Brownie Cookies
Chewy, chocolatey brownie cookies with a crinkly, shiny top, gooey center and a sprinkle of flaky sea salt.
Ingredients
- 6 tablespoon (84 g) unsalted butter
- 8 oz (227 g) chopped, dark chocolate (60% cocoa)
- ½ cup (63 g) all-purpose flour spooned and leveled
- ¼ cup (20 g) cocoa powder, Dutch process
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ cup (100 g) white granulated sugar
- ¼ cup + 2 tablespoon (83 g) packed, light brown sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla
- flaky sea salt for sprinkling
Instructions
- Preheat oven to 350 degrees. Line a large 15 in x 21 in baking sheet with parchment paper and set aside. (You can also use 2 standard baking sheets, but if you want them all to have the pretty shiny tops, use a large baking sheet so you can bake them all at once.)
- Start by melting the butter together with the chopped dark chocolate. Set aside to let it cool slightly.6 tablespoon (84 g) unsalted butter, 8 oz (227 g) chopped, dark chocolate (60% cocoa)
- In a medium sized bowl whisk together the all purpose flour, cocoa powder, salt and baking powder. Set aside.½ cup (63 g) all-purpose flour, ¼ cup (20 g) cocoa powder, Dutch process, ¼ teaspoon salt, 1 teaspoon baking powder
- To a large bowl add the granulated white sugar, light brown sugar, eggs and vanilla. Beat the ingredients on high with an electric mixer for at least 7 minutes. (This allows to the eggs to create a crinkly top layer when the cookies are baking.) (You can also use a stand mixer with the whisk attachment.)½ cup (100 g) white granulated sugar, ¼ cup + 2 tablespoon (83 g) packed, light brown sugar, 2 eggs, at room temperature, 1 teaspoon vanilla
- Then mix in the melted chocolate and butter.
- Add the dry ingredients to the wet ingredients. Mix until just combined. The dough will be very soft.
- As soon as the dough is mixed, scoop it into 30 portions, using a 1 tablespoon capacity scoop, onto the prepared baking sheet. Arrange the dough about 1 ½ inches apart from each other. Don't worry about getting perfect scoops. They won't be your typical cookie dough balls. (Work fast to ensure the tops stay shiny and crackly.)
- Bake the cookies for 11-12 minutes until the tops have cracked. When they are straight out of the oven, go around them with a circular cookie cutter to give them a more circular shape if you wish.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling. Sprinkle with flaky sea salt and serve!flaky sea salt for sprinkling
Notes
*Store left over cookies in an airtight container for up to four days.
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