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Brownie Cookies Recipe

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3.8 from 4 reviews

Deliciously fudgy brownie cookies with a shiny, crackly top and soft, dense interior. These brownie cookies combine the best of brownies and cookies, featuring rich dark chocolate, cocoa powder, and a hint of vanilla. Topped with flaky sea salt, they offer a perfect balance of sweet and savory in every bite.

Ingredients

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) Dutch process cocoa powder
  • 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 extract

Finishing

  • Flaky sea salt for sprinkling

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a large 15 x 21-inch baking sheet with parchment paper and set aside. Using one large baking sheet helps create beautiful shiny tops on all the cookies simultaneously.
  2. Melt Chocolate and Butter: In a heatproof bowl, melt together the unsalted butter and chopped dark chocolate until smooth. Set aside to cool slightly to avoid cooking the eggs in the next step.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, salt, and baking powder. This ensures even distribution of leavening and flavor.
  4. Beat Sugar and Eggs: In a large bowl, combine the white granulated sugar, light brown sugar, eggs, and vanilla extract. Using an electric mixer on high speed, beat the mixture for at least 7 minutes. This aeration creates the crackly top characteristic of these cookies.
  5. Combine Chocolate Mixture: Add the melted chocolate and butter mixture to the beaten sugar and eggs, stirring gently to incorporate all ingredients evenly.
  6. Add Dry Ingredients: Fold the dry ingredients into the wet mixture until just combined. The dough will be very soft and slightly sticky, so avoid overmixing to maintain a tender texture.
  7. Shape Cookies: Using a 1 tablespoon scoop, quickly portion the dough into 30 mounds onto the prepared baking sheet, spacing them about 1 1/2 inches apart. Work fast to preserve the dough’s shine for crackly tops.
  8. Bake: Bake the cookies in the preheated oven for 11 to 12 minutes until the tops have cracked. If desired, immediately after removing from the oven, gently press a circular cookie cutter around each cookie to smooth their shape.
  9. Cool and Finish: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Sprinkle with flaky sea salt for a lovely savory contrast before serving.

Notes

  • Ensure eggs are at room temperature for best aeration when beating with sugar.
  • Work quickly when scooping dough to maintain the shiny tops that create the crackly texture on baking.
  • If you don’t have a large baking sheet, use two smaller ones but bake separately to preserve the shiny tops.
  • Flaky sea salt is recommended for finishing, but you can omit or substitute for coarse salt.
  • Store cookies in an airtight container at room temperature for up to 3 days for optimal freshness.

Find it online: https://cookedbysarah.com/brownie-cookies-recipe/