Chewy Browkie Cookies (Print Version)

# Ingredients:

01 - Salt, a pinch (1/4 teaspoon).

02 - Chopped dark chocolate, 225g (1 1/4 cups).

03 - Softened butter, either salted or not, 56g (1/4 cup).

04 - Unsweetened cocoa, 2 tablespoons.

05 - Room temperature large eggs, 2.

06 - White (caster) sugar, 100g (3/4 cup).

07 - Brown sugar (like demerara), 90g (1/2 cup).

08 - Regular flour (all-purpose), 95g (3/4 cup).

09 - Chocolate chips, dark or milk, 85g (1/2 cup).

10 - Pure vanilla, 1 teaspoon.

11 - Baking powder, 1 teaspoon.

01 - Preheat to 170°C for standard ovens (338°F) or 160°C with a fan setting (320°F). Place parchment on a baking sheet.

02 - Gently melt the chocolate and butter over steam until smooth, then stir in vanilla and set aside.

03 - Use an electric mixer to combine eggs and both types of sugar until the mix looks fluffy and pale.

04 - Sift together the flour, salt, cocoa powder, and baking powder. Toss in chocolate chips at the end.

05 - Carefully mix the melted chocolate into the whipped egg mixture, then fold in the dry ingredients just enough to blend.

06 - Drop batter by the spoonful onto the prepared tray, keeping them spaced out. Bake for 12-14 minutes until tops look crackled.

01 - When melting chocolate, keep an eye on it to avoid burning.

02 - Eggs whip best when they're at room temperature.

03 - Cool the cookies on the tray before transferring to a rack.