Brownie Cookies
These brownie cookies boast a rich chocolate flavor and soft texture, making them a comforting treat for any occasion.
Ingredients
For the cookies
- 6 tbsp unsalted butter adds richness
- 8 oz chopped dark chocolate (60% cocoa) provides deep chocolate flavor
- 1/2 cup all-purpose flour creates structure
- 1/4 cup cocoa powder (Dutch process) enhances chocolate taste
- 1/4 tsp salt balances sweetness
- 1 tsp baking powder provides lift
- 1/2 cup white granulated sugar sweetens
- 1/4 cup packed light brown sugar adds moisture and depth
- 2 eggs (at room temperature) help bind the ingredients
- 1 tsp vanilla adds flavor
- Flaky sea salt for sprinkling finishing touch for flavor
Instructions
Preparation
- Preheat your oven to 350 degrees F and prepare a large baking sheet by lining it with parchment paper.
- Melt the unsalted butter along with the chopped dark chocolate in a microwave-safe bowl until smooth, and let cool slightly.
- In a medium bowl, combine the all-purpose flour, Dutch process cocoa powder, salt, and baking powder. Whisk to evenly mix.
- In a large bowl, use an electric mixer or whisk to beat together the white granulated sugar, brown sugar, eggs, and vanilla until pale and thick.
Mixing
- Carefully mix the cooled chocolate and butter mixture into the wet ingredients until well combined.
- Gradually combine the dry ingredients with the wet ingredients until just mixed to avoid dense cookies.
Baking
- Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheet, spacing them about 1.5 inches apart.
- Bake in the preheated oven for 11 to 12 minutes, watching for the tops to crack.
- Let cool on the baking sheet for about 5 minutes before transferring to a wire rack.
- Once transferred, sprinkle flaky sea salt on top before serving.
Notes
Store leftover brownie cookies in an airtight container for up to four days, or refrigerate for about a week. They can also be frozen for up to three months.