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Best Ever Fudgy Salted Brownie Cookies Recipe

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These Best Ever Fudgy Salted Brownie Cookies are a deliciously rich treat with a gooey, brownie-like interior and a shiny, crackly top. Enhanced with semisweet chocolate and a touch of flaky salt, these cookies combine the decadence of brownies with the convenience of cookies, perfect for satisfying any chocolate lover's craving.

Ingredients

Dry Ingredients

  • 2/3 cup (94 g) all-purpose flour
  • 2 Tbsp (12 g) Dutch process unsweetened cocoa, sifted
  • 1 tsp (4 g) baking powder
  • 1/4 tsp (1.5 g) salt

Chocolate & Butter

  • 8 ounces (226 g) semisweet chocolate, finely chopped (recommended: 66-70% chocolate)
  • 1/4 cup (56 g) unsalted butter, cubed

Wet Ingredients

  • 2 large eggs (100 g), at room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (92 g) light brown sugar
  • 1 tsp (4 g) vanilla extract

Add-ins and Topping

  • 1/2 cup (85 g) semisweet chocolate chips
  • Flaky salt, for topping

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper to prepare for baking the cookies.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process unsweetened cocoa, baking powder, and salt until well combined and set aside.
  3. Melt Chocolate and Butter: Place the finely chopped semisweet chocolate and cubed unsalted butter in a double boiler or a heat-proof bowl over a pan of gently simmering water. Stir occasionally and gently melt until smooth. Remove from heat and let cool slightly.
  4. Whisk Wet Ingredients: In a large mixing bowl fitted with a whisk attachment, combine the eggs, granulated sugar, light brown sugar, and vanilla extract. Whisk on medium speed for 5 minutes until the mixture is pale and has doubled in volume.
  5. Incorporate Melted Chocolate: Reduce mixer speed to low and slowly beat in the melted chocolate and butter mixture for about 1 minute until fully combined.
  6. Add Dry Ingredients: Add the flour and cocoa mixture to the wet ingredients and mix on low speed for just 20 seconds, mixing only until combined to avoid overmixing.
  7. Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the dough. The dough will be thick and resemble gooey brownie batter.
  8. Form Cookies: Lightly spray a medium cookie scoop with nonstick spray. Scoop dough and invert it onto the prepared baking sheets, spacing the cookies about 2 inches apart, fitting 10 cookies per sheet.
  9. Bake Cookies: Bake in the preheated oven for 12 to 14 minutes, rotating pans halfway through cooking. Cookies are done when the tops look shiny and crackly.
  10. Add Finishing Touch: Remove the cookies from the oven and immediately sprinkle them with flaky salt for that perfect sweet-salty contrast.
  11. Cool Cookies: Allow the cookies to cool on the baking sheets for 10 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
  12. Storage: For best fudgy texture, enjoy the cookies fresh. Store any leftovers in an airtight container at room temperature for 1-2 days or freeze up to 2 weeks.

Notes

  • Use high-quality semisweet chocolate with 66-70% cocoa content for the best fudgy flavor and texture.
  • Do not overmix the dough once flour is added to maintain the soft fudgy texture.
  • Applying flaky salt after baking enhances the flavor by balancing sweetness with a subtle salty crunch.
  • Cookies are best enjoyed fresh for peak fudginess, but can be stored or frozen as noted.
  • To freeze, place cooled cookies in a single layer in a freezer-safe container, separated by parchment paper.

Find it online: https://cookedbygrace.com/best-ever-fudgy-salted-brownie-cookies-recipe/