Gourmet Brownie Cookies (Printable)

Rich, fudgy dark chocolate cookies with crispy edges and soft centers, ready in 32 minutes.

# What You'll Need:

→ Chocolate & Butter

01 - 8 ounces high-quality dark chocolate (at least 70% cocoa), chopped
02 - 4 ounces unsalted butter, cubed

→ Dry Ingredients

03 - 1 cup all-purpose flour
04 - 1/4 cup unsweetened cocoa powder
05 - 1/2 teaspoon baking powder
06 - 1/2 teaspoon fine sea salt

→ Wet Ingredients

07 - 1 cup granulated sugar
08 - 1/2 cup light brown sugar, packed
09 - 3 large eggs, room temperature
10 - 1 teaspoon pure vanilla extract

→ Mix-ins

11 - 3.5 ounces dark or milk chocolate chips
12 - Flaky sea salt, for sprinkling (optional)

# How-To Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Set a heatproof bowl over a pot of simmering water. Melt chopped dark chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
03 - In a medium bowl, whisk together flour, cocoa powder, baking powder, and sea salt until well blended.
04 - In a large bowl, whisk granulated sugar, brown sugar, eggs, and vanilla extract until pale and thick, about 2–3 minutes.
05 - Pour the melted chocolate mixture into the egg mixture. Whisk until fully combined and smooth.
06 - Gently fold the dry ingredients into the wet mixture using a spatula. Mix until just incorporated—do not overmix.
07 - Fold in chocolate chips until evenly distributed throughout the dough.
08 - Using a medium cookie scoop or two spoons, drop heaping tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
09 - Sprinkle dough mounds with flaky sea salt if desired.
10 - Bake for 10–12 minutes until tops are shiny and cracked but centers remain soft.
11 - Let cookies cool on baking sheets for 10 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • These cookies have that shiny, crackled top that bakers dream about
  • The texture walks the perfect line between fudgy brownie and chewy cookie
  • They stay soft for days, unlike some cookies that turn into rocks overnight
02 -
  • Letting the melted chocolate cool slightly prevents the eggs from cooking when you mix them in
  • Whipping the eggs and sugar until thick creates that signature crackly top
  • Overmixing the flour makes tough cookies, so stop as soon as you see no dry streaks
03 -
  • Chill the dough for 30 minutes if it feels too sticky to scoop
  • Use a kitchen scale for the best results—too much flour ruins the fudgy texture

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