Brownie Cookies

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 tbsp (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.
1/2 cup (63 g) all-purpose flour, 1/4 cup (20 g) cocoa powder, Dutch process, 1/4 tsp salt, 1 tsp 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.)
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
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 tbsp capacity scoop, onto the prepared baking sheet. Arrange the dough about 1 1/2 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

Ingredients

Instructions

Notes