Salted Chocolate Brownie Cookies

Directions

• Roughly chop your chocolate and slice your butter into cubes. Melt it in a double boiler. Stir occasionally until it is smooth with no lumps left. Set aside to cool. You may also melt the butter and chocolate in a microwave with 30sec intervals, stirring after each blast, careful not to burn it.
• In a smaller mixing bowl, add flour, cocoa powder, baking powder and salt. Whisk until well combined. Set aside.
• In a large mixing bowl, add your egg and egg yolk along with both white and brown sugar. Using an electric beater, beat for about 5mins until it turns light and creamy. Slowly add in your melted chocolate into the egg mixture, while whisking it rigorously so that you don’t cook the eggs if the chocolate is still warm. Follow by folding in the flour mixture.
• The dough is now ready and it might be a little runny which is why we transfer the bowl into the fridge for 15-20mins for it to slightly firm up. Then, we scoop out the dough and make 9-10 equal sized balls.
• You can bake directly, but I like to freeze the balls, placed on a parchment lined tray, for atleast an hour to overnight for better results. Freezing the cookie dough balls will ensure more soft, chewy cookies.
• Once you are ready to bake, pre-heat oven to 180°C. Prepare a baking pan with parchment paper. Add about 4-6 cookie balls in a batch depending on the size of your baking pan, ensuring you have enough space in between for the cookies to flatten out.
• Bake until a toothpick inserted in the center of a cookie comes out clean, about 15 minutes. Once they are out of the oven, sprinkle with few salt flakes. Let the cookies cool on the pan for 5-10mins. It will firm up even more as it cools. You can then transfer them to a wire rack to cool completely. Store in an airtight container and indulge whenever your heart desires!