Who doesn’t love chocolate?! These brownie cookies are loaded with chocolate and topped with a sprinkle of salt for the perfect sweet and salty bite. The edges of the cookies are crispy, which reminds me of the perfect corner piece of a brownie.
Line two rimmed baking sheets with parchment paper and set aside.
Melt the chopped chocolate in a double boiler or in the microwave in 15-second increments. Set aside to cool slightly.
Add the flour, cocoa powder, baking powder and salt to a bowl and whisk to combine. Set aside. Add the butter and both sugars to a large bowl and use an electric mixer to cream together; it will not cream together like traditional cookie dough and will look like wet sand. Continue mixing until there are no lumps of butter larger than a pea. Turn off the mixer and add the eggs and vanilla. Mix on medium speed until the mixture is smooth and evenly combined, about 2 minutes. Add the cooled chocolate and mix until smooth. Add the dry ingredients and beat until just combined and no dry streaks remain. Fold in the chocolate chips.
Cover the cookie dough and refrigerate for 20 minutes. Preheat the oven to 350 degrees F while you chill the dough. (Do not let the batter cool for longer than 20 minutes or it will be difficult to scoop.)
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving 2 inches of space between cookies. Top each with a sprinkle of flake salt.
Transfer to the oven and bake for 10 minutes. The cookies will be very soft in the centers with crispy edges; the centers will firm up as they cool. Let cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely. Continue the process with the remaining dough.
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