Gourmet Brownie Cookies (Print)
Fudgy dark chocolate cookies with crisp edges and soft centers, ready in 32 minutes.
# Ingredient list:
→ Chocolate & Butter
01 - 8 ounces high-quality dark chocolate (at least 70% cocoa), chopped
02 - 4 ounces unsalted butter, cubed
→ Dry Ingredients
03 - 1 cup all-purpose flour
04 - 3 tablespoons unsweetened cocoa powder
05 - 1/2 teaspoon baking powder
06 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
07 - 1 cup granulated sugar
08 - 1/2 cup light brown sugar, packed
09 - 3 large eggs, room temperature
10 - 1 teaspoon pure vanilla extract
→ Mix-ins
11 - 2/3 cup dark or milk chocolate chips
12 - Flaky sea salt, for sprinkling (optional)
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Set a heatproof bowl over a pot of simmering water. Melt chopped dark chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
03 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and sea salt until well blended.
04 - In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until pale and thick, about 2–3 minutes.
05 - Pour the melted chocolate mixture into the egg mixture. Whisk until fully combined and smooth.
06 - Using a spatula, fold the dry ingredients into the wet mixture until just incorporated. Do not overmix.
07 - Gently fold in the chocolate chips until evenly distributed throughout the dough.
08 - Using a medium cookie scoop or two spoons, drop heaping tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
09 - Sprinkle flaky sea salt over each cookie dough mound, if desired.
10 - Bake for 10–12 minutes until tops are shiny and cracked but centers remain soft.
11 - Let cookies cool on baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- They have that impossible combination of fudgy brownie center and crisp, crackly cookie edges
- The dough comes together in one bowl with no complicated techniques or waiting time
- They stay incredibly soft for days, assuming you can resist eating them all immediately
02 -
- Underbaking slightly is the secret to that fudgy, brownie-like center—remove them when the edges look set but the middle still feels soft
- Room temperature ingredients make a huge difference in how the batter comes together, so plan ahead and let everything sit out for 30 minutes
03 -
- Weighing your ingredients instead of using cups gives you consistent results every single time
- A digital kitchen thermometer takes all the guesswork out of knowing when they're done