Fudgy Chocolate Brownie Cookies (Printable Version)

Fudgy chocolate brownie treats featuring a crackled top and chewy center, ideal for chocolate lovers.

# Ingredients Required:

→ Dairy and Sweeteners

01 - 227 g unsalted butter, softened
02 - 200 g granulated sugar
03 - 165 g packed brown sugar

→ Wet Ingredients

04 - 1 large egg
05 - 5 ml vanilla extract

→ Dry Ingredients

06 - 250 g all-purpose flour
07 - 50 g unsweetened cocoa powder
08 - 5 g baking powder
09 - 2.5 g salt

→ Optional Mix-ins

10 - 90 g chocolate chips
11 - 30 g chopped nuts
12 - Pinch of espresso powder

# Guide to Cooking:

01 - Preheat the oven to 175°C and line baking sheets with parchment paper.
02 - Using a mixer, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 2 to 3 minutes.
03 - Add the large egg and vanilla extract to the creamed mixture and beat until fully integrated and smooth.
04 - In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly mixed.
05 - Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined.
06 - If desired, fold in chocolate chips, chopped nuts, and a pinch of espresso powder at this stage.
07 - Scoop approximately 30 g (2 tablespoons) portions of dough onto the prepared baking sheets, spacing them about 5 cm apart.
08 - Bake in the preheated oven for 10 to 12 minutes until the edges are set but the centers remain slightly soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Extra Suggestions:

01 - For a fudgier texture, slightly underbake the cookies.
02 - Store cooled cookies in an airtight container at room temperature for up to three days.
03 - Espresso powder enhances the depth of chocolate flavor without adding noticeable coffee taste.

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