Don’t Throw Away These Salted Brownie Cookies
2 Tbsp (12 g) unsweetened cocoa powder, sifted 2/3 cup (94 g) flour
1 teaspoon (4 g) powdered sugar
a quarter teaspoon (1.5 g) salt
8 fluid ounces (226 g) finely chopped semisweet chocolate (recommended: 70 percent chocolate)
2 big eggs (100 g), at room temperature 1/4 cup (57 g) unsalted butter, cubed
a half-cup (100 g) sugar
a half-cup (92 g) brown sugar (light)
1 teaspoon (4 g) extract of vanilla
a half-cup (85 g) chocolate chips, semisweet
topping with flaky salt
Preheat the oven to 350°F and parchment paper two baking sheets. In a medium mixing basin, combine flour, cocoa, baking powder, and salt. In a double boiler or a heat-proof basin, combine the chopped chocolate and butter
over a slowly simmering pot of water Melt the chocolate slowly, stirring occasionally, until it is smooth. Remove the pan from the heat and set it aside to cool for a few minutes.
In a large mixer bowl fitted with a whisk attachment, beat together the eggs, sugars, and vanilla for 5 minutes on medium speed. Reduce the speed to low and beat for 1 minute while adding the melted chocolate. On low speed, add the flour mixture and mix for 20 seconds, just until incorporated. Add the chocolate chips and mix well (dough will resemble a gooey brownie batter).
To make the cookies, carefully cover a cookie scoop with nonstick spray and flip it just above the baking pans, positioning cookies 3 inches apart.
Bake for 12 to 14 minutes, flipping pans halfway through, until tops are golden brown
gleaming and crackly Remove the dish from the oven and season with flaky salt. Allow cookies to cool on baking pans for 10 minutes before transferring to a wire rack to cool fully.
Keep cookies at room temperature for 1-2 days in an airtight container