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) cocoa powder, Dutch process; 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 it aside. Using a large baking sheet helps achieve shiny, crackly tops on all cookies when baked together.

Step 2: Melt the butter and chopped dark chocolate together in a heatproof bowl over simmering water or in short bursts in the microwave. Set aside to cool slightly.

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

Step 4: In a large bowl, combine the white granulated sugar, brown sugar, eggs, and vanilla extract. Using an electric mixer or stand mixer with a whisk attachment, beat on high speed for at least 7 minutes to incorporate air and help form the crackly tops.

Step 5: Gently mix the melted chocolate and butter into the sugar and egg mixture until combined.

Step 6: Gradually add the dry ingredients into the wet ingredients, mixing just until combined. The dough will be very soft.

Step 7: Quickly scoop the dough into 30 portions using a 1 tablespoon scoop onto the prepared baking sheet. Space them about 1 1/2 inches apart. It’s fine if the scoops are imperfect—this helps maintain the shiny tops.

Step 8: Bake for 11 to 12 minutes, until the tops have cracked. For a more uniform round shape, gently press around each cookie with a circular cookie cutter right after removing them from the oven.

Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt before serving.

Tips & Variations

Beating the egg and sugar mixture for a full 7 minutes is key to achieving the signature crackly top.

Use Dutch process cocoa for a richer chocolate flavor.

For an extra fudgy texture, slightly underbake the cookies by 1 minute.

Try mixing in chopped nuts or chocolate chips for added texture.

If you don’t have flaky sea salt, use a pinch of regular coarse salt as a substitute.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, you can substitute milk chocolate, but the cookies will be sweeter and less intense in cocoa flavor. Adjust sugar amounts if you want a less sweet result.

Why are my cookie tops not shiny and crackly?

The shiny, crackly top comes from beating the eggs and sugars thoroughly for several minutes until fluffy and light. Make sure to beat for the full recommended time to achieve this texture.