Description
Soft, fudgy Chocolate Brownie Cookies bursting with chocolate—easy to bake at home and perfect for brownie lovers craving cookie form!
Ingredients
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2/3 cup (94 g) all-purpose flour
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2 tablespoons (12 g) Dutch-process unsweetened cocoa powder, sifted
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1 teaspoon (4 g) baking powder
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1/4 teaspoon (1.5 g) salt
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8 ounces (226 g) semisweet chocolate (66–70%), finely chopped
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1/4 cup (56 g) unsalted butter, cubed
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2 large eggs (100 g), at room temperature
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1/2 cup (100 g) granulated sugar
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1/2 cup (92 g) light brown sugar
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1 teaspoon (4 g) vanilla extract
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1/2 cup (85 g) semisweet chocolate chips
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Flaky sea salt, for topping
Instructions
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Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
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Melt the chopped chocolate and butter in a heatproof bowl over simmering water (double boiler method), stirring until smooth. Let cool slightly.
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In a separate bowl, whisk together the flour, sifted cocoa powder, baking powder, and salt.
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In a large bowl, whisk the eggs with the granulated and brown sugars until thickened and pale.
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Stir the melted chocolate mixture into the eggs and sugars. Add the vanilla extract and mix until combined.
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Fold in the dry ingredients just until no flour streaks remain.
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Stir in the chocolate chips.
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Scoop 2-tablespoon portions of dough onto the baking sheets, spacing them about 2 inches apart.
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Sprinkle each cookie with a pinch of flaky sea salt.
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Bake for 10–12 minutes until edges are set and tops begin to crack.
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Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chill dough slightly for thicker cookies.
Use high-quality chocolate for optimal flavor.
Cookies should appear slightly underbaked when removed—they’ll firm up while cooling.