Description
These brownie cookies are the perfect mix of a chewy brownie and a soft, fudgy cookie. With a rich chocolate flavor, crispy edges, and a gooey center, they’re a chocolate lover’s dream! A sprinkle of flaky sea salt on top takes them to the next level.
Ingredients
Units
Scale
- 8 oz (225g) dark chocolate, chopped
- 1/4 cup (57g) unsalted butter
- 2 large eggs
- 2/3 cup (133g) granulated sugar
- 1/3 cup (65g) brown sugar
- 1 tsp vanilla extract
- 1/2 cup (63g) all-purpose flour
- 1/4 cup (21g) cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (85g) chocolate chips
- Flaky sea salt, for topping
Instructions
- Melt Chocolate & Butter: In a heatproof bowl, melt the dark chocolate and butter together over a double boiler or in the microwave in 30-second bursts. Stir until smooth. Let cool slightly.
- Whisk Eggs & Sugar: In a mixing bowl, whisk together the eggs, granulated sugar, and brown sugar for about 2-3 minutes, until light and fluffy.
- Combine Wet Ingredients: Stir in the vanilla extract and the melted chocolate mixture.
- Mix Dry Ingredients: In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Combine Everything: Gently fold the dry ingredients into the wet mixture until just combined. Stir in the chocolate chips.
- Chill Dough: Let the dough rest for about 10-15 minutes to firm up slightly.
- Scoop & Bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough onto the sheet, spacing them apart.
- Bake: Bake for 8-10 minutes, until the edges are set but the centers are still soft.
- Finish with Sea Salt: Remove from oven and sprinkle with flaky sea salt immediately. Let cool for a few minutes before transferring to a wire rack.
Notes
- For extra fudginess, slightly underbake the cookies.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Use high-quality chocolate for the best flavor.