Cookies: Chewy Brownie
by Lishka DeVoss

YIELD about 18

INGREDIENTS

INDIVIDUALLY (ready to use):
1/2 cup/113 grams unsalted butter
2 tsp vanilla extract
3/4 cup/90 grams all-purpose flour
Flaky sea salt, for finishing

PREP:
3/4 cup/113 grams finely chopped semisweet or bittersweet chocolate
1/2 cup/42 grams unsweetened cocoa powder
1 teaspoon espresso powder

BOWL (stand mixer using wire whip attachment):
2 large eggs, at room temperature
3/4 cup/150 grams granulated sugar
1/2 packed cup/107 grams dark brown sugar
1 tsp kosher salt

PREPARATION

1. Heat oven to 350ºF. Line 2 large baking sheets with parchment paper.

2. Melt butter in skillet or saucepan over medium-low heat until bubbly (but not browned) — about 3 minutes. Remove from heat and add chocolate. Stir to melt in the residual heat; add PREP and stir until smooth. (Let cool a bit before adding to BOWL.)

3. Whisk BOWL on medium-high speed until pillowy — 3 to 5 minutes.

4. On low speed, blend in vanilla extract and then slowly dribble in the chocolate mixture. Scrape the sides and bottom of the bowl to make sure the chocolate is evenly distributed.

5. Add flour and mix on low speed until only a few streaks of flour remain (AVOID OVERMIXING). Use a spatula to finish folding in flour — dough should be glossy, resembling a very thick brownie batter.

6. Using a 2-tbsp/1-ounce scoop, work quickly and heap generous mounds directly onto the parchment-lined baking sheets with a 2-inch spacing between them — about 18 cookies total.

7. Bake for 8 minutes until the cookies have started to spread; then remove pans from oven and whack them on the countertop a couple times to create a crackled top; sprinkle some flaky sea salt on each cookie and return to oven to finish baking — 5 to 10 minutes until shiny and slightly puffed with centers slightly firm to the touch. Cool for a couple minutes in pan then transfer to wire rack to cool completely.

Updated 2024-09-17

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