Brownie Cookies

Ingredients

• 84 g (6 tbsp)unsalted butter
• 227 g (8 oz)chopped dark chocolate (60% cocoa)
• 63 g (½ cup)plain flour, spooned and levelled
• 20 g (¼ cup)Dutch-process cocoa powder
• ¼ tspsalt
• 1 tspbaking powder
• 100 g (½ cup)white granulated sugar
• 83 g (¼ cup plus 2 tbsp)packed light brown sugar
• 2eggs, at room temperature
• 1 tspvanilla
• to tasteflaky sea salt, for sprinkling

Instructions

1. 1

   Prepare the tray

   Heat the oven to 177°C (350°F). Line a large 38 × 53 cm (15 × 21 in) baking sheet with baking parchment. You can use two standard baking sheets instead, but one large sheet lets you bake all the cookies at once.

2. 2

   Melt the chocolate

   Melt the butter with the chopped dark chocolate, then set the mixture aside to cool slightly.

3. 3

   Combine dry ingredients

   Whisk the flour, cocoa powder, salt and baking powder together in a medium bowl, then set aside.

4. 4

   Beat the eggs

   Put the granulated sugar, light brown sugar, eggs and vanilla in a large bowl. Beat on high with an electric mixer for at least 7 minutes. This aerates the eggs to help form the crinkly tops as the cookies bake. A stand mixer with a whisk attachment also works.

5. 5

   Mix in chocolate

   Beat the melted chocolate and butter into the sugar and egg mixture.

6. 6

   Add dry mixture

   Add the dry ingredients to the wet mixture and mix just until combined. The dough will be very soft.

7. 7

   Portion the dough

   As soon as the dough is mixed, scoop it into 30 portions using a 15 ml (1 tbsp) scoop, spacing them about 4 cm (1½ in) apart on the prepared sheet. The portions need not be perfectly shaped like conventional cookie dough balls. Work quickly so the tops stay shiny and crackly.

8. 8

   Bake the cookies

   Bake for 11–12 minutes, until the tops have cracked. If you like, use a round cookie cutter to neaten the edges while the cookies are fresh from the oven.

9. 9

   Cool and season

   Leave the cookies on the baking sheet for 5 minutes, then move them to a wire rack to cool completely. Sprinkle with flaky sea salt and serve.

What are brownie cookies?

Brownie cookies are an American-style bake that combines the rich chocolate flavour and soft middle of a brownie with the portionable shape of a cookie. This version uses melted chocolate as well as cocoa for a deep chocolate taste.

The glossy, crinkled tops come from beating the eggs and sugars for a full 7 minutes, then baking soon after mixing. A little flaky salt adds a savoury contrast to the sweet, fudgy centres.

Nutrition and macros by portion

The nutrition label shows one serving as written: 103 calories, 1g protein, 11g carbs, 6g fat.

The sugars and flour provide most of the carbohydrates, while butter and dark chocolate account for much of the fat. Eggs and chocolate contribute some protein. Pair a cookie with plain yoghurt or fresh fruit if you want a more balanced snack.

Choose the chocolate carefully

Chocolate: use dark chocolate with 60% cocoa as specified; it gives the dough its main chocolate flavour and contributes to the soft centre.

Cocoa: Dutch-process cocoa brings another layer of chocolate flavour. Measure the flour by spooning it into the measure and levelling it, rather than packing it in.

Why the egg mixture matters

Beating: give the eggs and sugars at least 7 minutes on high, until the mixture is well aerated. This is the key stage for the characteristic shiny, crinkly surface.

Timing: once the dry ingredients are mixed in, portion the soft dough straight away. The recipe relies on working quickly to preserve the glossy tops.

Read the texture cues

Dough: expect a very soft mixture rather than a firm dough that rolls neatly into balls. Use the scoop to portion it directly onto the tray.

Doneness: look for cracked tops at 11–12 minutes. The cookies are meant to keep a gooey centre, so avoid waiting for them to look completely firm in the oven.

Give the cookies room

Spacing: set the portions about 4 cm apart on the lined sheet so there is room for them to spread as they bake.

Batch size: one large baking sheet lets all 30 bake at once, which helps keep the tops shiny. If using two standard sheets, the cookies may need to bake in batches.

Cool before moving

On the tray: leave the cookies in place for 5 minutes after baking so they can set enough to handle.

On the rack: transfer them to a wire rack to finish cooling, then add the flaky sea salt. They are also enjoyable while the centres are still soft.

What to serve with them

These cookies work well with a glass of milk or a cup of coffee. For a simple dessert, serve one with a scoop of ice cream while the cookie is still slightly warm.

The recipe makes 30 small cookies, so they are easy to serve individually or set out on a platter for sharing.

Recipe notes & tips

• Bring the eggs to room temperature before beating them with the sugars.
• Beat the egg and sugar mixture for the full 7 minutes to encourage shiny, crackly tops.
• Let the melted chocolate and butter cool slightly before mixing them into the eggs.
• Have the baking sheet lined and ready before you finish mixing the dough.
• Use the circular cutter straight after baking if you want neater, rounder edges.
• Add the flaky sea salt after the cookies have cooled on the rack.

Variations

• Extra salt: finish each cookie with a little more flaky sea salt for a stronger sweet-salty contrast.
• Chocolate chunks: fold a few extra chopped pieces of dark chocolate into the dough for pockets of melted chocolate.
• Espresso note: add a small amount of instant espresso powder to the dry ingredients for a coffee accent.
• Nutty version: stir chopped toasted walnuts into the dough before portioning.
• Smaller cookies: make more, smaller portions and check them early, as they may bake faster.

Common mistakes to avoid

• Underbeating the eggs: the tops may be less glossy and crackly; beat the eggs and sugars for at least 7 minutes.
• Waiting to portion: the dough may lose its shine; scoop it as soon as it is mixed.
• Overmixing the flour: the cookies can become less tender; stop as soon as the dry ingredients are combined.
• Expecting firm dough: the mixture is meant to be very soft; portion it with a scoop rather than shaping it by hand.
• Overbaking: the centres can lose their gooey texture; take the cookies out when the tops have cracked at 11–12 minutes.
• Moving them too soon: warm cookies can break; leave them on the baking sheet for 5 minutes first.

How to store

Once completely cool, store the cookies in an airtight container at room temperature for up to 3 days. To warm them, heat briefly in a low oven until just soft; avoid overheating, which can dry out the centres.

Frequently asked questions