Brownie Cookies
Brownie Cookies are fudgy, chewy, and have the elusive flaky brownie top! Three types of chocolate and a no-chill dough combine to satisfy even the most intense chocolate craving in under 30 minutes!
Servings: 12 people
Ingredients
- ½ cup all-purpose flour
- 1 tablespoon cocoa powder I used Dutch processed
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- 8 oz quality semi-sweet baking chocolate melted but not hot
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- ¼ cup unsalted butter softened
- 2 eggs
- 1 egg yolk
- ½ teaspoon vanilla
- 1 cup bittersweet 60-63% chocolate chips
- Maldon Salt optional
Instructions
- Preheat the oven to 350°F (non-convection). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, cream butter and both sugars until light and fluffy.
- Add the eggs one at a time, beating the mixture in between each addition. Scraping down the sides of the bowl when needed. Add the vanilla extract with the egg yolk.
- Pour all the melted chocolate in at once and beat well.
- Reduce the mixer to low and gradually add the dry ingredients to the melted chocolate mixture.
- Add the chocolate chips once the flour is fully incorporated. Mix until fully distributed.
- Use a cookie scoop to portion the dough onto prepared baking sheets. Sprinkle with a touch of fleur de sel or flaky sea salt such as Maldon. If your dough looks more like brownie batter, the melted chocolate was too warm. Don’t worry, you should just pop it in the fridge for 15 minutes.
- Bake in the preheated oven for 13-15 minutes or until the outsides are set, the tops are cracked and the centers no longer look like dough.
- Cool on the sheet pan for 5 minutes before moving to a wire rack to cool completely.
Video
Notes
Yield - 24 cookies
Flavor Tips – It’s all about the cocoa powder, chocolates, and vanilla extract. Use high-quality brands and make sure you like the flavor.
Technique - If your melted chocolate is too warm, then you will, sadly, have to chill the batter. This is what happened in the video – impatience got the best of me.
Storage –Store your baked cookies well-wrapped or in an airtight container for 3 days at room temperature or in the freezer for up to 2 months.
Nutrition
Calories: 328kcal | Carbohydrates: 40g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 139mg | Potassium: 246mg | Fiber: 2g | Sugar: 30g | Vitamin A: 190IU | Vitamin C: 0.1mg | Calcium: 82mg | Iron: 2mg