Name: Brownie Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 6 tbsp (84 g) unsalted butter; 8 oz (227 g) chopped, dark chocolate (60% cocoa); 2 eggs, at room temperature; 1 tsp vanilla extract; 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; 1/2 cup (100 g) white granulated sugar; 1/4 cup + 2 tbsp (83 g) packed, light brown sugar; Flaky sea salt for sprinkling

Ingredients

6 tbsp (84 g) unsalted butter

8 oz (227 g) chopped, dark chocolate (60% cocoa)

1/2 cup (63 g) all-purpose flour (spooned and leveled)

1/4 cup (20 g) cocoa powder, Dutch process

1/4 tsp salt

1 tsp baking powder

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

Flaky sea salt for sprinkling

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a large 15 in x 21 in baking sheet with parchment paper and set aside. You can also use two standard baking sheets, but using a large sheet helps achieve shiny tops on all cookies.

Step 2: Melt the butter and chopped dark chocolate together. Set aside to cool slightly.

Step 3: In a medium bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder. Set this dry mixture aside.

Step 4: In a large bowl, combine the white granulated sugar, light brown sugar, eggs, and vanilla. Beat on high speed with an electric mixer for at least 7 minutes until the mixture is light and fluffy. This step creates the signature crinkly top when baked.

Step 5: Mix the melted chocolate and butter into the sugar and egg mixture.

Step 6: Add the dry ingredients to the wet ingredients and mix until just combined. The dough will be very soft.

Step 7: Using a 1-tablespoon scoop, drop 30 portions of dough onto the prepared baking sheet, spacing them about 1 1/2 inches apart. Don’t worry about perfectly round scoops—these cookies won’t spread much. Work quickly to keep the shiny tops intact.

Step 8: Bake for 11-12 minutes until the tops have cracked. Immediately after removing from the oven, optionally press a circular cookie cutter around each to create neater shapes.

Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle with flaky sea salt and serve.

Tips & Variations

For extra fudginess, slightly underbake the cookies by a minute or two.

Use a quality dark chocolate with 60% cocoa for the best rich flavor.

Adding a handful of chopped nuts or chocolate chips can add texture and variety.

If you don’t have Dutch-process cocoa, natural cocoa powder can be substituted.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or skip the added salt in the recipe to avoid making the cookies too salty.

Why do I need to beat the eggs and sugar for so long?

Beating the eggs and sugar for at least 7 minutes incorporates air, which helps create the shiny, crinkly top that is characteristic of these brownie cookies.