Brownie cookies
Description
Perfectly pairs with tea and coffee. This cookie is especially great because it uses dark cocoa instead of chocolate, saving money. One important note: make sure to chill the dough in the refrigerator thoroughly so that it doesn't spread too much in the oven during the first minutes, but bakes properly, forming beautiful cracks. Check out the recipe, share your comments and tips—I'd love to hear from you! Serve with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients for the cookies. Sift the flour, and soften the butter by placing it in the microwave for 15 seconds, or take it out in advance, about 2 hours before starting to cook.
- 2
Step 2
Mix the dry ingredients: flour, baking powder, cocoa, vanilla sugar, salt.
- 3
Step 3
Place the soft butter, sugar, and eggs into the mixer bowl. Beat with a whisk for about 5 minutes.
- 4
Step 4
Switch to the K-shaped attachment. Gradually add the dry mixture to the liquid mixture, stirring until all ingredients are combined.
- 5
Step 5
You should end up with a thick, sticky, and very aromatic dough.
- 6
Step 6
Place the dough in a bag and refrigerate for at least 2 hours; the longer the dough stays in the refrigerator, the better. Sometimes I leave it overnight.
- 7
Step 7
Divide the dough into portions: if you want large cookies, divide it into 16 parts, like I did. If you prefer small ones, feel free to divide it into 32 parts. Roll each portion into a ball and coat in powdered sugar.
- 8
Step 8
Preheat the oven to 200 degrees. Line a baking sheet with parchment paper and place the cookies a short distance apart from each other. Reduce the oven temperature to 180 degrees and bake for 15–20 minutes; larger cookies may require 25 minutes.
- 9
Step 9
The cookies are ready, remove from the baking sheet, cool on a wire rack.
- 10
Step 10
Remove from the oven and serve warm or cooled.