Description
Delight in rich, fudgy brownie cookies that combine the dense texture of brownies with the convenient size of cookies. These brownie cookies have a glossy, cracked top and a soft, gooey center, enhanced by a touch of flaky sea salt on top for a perfect balance of sweet and salty.
Ingredients
Scale
Chocolate Mixture
- 8 oz dark chocolate (60–70% cacao), chopped
- 4 tbsp unsalted butter
Wet Ingredients
- 2 large eggs
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 tsp vanilla extract
Dry Ingredients
- ½ cup all-purpose flour
- 2 tbsp Dutch-processed cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
Topping
- Flaky sea salt (optional, for topping)
Instructions
- Melt Chocolate and Butter: In a heatproof bowl set over a double boiler or in the microwave (in 30-second increments), melt the chopped dark chocolate and unsalted butter together, stirring between intervals until smooth. Allow this mixture to cool slightly before adding to other ingredients.
- Whisk Eggs and Sugars: In a separate mixing bowl, whisk the eggs, granulated sugar, and light brown sugar vigorously for about 3 to 5 minutes until the mixture is light, fluffy, and pale in color.
- Combine Chocolate Mixture and Vanilla: Stir the slightly cooled melted chocolate and butter mixture along with the vanilla extract into the whipped egg and sugar mixture until fully combined and smooth.
- Sift and Fold Dry Ingredients: Sift together the all-purpose flour, Dutch-processed cocoa powder, baking powder, and salt to ensure even distribution. Gently fold the dry ingredients into the wet mixture, being careful not to overmix to avoid tough cookies.
- Prepare Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
- Portion the Cookie Batter: Using a cookie scoop or spoon, drop portions of the brownie cookie batter onto the prepared baking sheets. Ensure to leave enough space between each scoop to allow for spreading during baking.
- Add Topping: If desired, sprinkle flaky sea salt on top of each portion of batter to introduce a delightful salty contrast to the rich chocolate flavor.
- Bake: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes. Look for glossy, cracked tops and centers that remain slightly soft to judge doneness.
- Cool: Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to finish cooling and firm up before serving.
Notes
- Do not overmix the batter to keep the cookies tender and fudgy.
- The cookies continue to set as they cool, so be careful not to overbake to maintain a soft center.
- Flaky sea salt on top is optional but highly recommended for balancing sweetness.
- If you prefer a richer chocolate flavor, use chocolate with higher cacao percentage but expect a slightly more intense bitterness.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
