Name: Brownie Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 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) 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

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a large 15 in x 21 in baking sheet with parchment paper and set aside. You can also use two standard baking sheets, but using one large sheet helps keep all cookies uniform with shiny tops.

Step 2: Melt the unsalted butter together with the chopped dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave. Stir until smooth, then set aside to cool slightly.

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

Step 4: In a large bowl, combine the white granulated sugar, light brown sugar, eggs, and vanilla. Using an electric mixer on high speed, beat for at least 7 minutes. This aeration creates the crinkly tops characteristic of these cookies.

Step 5: Mix the melted chocolate and butter mixture into the beaten sugar and eggs until well combined.

Step 6: Add the dry ingredients to the wet ingredients and gently mix until just combined. The dough will be very soft, which is normal.

Step 7: Quickly scoop the dough into 30 portions using a 1 tablespoon scoop onto the prepared baking sheet, spacing each about 1½ inches apart. Don’t worry about perfect shapes; the tops will remain shiny and crackly if you work promptly.

Step 8: Bake the cookies for 11 to 12 minutes, until the tops have developed cracks. For a more polished look, you can press a circular cookie cutter around each cookie straight out of the oven to shape them evenly.

Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Finish by sprinkling flaky sea salt over the tops before serving.

Tips & Variations

For extra fudginess, slightly underbake the cookies by a minute or two, but monitor carefully to avoid being too soft.

Use high-quality dark chocolate with at least 60% cocoa for the best flavor.

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

If you prefer a less intense chocolate flavor, substitute half of the Dutch-process cocoa with unsweetened cocoa powder.

Storage

Store brownie cookies in an airtight container at room temperature for up to 5 days. To maintain softness, place a slice of bread inside with the cookies. They can also be frozen for up to 3 months; thaw at room temperature before serving. Reheat briefly in a microwave or oven for a fresh-baked feel.

FAQs

Can I use regular cocoa powder instead of Dutch-process cocoa?

Yes, you can substitute regular cocoa powder, but it may slightly affect the flavor and texture. Dutch-process cocoa gives a smoother, more mellow taste.

Why do I need to beat the eggs and sugar for 7 minutes?

Beating the eggs and sugar thoroughly incorporates air, which helps create the crackly, shiny tops typical of brownie cookies and gives them a lighter texture.