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Chewy Chocolate Brownie Cookies with Crinkly Tops and Sea Salt Recipe

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3.8 from 5 reviews

These brownie cookies are chewy and chocolatey with a crinkly, shiny top and a gooey center, finished with a sprinkle of flaky sea salt. They blend the best of brownies and cookies into one delightful treat that’s perfect for any chocolate lover.

Ingredients

Chocolate & Butter Mixture

  • 6 tbsp (84 g) unsalted butter
  • 8 oz (227 g) chopped dark chocolate (60% cocoa)

Dry Ingredients

  • 1/2 cup (63 g) all-purpose flour, spooned and leveled
  • 1/4 cup (20 g) Dutch process cocoa powder
  • 1/4 tsp salt
  • 1 tsp baking powder

Wet Ingredients

  • 1/2 cup (100 g) white granulated sugar
  • 1/4 cup + 2 tbsp (83 g) packed light brown sugar
  • 2 eggs, at room temperature
  • 1 tsp vanilla extract

Finishing

  • Flaky sea salt for sprinkling

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a large 15 in x 21 in baking sheet with parchment paper or use two standard baking sheets. Using one large sheet helps ensure all cookies bake evenly and develop the signature shiny tops.
  2. Melt Butter and Chocolate: In a heatproof bowl, melt the unsalted butter and chopped dark chocolate together until smooth. Set aside to cool slightly, ensuring it’s still pourable but not hot.
  3. Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, salt, and baking powder until evenly combined. Set this mixture aside.
  4. Mix Sugars, Eggs, and Vanilla: In a large bowl, add granulated sugar, light brown sugar, eggs, and vanilla. Using an electric mixer on high speed or a stand mixer with the whisk attachment, beat the mixture for at least 7 minutes until it’s thick, pale, and fluffy. This step is crucial for creating the crinkly shiny top of the cookies.
  5. Incorporate Melted Chocolate Mixture: Slowly mix in the slightly cooled melted chocolate and butter mixture into the sugar and egg mixture until combined.
  6. Add Dry Ingredients: Gently fold the dry flour mixture into the wet ingredients until just combined. The dough will be soft and somewhat sticky, which is perfect.
  7. Scoop and Arrange Dough: Using a 1 tablespoon scoop, quickly portion out 30 dough mounds onto the prepared baking sheet. Space them about 1 1/2 inches apart. Don’t worry about perfectly round shapes; rapid scooping helps keep the shiny tops intact.
  8. Bake the Cookies: Bake for 11-12 minutes, or until the tops develop cracks. The centers should maintain a soft, gooey texture.
  9. Shape the Cookies (Optional): Immediately after removing from the oven, optionally use a circular cookie cutter to refine the cookie edges for a more uniform shape.
  10. Cool and Finish: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle flaky sea salt generously on top before serving to enhance the chocolate flavor.

Notes

  • Beating the eggs and sugars for at least 7 minutes is key to achieving that signature shiny, crackly top.
  • Work quickly when scooping the dough so the tops remain shiny and crackly during baking.
  • You can use a stand mixer or handheld electric mixer for beating the wet ingredients.
  • If you prefer, bake the cookies on two separate baking sheets instead of a large sheet, but the shiny tops may vary.
  • Flaky sea salt adds a beautiful contrast to the rich sweetness, but it is optional.

Find it online: https://yumntasty.com/chewy-chocolate-brownie-cookies-with-crinkly-tops-and-sea-salt-recipe/