Earthquake Brownie Cookies
Ingredients:
- 1/2 cup unsalted butter (1 stick)
- 8 ounces semi-sweet chocolate, chopped (or chocolate chips)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1 cup chocolate chips or chunks (optional for extra chocolatey cookies)
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium saucepan over low heat, melt the butter and chopped chocolate, stirring until smooth. Remove from heat and let cool slightly.
- In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract. Gradually pour in the melted chocolate mixture and stir to combine.
- Sift the flour, cocoa powder, sea salt, and baking powder into the chocolate mixture. Fold the ingredients together until just combined. If you’re using additional chocolate chips or chunks, fold them in now.
- Chill the dough for a few hours for easier handling.
- Roll the chilled dough into balls, then place them onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the cookies are just set around the edges but still soft in the middle.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These brownie cookies should come out with crackly crusts and fudgy centers, giving you the perfect blend of textures in every bite. Enjoy them without the need for rolling in powdered sugar!
Tips for Perfect Earthquake Brownie Cookies:
- Quality Ingredients: Use high-quality chocolate for the best flavor. It’s the star of these cookies, so choose a chocolate you love.
- Proper Melting Technique: When melting the butter and chocolate, stir constantly over low heat to prevent burning. Once melted, allow it to cool slightly before adding to the other ingredients.
- Room Temperature Ingredients: Make sure your eggs are at room temperature before adding them to the sugar mixture. This helps create a smooth and evenly textured dough.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in tough cookies.
- Chill the Dough: Chilling the dough for a few hours not only makes it easier to handle but also helps the flavors meld together for a richer taste.
- Evenly Sized Cookies: When rolling the dough into balls, try to make them as uniform in size as possible. This ensures even baking.
- Proper Baking Time: Bake the cookies until they are just set around the edges but still soft in the middle. They will continue to cook slightly as they cool on the baking sheet.
- Cooling Process: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set properly without becoming too fragile.
By following these tips, you’ll ensure that every batch of Earthquake Brownie Cookies comes out perfectly crackly on the outside and delightfully fudgy on the inside, creating an irresistible treat for any occasion.
FAQs about Earthquake Brownie Cookies:
Q: Can I use salted butter instead of unsalted butter? A: While you can use salted butter, it’s best to stick with unsalted butter to control the saltiness of the cookies. The added salt in salted butter might alter the balance of flavors.
Q: Can I substitute dark chocolate for semi-sweet chocolate? A: Yes, you can substitute dark chocolate for semi-sweet chocolate if you prefer a richer, more intense chocolate flavor.
Q: Do I have to chill the dough before baking? A: Chilling the dough is recommended as it helps the flavors meld together and makes the dough easier to handle. However, if you’re short on time, you can skip this step, but your cookies may spread more during baking.
Q: Can I freeze the dough? A: Yes, you can freeze the dough for later use. Roll the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the dough balls to a freezer bag or container. When ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
Q: How should I store leftover cookies? A: Store leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for longer storage. Allow them to cool completely, then place them in a single layer in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 3 months.
Q: Can I omit the powdered sugar? A: Yes, you can omit the powdered sugar. Rolling the dough balls in powdered sugar adds a nice touch and helps create a crackly crust, but it’s not necessary for the recipe. The cookies will still turn out delicious without it
