Print Recipe
 Brownie Chocolate Chip Cookies
Fragrant, delicious, simple and quick baking for tea! Brownie chocolate cookies turn any morning into a holiday! The combination of bitter chocolate with salt in it is unusual and very successful. All fans of sweet and salty pastries will like it. You can add raisins, nuts, and pieces of bitter chocolate to the dough!
Course Desserts Dishes, Holiday Food Ideas
Cuisine American Cuisine
Keyword Medium
Prep Time 15 minutes
Cook Time 1 hour
Passive Time 45 minutes
Servings
Ingredients
Course Desserts Dishes, Holiday Food Ideas
Cuisine American Cuisine
Keyword Medium
Prep Time 15 minutes
Cook Time 1 hour
Passive Time 45 minutes
Servings
Ingredients
Instructions
  1. How to bake brownie chocolate cookies? It's very easy and fast. First, prepare all the necessary ingredients according to the list. You'll need high-grade flour, high-quality cocoa (preferably alkalized), a large selected egg, and bitter chocolate with a cocoa content of at least 72%.
    How to bake brownie chocolate cookies? It's very easy and fast. First, prepare all the necessary ingredients according to the list. You'll need high-grade flour, high-quality cocoa (preferably alkalized), a large selected egg, and bitter chocolate with a cocoa content of at least 72%.
  2. In a saucepan, combine the chocolate broken into pieces with butter. Place it on low heat and melt it with constant stirring. Alternatively, you can melt the mixture in the microwave. Allow the mixture to cool to room temperature.
    In a saucepan, combine the chocolate broken into pieces with butter. Place it on low heat and melt it with constant stirring. Alternatively, you can melt the mixture in the microwave. Allow the mixture to cool to room temperature.
  3. Use a mixer to beat the egg with sugar until it becomes lighter in color and increases in volume by 3-4 times.
    Use a mixer to beat the egg with sugar until it becomes lighter in color and increases in volume by 3-4 times.
  4. Add the cooled chocolate mixture to the beaten egg and sugar mixture, and whisk again until smooth.
    Add the cooled chocolate mixture to the beaten egg and sugar mixture, and whisk again until smooth.
  5. In a separate bowl, sift together the flour, cocoa, and baking powder.
    In a separate bowl, sift together the flour, cocoa, and baking powder.
  6. Pour the flour mixture along with salt into the dough. It's recommended to use regular table salt for this recipe, as large or sea salt crystals may not have enough time to dissolve during the short baking time, resulting in a crunchy texture. Salt adds a flavor contrast to the cookies, but you can omit it if you prefer.
    Pour the flour mixture along with salt into the dough. It's recommended to use regular table salt for this recipe, as large or sea salt crystals may not have enough time to dissolve during the short baking time, resulting in a crunchy texture. Salt adds a flavor contrast to the cookies, but you can omit it if you prefer.
  7. Knead the dough until it becomes smooth and soft. If the dough easily forms into a lump and comes off the walls of the bowl, it's ready. Add a little more flour if needed.
    Knead the dough until it becomes smooth and soft. If the dough easily forms into a lump and comes off the walls of the bowl, it's ready. Add a little more flour if needed.
  8. If the dough is too sticky, refrigerate it for 10-15 minutes.
    If the dough is too sticky, refrigerate it for 10-15 minutes.
  9. Divide the dough into 8 equal balls weighing 45-50 grams each. Flatten each ball with your hands to form evenly round cookies.
    Divide the dough into 8 equal balls weighing 45-50 grams each. Flatten each ball with your hands to form evenly round cookies.
  10. Place the cookies on a baking sheet lined with parchment paper, leaving a distance of 5-6 cm between each cookie as they will expand during baking. Bake the cookies in a preheated 180°C oven for no longer than 12 minutes. The inside of the cookie should remain slightly moist while the outside should be crispy.
    Place the cookies on a baking sheet lined with parchment paper, leaving a distance of 5-6 cm between each cookie as they will expand during baking. Bake the cookies in a preheated 180°C oven for no longer than 12 minutes. The inside of the cookie should remain slightly moist while the outside should be crispy.
  11. Transfer the still warm cookies from the baking sheet to a cooling rack, sprinkle with sea salt if desired, and serve. Enjoy your meal!
    Transfer the still warm cookies from the baking sheet to a cooling rack, sprinkle with sea salt if desired, and serve. Enjoy your meal!
Recipe Notes

Keep in mind that you may need more or less flour than specified in the recipe. Focus on achieving the desired consistency of the dough rather than strictly adhering to the exact amount of flour.

Also, remember that every oven is different, so the temperature and cooking time may vary from what's stated in the recipe. Adjust accordingly based on your oven's behavior and the specific conditions of your kitchen.

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