INGREDENTS
100g good quality dark chocolate (I used 72%), chopped
55g unsalted butter, cold from the fridge is fine
12g dutch process cocoa (I used half black cocoa and half dutch process)
1 large egg (50g not including shell), at room temperature
130g Xylitol Free Sugar
55g Plain Flour
¼ tsp salt
INSTRUCTIONS
Preheat the oven to 350°f / 180°c. Line a half sheet pan with parchment paper. Using a 2 ½” (6.3cm) cookie cutter and a pencil, trace 8 circles on a piece of parchment paper (one line of three, one line of two, then one line of three), leaving even spacing between each. Turn the paper over so the pencil side is facing down.
Fit a piping bag with a medium round piping tip. Alternatively you can use a ziploc bag with the corner cut off, or a size 24 cookie scoop, but piping is the best way to get nice round cookies. Place a clip above the piping tip and another at the end of the piping bag to stop any batter leaking out.
In a heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water), combine the dark chocolate and butter. Heat, stirring frequently, until the chocolate and butter are melted and the mixture is smooth. Alternatively you can do this step in the microwave - microwave for 30 second increments, stirring well after each until the mixture is smooth and combined.
Sift the cocoa powder over top of the chocolate and butter mixture and stir until well combined. Leave to stand for 8 minutes. When there is 4 minutes to go, start whipping the egg mixture.
In a large bowl, combine the egg, xylitol. Mix on medium to high speed with an electric handheld mixer for 4 minutes until the mixture has lightened and increased in volume. This step can also be done in a stand mixer using the whisk attachment.
Add the chocolate mixture to the sugar and egg mixture and mix to combine with the electric mixer.
Add the flour and salt and incorporate by hand until the mixture is smooth and does not have any lumps. Transfer the mixture to the piping bag.
Pipe the mixture onto the parchment paper - you want to hold the tip about 2 cm above the parchment and squeeze until you pipe a dome the diameter of the template that you drew. Finish each one with a little flick of your wrist. Do not worry if you do not get them large enough - you can go back and add more batter once they are all piped out - just pipe it onto the middle of each mound and they will spread out
Bake the cookies for 10 minutes, until they are just set, and crinkly on the tops. Do not over bake as they will dry out. Leave to cool completely on the pan (they are quite soft so will need to set) before transferring to a storage container or serving.
Store leftover brownie cookies in an airtight container at room temperature or in the fridge for up to a week.
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