Description
Chewy brownie cookies are the kind of thing that happen when you can’t decide between a brownie and a cookie so you just make both at once. These fudgy brownie cookies have that shiny, crackly top you love on a classic brownie, with a chewy chocolate cookie texture that holds together perfectly. Plus the flaky sea salt on top? Oh yeah that part is non-negotiable.
Ingredients
- 3/4 cup (113g) finely chopped semisweet or bittersweet chocolate
- 1/2 cup (42g) unsweetened cocoa powder
- 1 teaspoon espresso powder
- 1/2 cup (113g) unsalted butter
- 2 large eggs, at room temperature
- 3/4 cup (150g) granulated sugar
- 1/2 packed cup (107g) dark brown sugar
- 1 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 3/4 cup (90g) all-purpose flour
- Flaky sea salt, for finishing
Instructions
- Heat your oven to 350 degrees F. Line two large baking sheets with parchment paper and set them aside.
- Put the chopped chocolate, cocoa powder, and espresso powder into a small heatproof bowl. Melt the butter in a skillet over medium-low heat until it’s bubbly (about 3 minutes), then pour it straight over the chocolate mixture. Don’t stir yet — just let it sit.
- Add both eggs, both sugars, and the kosher salt to your stand mixer bowl with the whisk attachment. Beat on medium-high speed for 3 to 5 minutes until the mixture looks pillowy and pale and the sugar has started to dissolve.
- Give your chocolate mixture a good stir it should look glossy and smooth by now. If you still see any unmelted bits, microwave it in 10-second bursts until it’s all melted together.
- With the mixer on low, pour in the vanilla extract, then the chocolate mixture. Scrape down the sides of the bowl well. Add the flour and mix on low until just a few flour streaks remain. Switch to a spatula and gently fold the rest in by hand. The dough should look glossy and thick, like a very thick brownie batter.
- Using a 2-tablespoon scoop, drop heaping mounds of dough onto your parchment-lined baking sheets, spacing each one at least 2 inches apart. This recipe makes about 18 cookies.
- Bake for 8 minutes until the cookies start to spread and look shiny on top. Pull them out of the oven and firmly whack the pan on the counter a couple of times. Sprinkle on the flaky sea salt, then return to the oven for another 2 minutes. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Room temperature eggs matter cold eggs don’t whip up the same way and can affect the texture of the dough. Don’t overbake they’ll look underdone when you pull them at 8 minutes. That’s the point. They finish cooking from the residual heat. The pan whack is not optional if you want that signature brownie-cookie top. Want to add mix-ins? Chocolate chips or chopped walnuts folded in at the end would be amazing. Store in an airtight container at room temperature for up to 4 days. You can also freeze baked cookies for up to 2 months — just let them thaw at room temperature for about 30 minutes before eating.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 18g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg