Description
These best ever fudgy salted brownie cookies combine the rich, intense flavor of semisweet chocolate with a soft, gooey texture and a perfect crackly top. Enhanced with a sprinkle of flaky sea salt, these cookies deliver a decadent treat that’s tender, moist, and incredibly chocolatey, perfect for any chocolate lover.
Ingredients
Dry Ingredients
- 2/3 cup (94 g) all-purpose flour
- 2 Tbsp (12 g) Dutch process unsweetened cocoa, sifted
- 1 tsp (4 g) baking powder
- 1/4 tsp (1.5 g) salt
Chocolate and Butter
- 8 ounces (226 g) semisweet chocolate, finely chopped (recommended: 66-70% chocolate)
- 1/4 cup (56 g) unsalted butter, cubed
Wet Ingredients
- 2 large eggs (100 g), at room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (92 g) light brown sugar
- 1 tsp (4 g) vanilla flavoring
Additional
- 1/2 cup (85 g) semisweet chocolate chips
- Flaky salt, for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, and salt. This dry mix ensures the leavening and cocoa are evenly distributed.
- Melt Chocolate and Butter: Place the finely chopped semisweet chocolate and cubed unsalted butter in a double boiler or a heat-proof bowl set over a saucepan of gently simmering water. Stir occasionally until fully melted and smooth. Remove from heat and set aside to cool slightly.
- Whip Eggs and Sugars: In a large mixing bowl fitted with a whisk attachment, combine the room temperature eggs, granulated sugar, light brown sugar, and vanilla flavoring. Whisk on medium speed for 5 minutes until the mixture is pale in color and has nearly doubled in volume, creating a light and airy base.
- Incorporate Melted Chocolate: Reduce mixer speed to low and slowly beat the melted chocolate into the egg mixture for about 1 minute, ensuring thorough incorporation without deflating the batter.
- Add Dry Ingredients and Chocolate Chips: Add the flour mixture to the wet ingredients and mix on low speed just until combined, about 20 seconds. Avoid overmixing to keep the cookies tender. Gently fold in the semisweet chocolate chips by hand. The dough will be thick and gooey, reminiscent of brownie batter.
- Form Cookies: Lightly coat a medium cookie scoop with nonstick spray to prevent sticking. Use it to scoop dough and invert each onto the prepared baking sheets, spacing cookies about 2 inches apart. You should fit about 10 cookies per sheet.
- Bake: Bake for 12 to 14 minutes, rotating the baking sheets halfway through to ensure even baking. Look for shiny, crackly tops as an indicator that the cookies are done.
- Add Flaky Salt and Cool: Immediately upon removing cookies from the oven, sprinkle with flaky salt to enhance their rich chocolate flavor. Let the cookies cool for 10 minutes on the baking sheets before transferring them to wire racks to cool completely.
- Storage: Brownie cookies are best enjoyed fresh as they are most fudgy and tender right out of the oven. Store any leftovers in an airtight container at room temperature for 1 to 2 days or freeze them for up to 2 weeks to maintain freshness and flavor.
Notes
- Using Dutch process cocoa provides a richer chocolate flavor and pairs well with the semisweet chocolate.
- Room temperature eggs help achieve better volume when whipping with sugars.
- Do not overmix the batter after adding the dry ingredients to avoid tough cookies.
- Flaky salt is essential for balancing sweetness and enhancing the overall chocolate flavor.
- Freeze leftover cookies in a single layer on a baking sheet before transferring to a freezer bag to prevent sticking.
