The perfect combination of brownie and cookie! Crisp and crackly on the outside, chewy and super fudgy in the middle with an indulgent dark chocolate flavor.
In a medium microwave-safe bowl, combine chocolate and butter and heat in 30 seconds increments, stirring after each, until combined, melted and smooth. Set aside to cool slightly.
4 ounces dark chocolate, 3 tablespoons unsalted butter
In a large mixing bowl using a stand or hand mixer, beat egg, sugars and vanilla on high until well-combined.
1 large egg, 1/4 cup granulated sugar, 3 tablespoons light brown sugar, 1/2 tablespoon pure vanilla extract
Add melted chocolate mixture and mix on low speed until well-combined.
Add flour, cocoa powder, baking powder and salt and stir until just combined.
1/4 cup all purpose flour, 2 tablespoons Special Dark or unsweetened cocoa powder, 1/8 teaspoon baking powder, Pinch salt
Cover the bowl with plastic wrap and chill in the fridge for 1 hour. Remove from fridge and let warm up a bit for 10-15 minutes on the counter.
Preheat oven to 350°F and line two baking sheets with nonstick silicon mats or parchment paper.
Using a medium or large cookie scoop, drop batter onto prepared baking sheets a couple inches apart.
Bake for 8 minutes - they should appear set and a little crinkly on top. Let cool completely on baking sheet, where they will continue to develop shiny tops and even more crinkles. Grab one and enjoy!
Notes
Store at room temperature in an airtight container for up to 5 days.