These cookies take the best part of a fudgy brownie and break it down into individual servings! Perfect cookies to use for ice cream sandwiches. We’ve adapted this from NYT Cooking by swapping cacao powder for dark chocolate and omitting the espresso powder.
Yields: 18 cookies
Ingredients:
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150 grams dark chocolate, preferably 60% or higher
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½ cup (113 grams) unsalted butter
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2 large eggs, at room temperature
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¾ cup (150 grams) granulated sugar
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½ packed cup (107 grams) dark brown sugar
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1 teaspoon kosher salt
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2 teaspoons vanilla extract
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¾ cup (90 grams) all-purpose flour
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Flaky sea salt, for finishing
Instructions:
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Preheat the oven:
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Heat the oven to 350°F (175°C).
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Line two large baking sheets with parchment paper.
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Prepare the chocolate mixture:
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Place the chopped chocolate in a small heatproof bowl or glass measuring cup and start melting in 30 second bursts in the microwave. Once it starts to melt, add the butter and continue to heat in 30 second intervals until both are completely melted.
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Whip the eggs and sugar:
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In the bowl of a stand mixer fitted with a whisk attachment (or a large bowl with a hand mixer), combine the eggs, granulated sugar, brown sugar, and kosher salt.
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Whisk on medium-high speed for 3 to 5 minutes until the mixture is pillowy and the sugars begin to dissolve.
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Combine the mixtures:
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Stir the chocolate mixture until glossy and smooth. If any solid chocolate pieces remain, microwave the mixture in 10-second bursts until fully melted.
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With the mixer on low speed, add the vanilla extract, then gradually incorporate the chocolate mixture.
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Scrape down the sides and bottom of the bowl to ensure even distribution.
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Add the flour and mix on low speed until only a few streaks remain. Use a spatula to fold in the remaining flour to avoid overmixing. The dough should be glossy and resemble thick brownie batter.
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Shape the cookies:
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Using a 2-tablespoon (1-ounce) scoop, portion heaping mounds of dough onto the prepared baking sheets, spacing them at least 2 inches apart. Work quickly to maintain the shiny texture.
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Bake and finish:
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Bake for 8 minutes until the cookies spread slightly and develop a shiny surface.
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Remove the pans from the oven and firmly tap them on the countertop a couple of times to create a craggy top and enhance the fudgy texture.
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Sprinkle each cookie with flaky sea salt and return to the oven for another 2 minutes until shiny and slightly puffed.
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Cool and serve:
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Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
