Cook Time:
12 mins
Prep Time:
20 mins
Yields:
makes 30 cookies
Chef notes
I like to think of these cookies as the best parts of a brownie. A tiny super thin crust of sugary chocolate encapsulates a gooey, almost raw brownie batter. Plus, when you roll them in powdered sugar and then bake them, they get all these awesome cracks!
Technique tip: Rolling the cookie dough in granulated sugar before the powdered sugar helps keep the powdered sugar stuck to the cookie without making it translucent.
