Fudgy Salted Brownie Cookies Recipe

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 and 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

Mix-ins and Toppings

• 1/2 cup (85 g) semisweet chocolate chips
• Flaky salt, for topping

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, and salt until fully combined and sifted.
3. Place the finely chopped semisweet chocolate and cubed unsalted butter in a double boiler or heat-proof bowl set over a saucepan of gently simmering water. Stir slowly until melted and smooth. Remove from heat and let cool slightly.
4. In a large mixing bowl fitted with a whisk attachment, combine the 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.
5. Reduce mixer speed to low, then slowly add the melted chocolate mixture, beating for 1 minute to incorporate.
6. Add the flour mixture to the wet ingredients and mix on low speed for about 20 seconds just until combined.
7. Using a spatula, gently fold the semisweet chocolate chips into the mixture. The dough will be thick and resemble a gooey brownie batter.
8. Lightly coat a medium cookie scoop (approx. 1 1/2 tablespoons) with nonstick spray. Scoop dough and invert onto the prepared baking sheets, spacing cookies about 2 inches apart, placing 10 per sheet.
9. Bake in the preheated oven for 14 minutes, rotating the pans halfway through baking, until the tops are shiny and crackled.
10. Remove cookies from oven and immediately sprinkle with flaky salt. Let cool on baking sheets for 10 minutes before transferring to a wire rack to cool completely.
11. For best texture, enjoy these cookies fresh or store leftovers in an airtight container at room temperature for 1 to 2 days, or freeze up to 2 weeks.

Notes

• Semisweet chocolate: For best results, use high-quality semisweet chocolate such as Ghirardelli semi-sweet baking bars or Guittard semisweet chocolate wafers with 66% cacao.
• Espresso powder: If you enjoy coffee flavor, add up to 1/2 teaspoon of espresso powder to the flour mixture to enhance the chocolate depth.
• Cookie scoop size: Use a medium cookie scoop holding approximately 1 1/2 tablespoons to ensure evenly sized cookies for uniform baking.