Description
Decadent brownie cookies with a chewy texture, rich chocolate flavor, and a sprinkle of flaky sea salt for a delightful contrast.
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
- 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 the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl.
- Melt semisweet chocolate and butter in a double boiler, stirring until smooth. Allow it to cool slightly.
- In a large mixing bowl, whisk eggs, granulated sugar, brown sugar, and vanilla on medium speed for about 5 minutes until pale and fluffy.
- Lower the mixer speed and beat in the chocolate mixture. Add the dry ingredients and mix until just combined.
- Fold in the chocolate chips until evenly distributed.
- Using a cookie scoop, place dough on prepared baking sheets, spaced about 2 inches apart.
- Bake for 12 to 14 minutes, rotating halfway through, until the tops are shiny and crackly.
- Sprinkle flaky salt on top immediately after removing from the oven.
- Allow to cool on baking sheets for 10 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use quality chocolate and avoid overbaking to maintain moisture.