Brownie Chocolate Cookies (Printable Version)
Gooey centers, crispy tops, and a balance of cookie and brownie in every bite—these are chocolate treats done right.
# What You’ll Need:
→ Chocolate Layer
01 -
Chopped dark chocolate with 70% cocoa (200g/7 ounces)
02 -
Diced unsalted butter (125g/½ cup)
→ Sugars & Eggs
03 -
White sugar (150g/⅔ cup)
04 -
Packed light brown sugar (100g/½ cup)
05 -
Two eggs (large)
→ Dry Mix
06 -
Plain flour (130g/1 cup)
07 -
Cocoa powder (unsweetened, 3 tablespoons)
08 -
One teaspoon of baking powder
09 -
A quarter teaspoon of salt
10 -
Optional: Sprinkle of sea salt on top
# Step-by-Step Guide:
01 -
Take a moment to measure out your ingredients, line baking trays with parchment, and preheat the oven to 180°C (350°F). Work quickly while mixing since the batter firms up fast.
02 -
Put the butter and chocolate into a small pan over gentle heat. Stir until fully melted, then set it aside to cool slightly.
03 -
With a whisk attachment or hand mixer, beat the eggs and both kinds of sugar on medium for a solid five minutes.
04 -
Turn the mixer to low and slowly drizzle in the cooled chocolate mixture. Let it mix for about one minute until everything blends nicely.
05 -
Toss the dry ingredients into the wet chocolate mix. Don’t overmix—just stir enough until it looks combined. Use a spatula to clean the sides of the bowl for any leftover bits.
06 -
Form large dough scoops and place them onto your prepared trays, leaving gaps as they’ll spread. Add a pinch of sea salt if you like.
07 -
Pop them in the oven for 10-12 minutes. You’ll know they’re done when they get crinkly tops and set domes. Keep in mind, they’ll sink a bit as they cool.
08 -
Leave cookies on the tray for at least 20 minutes. They’ll feel extra soft fresh from the oven, so let them rest before moving them.
# Additional Notes:
01 -
To get iconic cracks on top, bake all the dough in one go on a big tray.
02 -
If baking in rounds, scoop all of the dough out beforehand.
03 -
Tastes amazing fresh and warm on day one.
04 -
Store cookies in an airtight box, and they’ll be good for several days.
05 -
These can be frozen for weeks if tightly sealed.