Combine dry ingredients: Whisk together flour, sifted Dutch process cocoa powder, baking powder, and salt together in a bowl.
Melt chocolate: Combine chocolate (chopped semisweet chocolate or semisweet chocolate wafers) and cubed butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water.
Slowly melt the chocolate, stirring occasionally until completely smooth and glossy. Remove from the heat and set aside to cool slightly.
Whip eggs and sugars: Combine eggs, granulated sugar, light brown sugar, and vanilla extract in a large mixer bowl fitted with a whisk attachment.
Whisk together on medium speed (speed 4 on a KitchenAid mixer) for 5 minutes, until pale and doubled in volume.
Mix in melted chocolate: Add melted chocolate mixture to the mixer bowl and mix in on low speed for 1 minute until incorporated.
Mix in dry ingredients: Add flour mixture and mix in on low speed for 20 seconds, just until combined.
Add chocolate chips: Fold in semi-sweet chocolate chips with a silicone spatula. Dough will resemble a gooey brownie batter.
Scoop dough: Spray a medium cookie scoop (1 1/2 tablespoon capacity) with nonstick spray. Invert the scoop just above prepared baking sheets and squeeze the lever to release the dough. Space cookies 2 inches apart, 10 per baking sheet.
Bake cookies at 350°F until cookies are shiny with crinkle tops, about 12-14 minutes. Remove pans from the oven and sprinkle the top of the cookies with flaky salt. Let cookies cool on baking trays for 10 minutes, then transfer to wire racks to cool completely.
Storage Tips
Brownie cookies are the most fudgy and tender when freshly baked. Store leftover cookies in an airtight container at room temperature for 1-2 days. You can also freeze any leftover cookies for up to 2 weeks.
Description
The BEST salted brownie cookies! With shiny, crackled tops and rich, fudgy centers, these are the ultimate brownie cookies for chocolate lovers. These life-changing cookies come together in under 40 minutes, no chill time required.
Ingredients
2/3 cup (94 g) all-purpose flour
2 Tbsp (12 g) Dutch process unsweetened cocoa, sifted
Preheat oven to 350°F and line two baking sheets with parchment paper.
Make cookies: Whisk together flour, cocoa, baking powder, and salt in a medium bowl. Place chopped chocolate and butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until smooth. Remove from the heat and set aside to cool slightly.
Combine eggs, sugars, and vanilla in a large mixer bowl fitted with a whisk attachment and whisk together on medium speed for 5 minutes, until pale and doubled in volume. Reduce speed to low and beat in melted chocolate for 1 minute. Add flour mixture and mix on low speed for 20 seconds, just until combined. Fold in chocolate chips (dough will resemble a gooey brownie batter).
Use a medium cookie scoop coated lightly with nonstick spray to form the cookies – invert the scoop just above the baking sheets, spacing cookies 2 inches apart (bake 10 cookies per baking sheet).
Bake cookies for 12 to 14 minutes, rotating pans halfway through, until tops are shiny and crackly. Remove from oven and sprinkle with flaky salt. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for 1-2 days.
