Fudgy Brownie Cookies with Sea Salt

Deliciously thick and fudgy chocolate cookies that are infused with vanilla and taste just like brownies. With shiny, crinkly tops sprinkled with sea salt, these cookies are perfect for brownie lovers! 

Ingredients:

1/2 cup (60g) plain/all-purpose flour

1/4 cup (25g) cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

7 oz (200g) 60 – 70% dark chocolate, coarsely chopped

1/4 cup (56g) unsalted butter

2 large eggs, room temperature

3/4 cup (150g) light brown sugar

1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350F. Line 2 large baking trays with parchment paper or a silicone mat and set aside.
2. In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3. In a microwave-safe bowl, add the chocolate and butter. Heat in 30 second intervals, stirring after each one, until melted and smooth. Set aside.
4. Using either a hand mixer or a stand mixer fitted with the whisk attachment, beat together the eggs and sugar until pale, fluffy, and tripled in volume – about 5 minutes.
5. Add the chocolate mixture and vanilla, and whisk until combined.
6. Add the dry ingredients and fold in until smooth and combined. The batter will be very runny.
7. Refrigerate for 15 minutes until thickened slightly and resembles more like a thick brownie batter when mixed.
8. Using a medium cookie scoop, divide all of the batter out between the prepared baking trays.
9. NOTE: Scooping out all of the dough at once onto baking trays is key to shiny, crinkly tops on all cookies.
10. Bake for 10 – 12 minutes (one tray at a time) or until the tops are shiny and cracked, and the cookies have domed slightly.
11. Allow to cool on the baking trays for at least 15 – 20 minutes (they will be very soft) before transferring them to a wire rack to cool completely.

Fudgy Brownie Cookies with Sea Salt

Deliciously thick and fudgy chocolate cookies that are infused with vanilla and taste just like brownies. With shiny, crinkly tops sprinkled with sea salt, these cookies are perfect for brownie lovers! 

No ratings yet

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Ingredients

  

1x2x3x

• 1/2 cup 60g plain/all-purpose flour
• 1/4 cup 25g cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 7 oz 200g 60 – 70% dark chocolate, coarsely chopped
• 1/4 cup 56g unsalted butter
• 2 large eggs room temperature
• 3/4 cup 150g light brown sugar
• 1 teaspoon vanilla extract

Get ingredients with

Get Recipe Ingredients

Instructions

 

• Preheat the oven to 350F. Line 2 large baking trays with parchment paper or a silicone mat and set aside.
• In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
• In a microwave-safe bowl, add the chocolate and butter. Heat in 30 second intervals, stirring after each one, until melted and smooth. Set aside.
• Using either a hand mixer or a stand mixer fitted with the whisk attachment, beat together the eggs and sugar until pale, fluffy, and tripled in volume – about 5 minutes.
• Add the chocolate mixture and vanilla, and whisk until combined.
• Add the dry ingredients and fold in until smooth and combined. The batter will be very runny.
• Refrigerate for 15 minutes until thickened slightly and resembles more like a thick brownie batter when mixed.
• Using a medium cookie scoop, divide all of the batter out between the prepared baking trays.
• NOTE: Scooping out all of the dough at once onto baking trays is key to shiny, crinkly tops on all cookies.
• Bake for 10 – 12 minutes (one tray at a time) or until the tops are shiny and cracked, and the cookies have domed slightly.
• Allow to cool on the baking trays for at least 15 – 20 minutes (they will be very soft) before transferring them to a wire rack to cool completely.

Tried this recipe?Let us know how it was!