You know when you eat a big dinner, but still have a hankering for something sweet? But, sometimes brownies are just a bit too thick and too much for you to enjoy after a meal? Well, look no further than these brownie cookies. They embody the fudginess and chewiness and “chocolatiness” of a brownie, but they’re smaller, a little crispier, and easier to eat in one sitting. Topping these brownie cookies with flaky salt is definitely optional, but I think everyone should do it. The flaky salt just gives an added bonus to the already decadent cookie, and you are sure to love it!
To make sure you are getting the perfect crackly top, make sure you scoop your cookies while the batter is still runny and before it sets up, and to bake it right away. This will ensure the crackly top, and the perfect look for your cookies. Do not top with flaky salt before baking, you want to top after baking to ensure the salt does not absorb into the cookies while baking. Also, I would like to add, it is best to use a cookie scoop to portion out the dough. Cookie scoops will ensure that your cookies are all of even size. Also, the batter is a little hard to maneuver to place on the baking sheet. So, a cookie scoop will make it a bit easier to portion out your dough.
Should I Use Natural Cocoa or Dutch-Processed Cocoa?
I like my brownies to have a bit more of the classic acidic taste that comes from natural cocoa powder of which is prevalent in the US. In order to achieve this, I used natural cocoa powder in these cookies. I think it gives the perfect balance of sweet, salt, and acid, and you will never reach for another cookie again. Seriously, I had to make two batches in a day just to satisfy my families craving for these cookies! The obsession is real!
Brownie Cookies
Ingredients
- ¾ cup All-Purpose Flour
- ¼ cup Natural Cocoa Powder sifted
- 1 teaspoon Baking Powder
- ½ teaspoon Kosher Salt
- 7 ounces Bittersweet or Dark Chocolate (between 70-80%) chopped finely
- ¼ cup Unsalted Butter
- 2 Large Eggs
- ¼ cup Granulated Sugar
- 1 cup Brown Sugar
- 1½ teaspoons Vanilla Extract
- a pinch Flaky Salt optional
Instructions
- Preheat oven to 350°F. In a medium-sized bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a double boiler, or in the microwave in 30 second increments, melt the butter and chocolate together. Once melted, pour into a large bowl.
- To the large bowl of melted butter and chocolate, add the eggs, sugars, and vanilla extract. Whisk thoroughly to combine.
- Add the flour mixture to the wet ingredients and stir together with a spatula or a hand mixer. Use a tablespoon-sized cookie scoop and scoop out 12 cookies onto a tray.
- Bake in the preheated oven for 10-15 minutes. When cookies crack on top, that is a sign they are almost done. Allow to cool for 10 minutes before enjoying!
