Description

These Brownie Cookies combine the fudgy richness of brownies with the perfect cookie crunch and a shiny, crackly top. Made with dark chocolate, cocoa powder, and a mix of white and brown sugars, they offer a deep chocolate flavor with a chewy texture. Finished with a sprinkle of flaky sea salt, these cookies deliver a perfect balance of sweet and salty in every bite.

Ingredients

Scale

Chocolate 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 oven: Preheat your oven to 350°F (175°C). Line a large 15 x 21 inch baking sheet with parchment paper and set aside. Alternatively, use two standard baking sheets if preferred, although a single large sheet helps maintain the decorative shiny tops on all cookies.
Melt chocolate and butter: In a heatproof bowl, melt the unsalted butter together with the chopped dark chocolate, either over a double boiler or in short bursts in the microwave. 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 aside.
Beat sugars and eggs: In a large mixing bowl, add the white 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 for creating the signature crinkly top on the cookies during baking.
Add melted chocolate and butter: Pour the slightly cooled chocolate and butter mixture into the sugar and egg mixture. Gently mix to combine.
Incorporate dry ingredients: Add the dry flour mixture to the wet ingredients. Stir until just combined, being careful not to overmix. The cookie dough will be very soft and fudgy.
Scoop dough: Using a 1 tablespoon cookie scoop, portion out 30 scoops of dough onto the prepared baking sheet. Space them about 1 1/2 inches apart. The scoops will be soft and may not form perfect balls. Work quickly to keep the dough tops shiny and crackly.
Bake the cookies: Bake for 11-12 minutes until the tops have cracked and are shiny. Immediately after removing from the oven, optionally use a circular cookie cutter to gently press around each cookie, giving them a more uniform round shape.
Cool and finish: Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely. Sprinkle with flaky sea salt before serving for a delightful sweet-salty contrast.

Notes

Beating the eggs and sugars well is key to achieving a crinkly, shiny top.
Working quickly when scooping the dough helps retain the shiny surface on the cookies.
Using a circular cookie cutter immediately after baking shapes the cookies neatly without damaging the delicate tops.
Store cookies in an airtight container at room temperature for up to 3 days.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: brownie cookies, chocolate cookies, fudgy cookies, crinkly topped cookies, homemade cookies, chocolate dessert