Eggless Brownie Cookies
This eggless recipe offers rich, fudgy brownie goodness in cookie form. It is an irresistible treat the whole family will enjoy.
Equipment
- baking sheets
- parchment paper
- wire rack
Ingredients
- 6 oz Semisweet Chocolate, Chopped
- 6 tbsp Unsalted Butter
- 1/2 cup Packed Brown Sugar
- 1/4 cup Granulated Sugar
- 1/4 cup Milk
- 1 tsp Vanilla Extract
- 1 cup All Purpose Flour
- 1/4 cup Unsweetened Cocoa Powder
- 1 tbsp Cornstarch
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 3/4 cup Semisweet Chocolate Chips
- 1/2 tsp Flaky Sea Salt, For Topping
Instructions
- Melt the chopped chocolate and butter together in a large microwave-safe bowl in 30 second bursts, stirring each time, until smooth. Whisk in the brown sugar and granulated sugar, then whisk in the milk and vanilla until glossy.
- In a separate bowl, whisk the flour, cocoa powder, cornstarch, baking powder and salt. Fold into the chocolate mixture until a soft, thick dough forms, let it cool for 10 minutes, then fold in the chocolate chips.
- Cover the bowl and refrigerate for 45 minutes, until the dough is firm enough to scoop and hold its shape.
- Near the end of the chilling time, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop the dough into 1 1/2 tablespoon balls and place them 2 inches apart on the prepared baking sheets.
- Bake one sheet at a time for 10 to 11 minutes, until the edges are set and the tops look slightly cracked but the centers are still soft. Sprinkle with flaky sea salt right away.
- Let the cookies cool on the baking sheet for 10 minutes, where they finish setting into that fudgy brownie texture, then move them to a wire rack. Makes about 18 cookies.
Nutrition
Serving: 1servingCalories: 193kcalCarbohydrates: 26gProtein: 2gFat: 9g
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