Flourless Chocolate Brownie Cookie

A crackly-topped cookie with a fudgy brownie center. Everything you want in a chocolate cookie without any weird flour substitutions because it turns out you don’t need any kind of flour at all…

Recipe:

2 Tablespoons (30g) unsalted butter, browned
7oz (200g) bittersweet or semi-sweet chocolate
3/4 cup (150g) superfine sugar
2 extra large eggs
2 tablespoons cocoa, Dutch processed or regular
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 teaspoon vanilla bean paste
Maldon Sea Salt for sprinkling

Preheat the oven to 350°F (180°C)
Brown the butter in a small saucepan over medium heat.
Melt the chocolate in the microwave in 30-second increments- one minute is usually perfect. Stir the vanilla paste into the chocolate
Using a stand or hand mixer, whisk the eggs until frothy.
Add the sugar and butter. Beat for 7 minutes. Add the cocoa powder, baking powder and salt and mix well.
Fold the chocolate into the egg mixture. The mixture will be very thick.
Using an ice cream scoop, scoop the batter onto a parchment-lined baking sheet, 3” apart. Use the back of the scoop to flatten the cookie slightly.
Bake for 10 minutes.
Remove from the oven and sprinkle cookies with Maldon sea salt.