Brownie Cookies
Brownie cookies deliver crackle-topped, fudgy-centered chocolate cookies built on melted semisweet chocolate and Dutch-process cocoa powder. They come together in one bowl using a creaming method and bake in under 15 minutes. Flaky sea salt on top is optional but highly recommended.
Servings: 12 cookies
Ingredients
- ½ cup all-purpose flour
- 1 tablespoon cocoa powder — Dutch processed
- ½ teaspoon kosher salt
- ¼ teaspoon baking powder
- 8 oz semi-sweet baking chocolate — melted but not hot
- ¾ cup light brown sugar — packed
- ¼ cup granulated sugar
- ¼ cup unsalted butter — softened
- 2 large eggs
- 1 large egg yolk
- ½ teaspoon vanilla
- 1 cup bittersweet chocolate chips 60-63%
- Maldon Salt — optional
Instructions
- Preheat the oven to 350°F conventional. Line two baking sheets with parchment paper or silicone mats.
- Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. 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 well between each addition and scraping down the bowl as needed. Add the vanilla with the egg yolk.
- Pour in all the melted chocolate at once and beat well until fully combined and glossy.
- Reduce the mixer to low and gradually add the dry ingredients, mixing until just incorporated.
- Add the chocolate chips and mix until evenly distributed.
- Use a cookie scoop to portion the dough onto the prepared baking sheets. If the dough looks more like batter, the melted chocolate was too warm: refrigerate it for 15 minutes before scooping. Sprinkle with flaky sea salt.
- Bake for 13 to 15 minutes, until the outsides are set, the tops are cracked, and the centers no longer look raw. Cool on the pan for 5 minutes, then transfer to a wire rack.
Video
Notes
Yield: 24 cookies.
Doneness Cue: The outsides should be set and the tops fully cracked, with centers that no longer look like raw dough.
Storage: Store baked cookies well-wrapped or in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months and thaw at room temperature before serving.
Make Ahead: Scoop the dough into portions and freeze on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen at 350°F conventional, adding 2 to 3 minutes to the bake time.
Doneness Cue: The outsides should be set and the tops fully cracked, with centers that no longer look like raw dough.
Storage: Store baked cookies well-wrapped or in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months and thaw at room temperature before serving.
Make Ahead: Scoop the dough into portions and freeze on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen at 350°F conventional, adding 2 to 3 minutes to the bake time.
Nutrition
Calories: 330kcal | Carbohydrates: 40g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 141mg | Potassium: 247mg | Fiber: 2g | Sugar: 30g | Vitamin A: 195IU | Vitamin C: 0.1mg | Calcium: 83mg | Iron: 2mg