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The Ultimate Fudgy Brownie Cookies with Sea Salt Flakes

Close-up of three gourmet brownie cookies stacked, showing a fudgy interior and flaky sea salt topping.
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You can achieve the rich, dense texture of a gourmet brownie in a portable cookie format. These cookies feature a crackly top and a deeply fudgy center, finished with a sprinkle of sea salt.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/2 cups granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3/4 cup unsweetened cocoa powder, Dutch-processed preferred
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 8 ounces high-quality bittersweet chocolate (60-70% cacao), chopped
  • Flaky sea salt, for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until fully combined. The mixture will look grainy.
  3. Whisk in the eggs one at a time until the mixture is smooth. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the cocoa powder, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  6. Gently fold in the chopped bittersweet chocolate.
  7. Scoop the dough using a medium cookie scoop (about 2 tablespoons) and place balls about 2 inches apart on the prepared baking sheets. The dough will be soft.
  8. Bake for 12 to 15 minutes. The edges should look set, but the center should still look slightly underbaked and glossy. This is key for a fudgy texture.
  9. Immediately after removing the cookies from the oven, sprinkle the tops lightly with flaky sea salt.
  10. Let the cookies cool completely on the baking sheet for at least 15 minutes before moving them. They firm up as they cool.

Notes

  • For the best crackly top, chill the dough for at least 30 minutes before scooping and baking.
  • Use high-quality Dutch-processed cocoa powder for the deepest chocolate flavor.
  • If you want an even more intense chocolate flavor, add 1 teaspoon of instant espresso powder to the dry ingredients.
  • These cookies are best eaten within 3 days; store them in an airtight container at room temperature.

Nutrition

Find it online: https://carlacooking.com/gourmet-brownie-cookies-recipe/