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Small Batch Brownie Cookies
My easy recipe for Small Batch Brownie Cookies makes you 7 perfect brownie cookies in under 20 minutes for any time you have a chocolate craving! They are soft, moist and fudgy just like your favorite brownie in bite sized form, and in less time. These rich chocolate cookies have that signature shiny crinkle crust on top.
Ingredients
- ⅓ cup (50g) all-purpose flour
- ½ tablespoon (3g) cocoa powder (I prefer this Dutch cocoa or this one)
- ⅛ teaspoon baking powder
- 3 oz (85g) bittersweet chocolate (70% cocoa solids)
- 3 tablespoon (42g) unsalted butter*
- 1 large egg, slightly warmed under warm running water
- ⅓ cup plus 1 tbsp (80g) granulated sugar
- ¼ teaspoon salt
- flaky sea salt (optional for sprinkling)
*if using salted butter, use ⅛ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper.
- Sift flour, cocoa powder and baking powder into a medium bowl and whisk to blend evenly.
- Combine chocolate and butter in a heatproof bowl and melt in the microwave in 30 seconds bursts with frequent stirring, or melt in a saucepan over low heat while stirring constantly until completely smooth and glossy. Set this aside but keep it warm – no need to cool it down.
- Crack the egg into a medium bowl. Gradually add sugar while mixing with an electric handheld mixer on medium speed or whisking by hand with a wire whisk. Once all of the sugar is combined, continue mixing for about 1 minute until lightened and pale yellow-colored. If whisking by hand, then whisk vigorously for 1-2 minutes.
- Add melted chocolate mixture and salt and whisk it in until evenly combined. The batter will tighten up and become glossy when the chocolate is properly emulsified. Add the sifted dry ingredients and fold them in gently. At this point, the consistency of the batter highly depends on the temperature of your ingredients and the temperature of your kitchen since it is made of mostly chocolate which has a sharp melting point. If your batter is quite runny, set the bowl aside for 5-10 minutes to thicken up so it looks like pudding or thick muffin batter, but not too long or it will stiffen up as the cocoa butter sets.
- Use a 1.25-oz cookie scoop to portion batter and release it onto the baking sheets leaving at least 3 inches of space between them. Bake for 9-11 minutes until the edges are set but the middle is still gooey. Let them chill on the tray for 5 minutes since they are delicate while warm and will stick to the parchment if you try to release them too early. Top with flaky sea salt and enjoy!
