Brownie cookies, need I say more?
I won’t anyway, cause I’m going to jump on my bike now and cycle to the beach and let my freakishly white skin catch some sunlight.
Have a great day!
Recipe slightly adapted from Tartine by Elisabeth M. Prueitt and Chad Robertson
225 g bittersweet chocolate, coursely chopped
155 g flour
50 g cocoa powder
2 tsp baking powder
115 g butter, at room temperature
225 g sugar
2 large eggs
1/2 tsp salt
1 tsp vanilla extract
75 whole milk (I’ve used almond milk)
Preheat the oven to 350˚F/175˚C. Butter a baking sheet or line with parchment paper.
Melt chocolate au bain marie or (carefully) in the microwave. Leave to cool.
Stir together the flour, cocoa powder and baking powder in a bowl. Set aside. Beat the butter on medium-high speed until creamy. Slowly add the sugar and mix until the mixture is completely smooth and soft. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs one at a time, mixing well after each addition until incorporated before adding the next egg. Beat in the salt and vanilla, and then add the melted chocolate and beat until incorporated. Add the milk and beat until combined. Finally, add the flour mixture and beat on low speed until incorporated.
Drop the dough by heaping tablespoonfuls (I’ve used a small ice cream scoop) onto the prepared baking sheet, spacing them about 1 inch apart. Bake the cookies until they are just barely firm on top when lightly touched but are still very soft underneath, about 7-8 minutes. They will get firmer as they cool. Transfer the cookies to a wire rack and let cool. They will keep in an airtight container at room temperature for several days, if you can resist their temptation that is.