Description
These Best Ever Fudgy Salted Brownie Cookies combine the rich, intense flavor of fudgy brownies with the convenience and fun of cookies. Made with semisweet chocolate, cocoa powder, and sprinkled with flaky salt on top, these cookies offer a perfect balance of sweet and salty with a moist, gooey center and crackly exterior. Perfect for satisfying chocolate cravings in a portable treat.
Ingredients
Dry 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
Chocolate & Butter
- 8 ounces (226 g) semisweet chocolate, finely chopped (recommended: 66-70% chocolate)
- 1/4 cup (56 g) unsalted butter, cubed
Wet Ingredients
- 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
Additional Ingredients
- 1/2 cup (85 g) semisweet chocolate chips
- Flaky salt, for topping
Instructions
- Preheat oven and prepare baking sheets: Set your oven to 350°F (177°C) and line two baking sheets with parchment paper to ensure your cookies don’t stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, and salt until well combined. This ensures even distribution of leavening and flavor.
- Melt chocolate and butter: Place the finely chopped semisweet chocolate and cubed unsalted butter in a double boiler or a heat-proof bowl set over simmering water. Stir gently but constantly until fully melted and smooth. Remove from heat and allow to cool slightly so it doesn’t cook the eggs in the next step.
- Whisk eggs and sugars: In a large mixing bowl fitted with a whisk attachment, combine the room temperature eggs, granulated sugar, light brown sugar, and vanilla extract. Whisk on medium speed for 5 minutes until the mixture is pale and has doubled in volume, creating a light and airy base for your cookies.
- Add melted chocolate: Reduce the mixer speed to low and beat in the melted chocolate-butter mixture for 1 minute until fully incorporated.
- Combine with dry ingredients and chocolate chips: Still on low speed, add the dry flour mixture and mix just for 20 seconds or until barely combined to avoid overmixing. Gently fold in the semisweet chocolate chips by hand. The batter will be rich and gooey like brownie batter.
- Form the cookies: Lightly spray a medium cookie scoop with nonstick spray. Use it to scoop dough and invert it directly onto the prepared baking sheets, spacing cookies about 2 inches apart to allow for spreading. Aim for 10 cookies per baking sheet.
- Bake: Place the baking sheets in the preheated oven and bake for 12 to 14 minutes, rotating the pans halfway through for even baking. The cookies are done when their tops are shiny and crackly.
- Add flaky salt and cool: Immediately upon removing the cookies from the oven, sprinkle them with flaky salt to enhance flavor. Let the cookies cool on the baking sheet for 10 minutes to set, then transfer to a wire rack to cool completely.
- Storage: For the best fudgy and tender texture, enjoy the brownie cookies fresh out of the oven. Store any leftovers in an airtight container at room temperature for 1-2 days or freeze for up to 2 weeks.
Notes
- Use high-quality semisweet chocolate (66-70% cacao) for the best fudgy texture and deep chocolate flavor.
- Make sure eggs are at room temperature to achieve a light, airy batter after whisking with sugars.
- Sifting the cocoa powder ensures lumps are avoided and the batter mixes evenly.
- Don’t overmix the flour into the batter to keep the cookies tender and fudgy.
- Flaky salt on top adds a wonderful balance to the sweetness and enhances the chocolate taste.
- The cookies are best eaten fresh but can be stored at room temperature or frozen for longer enjoyment.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
