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Double-Chocolate Brownie Cookie

493

  • Prep Time15 mins
  • Total Time45 mins
  • Makes26 cookies
Double-Chocolate Brownie Cookie
Chatelaine Triple Tested

This ultra-chocolatey cookie strikes the perfect balance between fudgy chewy inside and crisp crackle outside.

Ingredients

  • 2 eggs, at room temperature

  • 2/3 cup granulated sugar

  • 1 tsp vanilla

  • 1 cup semi-sweet chocolate chips

  • 3/4 cup chopped dark chocolate

  • 1/3 cup unsalted butter, cubed

  • 1/2 cup all-purpose flour

  • 2 tbsp cocoa powder

  • 1/2 tsp salt

  • 1/2 tsp baking powder

  • flaked sea salt

Instructions

  • PREHEAT oven to 350F and line 2 baking sheets with parchment.

  • WHISK eggs and sugar in the bowl of a stand mixer on medium-high until tripled in volume, 10 to 12 min. Whisk in vanilla.

  • MELT both chocolates and butter in a large heatproof bowl set over 1 in. of simmering water in a large pot, stirring until smooth, 2 to 3 min. Remove from heat.

  • WHISK flour, cocoa, salt and baking powder in a small bowl.

  • GENTLY fold one-third of egg mixture into the chocolate until no streaks remain. Fold in remaining egg mixture. Sift flour mixture over chocolate and gently fold until smooth.

  • SCOOP 1-tbsp portions onto prepared sheets, spaced 1 in. apart. Bake until cookies are puffy and cracked on top, 9 to 10 min. Sprinkle with sea salt and let cool on sheet for 2 min before transferring to a rack. Repeat with remaining batter.

Nutrition (per cookie)

Calories 70, Protein 1g, Carbohydrates 8g, Fat 4g, Fibre 1g, Sodium 37mg.

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