Description
These fudgy chocolate brownie cookies combine the rich, intense flavor of 70% dark chocolate with a soft, chewy texture and a perfectly crinkled top. Quick to make and baked to perfection, they offer a decadent treat that’s best enjoyed slightly warm but keeps well in an airtight container or freezer.
Ingredients
Units
Scale
Chocolate Mixture
- 7 ounces (200g) dark chocolate at 70% cocoa, finely chopped
- 1/2 cup (125g) unsalted butter, diced
Wet Ingredients
- 2 large eggs
- 2/3 cup (150g) granulated sugar
- 1/2 cup (100g) light brown sugar, loosely packed
Dry Ingredients
- 1 cup (130g) all-purpose flour
- 3 Tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Optional
- Sea salt, for sprinkling
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (180°C). Line one large or two medium baking sheets with parchment paper. Measure all ingredients before starting, as the batter thickens quickly, and you’ll need to work fast when scooping the dough.
- Melt Chocolate and Butter: In a small saucepan over low heat, melt the diced butter and chopped dark chocolate together. Stir constantly to prevent burning. Once smooth and combined, remove from heat and set aside.
- Whisk Eggs and Sugars: Using a stand mixer with a whisk attachment or an electric mixer, whisk the eggs together with the granulated and light brown sugars on medium speed for exactly 5 minutes until the mixture is pale and slightly thickened.
- Combine Chocolate Mixture: Reduce the mixer speed and slowly pour in the melted chocolate and butter mixture. Continue mixing for one more minute until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add these dry ingredients to the wet chocolate mixture and mix briefly until just combined. Use a spatula to scrape the bowl and give one last gentle mix to ensure everything is incorporated without overmixing.
- Scoop the Dough: Using an ice cream scoop or spoon, drop large balls of dough onto the prepared baking sheets, leaving enough space between each cookie as they will spread when baking.
- Sprinkle and Bake: Lightly sprinkle sea salt over each cookie if desired. Bake in the preheated oven for 10-12 minutes. The cookies should have crinkled, domed tops when done and will seem soft.
- Cool the Cookies: Allow cookies to cool on the baking sheets for at least 20 minutes to set properly. They will be very soft and delicate immediately after baking and will firm up as they cool, achieving that fudgy center texture.
Notes
- If using a large baking sheet, bake all cookies in one batch to achieve the best shiny, crinkled tops; otherwise, scoop all dough immediately and bake in separate batches.
- For best flavor and texture, serve these cookies slightly warm on the first day.
- Store cookies in an airtight container for several days or freeze for several weeks to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg
