If you like brownies and cookies, then you’ll love this dessert
The best brownies balance their sweetness with deep chocolate flavor accented with a bit of salt to bring out the chocolate’s complexity. They’re rich and chewy with a pleasant, dense fudginess and a crackly, shiny top. So why not make a brownie in cookie form?
To maximize the chocolate’s complexity, we used both melted bittersweet chocolate and cocoa powder plus a good dose of salt, which helped intensify the chocolate flavor. The key to chewiness was a mix of butter and vegetable oil and using both baking soda and powder ensured that the cookies would spread just enough and crackle on top, giving them showstopping appeal.
Whether you’re saving these for your own cookie jar or gifting them to others, you’ll probably want to make an extra batch. These might not even make it past the cooling rack.
Chocolate Brownie Cookies
Makes 20 cookies
1 cup (5 ounces) all-purpose flour
1/4 cup (3/4 ounce) Dutch-processed cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
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