Fudgy Flourless Brownie Cookies

Instructions

First things first, preheat your oven to 375°F. Grab a couple of large baking sheets and line them up with parchment paper.

In a heat-safe bowl, toss in your chopped chocolate and butter. Pop it in the microwave and melt it down in short bursts, stirring frequently until it's all smooth and glossy. Set it aside to cool down just a bit—it should be lukewarm.

Now, in another bowl, crack those eggs and add in the sugar and salt. Time to whip it up with an electric hand mixer or a stand mixer with the whisk attachment. Beat it for about 4-5 minutes until it's looking all pale and thick. Add that slightly cooled chocolate mix and gently fold it until everything’s smooth.

In a smaller bowl, sift together the corn starch, cocoa, and baking powder. Mix it up real good, then stir it into that chocolate mix. Now’s the time to fold in those chocolate chips. Your batter’s gonna be like a thick brownie batter—totally different from your regular cookie dough. That’s how it's meant to be. Cover the bowl and let it chill for 10 minutes. If it's hot where you are, stick it in the fridge for just 5-8 minutes until the batter gets thick and fudge-like but not too firm. It'll still be loose, but it should kinda hold its shape when you scoop it out. (Check the video if you need a visual!)

Quick tip: Don't chill it too long, or the chocolate will harden, and the batter will become too crumbly. But hey, even if that happens, there are ways to make it work. (Check out my tips in the blog post and watch the full recipe video!)

Now, grab about 1 ½ tablespoons of that gorgeous fudgy batter and plop it onto your prepared baking sheets. Slide those sheets into the oven and drop the heat right down to 350°F. Let 'em bake for 9-12 minutes until they're all shiny and cracked on top, and the edges are set.

When they're done, pull the baking sheets out and set them on a cooling rack. Leave the cookies right there to cool completely—they're a bit delicate while they’re warm.