Brownie Cookies
Ingredients
1 1/3 cups high-quality dark chocolate
1/4 cup unsalted butter
1/2 cup granulated sugar
2 large eggs, room temperature
1/2 tsp instant espresso
1/4 tsp fine salt
2/3 cup all-purpose flour
2 tsp cornstarch
1/2 tsp baking soda
1/3 cup dark or milk chocolate chips
flakey sea salt – garnish
Instructions
Brownie Cookies
Preheat the oven to 350°F and baking sheets with parchment paper or a silicone baking mat. Set aside.
Place 1 1/3 cups dark chocolate chips and 1/4 cup of unsalted butter into a heat-proof bowl.
Melt in the microwave by heating in 15-30 second intervals (stirring between). Be careful not to overheat the chocolate, or it can seize up and become chunky. Heat and stir until the chocolate is fully melted and the mixture is smooth. Stop microwaving when you have a few chunks left - the residual heat can heat the remainder so you don’t over heat it. Set aside to cool.
In a separate bowl, whisk together 1/2 cup granulated sugar with 2 large eggs, 1/2 tsp of espresso powder, and 1/4 tsp of salt.
Whisk for a minute to incorporate air into the mixture. It should become lighter in color.
Pour the slightly cooled chocolate/butter mixture into the egg mixture. Whisk together until combined.
Sift 2/3 cup all-purpose flour, 2 tsp cornstarch, and 1/2 tsp baking soda into a bowl. Slowly incorporate into the chocolate mixture - you may not use all of it. You’re looking for a shiny, wet consistency. Slightly thicker than pancake batter - maybe waffle batter? If it starts looking like a cookie dough you can manipulate with your hands - you’ve added too much (but the cookie will still be good)
Let the dough cool for a couple of minutes, or until it runs off your whisk in thick ribbons when lifted like in the picture above. Mix in the chocolate chips.
Use a cookie scoop to make uniformly sized cookie dough balls on the prepared baking sheets. These cookies spread as they bake, so place them at least 3 inches apart.
Bake for 12-13 minutes and rotate the pans halfway through to make sure the cookies bake evenly. Garnish with a sprinkle of flakey sea salt and additional chocolate chunks if desired.
Let the cookies cool on the pan for 10 minutes, then move them to a wire rack to finish cooling.
