Crinkle-Top Brownie Cookies

Method

1. Put the chopped chocolate and butter in a heatproof bowl over barely simmering water (low heat), the bowl not touching the water, and stir for 4 min until smooth. Lift off and let cool until just warm.

   Add in this stepDark chocolate (55–70% cocoa), for melting 230 gUnsalted butter 60 g

   low heat

2. In another bowl, whip the eggs, both sugars and vanilla with an electric mixer on high for 4 min, until very pale and thick and falling from the beaters in a ribbon. This is what creates the shiny crackled tops.

   Add in this stepEggs, at room temperature 2Granulated sugar 100 gLight brown sugar 100 gVanilla extract 1 tsp

3. Fold in the melted chocolate with a spatula, then sift in the flour, cocoa, baking powder and salt and fold just until no dry flour remains; stir in the chocolate chips. The batter will look like loose frosting, which is normal. Cover and leave at room temperature for 20 min, until thick enough to scoop.

   Add in this stepPlain (all-purpose) flour 80 gUnsweetened cocoa powder 15 gBaking powder ½ tspSalt 3 pinchChocolate chips or chopped chocolate 120 g

4. Meanwhile, heat the oven to 175 °C (oven) for 15 min and line 2 baking tray(s) with baking paper.

   oven

5. Scoop heaped tablespoons of batter (about 30 g, walnut-sized) onto the trays, 8 per tray, 5 cm apart, and sprinkle each with a little flaky salt. Bake the 2 tray(s) one at a time at oven, 10 minutes each, 20 min in total. Take them out when the edges are set and the tops crackled but the centres still look soft; they firm up as they cool, so don't bake them longer.

   Add in this stepFlaky sea salt 2 pinch

   oven

6. Leave on the tray for 10 minutes to set, then move to a rack. They're at their chewiest while still slightly warm.