Gourmet Brownie Cookies (Printable)
Rich, fudgy chocolate treats with crisp edges and soft 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 - 0.25 cup unsweetened cocoa powder
05 - 0.5 tsp baking powder
06 - 0.5 tsp fine sea salt
→ Wet Ingredients
07 - 1 cup granulated sugar
08 - 0.5 cup light brown sugar, packed
09 - 3 large eggs, room temperature
10 - 1 tsp pure vanilla extract
→ Mix-ins
11 - 0.5 cup dark or milk chocolate chips
12 - Flaky sea salt, for sprinkling
# How-To Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Set a heatproof bowl over a pot of simmering water to create a double boiler. Add chopped dark chocolate and cubed butter. Stir continuously until completely melted and smooth. Remove from heat and allow to cool slightly.
03 - In a medium bowl, whisk together all-purpose flour, cocoa powder, baking powder, and fine sea salt until evenly distributed.
04 - In a large bowl, whisk granulated sugar, brown sugar, eggs, and vanilla extract vigorously for 2-3 minutes until mixture becomes pale in color and thickened in consistency.
05 - Pour the cooled melted chocolate mixture into the egg mixture. Whisk until fully combined and uniform in color.
06 - Add the dry ingredient mixture to the wet ingredients. Using a spatula, fold gently until just incorporated. Be careful not to overmix as this will affect the final texture.
07 - Gently fold in the chocolate chips until evenly distributed throughout the dough.
08 - Using a medium cookie scoop or two spoons, drop heaping tablespoons of dough onto the prepared baking sheets. Space cookies approximately 2 inches apart to allow for spreading.
09 - Lightly sprinkle flaky sea salt over the tops of each cookie dough mound if desired.
10 - Bake for 10-12 minutes. The tops should appear shiny and cracked while the centers remain slightly soft. Remove from oven when edges are set.
11 - Allow cookies to cool on the baking sheets for 10 minutes to set. Transfer to a wire rack and cool completely before serving.
# Expert Advice:
01 -
- The edges crisp up like a cookie while the centers stay fudgy and dense like a brownie
- Using 70% dark chocolate creates an intense sophisticated flavor that adults actually crave
02 -
- Underbaking by 1 to 2 minutes creates the most fudgy centers while they still hold their shape
- The dough needs to be completely cool before scooping or the cookies will spread too thin
03 -
- Chill the dough for 30 minutes if your kitchen is warm to prevent excessive spreading
- Use a kitchen scale to weigh your ingredients since precision matters most in baking