Earthquake Brownie cookies – where every bite is a perfect mix of a crackly crust and a fudgy middle. -picture is shown without powdered sugar! You don’t have to roll in powdered sugar!
Ingredients:
1/2 cup unsalted butter (1 stick)
8 ounces semi-sweet chocolate, chopped (or chocolate chips)
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1 cup chocolate chips or chunks (optional for extra chocolatey cookies)
Some powdered sugar to roll in
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium saucepan over low heat, melt the butter and chopped chocolate, stirring until smooth. Remove from heat and let cool slightly.
In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract. Gradually pour in the melted chocolate mixture and stir to combine.
Sift the flour, cocoa powder, sea salt, and baking powder into the chocolate mixture. Fold the ingredients together until just combined. If you’re using additional chocolate chips or chunks, fold them in now.
Roll dough into balls & then roll in powdered sugar place the dough balls rolled in powdered sugar onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the cookies are just set around the edges but still soft in the middle.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These brownie cookies should come out with crisp edges and fudgy centers, just like a brownie in cookie form! Enjoy them with a glass of milk or a cup of coffee for the ultimate treat
