Brownie Cookies

Brownie Cookies

YIELD 18 cookies


  • 8 oz. (230g) dark/bittersweet chocolate , chopped
  • 1 stick (125g) unsalted butter , chopped
  • 1 cup (135g) all-purpose flour
  • 3 tablespoons (20g) cocoa powder (I use dutch processed)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • sea salt flakes , for sprinkling, optional


  1. Put butter and chocolate in a heat-proof bowl and microwave in 30-second increments, stirring between each, until melted.
  2. In another bowl, whisk together flour, cocoa powder, baking powder and salt.
  3. Using a stand mixer fitted with a whisk attachment or a hand mixer, whisk eggs, granulated sugar, and brown sugar on high speed for 5 minutes. Add chocolate mixture and mix on low speed just until combined. Add flour mixture and mix just until combined. Use a rubber spatula to scrape the sides and bottom of the bowl. The mixture will be soft, so place it in the fridge for 1-2 hours until it firms up a bit.

  4. Preheat oven to 350F/180C degrees. Line baking sheets with parchment paper. Set aside.
  5. Using an ice cream scoop drop rounded balls of dough (or about 2 tablespoons, you should get 16-18 cookies) onto a prepared baking sheet, leaving 3 inches between each cookie to allow spreading. Sprinkle each cookie with a little flaked sea salt, if desired.

  6. Bake until cookies are crackly yet soft in centers, 12-13 minutes. Cool on baking sheets until they are easy to handle (they will be soft, so give it at least 20 minutes), then transfer to a wire rack to cool completely.
  7. Cookies can be stored in an airtight container at room temperature for 3 days, in the fridge for 5 days, or they can be frozen for up to 2 months. Thaw them on the counter, still covered, or overnight in the fridge.