Description

These rich and fudgy Brownie Cookies combine the best of brownies and cookies into one decadent treat. Featuring a shiny, crackly top and a soft, chewy center, these chocolate-packed cookies are perfect for chocolate lovers looking for an indulgent dessert. Made with melted dark chocolate and butter, Dutch-process cocoa powder, and both white and brown sugars, these cookies bake up with a beautiful texture and deep flavor. A sprinkle of flaky sea salt adds the perfect finishing touch.

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

Finishing

Flaky sea salt for sprinkling

Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a large 15 in x 21 in baking sheet with parchment paper to prevent sticking and set it aside. Using one large sheet helps bake all cookies evenly with shiny tops.
Melt Butter and Chocolate: In a heatproof bowl, melt the unsalted butter together with the chopped dark chocolate until smooth. Allow the mixture to cool slightly so it won’t cook the eggs later on.
Mix Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, salt, and baking powder. This ensures even distribution and aeration.
Beat Eggs and Sugars: 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 step is crucial to develop a crinkly top by aerating the eggs and dissolving the sugar properly.
Combine Chocolate Mixture and Egg Mixture: Add the melted chocolate and butter mixture into the sugar and egg batter, mixing gently to combine.
Add Dry Ingredients: Fold the flour mixture into the wet ingredients until just combined. The dough will be soft, so avoid overmixing to keep the tender texture.
Portion Cookies: Using a 1-tablespoon scoop, quickly scoop the dough into 30 portions onto the prepared baking sheet, spacing them about 1 1/2 inches apart. Working fast preserves the shiny tops and crackly texture.
Bake Cookies: Bake the cookies in the preheated oven for 11-12 minutes, until the tops have visibly cracked. Remove from the oven and optionally use a circular cookie cutter to gently round the edges for a more uniform appearance.
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 flaky sea salt on top before serving to enhance the chocolate flavor with a salty contrast.

Notes

Beating the eggs and sugars for at least 7 minutes is key to achieving the shiny, crackly top that distinguishes these brownie cookies.
Use a large baking sheet to bake all cookies simultaneously for even baking and consistent texture.
Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
Scoop the dough quickly to maintain the shiny tops before baking.
Adding flaky sea salt at the end gives a delightful balance to the rich chocolate.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: brownie cookies, chocolate cookies, fudgy cookies, crackly top cookies, dark chocolate dessert, easy chocolate cookies