2 tbsp) of the dough and shape into balls.
- Place 3 inches apart on a parchment lined baking sheet.
- Bake on middle rack until edges seem set - about 10 minutes.
- Cool on tray for 5 minutes. Then transfer to wire rack to cool completely.