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; Flaky sea salt for sprinkling

Introduction

Brownie cookies combine the rich, fudgy texture of brownies with the portability of a cookie. With their shiny, crackly tops and deep chocolate flavor, they are a perfect treat for any chocolate lover. These cookies are soft inside, slightly chewy, and sprinkled with flaky sea salt for an irresistible finish.

The image shows a close-up of several cracked chocolate cookies piled together, each with a deep, rich brown color and a slightly shiny, cracked surface that looks crispy on the outside. The cookies have rough textures with visible cracks and a swirl pattern on top, showing a soft, fudgy inside in some parts. Coarse salt flakes are sprinkled on the top surface, adding contrast with their white color against the dark cookies. The cookies sit on a white marbled textured surface with a hint of a white plate or tray edge visible beneath them. photo taken with an iphone --ar 4:5 --v 7

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) Dutch process cocoa powder

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 x 21 inch baking sheet with parchment paper and set aside. Using one large sheet helps the cookies develop shiny tops, but you can use two standard sheets if needed.

Step 2: Melt the butter together with the chopped dark chocolate, then set it aside to cool slightly.

Step 3: In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.

Step 4: In a large bowl, beat the white sugar, brown sugar, eggs, and vanilla on high with an electric mixer for at least 7 minutes. This step is key to creating the cookies’ characteristic crinkly top.

Step 5: Mix the melted chocolate and butter into the sugar and egg mixture until combined.

Step 6: Fold the dry ingredients into the wet ingredients until just combined. The dough will be very soft.

Step 7: Quickly scoop the dough into 30 portions using a 1-tablespoon scoop onto the prepared baking sheet, spacing them about 1 1/2 inches apart. The scoops won’t look perfectly round, but that’s okay—work fast to keep the shiny tops.

Step 8: Bake for 11 to 12 minutes until the tops crack. Right out of the oven, you may press around each cookie with a circular cutter to give them a cleaner shape, if desired.

Step 9: Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle with flaky sea salt and enjoy!

Tips & Variations

Use a stand mixer with a whisk attachment for easier beating of the eggs and sugars.

For an extra fudgy texture, try adding a tablespoon of espresso powder to the dry ingredients.

If you want a more uniform shape, gently press the cookies with a round cookie cutter immediately after baking.

Swap dark chocolate for semi-sweet or milk chocolate for a sweeter, milder flavor.

FAQs

Can I use chocolate chips instead of chopped chocolate?

Yes, chocolate chips can be used as a convenient substitute, though chopped chocolate might melt more evenly and create a richer texture.

Why do I need to beat the eggs and sugars for so long?

Beating the eggs and sugars for at least 7 minutes incorporates air, which helps create the signature crinkly, shiny top and lighter texture in these brownie cookies.