Description
Indulge in the rich chocolate flavor and chewy texture of these fudgy brownie cookies, topped with a sprinkling of flaky salt for a perfect treat.
Ingredients
- 2/3 cup (94 g) all-purpose flour
- 2 Tbsp (12 g) Dutch process unsweetened cocoa, sifted
- 1 tsp (4 g) baking powder
- 1/4 tsp (1.5 g) salt
- 8 ounces (226 g) semisweet chocolate, finely chopped (recommended: 66-70% chocolate)
- 1/4 cup (56 g) unsalted butter, cubed
- 2 large eggs (100 g), at room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (92 g) light brown sugar
- 1 tsp (4 g) vanilla extract
- 1/2 cup (85 g) semisweet chocolate chips
- Flaky salt, for topping
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, Dutch cocoa powder, baking powder, and salt.
- Melt semisweet chocolate and cubed butter in a double boiler until smooth; let cool slightly.
- In a large mixer bowl, beat eggs, granulated sugar, brown sugar, and vanilla on medium speed until pale and fluffy.
- Reduce mixer speed and gradually add melted chocolate and butter until well combined.
- Mix in the dry ingredients on low speed until just combined.
- Fold in semisweet chocolate chips.
- Scoop the dough onto the baking sheets, spacing cookies about 2 inches apart.
- Bake for 12-14 minutes, rotating the pans halfway through.
- Remove from oven and sprinkle with flaky salt while still warm.
- Cool for 10 minutes on baking sheets before transferring to wire racks to cool completely.
Notes
Store in an airtight container at room temperature for up to 2 days, or refrigerate for 3-4 days. For long-term storage, freeze for up to 2 weeks.