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Salted Dark Chocolate Brownie Cookies

Decadent, fudgy dark chocolate cookies with a crackly brownie top, finished with a glossy chocolate drizzle and flaky sea salt. The perfect marriage of a cookie and a brownie.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Modern
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 8 oz dark chocolate (60-70%) chopped
  • 0.5 cup unsalted butter cubed
  • 0.75 cup all-purpose flour
  • 0.25 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.25 tsp salt fine sea salt
  • 2 eggs large, room temp
  • 0.75 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 1 tsp vanilla extract
Topping
  • 0.25 cup chocolate chips melted for drizzle
  • 1 tbsp flaky sea salt Maldon style

Equipment

  • Stand Mixer or Hand Mixer
  • Double boiler or heatproof bowl
  • Baking sheets
  • Cookie scoop

Method
 

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Melt chopped chocolate and butter in a heatproof bowl over simmering water or in the microwave. Stir until smooth and let cool slightly.
  3. In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.
  4. In a large mixer, beat eggs, granulated sugar, brown sugar, and vanilla on high speed for 5 minutes until pale and thick.
  5. Fold the melted chocolate mixture into the egg mixture gently.
  6. Sift dry ingredients over the wet batter and fold just until combined. Do not overmix.
  7. Scoop batter onto baking sheets, spacing 2 inches apart.
  8. Bake for 10-12 minutes until edges are set and tops are crackled. Centers will be soft.
  9. Cool on baking sheets for 10 minutes, then transfer to a wire rack.
  10. Drizzle with melted chocolate and sprinkle with flaky sea salt.

Notes

For the best shiny top, ensure you whip the eggs and sugar for the full 5 minutes.