Gourmet Brownie Cookies (Printer-friendly)
Fudgy dark chocolate cookies with crisp edges and soft centers, blending brownie and cookie textures.
# What You'll Need:
→ Chocolate & Butter
01 - 8 oz high-quality dark chocolate (at least 70% cocoa), chopped
02 - 4 oz unsalted butter, cubed
→ Dry Ingredients
03 - 1 cup all-purpose flour
04 - 1/4 cup unsweetened cocoa powder
05 - 1/2 tsp baking powder
06 - 1/2 tsp 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 tsp pure vanilla extract
→ Mix-ins
11 - 3.5 oz dark or milk chocolate chips
12 - Flaky sea salt, for sprinkling
# 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. Add chopped dark chocolate and butter, stirring until melted and smooth. Remove from heat and 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 granulated sugar, brown sugar, eggs, and vanilla extract until pale and thickened, approximately 2-3 minutes.
05 - Pour the melted chocolate mixture into the egg mixture. Whisk until fully incorporated and smooth.
06 - Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until combined—avoid overmixing to maintain fudgy texture.
07 - Fold in chocolate chips until evenly distributed throughout the dough.
08 - Drop heaping tablespoons of dough onto prepared baking sheets using a medium cookie scoop or two spoons. Space portions 2 inches apart to allow for spreading.
09 - Sprinkle flaky sea salt over dough portions if desired for enhanced flavor contrast.
10 - Bake for 10-12 minutes until tops appear shiny and cracked while centers remain soft. Avoid overbaking for optimal fudgy texture.
11 - Allow cookies to set on baking sheets for 10 minutes, then transfer to wire rack to cool completely before serving.
# Expert Advice:
01 -
- The exterior shatters like a delicate meringue while the center stays gloriously soft and fudgy
- They strike that impossible balance between being a cookie and a brownie, satisfying every chocolate craving
02 -
- Underbaking by just one minute creates the perfect fudgy center, so trust your instincts over the timer
- Room temperature eggs are crucial for that glossy, crackled top we're chasing
03 -
- A cookie scoop ensures uniform sizing, which means they all bake at the same rate
- Letting them cool completely on the baking sheet is worth the wait—they're too fragile to move when hot