Brownie Cookies
Brownie Cookies combine the rich, fudgy texture of brownies with the shape and convenience of cookies, providing a delightful chocolatey treat perfect for any occasion.
Ingredients
Main Ingredients
- 6 tbsp unsalted butter
- 8 oz chopped dark chocolate (60% cocoa)
- 1/2 cup all-purpose flour (spooned and leveled)
- 1/4 cup cocoa powder, Dutch process
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 cup white granulated sugar
- 1/4 cup + 2 tbsp packed light brown sugar
- 2 whole eggs, at room temperature
- 1 tsp vanilla
- Flaky sea salt for sprinkling
Instructions
Preparation
- Preheat your oven to 350 degrees. Line a large 15 in x 21 in baking sheet with parchment paper and set aside.
- Melt the butter and chopped dark chocolate together in a bowl. Let it cool slightly.
- In another bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder. Set aside.
- In a large bowl, combine the granulated white sugar, light brown sugar, eggs, and vanilla. Beat these ingredients on high with an electric mixer for at least 7 minutes.
- Mix the melted chocolate and butter into the egg mixture.
- Add the dry ingredients to the wet mixture. Stir until just combined; the dough will be soft.
- Scoop the dough into 30 portions using a 1 tbsp scoop onto the prepared baking sheet, spacing them about 1.5 inches apart.
Baking
- Bake for 11-12 minutes until the tops have cracked.
- If you want a more circular shape, use a cookie cutter right after taking them out of the oven.
- Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
- Sprinkle with flaky sea salt and serve!
Notes
Store your Brownie Cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to three months. Remember to let them thaw before serving! Make sure your eggs are at room temperature for better mixing, and don't overmix the dough after adding the dry ingredients.