I was in the mood for chocolate, but also in the mood for cookies. So there was only 1 solution: mix the 2! I didn’t have entirely enough dark chocolate chips, but I did still have a white chocolate bar, so for some extra flavour and texture I roughly chopped half a bar and added them to the batter.
I made a bit too many for just the 2 of us, luckily these guys freeze very well, ready to be eaten whenever I have another craving ;-).
Recipe inspired by @beyond.the.butter
Crackly Top Brownie Cookies with Sea Salt and White Chocolate Chips
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1/8 tsp Salt
- 2 Large Eggs, room temperature
- 1 Large Egg Yolk, room temperature
- 1 cup Granulated Sugar
- 1 tbsp Vegetable Oil
- 1 tsp Vanilla Extract
- 6 tbsp Unsalted Butter
- 160 g chopped dark chocolate bar
- 40 g white chocolate (optional)
- 1/4 cup Unsweetened Cocoa Powder
- 1 tsp Espresso Powder, optional
- Sea Salt Flakes, for topping cookies
Adjust the oven rack to just above center and preheat your oven to 180ºC.
Line two baking sheets with non stick baking paper paper and set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.
Using a whisk or hand mixer, beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract together until fully combined and frothy.
Meanwhile, in a small saucepan, heat the dark chopped chocolate and unsalted butter together over medium heat until fully melted and smooth.
Remove from heat and immediately whisk or stir in the unsweetened cocoa powder and espresso powder.
Carefully pour the melted chocolate mixture into the wet ingredients, mix well so the egg doesn't start cooking due to the hot chocolate.
Mix until the chocolate is just combined.
Add in the whisked dry ingredients and mix until just combined with a spatula or a whisk.
If using, mix through the white chocolate pieces.
Using 2 spoons, scoop the cookie dough out and place onto the baking sheets, leaving about 4 cm of space between them.
Sprinkle some sea salt flakes over the top of each cookie, then bake for 8-10 minutes at 180ºC until the tops of the cookies have a shiny, crackly top to them.
Remove from the oven and top with a few additional chocolate chips (optional). You can also choose to use a round cookie cutter to mould them into perfect round cookies (see tips within blog post).
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool almost completely—because they are really good still warm! Use a spatula to transfer the cookies because they will be very soft!
Cookies are best kept in a sealed food container at room temperature for up to 2 days.