Name: Brownie Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 7 ounces semi-sweet 60% cocoa bar, chopped; 3/4 cup all-purpose flour; 1/4 cup unsweetened Dutch cocoa powder; 2 teaspoons espresso powder; 1 teaspoon baking powder; 1/4 teaspoon fine sea salt; 1/2 cup unsalted butter; 1/2 cup granulated sugar; 1/2 cup light brown sugar, packed; 2 large eggs, room temperature; 1 egg yolk, room temperature; 1 teaspoon vanilla extract; Maldon Flaky Finishing Salt

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Introduction

These brownie cookies combine the rich, fudgy texture of brownies with the convenience of a cookie. They are perfect for when you want a decadent chocolate treat that’s easy to share and enjoy.

The image shows a group of dark brown, round cookies with a cracked shiny surface sprinkled with coarse white salt flakes. In the center, four of the cookies are stacked vertically, revealing their dense, moist, and slightly crumbly inner texture. The cookies and stack rest on a soft light brown parchment paper, all placed on a white marbled surface. The overall look highlights the rich chocolate color with pops of white salt, giving a fresh, homemade feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 ounces semi-sweet 60% cocoa bar (chopped)
3/4 cup all-purpose flour (*see notes below for measuring*)
1/4 cup unsweetened Dutch cocoa powder
2 teaspoons espresso powder
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar (packed)
2 large eggs (room temperature)
1 egg yolk (room temperature)
1 teaspoon vanilla extract
Maldon Flaky Finishing salt

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper and set aside.
Step 2: Melt the chopped chocolate in a microwave-safe bowl in 20-second increments, stirring between each until fully melted. Set aside to cool for 5 minutes.
Step 3: In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.
Step 4: In another heat-proof bowl, combine the butter and both sugars. Microwave for 1-2 minutes until the butter just melts, then whisk to combine fully.
Step 5: Whisk the eggs, egg yolk, and vanilla extract into the butter and sugar mixture until fully combined.
Step 6: Pour the melted chocolate into the wet mixture and fold in with a spatula until combined. Then fold in the dry ingredients until just combined.
Step 7: Using a large (3 tbsp) cookie scoop, place 6-7 scoops spaced 2 inches apart on each baking sheet. For a standard (2 tbsp) scoop, place 9-10 cookies per sheet. Sprinkle the tops with a pinch of flaky sea salt.
Step 8: Bake one tray at a time for 9-10 minutes (8-9 minutes for smaller scoops). Allow the tray to cool on a wire rack before baking the second tray. Scoop all the batter right away to preserve shiny crinkle tops.

Tips & Variations

Use room temperature eggs to ensure even mixing and better texture.
Espresso powder enhances the chocolate flavor but can be omitted if preferred.
For a nutty twist, fold in 1/2 cup chopped walnuts or pecans with the dry ingredients.
Sprinkle flaky sea salt just before baking to create a wonderful contrast with the sweet chocolate.

Storage

Store leftover brownie cookies in an airtight container at room temperature for 2-3 days. To enjoy warm, gently reheat in a microwave for 10-15 seconds.

How to Serve

The image shows several round, thick chocolate cookies with a crinkled, shiny surface and a deep dark brown color, scattered on a sheet of light brown parchment paper. Each cookie is sprinkled with large, flaky white sea salt crystals that contrast with the rich chocolate texture. The cookies vary slightly in shape, some with cracks and uneven edges, revealing a soft and fudgy inside. The light catches highlights on the glossy tops, emphasizing the rough, cracked texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chocolate chips instead of a chopped chocolate bar?

Yes, you can substitute semi-sweet chocolate chips for the chopped chocolate bar, but chopped bars tend to melt more smoothly for a fudgier texture.

Why should I bake one tray at a time?

Baking one tray at a time ensures even heat distribution and consistent baking results, preventing cookies from spreading too much or baking unevenly.