Chocolate brownie cookies

Step 1

Preheat the oven to 175°C. Melt the chocolate and the butter over a water bath (Bain Marie). Stir occasionally until smooth. Add the sieved cocoa powder and mix until incorporated. Set aside. In another bowl whisk together the sugars, salt and the egg. Whisk until soft and light peaks. Carefully fold in the melted chocolate mixture until well incorporated and lastly add in the sifted flour. Mix everything until you have a smooth batter. Pour it into your prepared piping bag (amazon) fitted with the round nozzle (I used a 133mm) (amazon) and pipe even circles onto your parchment paper. Leave about 2 cm of space between each cookie, as they will spread out a bit while baking. (You can prepare a stencil of the size beforehand to make it easier to get a consistent size of cookie) Bake immediately at 175°C for about 10-12 minutes until the top is crinkly and the cookies are still soft to the touch. You don't want to overbake the cookies as they will then dry out and loose that fudgy texture. Sprinkle with a little bit of Maldon sea salt (amazon ) right after baking. I love to use the original Maldon sea salt for pretty much everything! Once completely cooled store in an airtight container. Enjoy wishing the next 3-4 days.