Description
Indulge in these Brownie Cookies, a fudgy and chewy treat that combines the best of both brownies and cookies. With a crackly top, rich dark chocolate flavor, and a soft center, these cookies are quick to make and perfect for satisfying your chocolate cravings.
Ingredients
Scale
Wet Ingredients
- 6 tbsp (84 g) unsalted butter
- 8 oz (227 g) dark chocolate (60% cocoa), chopped
- 2 large eggs, at room temperature
- 1 tsp vanilla extract or vanilla bean paste
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
Sugars
- 1/2 cup (100 g) white granulated sugar
- 1/4 cup + 2 tbsp (83 g) packed light brown sugar
Optional
- Flaky sea salt, for sprinkling
Instructions
- Melt the Chocolate & Butter: In a heatproof bowl, melt butter and dark chocolate together over a double boiler or microwave in 20-second intervals, stirring in between. Let it cool slightly.
- Prepare the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder to ensure even distribution of leavening and flavor.
- Beat the Eggs & Sugar: Using a hand or stand mixer, beat eggs, granulated sugar, and brown sugar for 3-5 minutes until pale and fluffy. This aeration is crucial for the signature crinkly top texture.
- Combine Wet Ingredients: Slowly pour the melted chocolate mixture into the egg mixture while mixing until fully incorporated. Stir in the vanilla extract for flavor.
- Fold in Dry Ingredients: Gently fold the dry ingredient mixture into the wet mixture until just combined. The batter should be soft and similar to brownie batter, so avoid overmixing.
- Scoop the Dough: Immediately scoop tablespoon-sized portions onto a parchment-lined baking sheet, leaving space between each cookie for spreading.
- Bake: Preheat oven to 350°F (175°C). Bake the cookies for 11-12 minutes until the tops are set and crackly but the centers remain slightly soft for a fudgy texture.
- Cool & Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Sprinkle with flaky sea salt if desired for an extra burst of flavor.
Notes
- Use room temperature eggs to achieve the best volume when beating with sugar.
- Be careful not to overbake to maintain a soft and fudgy center.
- Storing the cookies in an airtight container will keep them fresh for up to 3 days.
- Flaky sea salt is optional but adds a delightful contrast to the sweetness.
- For a more intense chocolate flavor, use chocolate with higher cocoa content but adjust sugar if needed.