With this recipe you'll get in few minutes the most rich and fudgy Chocolate Brownie Cookies ever!With a crispy crinkle crust and an irresistible melt in your mouth brownie inside, they match the best parts of brownies and cookies together!Incredibly quick and easy to make, they don't need resting time, conversely, I suggest to bake them immediately to get that adorable crinkle pattern on top.I added a hint of instant coffee powder to the dough to enhance chocolate flavor (yes, these cookies are only for chocolate lovers!), but don't worry that they won't taste like coffee. You can skip this step or add more coffee powder if you love coffee and chocolate match.
100 g(3,5 oz)dark chocolategood quality bar, chopped
50 g(1/4 cup)unsalted buttercubed
1(55-60 g)eggroom temperature
70 g(1/3 cup)brown sugar
40 g(1/3 cup)all purpose flour
10 g(1+1/2 tbsp)unsweetened cocoa powder
1/4 tspbaking soda
1/8 tspsalt
1/4 tspinstant coffee powderoptional: it enhances chocolate flavor but the cookies won't taste like coffee!
Instructions
Place dark chocolate and butter in a heat-proof bowl and place over bain marie until melted. You can also use microwave to melt, but be careful to stop and mix often to avoid overocooking the mix.
Add instant coffee powder into the hot melted chocolate and mix until dissolved. Set aside.
Sift together flour, cocoa powder, baking powder, salt, mix well and set aside.
In a large bowl place sugar, egg and mix at high speed with a hand mixer until get a very light and thick mix (at least 4 minutes).
Add the slightly cooled down melted chocolate mix into the egg mix and gently combine with a spatula.
Gently incorporate the flour mix until well combined (do not overmix).
Scoop cookies onto a lined baking sheet using a 5cm-2inch ice cream scooper: cookies spread while baking so be careful to place them about 5cm-2inch apart. You'll get 8 cookies.
Bake immediately into preheated fan oven at 170°C-340°F for 8 minutes: they are ready when the sides are firm but the center is still very soft; do not overbake them to get the classic soft brownie texture!
Cool down in the baking sheet for about 10 minutes before remove it, they are very soft when still hot and you could easily break them!
Cool down completely and serve it.
Video
Notes
You can store them in a tin cookie box at room temperature for about 1 week or place the raw cookie balls in freezer for 2 months then bake them - for 1-2 minutes more than normal baking - when still frozen.