Pastry by Saloni

0 Preheat your oven to 330°F (165°C). Line a baking tray with parchment paper to prevent sticking and ensure even baking.
1 In a microwave-safe bowl, melt the butter and chocolate together in 30-second intervals, stirring in between, until smooth. Alternatively, melt them in a small pot over low heat and remove from heat.
3 Add warm milk and vanilla extract to the chocolate-sugar mixture. Stir gently until fully combined. Using warm milk keeps the batter soft and spreadable for the fudgy centers.
2 Mix in powdered sugar while the chocolate mixture is still warm. Whisk until the sugar is fully dissolved. This step helps create the signature crinkle crust on your cookies.
4 In a separate bowl, sift together all-purpose flour, cocoa powder, corn starch, baking powder, and salt.
5 Gently fold the dry ingredients into the chocolate mixture. Mix only until just combined - over mixing can make cookies cakey. The batter should remain soft and slightly thick.
6 Use a 2-tablespoon cookie scoop to portion the batter onto the prepared baking tray. You can do this by dropping the batter in a round shape. Space the cookies 2 to 3 inches apart to allow room for spreading.
7 Bake the cookies for about 12 minutes, or until the tops are shiny, cracked, and risen, while the centers still look soft.
8 While cookies are hot, you can use a round cookie cutter or a bowl larger than cookie  to shape them into perfect round cookies by rotating around the edges of the cookie. Allow them to cool on the baking tray for 30 minutes. 
9 Keep cooled cookies in an airtight container for up to 4 days. These eggless, vegan-friendly brownie cookies can also be frozen for longer storage.