Description
Indulge in these decadent Brownie Cookies, boasting a rich chocolate flavor with a delightfully crackly top. These soft, fudgy cookies combine the intense taste of dark chocolate and cocoa powder, creating a perfect treat that bakes quickly and finishes with a sprinkle of flaky sea salt for an irresistible balance of sweet and salty.
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) cocoa powder, Dutch process
- 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
For 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, or alternatively use two standard baking sheets. Using a large baking sheet allows all cookies to bake simultaneously, ensuring shiny tops.
- Melt Butter and Chocolate: In a heatproof bowl, melt the unsalted butter together with the chopped dark chocolate until smooth. Set aside to cool slightly so it does not cook the eggs when added.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, salt, and baking powder until evenly combined. Set aside.
- Beat Wet Ingredients: In a large bowl, combine the white granulated sugar, light 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. This aerates the mixture, creating the characteristic crinkly top after baking.
- Combine Chocolate Mixture: Pour the melted chocolate and butter mixture into the beaten egg and sugar mixture. Stir gently to combine.
- Add Dry Ingredients: Fold the dry ingredients into the wet mixture just until combined. The resulting dough will be very soft and slightly sticky.
- Portion Dough: Using a 1 tablespoon scoop, quickly portion the dough into 30 mounds on the prepared baking sheet, spacing them about 1.5 inches apart. The dough will be irregular, but working quickly helps maintain the shiny tops.
- Bake Cookies: Bake in the preheated oven for 11 to 12 minutes until the tops have cracked beautifully. For a more uniform shape, immediately after removing from the oven, gently press around the edges with a circular cookie cutter.
- Cool and Finish: 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 just before serving to enhance the chocolate flavor.
Notes
- Beating the eggs and sugar for at least 7 minutes is crucial for the signature crinkled top characteristic of these brownie cookies.
- If you don’t have Dutch process cocoa powder, natural cocoa powder can be used but the flavor may be slightly different.
- Work quickly when scooping the dough to preserve the shiny, crackly tops.
- The cookie dough will be very soft and sticky, so don’t expect typical cookie dough consistency or perfect rounded scoops.
- Using flaky sea salt as a finishing touch elevates the flavor by contrasting with the rich chocolate.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brownie cookies, chocolate cookies, fudgy cookies, easy chocolate dessert, crinkly top cookies, flaky sea salt cookies
