Brownie Cookies

5 from 36 votes

These fudgy chocolate brownie cookies are the ultimate sweet treat for brownie and chocolate lovers! With a perfectly crinkled top, an ooey-gooey, fudgy center, and a sprinkle of salt, these cookies are impossible to resist and come together in just 10 minutes!

Prep Time10

Baking time12

Total Time22

Course: Dessert

Cuisine: American

Servings: pieces

Calories: 199kcal

Author: Katalin Nagy

Equipment

Ingredients

110 g Callebaut Dark Chocolate (callets) good quality dark chocolate
60 g Unsalted butter
1 Egg
65 g Granulated sugar
65 g Brown sugar
8 g Cocoa powder Unsweetened Dutch processed
60 g All-purpose flour
½ teaspoon Baking powder
1 Large pinch of salt

Metric - US Customary

Instructions

Preheat the oven to 180℃/ 356℉ and line a large baking sheet with parchment paper or a silicone baking mat.
Melt the unsalted butter and chocolate in a heat-proof bowl over simmering water and then set it aside.
Using an electric hand mixer or stand mixer beat together the egg, granulated sugar, and brown sugar for 5-6 minutes.
Pour the melted butter and chocolate mixture into the egg mixture and mix for another minute.
Sift in flour, salt, baking powder, and cocoa powder into the bowl and then use a rubber spatula to fold the mixture together.
Divide the dough into 6 equal balls using either an ice cream scoop or spoon. Do not soften the surface. You want to try to keep it as rough as possible for a a better crackle surface to form.
Place the cookie dough balls onto the prepared baking sheet, leaving enough space in between them to spread. Then sprinkle each cookie with sea salt.
Transfer the cookies to the preheated oven and bake them for 12 minutes. They might look under baked but they will set as they cool.
When done, remove them from the oven and then use a large cookie cutter or any round kitchen object slightly larger than the cookies, and gently move it around each cookie in a circular motion. This forms perfect rounds and gives the cookies a crackly top.
Allow the cookies to cool for a few minutes on the pan and then move them to a cooling rack.

Notes

INGREDIENT NOTES:

Measure your ingredients with a digital scale for accuracy.
Use a room temperature egg for the best texture.
Use high-quality dark chocolate with a cocoa content of 70% or more.
Don't skip the salt! It enhances the rich chocolate flavor.

TECHNIQUE NOTES:

Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details, and science behind baking.
Do not overmix the dough. Gently fold it with the help of a rubber spatula only until combined.
Try not to overbake your cookies. Remember brownies are gooey in the middle. The cookies will set more as they cool.
Do use a round object or cookie cutter to form perfect rounds and create a crackly brownie surface.
Let the cookies cool on the pan for a few minutes before moving them to a cool rack. They are fragile and will break if you don't give them a moment to set.

Nutrition