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Salted Brownie Cookies

Rich, fudgy chocolate cookies with a shiny, crackly top and a sprinkle of flaky sea salt. The perfect hybrid between a chewy cookie and a fudge brownie.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 0.5 cup unsalted butter
  • 8 oz dark chocolate 60-70% cocoa, chopped
  • 2 large eggs room temperature
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 1 tsp vanilla extract
Dry Ingredients
  • 0.75 cup all-purpose flour
  • 2 tbsp cocoa powder Dutch-processed preferred
  • 0.5 tsp baking powder
  • 0.25 tsp salt fine sea salt
Mix-ins & Topping
  • 0.5 cup semi-sweet chocolate chips
  • 1 tbsp flaky sea salt Maldon style

Equipment

  • Stand mixer or hand mixer
  • Baking sheets
  • Parchment paper
  • Cookie scoop

Method
 

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Melt butter and chopped dark chocolate together in a microwave-safe bowl or double boiler until smooth. Set aside to cool slightly.
  3. In a large bowl, beat eggs, granulated sugar, and brown sugar on high speed for 5 minutes until pale and thick.
  4. Fold the melted chocolate mixture and vanilla extract into the egg mixture.
  5. Sift in flour, cocoa powder, baking powder, and fine salt. Gently fold until just combined.
  6. Stir in chocolate chips. Let batter sit for 5 minutes to thicken.
  7. Scoop batter onto baking sheets, spacing 2 inches apart.
  8. Bake for 10-12 minutes until tops are shiny and cracked. Sprinkle immediately with flaky sea salt.

Notes

Do not overbake! The cookies continue to set as they cool.