Flourless Dark Chocolate Brownie Cookies
 
 
Author:
Ingredients
  • 200g 7oz (dark or semi sweet chocolate)
  • 3 tablespoons unsalted butter
  • 2 extra large eggs at room temperature
  • ⅔ cup packed brown sugar
  • ¼ tsp sea salt
  • 1 heaping teaspoon instant coffee mixed with a splash of hot water.
  • 3 tbsp potato starch or cornstarch if it isn’t Passover
  • 2 tbsp cocoa powder
  • ½ tsp baking powder
  • ½ cup dark chocolate chips or 4 oz. chopped dark chocolate to give you those puddles of yum
  • Flaky sea salt for garnish
Instructions
  1. Preheat your oven to 350°F. Line a large baking pan with parchment paper.
  2. Combine chocolate and butter in a heat-safe bowl and melt in the microwave in short bursts with frequent stirring until completely melted, smooth and glossy.
  3. Place eggs, sugar and salt in a medium bowl and beat for 3-5 minutes until pale and very thick using an electric hand mixer or using the whisk attachment of a stand mixer. Mix in the coffee mixture. Mix in warm chocolate mixture until evenly blended.
  4. Sift together potato starch, cocoa and baking powder in a small bowl and blend well. Stir it into the chocolate mixture. Stir in chocolate chips. Cover and refrigerate for 30-45 minutes until the dough is firm but not hard..
  5. Scoop up about 1½ tablespoons of the batter onto prepared baking sheets. Bake for 10- 12 minutes until shiny and crackled on top and set around the edges. Transfer baking sheet to a cooling rack and use a large round cookie cutter to help shape the cookies when they first come out of the oven. Let cookies cool completely on trays. Sprinkle with flaked salt if desired.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2024/04/05/dark-chocolate-cookies-two-ways/