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Brownie Cookies Recipe

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★★★★★

4.5 from 82 reviews

These Brownie Cookies combine the fudgy richness of brownies with the crisp edges and chewy centers of classic cookies. Featuring melted semi-sweet chocolate, Dutch cocoa powder, and a hint of espresso powder for depth, they are topped with flaky sea salt to enhance the chocolate flavor. Perfectly baked to have shiny, crinkled tops, these cookies make a decadent treat for chocolate lovers.

Ingredients

Scale

Chocolate Mixture

  • 7 ounces semi-sweet 60% cocoa bar, chopped

Dry Ingredients

  • 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

Wet Ingredients

  • 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

Topping

  • Maldon Flaky Finishing Salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C). Line two large baking sheets with parchment paper and set them aside for the cookie dough.
  2. Melt Chocolate: Place the chopped semi-sweet chocolate in a microwave-safe bowl and melt in 20-second increments, stirring between each until smooth and fully melted. Set the melted chocolate aside to cool for 5 minutes.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch cocoa powder, espresso powder, baking powder, and fine sea salt. Set this mixture aside.
  4. Melt Butter and Sugars: In another heat-proof glass bowl, combine the unsalted butter, granulated sugar, and light brown sugar. Microwave for 1-2 minutes until the butter is completely melted. Whisk thoroughly to blend the mixture.
  5. Add Eggs and Vanilla: Whisk the two large eggs, egg yolk, and vanilla extract into the butter and sugar mixture until fully combined and smooth.
  6. Combine Chocolate and Dry Ingredients: Pour the cooled melted chocolate into the wet mixture and fold together gently using a spatula. Then fold in the dry ingredients until just combined—avoid overmixing.
  7. Scoop and Bake: Use a large (3 tablespoon) cookie scoop to place 6-7 cookies spaced about 2 inches apart on each prepared baking sheet. For a smaller (2 tablespoon) scoop, place 9-10 cookies per tray. Sprinkle the tops of the cookies lightly with Maldon flaky finishing salt. Bake one tray at a time for 9-10 minutes (8-9 minutes for smaller scoops). The cookies should have shiny, crinkled tops when done. Transfer the tray to a wire rack to cool completely before baking the next batch. Make sure to scoop the entire batter right away to maintain shiny tops.
  8. Store Cookies: Store leftover cookies in an airtight container at room temperature for 2-3 days to maintain freshness.

Notes

  • For measuring flour, spoon the flour into the measuring cup and level with a knife instead of scooping directly from the bag to avoid compacting.
  • Using room temperature eggs helps achieve better mixing and texture.
  • The espresso powder enhances the chocolate flavor but does not make the cookies taste like coffee.
  • Sprinkling flaky sea salt on top creates a perfect balance of sweet and salty, elevating the flavor profile.
  • Baking one tray at a time ensures even heat distribution and consistent results.
  • Do not let the batter sit before scooping; delayed scooping can lead to less desirable cookie tops.

Keywords: brownie cookies, chocolate cookies, flaky sea salt cookies, fudgy cookies, espresso powder cookies, chewy chocolate cookies

Find it online: https://recipeswithmia.com/brownie-cookies-recipe/