Brownie Cookies

These Brownie Cookies are truly dangerous! They have all the good parts of a perfect brownies. Chewy, fudgy, rich in chocolate, with a beautiful crackly top and never ever forget the flaky sea salt! These decadent fudgy cookies will satisfy any chocolate and brownie lovers!

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These brownie cookies have been the number one cookie obsession in our home these past few months. I made my first batch a couple of months ago, it turned out well but I wasn’t happy enough. I wanted to get everything perfect, I’m talking about perfect crust, texture, and flavor. And after so many times perfecting this recipe, I am proud to announce that this recipe is perfectly perfect! I think you should give these babies a try this weekend!

Ingredients needed:

• 72% good quality dark chocolate
• Unsalted butter
• Light brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Dutch processed cocoa powder
• Instant coffee, optional
• Baking powder
• Sea salt

Important!

These cookies are incredibly simple to make, just read the direction and follow everything correctly. You may be tempted to cut short the mixing time. Please don’t do it! The cookies need mixing time to make the batter airy, and the chocolate mixture need to cool slightly but not cool to room temp. Those two steps help the cookies reach that perfect fudgy texture, and beautiful crackly crust. 5 minutes is perfect when the weather is cold, and 4 minutes for hot weather.

Brownie Cookies

Yield: 12 large cookies

These Brownie Cookies are truly dangerous! They have all the good parts of a perfect brownies. Chewy, fudgy, rich in chocolate, with a beautiful crackly top and never ever forget the flaky sea salt! These decadent fudgy cookies will satisfy any chocolate and brownie lovers!

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Ingredients

• 200g (7oz) 72% dark chocolate
• 113g (1 stick) unsalted butter
• 220g (1 cup) light brown sugar
• 100g (1/2 cup) granulated sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 125g (1 cup) all-purpose flour
• 21g (1/4 cup) dutch processed cocoa powder
• 1 teaspoon instant coffee, optional
• 1 teaspoon baking powder
• ½ tsp salt
• Flaky sea salt for sprinkling

Instructions

Preheat the oven to 350°F (180°C), and line two baking trays with parchment paper, set aside.

Combine dark chocolate and unsalted butter in a heat-proof bowl, then place it over a saucepan of simmering water to create a double boiler and make sure that the bottom of the bowl does not touch the water. Leave it to melt completely as you prepare the remaining ingredients.

In a medium bowl, combine and sift together flour, cocoa powder, salt, and baking powder. Then, in the bowl of your stand mixer with a paddle attachment or a large mixing bowl, combine light brown sugar, granulated sugar, eggs, and vanilla extract. Set aside.

Check the chocolate-butter mixture, stir it until fully melted, then remove the bowl from the saucepan. Now start mixing the sugar and eggs for about 4 minutes, then pour in the slightly cool chocolate-butter mixture and mix until well combined.

Gradually add in the dry ingredients (flour, cocoa powder, salt, and baking powder) and mix until just combined. The batter will resemble a thick brownie batter.

By using an ice cream scoop, scoop the batter onto the prepared cookie sheet, spacing it about 2 inches apart.

Bake the cookies in the middle rack of the oven for about 12 minutes, until cookies are set on the edges but still soft in the center.

Remove from oven and sprinkle with flaky salt. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.

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Happy Baking!