I love brownies but always feel like I over- or under-bake them. These cookies always come out perfect.
Ingredients
- 1/2 cup unsalted butter
- 4 oz. unsweetened chocolate, chopped
- 1 cup dark or light brown sugar
- 2 Tbs. granulated sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1/2 tsp. fine sea or table salt
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 2/3 cup chocolate chips or bitter- or semisweet chocolate, chopped into chunks
Directions
Combine butter and unsweetened chocolate in a medium-large microwave-safe bowl. Microwave in 30-second bursts, stirring in between, until almost, but not fully, melted. Stir until fully melted.
Whisk sugars into the melted butter and chocolate, then eggs, one at a time, then vanilla. Whisk in baking soda and salt. Add cocoa powder, sifting if lumpy. Add flour and stir until just combined. Add chips or chocolate chunks and stir until combined.
Place bowl in the fridge for about 30 minutes, and up to a few days.
Heat oven to 350°. Line baking sheets with parchment paper or a nonstick baking mat.
Use a a #40 or medium cookie scoop to make 1 1/2- to 2-Tbs. sized mounds and space them evenly on baking sheets, allowing room for them to spread a little. Bake for 11 to 12 minutes. They will definitely look under-baked, but take them out if a fudgy cookie is your goal. Let set on baking sheets for a few minutes before carefully transferring to a rack to cool completely.
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