High Altitude Brownie Cookies
An easy, high altitude recipe for chocolate brownie cookies with crisp edges and soft chewy centers. The cookie dough comes together without a mixer, and no chill time required!
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- ¾ cup unsalted butter
- 1 ½ oz good quality semi sweet or dark chocolate, chopped (or 1/4 cup chocolate chips)
- 1 cup granulated sugar
- 2 tbsp light brown sugar
- 2 tsp vanilla extract
- 1 large egg
- 1 large egg yolk (save the extra white for another use)
- 2 cups all-purpose flour, fluffed, spooned and leveled
- 6 tbsp unsweetened Dutch processed cocoa powder
- 1 ½ tsp corn starch
- ¾ tsp baking soda
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup semi sweet chocolate chips
Instructions
- In a saucepan, melt the butter and chopped chocolate over medium low heat. Stir it frequently, and remove from the heat as soon as it's melted. Pour into a mixing bowl.
- Add the granulated sugar, brown sugar, vanilla, egg and egg yolk. Whisk vigorously, as hard as you can, for 2 full minutes, until the mixture has lightened in color.
- In a separate bowl, sift together the flour, cocoa powder, corn starch, baking soda and salt, and whisk until evenly distributed. Add the dry ingredients to the wet ingredients and use a spatula to fold everything together into a dough. Let the dough rest and cool for 10 minutes, then fold in the chocolate chips.
- Use a medium cookie scoop to portion the dough into 20 portions (about 2 tablespoons each). Roll each portion of dough into a smooth ball with your hands, and ever so slightly flatten each ball. Cover the dough balls with plastic wrap to keep them moist while you preheat the oven.
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a baking sheet with parchment paper.
- Bake 6 cookies at a time, so they have room to spread out, baking them for exactly 8 minutes. (Let the remaining dough balls sit covered at room temperature.) Take the cookies out of the oven, and immediately use a round cookie cutter (one that's larger than the circumference of the baked cookies) and "scoot" it around the hot cookies to pull in the edges for perfectly round cookies. Cool the cookies on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely.
- Bake the remainder of the dough, 6 cookies at a time, until you've baked all the cookies.
Video
Notes
Store the cooled cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3-6 weeks.
For extra dark chocolatey black cocoa brownie cookies (like the ones featured in the video), replace half the cocoa powder with black cocoa powder.
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