Sinfully-addictive Brownie Cookies!

When I started baking 4 years back during the pandemic induced lockdown, I clearly remember perusing Google and YouTube looking for recipes that seemed "easy" or "doable" with limited equipment of my Indian household. A novice baker, my only criteria to slelect a recipe for me to try was that it shouldn't be too visually appealing- after all desserts which captivated the eye were sure to be a pain to whip up! 

And the more I talk to my family, friends or read online, I see how this myth of baking is continuously recycled- what looks good doesn't surely taste good and it for sure can't be made at home. 

Well then, as a baker of 4 years, having made countless recipes, failing multiple times and still possessing an unhealthy appetite for baked goodies; let me assure you that what looks good on screen can be made at home, by you (with/without experience) using only and only your household bowls and spoons.

This recipe, my friends is the perfect, the most impeccable example to show you how the right technique and trick can help make the most addictive, chocolatey, fudgy brownie cookies.

Let me paint you a picture of these- imagine your favourite brownie; one that is decadent, fudgy to the core, bombarded with chocolate chunks that ooze out flavour combined with your beloved chocolate-chip cookie's chewy texture and buttery flavor. 

These cookies are nothing but a crazy man's (better yet, woman's) endeavor to bring the best of two worlds to you in just 1 sinful bite.

Mouthwatering heh? Find the recipe below!

EQUIPMENT:

• Mixing bowls
• Hand Mixer
• Spatula
• Whisk
• Rimmed baking sheet
• Parchment Paper

BROWNIE (CRINKLE) COOKIES

Total Time: 1 hour

Author: John Kanell

Serving: 15-16 cookies

Ingredients:

1/2 cup cocoa powder

1/2 cup salted butter

1 tbsp brewed coffee (or 1 tbsp hot water with 1/4 tsp of instant coffee)

1 egg, room temperature

1/2 cup white, granulated sugar

1/2 cup brown sugar

2/3 cup all-purpose flour

1/4 tsp salt

1/2 tsp baking powder

1/2 cup chocolate chunks (bittersweet)

Procedure:

In a large bowl, melt the butter carefully and add cocoa powder while still hot.

Wait for 4-5 minutes until the mixture is safe to touch and mix with the hand mixture to achieve slurry consistency.

Now, add the hot coffee and mix well for 3 minutes.

Crack the egg and mix it with the slurry. Beat the mixture for at least 5 minutes. (Remember, this helps trap air which later creates the crinkly top, greater beating = better crinkly top)

Add the brown sugar and granulated sugar and continue mixing for 2-3 minutes using the hand mixer.

In a separate bowl sift the flour, salt and baking powder.

Slowly add the dry ingredients to the wet and beat using hand mixer until well incorporated.

Lastly, fold in the chocolate chunk using a spatula. Ditch the hand mixer to avoid over-mixing.

Cover the dough with some plastic wrap and rest in the refrigerator for 25-30 minutes. In case the weather is humid and hot, keep for 40 minutes.

Preheat the oven to 180 degrees Celsius and line the baking sheet with parchment paper.

Take the cookie dough out and roll into tablespoon sized balls quickly. Keep on the baking sheet and bake for 8-9 minutes. 

Keep a close eye and bake only till barely raw. 

Take out from the oven and let cooldown.

IMPORTANT:

• Greater mixing of the wet ingredients will create a better crinkly top.
• Do NOT overmix after adding the flour as it will alter the texture.
• The consistency of cookie dough should be malleable but not very loose. However, in case it is too loose and wet, add a teaspoon of flour and keep in freezer for 10 minutes.
• Roll the cookie dough into balls quickly- do not wait to defrost.
• Do not bake fully but take the cookies out when baked 3/4 of the way.