Description
These brownie cookies combine the fudgy richness of brownies with the delightful texture of cookies, featuring a shiny, crinkly top and a soft, gooey center. Made with dark chocolate, cocoa powder, and a combination of white and brown sugar, these treats are perfect for chocolate lovers looking for a decadent yet easy-to-make dessert.
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
Finishing Touch
- Flaky sea salt for sprinkling
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit. Line a large 15 x 21 inch baking sheet with parchment paper to ensure easy removal and cleanup. Using a large baking sheet allows you to bake all the cookies at once, promoting an even bake and the beautiful shiny tops this recipe is known for.
- Melt Chocolate and Butter: In a heatproof bowl, melt the unsalted butter together with the chopped dark chocolate. Stir until smooth and set aside to cool slightly so it doesn’t scramble the eggs in the next steps.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, salt, and baking powder. This ensures an even distribution of the leavening agent and cocoa throughout the dough.
- Beat Sugars and Eggs: In a large mixing bowl, combine the white granulated sugar, light brown sugar, eggs, and vanilla extract. Using an electric mixer on high speed, beat for at least 7 minutes until the mixture is thick and pale. This step is crucial as it helps develop the crinkly top texture of the cookies.
- Incorporate Chocolate Mixture: Gently add the melted chocolate and butter into the beaten sugar and egg mixture. Mix until fully combined.
- Add Dry Ingredients: Fold the dry ingredients into the wet ingredients just until combined. Be careful not to overmix; the dough will be soft and somewhat loose, but that’s perfect for these brownie cookies.
- Portion the Dough: Using a 1-tablespoon scoop, quickly scoop out 30 portions of dough onto the prepared baking sheet, spacing them about 1.5 inches apart. The dough won’t form perfect balls, but work quickly to preserve the shiny tops that give these cookies their signature look.
- Bake the Cookies: Bake in the preheated oven for 11-12 minutes, or until the tops have developed beautiful cracks. For a more uniform circular shape, you can press around the cookies with a circular cookie cutter immediately after removing them from the oven while they’re still warm.
- Cool and Finish: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, sprinkle flaky sea salt over the tops for a delightful contrast that enhances the chocolate flavor.
Notes
- Use high-quality dark chocolate with at least 60% cocoa for the best flavor and texture.
- Beating the eggs and sugar for a full 7 minutes is key to achieving the shiny, crinkly tops characteristic of these cookies.
- Work swiftly when scooping to maintain the glossy tops of the dough.
- Flaky sea salt adds a wonderful flavor contrast but can be omitted if preferred.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Brownie Cookies, Chocolate Cookies, Fudgy Cookies, Crinkly Top Cookies, Chocolate Dessert
