Lily Galbraith

Brownie cookies

Written by

Lily Galbraith

in

  • 1 cup of bittersweet chocolate chips
  • 2 tablespoons of warm water
  • 1 1/2 teaspoons of vanilla extract
  • 1 stick (8 tablespoons) of unsalted butter
  • 2 large eggs, room temp
  • 3/4 cup of granulated sugar
  • 1/2 cup of packed light brown sugar
  • 1 cup of spooned and levelled all-purpose flour
  • 2 tablespooms of natural, unsweetened cocoa powder
  • 1 tsp of baking powder
  • 1/2 teaspoon of kosher salt
  1. preheat the oven to 350f and line 2 baking sheets
  2. add the chocolate chips, warm water, and vanilla extract to a bowl
  3. melt the butter in a saucepan over medium heat and stir oftenm until the butter foams and darkens in color (3-4 minutes)
  4. pour the butter over the chocolate chips and whisk until completely combined
  5. add the eggs, granulated sugar and brown sugar into another bowl (preferably stand mixer but hand whisking this works too). whisk on high until the eggs are pale, ribbony, and almost tripped in volume (about 6 minutes)
  6. sift together the flour, cocoa powder, baking powder, and salt in another bowl
  7. slowly pour the chocolate mixture into the egg mixture until just combined
  8. add the flour mixture stirring with rubber spatula until just combined
  9. scoop the cookies and sprinkle a bit on salt on top
  10. bake the cookies until they’re cracked and shiny but a bit underdone (they’ll firm on the pan) for about 9-11 minutes

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