Brownie Cookies
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Cookies with intense chocolate flavor. When you eat them they remind you of a piece of brownie. They're fluffy inside. Another great quality is that they're very easy to make. And another advantage is that they keep well for several days without hardening. I left a few pieces uncovered and after 2 days they were almost like the day I baked them, they didn't dry out.
Ingredients
200g butter (80% fat)
280g all-purpose flour (BL 55)
65g cocoa powder
1/2 packet baking powder
1 knife tip baking soda
1/4 teaspoon cinnamon (or instant coffee)
1/4 teaspoon salt
200g brown sugar (more precisely I used 150g brown sugar + 50g raw sugar)
1 packet vanilla sugar
1 egg
1 egg yolk
a few tablespoons granulated sugar or vanilla powdered sugar (for decorating)
Yield: 12-13 cookies
How to prepare brownie cookies
- Melt the butter over low heat. Let it cool (it should be just well cooled, not solidified).
- Sift the flour together with the cocoa, cinnamon, salt, baking powder and baking soda.
- Mix the sugar with the eggs until you get a thick cream, the color of coffee with milk (about 5 minutes).
- Add the butter, poured in a thin stream while continuing to mix. The cream will become thicker, you can see the marks from the whisk.
- Add the flour in 2 batches and mix with a pastry spatula. Mix just until the flour is absorbed. The resulting dough is firm, can be easily shaped and doesn't stick to hands.
- Form balls from about 1 heaping tablespoon of dough each (about 55-60g per ball). Roll the balls in granulated sugar or vanilla powdered sugar.
- Bake at 175°C for 15-17 minutes. The cookies will be soft when you take them out, but they will firm up after cooling. To remove them from the tray, use a wide spatula that you carefully slide underneath (I use a cake server spatula).
Adding the butter to the eggs beaten with sugar
Adding the flour in two batches
The final dough
The balls in the tray
