Description

These Brownie Cookies combine the rich, fudgy texture of brownies with the perfect cookie size, topped with flaky sea salt for a delightful balance of sweet and salty. The cookie dough is made with melted dark chocolate and butter, folded into a mixture of cocoa powder and flour, then baked until the tops develop a shiny, crackly finish creating an irresistible treat that’s perfect for any chocolate lover.

Ingredients

Scale

Chocolate & Butter Mixture

6 tbsp (84 g) unsalted butter
8 oz (227 g) chopped dark chocolate (60% cocoa)

Dry Ingredients

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

Wet Ingredients

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

Finishing

Flaky sea salt for sprinkling

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a large 15 x 21-inch baking sheet with parchment paper. Alternatively, you can use two standard baking sheets, but baking all at once helps achieve the shiny tops on the cookies.
Melt Chocolate and Butter: In a heatproof bowl, melt the unsalted butter together with the chopped dark chocolate. Stir until smooth and set aside to cool slightly.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, salt, and baking powder. Set this mixture aside.
Beat Sugar and Eggs: In a large bowl, add the granulated sugar, light brown sugar, eggs, and vanilla extract. Using an electric mixer or a stand mixer with a whisk attachment, beat on high speed for at least 7 minutes. This step is crucial as it helps create the cookies’ signature crinkly tops.
Incorporate Melted Chocolate: Pour the melted chocolate and butter mixture into the beaten sugar and eggs. Mix well until combined.
Mix Dry into Wet: Gently fold the dry ingredients into the wet mixture, stirring until just combined. The dough will be very soft and fudgy.
Scoop the Dough: Quickly scoop the dough into 30 portions using a 1-tablespoon scoop onto the prepared baking sheet. Space the dough about 1 1/2 inches apart. Work fast to maintain the shiny, crackly tops.
Bake the Cookies: Bake in the preheated oven for 11 to 12 minutes or until the tops have cracked. Immediately after removing from the oven, use a circular cookie cutter around each cookie to shape them if desired.
Cool and Finish: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle generously with flaky sea salt before serving.

Notes

For the best shiny tops, make sure to beat the eggs and sugars thoroughly for a minimum of 7 minutes.
Use high-quality dark chocolate with at least 60% cocoa for rich flavor.
Work quickly when scooping the dough to preserve texture and shiny tops.
You can shape the cookies immediately after baking using a cookie cutter for a uniform look.
Store cookies in an airtight container at room temperature and consume within 3-4 days.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: brownie cookies, chocolate cookies, fudgy cookies, crackly top cookies, chocolate dessert, easy cookie recipe