Description
These Chocolate Brownie Cookies combine the rich, fudgy texture of brownies with the satisfying chewiness of cookies. Made with melted semi-sweet chocolate, cocoa powder, and chocolate chips, they offer a decadent chocolate experience with easy preparation and baking. The flaky sea salt topping adds a perfect contrast to the sweetness, making these cookies irresistible and perfect for any chocolate lover.
Ingredients
Scale
Chocolate Mixture
- 8 ounces semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
Wet Ingredients
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins and Topping
- 1/2 cup semi-sweet chocolate chips
- Flaky sea salt for topping (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Melt Chocolate and Butter: In a microwave-safe bowl, melt the chopped semi-sweet chocolate and unsalted butter together in 30-second intervals, stirring each time until smooth and fully combined.
- Whisk Sugar, Eggs, and Vanilla: In a separate bowl, whisk together the granulated sugar, eggs, and vanilla extract until the mixture is thick, pale, and fluffy, which helps to incorporate air for lightness.
- Combine Wet Mixtures: Slowly whisk the melted chocolate and butter mixture into the egg mixture until fully combined, ensuring a smooth, glossy batter.
- Sift and Fold Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the wet mixture with a spatula to avoid overmixing.
- Add Chocolate Chips: Stir in the semi-sweet chocolate chips evenly throughout the batter to add pockets of melty chocolate.
- Rest the Batter: Let the batter rest for 10 minutes to thicken, which will help the cookies hold their shape while baking.
- Portion the Dough: Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Optional Topping: Lightly sprinkle the cookie dough with flaky sea salt to enhance the chocolate flavor and provide a pleasant salty contrast.
- Bake the Cookies: Bake for 10 to 12 minutes until the tops are shiny and crackled, but the centers remain soft and fudgy for that perfect brownie-cookie texture.
- Cool Before Serving: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This helps them set without losing softness.
Notes
- For extra fudgy cookies, slightly underbake them and let them finish setting on the baking sheet.
- These cookies offer a perfect balance between brownies and cookies, ideal for chocolate lovers seeking a chewy and soft treat.
- Store the cookies in an airtight container for up to 4 days to maintain freshness.
