Gourmet Brownie Cookies (Printable version)
Rich, fudgy chocolate cookies with crisp edges and gooey centers, loaded with dark chocolate chips.
# What you need:
→ Chocolate & Butter
01 - 8 oz high-quality dark chocolate (at least 70% cocoa), chopped
02 - 4 oz unsalted butter, cubed
→ Dry Ingredients
03 - 1 cup all-purpose flour
04 - 1/4 cup unsweetened cocoa powder
05 - 1/2 tsp baking powder
06 - 1/2 tsp fine sea salt
→ Wet Ingredients
07 - 1 cup granulated sugar
08 - 1/2 cup light brown sugar, packed
09 - 3 large eggs, room temperature
10 - 1 tsp pure vanilla extract
→ Mix-ins
11 - 3.5 oz dark or milk chocolate chips
12 - Flaky sea salt, for sprinkling (optional)
# How to make it:
01 - Preheat your oven to 350°F. Line two baking sheets with parchment paper.
02 - In a heatproof bowl set over a pot of simmering water, melt the chopped dark chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
03 - In a medium bowl, whisk together the flour, cocoa powder, baking powder, and sea salt.
04 - In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until pale and thick, about 2–3 minutes.
05 - Pour the melted chocolate mixture into the egg mixture and whisk until fully combined.
06 - Fold in the dry ingredients using a spatula until just incorporated. Do not overmix.
07 - Gently fold in the chocolate chips.
08 - Using a medium cookie scoop or two spoons, drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
09 - Sprinkle with flaky sea salt, if desired.
10 - Bake for 10–12 minutes, until the tops are shiny and cracked but the centers are still soft.
11 - Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
# Expert tips:
01 -
- These cookies have that magical crackly top that gives way to a center so fudgy it feels like eating a warm brownie
- The crisp exterior and soft middle texture is something my family requests at every single gathering now
02 -
- I once skipped cooling the melted chocolate and it scrambled my eggs creating a weird grainy texture
- Removing cookies when the centers still look soft is the hardest lesson but it makes all the difference in the final fudgy texture
03 -
- Letting the dough rest in the fridge for 24 hours intensifies the chocolate flavor
- A tiny pinch of espresso powder in the melted chocolate makes the chocolate taste richer without adding coffee flavor