Name: Brownie Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 6 tbsp (84 g) unsalted butter; 8 oz (227 g) chopped dark chocolate (60% cocoa); 1/2 cup (63 g) all-purpose flour (spooned and leveled); 1/4 cup (20 g) Dutch process cocoa powder; 1/4 tsp salt; 1 tsp baking powder; 1/2 cup (100 g) white granulated sugar; 1/4 cup + 2 tbsp (83 g) packed light brown sugar; 2 eggs, at room temperature; 1 tsp vanilla extract; Flaky sea salt for sprinkling

Ingredients

6 tbsp (84 g) unsalted butter

8 oz (227 g) chopped dark chocolate (60% cocoa)

1/2 cup (63 g) all-purpose flour (spooned and leveled)

1/4 cup (20 g) Dutch process cocoa powder

1/4 tsp salt

1 tsp baking powder

1/2 cup (100 g) white granulated sugar

1/4 cup + 2 tbsp (83 g) packed light brown sugar

2 eggs, at room temperature

1 tsp vanilla extract

Flaky sea salt for sprinkling

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a large 15 x 21 inch baking sheet with parchment paper and set aside. For best results, use a single large baking sheet so all cookies bake evenly with shiny tops.

Step 2: Melt the butter and chopped dark chocolate together in a heatproof bowl, either over a double boiler or in short bursts in the microwave. Stir until smooth and set aside to cool slightly.

Step 3: In a medium bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder. Set aside.

Step 4: In a large bowl, combine the white granulated sugar, light brown sugar, eggs, and vanilla. Using an electric mixer on high speed, beat for at least 7 minutes until the mixture is thick and pale. This step is key for creating the signature crackly top on the cookies.

Step 5: Fold the melted chocolate and butter mixture into the sugar and egg mixture until evenly incorporated.

Step 6: Gently add the dry ingredients to the wet ingredients and mix just until combined. The dough will be very soft and fudgy.

Step 7: Quickly scoop the dough into 30 portions using a 1-tablespoon scoop and place them about 1 1/2 inches apart on the prepared baking sheet. Don’t worry about perfectly shaped scoops; working fast helps maintain the shiny tops.

Step 8: Bake the cookies for 11 to 12 minutes until the tops crack. For a neater appearance, press gently around the edges with a circular cookie cutter as soon as they come out of the oven.

Step 9: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle with flaky sea salt before serving.

Tips & Variations

For extra fudginess, slightly underbake the cookies by a minute or two.

Use a mix of dark and bittersweet chocolate for a richer depth of flavor.

Add chopped nuts like walnuts or pecans to the dough for added texture.

If you prefer a sweeter cookie, increase the granulated sugar by 2 tablespoons.

Make sure the eggs are at room temperature to help you achieve the perfect fluffy batter.

Storage

Store the brownie cookies in an airtight container at room temperature for up to 4 days. They can also be chilled for up to a week to maintain freshness. To enjoy them warm, reheat briefly in the microwave for about 10 seconds. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a sealed freezer bag for up to 3 months. Thaw at room temperature before serving.

FAQs

Can I use chocolate chips instead of chopped chocolate?

Yes, using chocolate chips is fine. Just melt them gently with the butter to avoid scorching, and be sure to stir until smooth.

Why do I need to beat the eggs and sugar for so long?

Beating the eggs and sugar for at least 7 minutes incorporates air which helps create the distinctive shiny, crackly top and a lighter texture inside the cookies.