Description

These fudgy brownie cookies combine the rich, intense flavor of dark chocolate with a chewy, tender texture and a crackly top. Made with high-quality 60% dark chocolate, Dutch-processed cocoa powder, and a perfect balance of sugars, these cookies are a decadent treat that bake up with the softness of a brownie but the convenience and shape of a cookie. A sprinkle of flaky sea salt enhances the chocolate’s depth and adds a delightful contrast. Perfect for chocolate lovers seeking a chewy, gooey, and indulgent cookie experience.

Ingredients

Scale

Chocolate Mixture

100g 60% dark chocolate, chopped
115g unsalted butter

Dry Ingredients

40g unsweetened Dutch-process cocoa powder
120g all-purpose flour (about 1 cup, measured properly or weighed)
1/4 tsp baking powder
1/4 tsp salt

Wet Ingredients

150g white granulated sugar (3/4 cup)
175g light brown sugar (3/4 cup packed)
2 large eggs, at room temperature
1 tsp vanilla bean paste or vanilla extract

Optional Topping

Flaky sea salt, for sprinkling

Instructions

Melt Chocolate and Butter: In a heatproof bowl set over a pot of simmering water or using a double boiler, melt the chopped dark chocolate and unsalted butter together until smooth. Remove from heat and let it cool slightly to prevent cooking the eggs later.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, salt, and baking powder until combined. Set aside.
Beat Sugars, Eggs, and Vanilla: In a large mixing bowl, combine the white granulated sugar, light brown sugar, eggs, and vanilla. Using an electric mixer or stand mixer with a whisk attachment, beat the mixture at high speed for at least 7 minutes until thick, pale, and fluffy. This aeration step is crucial for achieving the characteristic crinkly top on the cookies.
Add Melted Chocolate Mixture: Pour the slightly cooled melted chocolate and butter mixture into the sugar and egg mixture. Mix gently just until incorporated, being careful not to overmix.
Combine Wet and Dry Ingredients: Add the dry flour mixture to the wet ingredients and fold together gently until just combined. The dough will be soft and resemble brownie batter in consistency.
Scoop and Bake: Immediately scoop the dough onto a large baking sheet lined with parchment paper, using a small cookie scoop or spoon, spacing about 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 11-12 minutes, or until the cookie tops have cracked and look shiny but still soft.
Cool and Finish: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. While still warm or cooled, sprinkle with flaky sea salt if desired. Serve and enjoy!

Notes

Store cookies in an airtight container at room temperature for up to four days, or freeze for up to two weeks. Let them come to room temperature before eating.
You can substitute the chopped chocolate bar with high-quality chocolate chips, though chopping a bar yields superior flavor and texture.
Do not refrigerate the dough if you want the shiny, crackly tops; scoop and bake immediately. If refrigerated, bring dough to room temperature before baking.
Measure flour properly by spooning it into the measuring cup and leveling off, or better yet, use a kitchen scale (1 cup = 120-125g) to avoid dense cookies.
Use a large baking sheet (15 x 21 inches recommended) to bake cookies in a single batch for consistent texture and appearance.
For perfectly round cookies, use a circular cookie cutter to gently shape cookies once out of the oven.
Beating eggs and sugars for at least 7 minutes is key to the signature crinkly tops and chewy texture.

Prep Time: 15 minutes
Cook Time: 11-12 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American

Keywords: brownie cookies, fudgy cookies, chocolate cookies, crackly tops, chewy cookies, chocolate dessert, baking