Description
Enjoy the best of both worlds with these irresistibly chewy and chocolatey brownie cookies. Featuring a crackly, shiny top and a gooey center, these homemade brownie cookies are quick to make and perfect for satisfying chocolate cravings.
Ingredients
Scale
- 6 tbsp unsalted butter
- 8 oz chopped dark chocolate (60% cocoa)
- 1/2 cup all-purpose flour, spooned and leveled
- 1/4 cup Dutch-process cocoa powder
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 cup white granulated sugar
- 1/4 cup + 2 tbsp packed light brown sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- Flaky sea salt, for sprinkling
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Melt the butter and chopped dark chocolate together in a heatproof bowl. Let this mixture cool slightly.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder. Set this aside.
- In a large mixing bowl, combine the white granulated sugar, light brown sugar, eggs, and vanilla extract. Beat this mixture on high speed for at least 7 minutes until it becomes pale and slightly thickened. This step is key for that shiny brownie cookie top.
- Add the melted chocolate and butter mixture to the egg mixture. Mix until just combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough will be very soft, similar to brownie batter.
- Using a small cookie scoop, immediately drop portions of the brownie cookie dough onto the prepared baking sheet, spacing them about 1½ inches apart.
- Bake for 11–12 minutes, or until the tops of the brownie cookies have cracked.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Sprinkle with flaky sea salt before serving your delicious brownie cookies.
Notes
- For added texture, substitute the chopped dark chocolate with chocolate chips.
- For a delightful crunch, add chopped walnuts or pecans to the brownie cookie dough.
- For a refreshing twist, incorporate a few drops of mint extract into the dough.
- Store these brownie cookies in an airtight container at room temperature for up to four days.
- For longer storage, freeze the brownie cookies for up to two weeks.
- Reheat frozen brownie cookies in the microwave for about 10 seconds to enjoy them warm.
- If using salted butter, reduce the added salt to maintain flavor balance.
- Prep Time: 15 minutes
- Cook Time: 11-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 150-180 (varies based on exact ingredients and size)
- Sugar: Approximately 15-20g
- Sodium: Approximately 30-50mg
- Fat: Approximately 8-10g
- Saturated Fat: Approximately 5-6g
- Unsaturated Fat: Approximately 3-4g
- Trans Fat: 0g
- Carbohydrates: Approximately 18-22g
- Fiber: Approximately 1-2g
- Protein: Approximately 2-3g
- Cholesterol: Approximately 30-40mg