The perfect cookie.
Brownie Crinkle Cookies
Makes 10
Ingredients:
1 cup or dark chocolate (around 50-6o%), finely chopped
1/2 unsalted butter, diced
2/3 caster sugar
1/2 cup light brown sugar
2 large eggs
1 cup plain flour
3 tbsp cocoa powder
1 tsp baking powder
1/4 tsp flaked salt for sprinkling on top
Temperture and timing is very important with this recipe so before you start, mesure out all your ingredients, prepare 2 baking trays with parchment paper and preheat the oven to 350F
Directions:
1. Place your butter and chocolate into a heatproof bowl and set over a pot of gently simmering water (double boiler), allow to melt, stirring occasionally until fully melted. 2. Remove the bowl from the heat and set aside for the moment, once cooled for a minute, transfer to a glass bowl.
3. In a bowl of a stand mixer fitted with the wisk attachment, or using an electric hand mixer, wisk together the eggs and the sugars for exactly 5 minutes.
4. Once the eggs and sugars have been mixing for exactly 5 minutes pour in the chocolate mixure and mix for a minute or until combine.
5. Meanwhile mix together the dry ingredients, sieving the cocoa if it has lots of lumps as well as the flour.
6. Add the dry ingredients and mix very briefly just until combined. Use a ice cream scoop to form the cookies.
7. The batter will be a little on the wet side, so invert the ice cream scoop to avoid spills. Make sure to leave plenty of space between each cookie as they will spread.
8. Sprinkle eash cookie with some salt before placing them into the oven to bake for 12 minutes.
9. 6 minutes in the baking process switch the level that your baking sheets are on, the sheet that was on top goes to the bottom and other way around.
10. The cookies will come out of the oven domed shaped, allow them to cool for 20-30 minutes, they will flaten and create a soft center.
If you have any questions or comments, feel free to email me at nycteenchef@gmail.com