Description

These brownie cookies combine the fudgy richness of a classic brownie with the crispy crinkly top of a cookie. Made with dark chocolate, cocoa powder, and a blend of sugars, they are baked to perfection with a shiny crackly surface and finished with a sprinkle of flaky sea salt for a delightful sweet-salty contrast. Perfect for chocolate lovers seeking a chewy, indulgent treat.

Ingredients

Scale

Wet 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

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

Sugars

1/2 cup (100 g) white granulated sugar
1/4 cup + 2 tbsp (83 g) packed, light brown sugar

Finishing

Flaky sea salt for sprinkling

Instructions

Preheat the oven: Preheat your oven to 350°F (177°C). Line a large 15 x 21 inch baking sheet with parchment paper and set aside. Using a large baking sheet allows all cookies to bake at once and develop shiny tops.
Melt chocolate and butter: In a heatproof bowl, melt the unsalted butter together with the chopped dark chocolate. Stir until smooth. Set aside to cool slightly so it doesn’t cook the eggs in the next step.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, salt, and baking powder. Set this mixture aside.
Beat sugars, eggs, and vanilla: 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 until pale and thick. This step is key for creating the crinkly top on the cookies.
Add melted chocolate mixture: Pour the slightly cooled melted chocolate and butter into the beaten egg mixture. Use a spatula or mixer on low to combine well.
Incorporate dry ingredients: Add the flour mixture to the wet ingredients and gently mix until just combined. The dough will be very soft and fudgy.
Portion the dough: Immediately scoop the dough into 30 equal portions using a 1-tablespoon scoop. Place the dough 1½ inches apart on the prepared baking sheet. Don’t stress about perfect shapes; the dough will bake with beautiful shiny, crackly tops.
Bake the cookies: Bake in the preheated oven for 11-12 minutes until the tops are cracked and shiny. Right after removing from the oven, optionally use a circular cookie cutter to gently shape the cookies into perfect circles if desired.
Cool and finish: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Sprinkle flaky sea salt on top before serving for a delightful contrast.

Notes

Using a large baking sheet allows baking all cookies evenly and maintains the shiny top.
Beating the eggs and sugars for at least 7 minutes is crucial for the signature crinkly cookie top.
Work quickly when portioning the dough to preserve the shiny texture on top.
If you want uniform cookies, use a round cutter immediately after baking while they’re still warm.
Flaky sea salt enhances the chocolate flavor with a subtle contrast.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: brownie cookies, chocolate cookies, fudgy cookies, chocolate dessert, crinkly cookies