Description
These cookies combine the fudgy goodness of brownies with the crispiness of cookies, perfect for any occasion.
Ingredients
- 100 g dark chocolate (chopped)
- 55 g unsalted butter
- 12 g Dutch process cocoa
- 1 large egg (at room temperature)
- 75 g caster sugar
- 55 g brown sugar
- 55 g all-purpose flour
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (180°C). Line a half-sheet pan with parchment paper and trace 8 circles on the parchment, pencil side down.
- Prepare a piping bag with a medium round tip or use a Ziploc bag with a corner snipped off. Secure the top with clips to prevent leaks.
- Create a double boiler by placing a heatproof bowl over a simmering pot of water. Combine the dark chocolate and unsalted butter in the bowl. Stir until melted and smooth.
- Sift cocoa powder over the melted chocolate and butter. Mix well and allow to cool for 8 minutes.
- In a separate bowl, whisk together the egg, caster sugar, and brown sugar. Beat on medium-high speed for 4 minutes until the mixture becomes light and fluffy.
- Add the chocolate mixture to the egg-sugar concoction and mix until smooth.
- Gently fold in the flour and salt until fully combined.
- Transfer the mixture to the piping bag. Pipe dollops of the cookie dough onto the traced circles, holding the tip about 2 cm above the parchment paper.
- Bake for 10 minutes, or until the tops are crinkly but the cookies are still soft.
- Let cookies cool completely on the pan before moving to a serving platter or container.
Notes
For a different flavor, substitute dark chocolate with milk chocolate or use coconut oil instead of butter for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American