Gourmet Brownie Cookies (Printable)
Decadent, fudgy treats with crisp edges and rich dark chocolate flavor.
# 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 tablespoons unsweetened cocoa powder
05 - 1/2 teaspoon baking powder
06 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
07 - 1 cup granulated sugar
08 - 1/2 cup packed light brown sugar
09 - 3 large eggs, room temperature
10 - 1 teaspoon pure vanilla extract
→ Mix-ins
11 - 2/3 cup dark or milk chocolate chips
12 - Flaky sea salt, for sprinkling (optional)
# How To Make It:
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 the melted chocolate mixture into the egg mixture and whisk until fully combined and smooth.
06 - Fold in the dry ingredients using a spatula until just incorporated. Do not overmix to maintain fudgy texture.
07 - Gently fold in chocolate chips until evenly distributed throughout the dough.
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 with flaky sea salt if desired for enhanced flavor contrast.
10 - Bake for 10–12 minutes until tops are shiny and cracked but centers remain soft and slightly underbaked.
11 - Let cookies cool on baking sheets for 10 minutes to set, then transfer to wire rack to cool completely.
# Expert Tips:
01 -
- These cookies hit that perfect sweet spot between fudgy brownie and chewy cookie, so you never have to choose again
- The shiny cracked tops make them look like you bought them from a fancy bakery, but they're actually incredibly simple
02 -
- I once impatiently tried mixing the hot chocolate into cold eggs and ended up with scrambled chocolate egg bits, so let that chocolate mixture cool for just a few minutes first
- Overmixing the flour is the fastest way to ruin these cookies, so stop as soon as the flour streaks disappear even if the dough looks a bit uneven
03 -
- Weighing your ingredients instead of using cups gives you consistent results every single time, especially with the chocolate and butter
- Let the cookies cool completely before storing, otherwise the trapped steam makes them soggy instead of chewy