Chocolate Chip Brownie Cookies (Print version)
Fudgy Chocolate Chip Brownie Cookies with glossy crackled tops, chewy edges, and pockets of melted chocolate.
# Ingredients:
For the chocolate base
01 -
6 oz (170 g) semisweet chocolate, chopped
02 -
1/2 cup (113 g) unsalted butter, cubed
For the batter
03 -
1/2 cup (63 g) all-purpose flour
04 -
1/4 cup (25 g) unsweetened cocoa powder
05 -
1/2 teaspoon baking powder
06 -
1/2 teaspoon fine salt
07 -
2 large eggs, room temperature
08 -
3/4 cup (150 g) granulated sugar
09 -
1/4 cup (55 g) packed light brown sugar
10 -
1 teaspoon vanilla extract
11 -
1 teaspoon instant espresso powder, optional
12 -
1 cup (170 g) semisweet chocolate chips
13 -
Flaky sea salt for topping, optional
# Instructions:
01 -
Heat the oven to 350 F. Line two baking sheets with parchment paper.
02 -
Melt the chopped chocolate and butter in a heatproof bowl over barely simmering water, or microwave in short bursts. Stir until smooth and cool for 5 minutes.
03 -
Beat the eggs, granulated sugar, brown sugar, vanilla, and espresso powder for 2-3 minutes until thick, pale, and glossy.
04 -
Mix in the cooled melted chocolate. Fold in flour, cocoa powder, baking powder, and salt, then fold in the chocolate chips.
05 -
Let the batter rest for 10-15 minutes until scoopable. Drop 2-tablespoon mounds onto the prepared sheets, spacing them about 2 inches apart. Sprinkle with flaky salt if using.
06 -
Bake for 9-11 minutes, until the tops are crackled and the edges are set. Cool on the pan for 5 minutes, then move to a rack.
# Good to know:
01 -
The batter should be glossy and softer than standard cookie dough.
02 -
For thicker cookies, chill the rested batter for 5 minutes before scooping.