Chocolate Brownie/Cookies
Very chocolatey, rich and delicious. The interior has a brownie texture and the exterior is crisp and tops are cracked with perfect cookie texture.
Ingredients
- 1/2 cup Avocado Oil Or other neutral oil.
- 2 Tbsp. White sugar
- 3/4 cup Brown sugar, lightly packed
- 1 lge. Egg, at room temperature
- 2 tsp. Pure vanilla extract
- 1/2 tsp. Flaky sea salt Such as Maldon.
- 1/2 cup Dutch process cocoa
- 1/4 tsp. Baking powder
- 3/4 tsp. Baking soda
- 1 Tbsp. Cornstarch
- 1 cup Flour, white, all-purpose
- Additional flaky sea salt for topping the batter before baking.
Instructions
- Add the avocado oil to a large bowl. Add both white and brown sugars and whisk the mixture very well for at least a full minute.
- Add the egg and whisk for another full minute.
- Add the vanilla and flaky salt and whisk to combine.
- Add the cocoa (sift if it's lumpy) and whisk to combine.
- Switching from a whisk to a rubber spatula add in the flour, cornstarch, baking powder and baking soda. Stir to combine well.
- Stir in chocolate chips if using.
- Let the batter rest, covered in the bowl on the counter for 15 minutes.
- Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper.
- Using a 2 inch scoop drop the batter onto the parchment in nice, round mounds. Leave 1 inch border along edges and good space in between so they don't stick together.
- Sprinkle lightly with flaky sea salt. Bake for 10-12 minutes until they puff up and the tops are cracked all over.
- Let cool for a couple minutes on the cookies sheet. Remove to completely cool on a wire rack.
- Store at room temperature in an airtight container.