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Brownie Cookies

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These decadent Brownie Cookies are a perfect mix of chewy and fudgy, delivering the rich taste of brownies in a bite-sized form. With a crackly top, deep chocolate flavor, and a sprinkle of flaky sea salt, they’re sure to be a hit at any gathering!

Ingredients

Scale

Wet Ingredients:

  • 6 tablespoons (84 g) unsalted butter
  • 8 ounces (227 g) dark chocolate (60% cocoa), chopped
  • 1/2 cup (100 g) white granulated sugar
  • 1/4 cup + 2 tablespoons (83 g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract

Dry Ingredients:

  • 1/2 cup (63 g) all-purpose flour, spooned and leveled
  • 1/4 cup (20 g) cocoa powder (Dutch process)
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder

Topping:

  • Flaky sea salt, for sprinkling

Instructions

  • Preheat Oven: Preheat your oven to 350°F (175°C). Line a 15×21-inch baking sheet (or two standard baking sheets) with parchment paper.
  • Melt Butter and Chocolate: In a microwave-safe bowl, melt the butter and chopped dark chocolate in 30-second increments, stirring between each until smooth. Set aside to cool slightly.
  • Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
  • Whip Wet Ingredients: In a large mixing bowl, beat the granulated sugar, light brown sugar, eggs, and vanilla extract with an electric mixer on high for at least 7 minutes. This step is crucial for achieving the shiny, crinkly tops.
  • Combine Wet and Dry Ingredients: Mix the cooled chocolate and butter mixture into the whipped sugar and egg mixture. Gently fold in the dry ingredients until just combined. The dough will be soft.
  • Portion Dough: Use a 1-tablespoon capacity cookie scoop to portion the dough into 30 scoops, placing them about 1 1/2 inches apart on the prepared baking sheet. Work quickly to retain the shiny, crackly texture.
  • Bake: Bake for 11-12 minutes, or until the tops are crackly. Optionally, use a circular cookie cutter to reshape the cookies while still warm for a more uniform look.
  • Cool and Add Salt: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Sprinkle with flaky sea salt while still slightly warm.

Notes

  • These cookies are best enjoyed within a few days but can be stored in an airtight container for up to 5 days.
  • For an extra fudgy texture, you can slightly underbake them.
  • The flaky sea salt adds a delightful contrast to the sweetness of the cookies, so don’t skip it!

Nutrition

Find it online: https://deliceflash.com/brownie-cookies/