- Hey, I'm John Kannell, and today on "Preppy Kitchen," we're making some fudgy
amazing brownie cookies, so let's get started. (upbeat electronic music) First off, grab four ounces
of bittersweet chocolate, and you have a choice here, you could use a bar and give it a chop or just grab chocolate chips and add that right into your bowl. Chocolate chips will take a
little bit more work to melt, and usually, you'll have a
little bit nicer chocolate in bar form. (chocolate clacking) So today, I'm using bars. (chocolate crackling) Give this a good chop. These cookies are pure chocolate flavor and you really wanna have like all of the chocolate in them. So I'm using a bittersweet because it has less sugar
and other things added, it's really like almost pure chocolate. (chocolate crunching) Once your chocolate's
in nice, uniform pieces, add that into a microwave-safe bowl. Now, we're gonna add 1/4 cup of butter, so just cut those into
pieces, pop those in. I'm gonna microwave this
in 20 second intervals on like 60% power, you could
use high power if you want, but give it a stir in
between each interval until it is nice and silky smooth. (upbeat electronic music) Several intervals later, my butter and chocolate
are beautifully mixed. I'm gonna set those
aside so they cool down just a little bit. And now, in a large mixing bowl, I'm adding 1/2 a cup, or 100
grams, of granulated sugar. But we're not just gonna
use granulated sugar, no, no, we're gonna use brown sugar too. (upbeat electronic music) It's a difficult choice
whenever you're using sugar because you're like, "Hmm,
which one should I use?" Granulated sugar will
bake up really nicely, it's not gonna give you a ton of spread, but brown sugar has the most
incredible caramel notes ever, so I'm always tempted
to use just brown sugar. But for a cookie like this
that's soft and fudgy, you're gonna go both ways. Sugar for the structure,
brown sugar for the flavor, and I'm adding 1/2 of a
cup, or 110 grams of this, (upbeat electronic music) and you could use light or dark
brown sugar, it's up to you. I'm using light. Whenever I have brown sugar in a recipe, I always crumble it into the bowl because those lumps can be
rock hard and will never mix, so it's my little insurance policy. (palms clapping)
(upbeat electronic music) Now, I want two large
room-temperature eggs. Give 'em a crack and add that right in without any of the shells, and egg number two, I'm also adding a tablespoon of vanilla to give you a wonderful depth of flavor. (upbeat electronic music) Now, here's the deal, this is a foolproof super easy recipe, but one step will make it so much better and like more visually-appealing, and that's to mix your heart
out with the eggs and sugar. Doing that will dissolve the sugar, so instead of being
granules, it'll be mixed into the liquid of the eggs and that'll give you that signature crackly, shiny brownie top, which is one of the reasons
I love this cookie so much to begin with because you get all of
that nice crackly top and it's the perfect proportion. (upbeat electronic music) Sometimes my eyes are bigger than my mouth and I'm like, "Hmm," eating
this giant piece of brownie, and afterwards, I feel too full. But with brownie cookies, I'm able to like just have
one cookie, maybe two, it's just like the perfect proportion. Mixes on medium to medium high for one to however many minutes you want and get it to be nice and dissolved. (mixer whirring and clattering) So not only are we dissolving the sugars, we're also beating in a ton of air. And one thing that can
happen with these cookies is they spread too much. If that happens, it means
you didn't chill them for long enough and maybe you didn't beat the eggs too. (mixer whirring and clattering) Once your sugar and eggs
are glossy and beautiful, we're gonna add in this also
glossy and beautiful mixture of chocolate and butter. All right, add all of that in. Mix this in one more time so
it's beautifully combined. (mixer whirring) So good already, oh my gosh. It looks like a wonderful
Swiss meringue buttercream. (upbeat electronic music) Always a good idea to
scrape the bowl down. There's gonna be some less
chocolatey stuff on the bottom. (upbeat electronic music) Say hello to your scale one more time. Everything mixes up in one bowl,
but I'm gonna use a sifter. It's optional, but because of the
ingredients we're using, it's just a good idea. Zero your scale out if you're using one. I'm gonna add 2/3 of a cup
of flour, that's 80 grams. It's really just a blessing of flour to give structure to these cookies. If you added too much flour, they would lose that fudgy rich quality that just makes them so good, they get kind of bready. (upbeat electronic music) 80 grams exactly. I'm also adding in 25 grams,
or 1/4 cup, of cocoa powder. And here, you can see you have a choice, Dutch process or natural. You can use either on
this recipe, it will work, but I developed it with
natural cocoa powder. (upbeat electronic music) It's a little bit more acidic and it just might give your
cookies a tiny bit more lift. Perfect, scales are the most accurate way to measure your dry ingredients. To balance things out, I
want 1/2 a teaspoon of salt. I'm using sea salt today
because I love how mellow it is. But if you want them to be
a little bit more salty, you could add an extra pinch in. I think it gives you
just a tiny bit of kick. It's totally personal preference, I like things a little bit more salty. To puff things up, 1/2 a
teaspoon of baking powder, just a little bit goes a long way here. (tablespoon clattering) Sift this out. (upbeat electronic music) These pesky cocoa rocks are the reason I wanna use the sifter. Just press them through
and everything's fine. If you didn't use the
sifter, it might be fine, but sometimes, you have
a batch of cocoa powder that's like so rocky. Very frustrating. (spoon clattering) Use a spatula and bring
the mixture together until it is almost combined. Oh, that's so pretty. Just fold it together until you see some streaks of
coca powder and flour left. Now, we're gonna add 1/2 a cup, or 90 grams, of semi-sweet
chocolate chips. Plop those in and just stir to combine. Once you fold the chocolate chips in, those last few streaks of flour
will be handily dealt with. Cover your bowl and we're gonna chill this
for at least 1/2 an hour. If you don't chill your dough, the cookies will spread and become flat and lose that fudginess that we love. So into the fridge and
we'll be right back. (device tinging) If you love baking delicious things, I hope you hit that sub button
and subscribe to the channel. We post two new full-length
recipes every week as well as a bunch of shorts, so there's always something
delicious on the horizon. Towards the end of your chill time, set your oven to 350 so it's nice and hot by the time you're ready to scoop. Grab a 1 1/2 to two
tablespoon-sized scooper (scooper clattering) and we're just gonna get to work. This is really nice and firm now, so that chill time
basically did some magic. Three inches between each
cookie should be fine. There will be some spread and you don't want them to be connected. Bake these off in batches, or if you don't want
all the cookies at once, you can freeze them for later. Just scoop them out, plop
'em onto a baking sheet and freeze until solid and then transfer to a freezer
bag and you're good to go. Those can be baked from frozen or you can let them come
to room temperature. My first batch is ready
to go into the oven, 350 for 10 to 12 minutes
until the edges are set and the top is crackled and glossy. In you go. (oven clacking) Allow your cookies to cool slightly and then they're ready to enjoy. (gentle atmospheric music) Hmm, perfectly chocolatey. So gooey and amazing on the inside with that nice crisp shell. I hope you had a chance
to make this recipe, and if you like this video,
check out my cookie playlist. (gentle atmospheric music)
