"Dive into a world of indulgence with our Small Batch Brownie Cookies, a gluten-free treat that defies all expectations. Imagine the rich, intense flavor of a brownie and the delightful, crisp edges of a cookie merging into one irresistible bite. Each cookie in this small batch is a masterpiece of deep chocolate, with a texture so satisfyingly fudgy, it'll make your heart skip a beat. Crafted meticulously for those who adore their sweets but need to navigate the gluten-free realm, these brownie cookies are not just a dessert; they're a celebration of flavour without compromise. Perfect for intimate gatherings, a personal treat, or whenever the chocolate craving strikes, these cookies are here to transform your culinary world, one decadent bite at a time."
what we need:
3 1/2 0 oz or 100g bittersweet chocolate (70% cocoa) chopped
1 1/2 tablespoon or 22g unsalted butter
1 large egg at room temperature
1/3 cup or 75g packed light brown sugar
1/8 teaspoon salt
1 1/2 tablespoon or 12g corn starch
1 tablespoon or 6g cocoa powder
1/4 teaspoon baking powder
1/4 cup or 42g dark chocolate chips (optional)
Lets make it:
Set the Stage: Begin your baking journey by preheating the oven to a warm 350°F. Line a large baking pan with parchment paper, creating a non-stick canvas for your cookie creations.
Melt with Love: In a heat-safe bowl, gently combine chocolate and butter. Melt them together in the microwave in short bursts, stirring frequently. Watch as they transform into a lusciously smooth and glossy mixture, the foundation of your cookies' rich flavor.
Whisk to Fluffy Perfection: In a medium bowl, place egg, sugar, and a hint of salt. Using an electric hand mixer or the whisk attachment of a stand mixer, beat the mixture for 3-5 minutes. Aim for a pale, thick consistency, akin to a cloud of sweetness.
Blend in Chocolate Magic: Gently fold in the warm chocolate mixture into your egg and sugar blend. Stir until they are seamlessly combined, creating a velvety chocolate base.
Sift and Mix Dry Ingredients: In a small bowl, sift together cornstarch, cocoa, and baking powder, ensuring a fine, even blend. Gradually stir this into your chocolate base, infusing your batter with the lightness and rise it deserves.
Add the Final Sparkle: Stir in chocolate chips, adding little bursts of joy with each one. Cover and refrigerate the dough for 30 minutes. You're aiming for a consistency akin to thick fudge, firm yet pliable.
Scoop and Shape: With anticipation, scoop up about 1 1/2 tablespoons of the fudgy batter onto your prepared baking sheets. Shape them into little domes of future delight.
Bake to Gooey Goodness: Place the baking sheet in the oven and bake for 9-12 minutes. Watch as your cookies transform, emerging shiny, cracked on top, and perfectly set around the edges.
Cool and Cherish: Transfer the baking sheet to a cooling rack. Let the cookies cool completely on the trays, allowing them to set into their final, indulgent form.
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