Chocolate Fudgy Brownie Cookie
- 1/4 cup butter
- 1 cup semisweet chocolate chips
- 1 egg
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp pure vanilla extract
- 1/3 cup all-purpose flour
- 3 tbsp cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 cup mini semisweet chocolate chips
- 1/2 tsp finishing salt (Maldon is my favourite)
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Melt 1/4 cup butter and 1 cup semisweet chocolate chips in a saucepan on low heat. Stir until combined and then remove from heat and set aside.
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Beat the egg, granulated sugar, brown sugar and vanilla for a few minutes or until the mixture is light in colour and fluffy.
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Add in the chocolate and butter mixture and stir until well combined.
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Whisk together all of the dry ingredients (flour, cocoa powder, baking powder and salt). Add the dry ingredients to the wet ingredients. Stir just until combined.
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Add the mini chocolate chips to the batter and stir.
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Cover and refrigerate the batter for 30 minutes.
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Line two baking sheets with parchment paper.
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Preheat the oven to 350 degrees F.
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Using a small ice cream scoop or a large tablespoon, place the cookie dough on the lined baking sheets approximately 3 inches apart.
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Bake for 9 to 10 minutes.
- To achieve that fudgy centre, be careful not to over-bake the cookies. You'll know when the cookies are ready to come out of the oven when cracks start to form on the edges of the cookies and they are no longer glossy on top. It's okay if there's the tiniest bit of gloss in the centre of the cookie. Carryover cooking will take care of that.
- If you want to make larger cookies, adjust the baking time by a few minutes. All ovens are different. Monitor carefully the last few minutes.