Brownie Cookies
These brownie cookies are fudgy inside and crackly on top, offering rich chocolate flavor in a convenient cookie form. Great for a crowd and pairs well with milk or ice cream.
Ingredients
For the cookie dough
- 6 tbsp unsalted butter Melted
- 8 oz chopped dark chocolate (60% cocoa) Melted with butter
- ½ cup all-purpose flour Spoon and leveled
- ¼ cup cocoa powder, Dutch process
- ¼ tsp salt
- 1 tsp baking powder
- ½ cup white granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs At room temperature
- 1 tsp vanilla extract
- flaky sea salt For sprinkling
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Melt the butter and chopped dark chocolate together and let it cool slightly.
- In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- In a large bowl, beat together the granulated sugar, brown sugar, eggs, and vanilla for at least 7 minutes.
- Mix in the melted chocolate and butter.
- Add the dry ingredients to the wet ingredients and mix until just combined.
Baking
- Scoop the dough into 30 portions using a 1 tbsp capacity scoop onto the prepared baking sheet, spacing them 1 1/2 inches apart.
- Bake the cookies for 11-12 minutes until tops have cracked.
- Immediately use a circular cookie cutter to reshape them if desired.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Sprinkle with flaky sea salt and serve.
Notes
Serve warm or at room temperature. Pairs well with milk or ice cream. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.
