Chocolate Brownie Cookies Recipe
Cracked brownie cookies are indispensable in the showcases of coffee shops that have been spreading in waves in recent years. It cannot be said that all of them are wonderful, some are very dry. But the good cracked brownie cookies will give you great pleasure next to the coffee. So how should a very good brownie cookie be? Let's start with the answer to this question first. But of course, I must state that this answer will be subjective.
I think a good brownie cookie should be soft above all else. Although the edges are slightly crispy, it should continue to soften towards the middle. It shouldn't be too sweet. Some people forget that chocolate also contains sugar and add extra sugar, in this case the cookies just tastes like sugar for me. However, the chocolate flavor should be dominant in a good brownie cookie. So how to make brownie cookies with all these features? Of course, as I described in the recipe.
Brownie cookies, like chocolate chip cookies, are rich in butter and spread while baking. As they spread, they crack and with the effect of the chocolate it contains, a crust as in fudgy brownie is formed on top. Since this image is the trademark of the cookie, it is useful to be careful in obtaining this image.
There are two things you need to pay attention to in order for the cookies to crack while baking and for these cracks to be smooth. The first is that the cookie dough waits long enough in the refrigerator and hardens. The second is that the mold you remove with the ice cream spoon is smooth. If they are ripped or crooked, their appearance will not be as good when they are baked.
I use an ice cream scoop with a diameter of 3.5 cm. That's why the cookies are small in size and you get 24 cookies. If you use a large ice cream scoop, they will be larger in size and you will get fewer cookies.
Enjoy the recipe...
- 200 g dark chocolate,
- 2 eggs,
- 60 g very soft butter,
- 1/4 cup of white sugar,
- 1/4 cup brown sugar,
- 2 tbsps of cocoa powder,
- 1 cup of all purpose flour,
- 1 teaspoon of baking powder.
- Melt the chocolate in the microwave.
- Beat eggs and sugar in a mixing bowl,
- Add the butter and beat,
- Add cocoa powder and baking powder and whisk,
- Add the flour gradually and whisk,
- Place the dough in the fridge and let it rest for 30 minutes,
- Remove the dough from the fridge,
- Shape the dough with an ice cream spoon and place them on a greased paper-lined tray at intervals,
- Bake in a preheated oven at 180 degrees until the spread and crack.