Gourmet Brownie Cookies (Printable Version)
Fudgy dark chocolate cookies with crisp crackly tops and rich ganache-like centers.
# 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 - 3 tbsp 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 (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 granulated sugar, brown sugar, eggs, and vanilla extract until pale and thick, about 2–3 minutes.
05 - Pour melted chocolate mixture into egg mixture. Whisk until fully combined and uniform.
06 - Fold dry ingredients into chocolate mixture using a spatula until just incorporated. Do not overmix.
07 - Gently fold chocolate chips into dough until evenly distributed.
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 dough mounds 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 wire rack to cool completely.
# Expert Advice:
01 -
- They have the crackly, shiny top that bakers obsess over but the soft fudgy center that makes people close their eyes when they take a bite
- The dough comes together in one bowl without a mixer, making them perfect for those weeknight chocolate emergencies
02 -
- Underbaking by just one minute makes these incredibly fudgy, but they need those full minutes on the hot pan to set enough to move
- Room temperature ingredients prevent the melted chocolate from seizing when you combine everything together
03 -
- Chill the dough for 30 minutes if your kitchen is very warm to prevent excessive spreading
- Weighing ingredients instead of using measuring cups gives you the most consistent results every time