Brownie Cookies
These are everything a two-bite brownie wishes they were.
They are chewy and soft, and have a wonderful crackle-y texture. If you love the corner piece the brownie pan, you’ll love these! They just happen to be gluten and dairy free!
Brownie Cookies
Ingredients
- 2 1/2 cups powdered sugar
- 3/4 cup cocoa powder
- 2 Tbsp cornstarch
- 3 eggs
- 100 g dark chocolate (the darker the better), roughly chopped
- Flakey salt for sprinkling
Instructions
- Preheat your oven to 350 and prepare two baking sheets with parchment paper.
- Combine powdered sugar, cocoa powder, and cornstarch in a bowl. Add eggs and mix until well incorporated. Add the chopped dark chocolate, reserving a handful for garnish.
- Using a rounded tablespoon or small ice cream scoop, dollop your batter onto the baking sheets, no more than 6 to a tray. Add a few chunks of your remaining chocolate to the top of each cookie and sprinkle generously with salt.
- Bake for 12-15 minutes until super puffy and starting to crack on top.