Discover the ultimate treat that combines the best of both worlds – brownie cookies! These delectable morsels boast a crinkly, shiny top, a gooey center, and a delightful sprinkle of flaky sea salt. Perfect for satisfying your chocolate cravings, these cookies are a must-try for any dessert enthusiast.
- Unbeatable texture: Chewy like a brownie, with crisp edges like a cookie
- Rich chocolate flavor: Made with high-quality dark chocolate and cocoa powder
- Quick and easy: Ready to bake in just 15 minutes
- Visually stunning: Featuring a signature crackly top
- Versatile: Great for parties, gifts, or indulgent snacking
- 60% Dark Chocolate: For intense, rich flavor
- Dutch Process Cocoa Powder: Enhances the chocolate taste
- Room Temperature Eggs: Ensures proper mixing and texture
- Unsalted Butter: Contributes to the fudgy consistency
- White and Light Brown Sugar: Creates the perfect chewy bite
- All-Purpose Flour: Binds the cookies together
- Baking Powder: Provides a slight rise
- Vanilla: Enhances overall flavor (vanilla bean paste recommended)
- Salt: Balances and intensifies flavors
- Flaky Sea Salt: Optional topping that elevates the taste
For precise measurements and baking times, refer to the recipe card at the end of this post.
- Melt chocolate and butter: Combine and set aside to cool slightly.
- Prepare dry ingredients: Whisk flour, cocoa powder, salt, and baking powder.
- Beat wet ingredients: Mix sugars, eggs, and vanilla for 7 minutes to achieve the crinkly top.
- Combine chocolate mixture: Add melted chocolate and butter to the wet ingredients.
- Mix in dry ingredients: Combine until just mixed. The dough will be soft, similar to brownie batter.
- Scoop and bake: Immediately scoop onto a prepared baking sheet and bake for 11-12 minutes until tops crack.
- Cool and serve: Let cookies cool briefly, then transfer to a wire rack. Sprinkle with flaky sea salt and enjoy!
Frequently Asked Questions
Q: How should I store these brownie cookies?
A: Keep them in an airtight container for up to 4 days at room temperature, or freeze for up to 2 weeks. Allow frozen cookies to reach room temperature before serving.
Q: Can I use chocolate chips instead of a chocolate bar?
A: Yes, you can substitute chocolate chips, but using high-quality chocolate bars typically yields better results in flavor and texture.
Q: Is it possible to refrigerate the dough and bake later?
A: For best results, bake the cookies immediately after mixing. Chilling the dough may affect the appearance, though the taste will remain delicious. If chilled, bring the dough to room temperature before baking.
Pro Tips for Baking Success
- Measure flour accurately: Use the spoon-and-level method or weigh your flour (120-125 grams per cup) for best results.
- Work quickly: To achieve the shiny, crackly tops, scoop and bake the dough immediately after mixing.
- Use a large baking sheet: A 15×21 inch sheet allows you to bake all 30 cookies at once, ensuring uniform appearance.
- Shape cookies while warm: For perfectly round cookies, use a circular cookie cutter immediately after baking.
We’d love to see your brownie cookie creations! If you try this recipe, please leave a star rating and tag us on Instagram @inbloombakery_. For more delicious dessert ideas, follow us on Pinterest!
Yield: 30 cookies
Prep Time: 15 minutes
Cook Time: 11 minutes
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) 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
- [ ] 2 eggs, at room temperature
- [ ] 1 tsp vanilla
- [ ] Flaky sea salt for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Line a large 15×21 inch baking sheet with parchment paper.
- Melt butter and chopped dark chocolate together. Set aside to cool slightly.
- In a medium bowl, whisk flour, cocoa powder, salt, and baking powder.
- In a large bowl, beat granulated sugar, brown sugar, eggs, and vanilla on high for 7 minutes.
- Mix in the melted chocolate and butter.
- Add dry ingredients to wet ingredients, mixing until just combined.
- Immediately scoop 30 portions (1 tbsp each) onto the prepared baking sheet, spacing 1.5 inches apart.
- Bake for 11-12 minutes until tops have cracked.
- Optional: Use a circular cookie cutter to shape cookies while still hot.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Sprinkle with flaky sea salt and serve!
Indulge in these decadent brownie cookies and experience the perfect harmony of chewy texture and rich chocolate flavor. Don’t forget to share your baking adventures with us!
