Brownie Cookies Recipe

Best Ever Fudgy Salted Brownie Cookies: The Ultimate Treat for Chocolate Lovers

There are few things in life as universally adored as chocolate. From childhood memories of biting into a rich chocolate bar to the comfort of a warm, chocolatey dessert after a long day, chocolate has a way of making everything better. If you consider yourself a chocolate lover, then you’re in for a real treat with these Best Ever Fudgy Salted Brownie Cookies. These cookies combine the best of both worlds—brownies and cookies—into one indulgent dessert that’s sure to satisfy even the most intense chocolate cravings.

The Magic of Brownie Cookies

Imagine the rich, fudgy texture of your favorite brownie, complete with a shiny, crackled top and gooey center, but in the convenient, handheld form of a cookie. That’s exactly what you get with these brownie cookies. They’re the perfect hybrid, capturing all the deliciousness of brownies while offering the portability and ease of cookies. Whether you’re a fan of the crispy edges of a brownie or the soft, chewy center, these cookies have it all.

What makes these brownie cookies truly stand out is their texture. Achieving that perfect balance between fudgy and chewy can be tricky, but with the right ingredients and technique, it’s entirely possible. The result is a cookie that’s rich, dense, and full of deep chocolate flavor, with a touch of salt to enhance the sweetness and add a layer of complexity.

Ingredients that Make a Difference

The success of these brownie cookies lies in the quality of the ingredients used. While the recipe itself is straightforward, each component plays a crucial role in achieving the perfect cookie. Here’s a closer look at the key ingredients:

• All-Purpose Flour: The foundation of any good cookie, flour provides structure and stability. In this recipe, the amount of flour is kept relatively low to ensure the cookies remain fudgy rather than cakey.
• Dutch Process Unsweetened Cocoa: The use of Dutch process cocoa is essential for achieving a deep, rich chocolate flavor. This type of cocoa is treated with an alkali to neutralize its acidity, resulting in a smoother, more mellow taste compared to natural cocoa powder.
• Baking Powder: This leavening agent helps the cookies rise slightly, giving them that signature crackled top while maintaining a dense, fudgy interior.
• Salt: A small amount of salt in the dough balances the sweetness of the sugars and chocolate, while a sprinkle of flaky salt on top adds a delightful contrast that elevates the overall flavor.
• Semisweet Chocolate: The star of the show, semisweet chocolate, provides the intense chocolate flavor that defines these cookies. Using a high-quality chocolate with a cocoa content of 66-70% ensures a rich taste without being overly sweet.
• Unsalted Butter: Butter adds richness and moisture to the cookies. By using unsalted butter, you have better control over the overall saltiness of the recipe.
• Eggs: Eggs are crucial for binding the ingredients together and adding moisture. Whisking the eggs with the sugars until pale and doubled in volume helps create a light, airy texture that contributes to the crackled tops.
• Granulated Sugar and Light Brown Sugar: A combination of granulated sugar and light brown sugar provides the perfect balance of sweetness and moisture. The brown sugar adds a subtle caramel flavor that complements the chocolate beautifully.
• Vanilla Extract: A hint of vanilla enhances the overall flavor profile of the cookies, adding warmth and depth to the chocolate.
• Semisweet Chocolate Chips: Folding in additional chocolate chips at the end ensures there are pockets of melted chocolate in every bite, making these cookies even more decadent.

The Technique: Key to Perfection

While the ingredients are important, the technique used to make these cookies is equally critical. Here’s a step-by-step guide to ensure you achieve the best results:

1. Preheat and Prep: Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. This ensures the cookies bake evenly and don’t stick to the pan.
2. Whisk the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa, baking powder, and salt. This helps distribute the leavening agent and cocoa evenly throughout the dough, ensuring consistent flavor and texture.
3. Melt the Chocolate and Butter: Place the chopped semisweet chocolate and cubed butter in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the mixture, stirring occasionally until smooth. Remove from the heat and allow it to cool slightly. This step is crucial as it forms the base of the dough, giving the cookies their fudgy consistency.
4. Whisk the Eggs and Sugars: In a large mixer bowl fitted with a whisk attachment, combine the eggs, granulated sugar, light brown sugar, and vanilla extract. Whisk on medium speed for about 5 minutes, or until the mixture is pale and doubled in volume. This aerates the mixture, helping to create the crackled tops when the cookies bake.
5. Incorporate the Chocolate: Reduce the mixer speed to low and gradually pour in the melted chocolate and butter mixture. Mix until fully incorporated. The dough will start to resemble a thick brownie batter at this point.
6. Add the Dry Ingredients: With the mixer on low, add the flour mixture and mix just until combined. Be careful not to overmix, as this can result in tough cookies. The dough should be thick and glossy.
7. Fold in the Chocolate Chips: Using a spatula, gently fold in the semisweet chocolate chips. This step ensures there are bits of chocolate in every bite, making these cookies extra indulgent.
8. Scoop the Dough: Using a medium cookie scoop lightly coated with nonstick spray, portion out the dough onto the prepared baking sheets. Space the cookies about 2 inches apart to allow for spreading. Each scoop should be inverted just above the baking sheet to maintain the shape of the cookies.
9. Bake to Perfection: Bake the cookies for 12 to 14 minutes, rotating the pans halfway through to ensure even baking. The tops should be shiny and crackly, with the edges set but the centers still soft. This will give you that perfect fudgy texture.
10. Finish with Flaky Salt: As soon as the cookies come out of the oven, sprinkle them with flaky salt. The salt not only enhances the chocolate flavor but also adds a delightful crunch and contrast to the sweet, fudgy cookies.
11. Cool and Enjoy: Allow the cookies to cool on the baking sheets for about 10 minutes before transferring them to a wire rack to cool completely. While it may be tempting to dive right in, letting them cool slightly helps the flavors develop and the cookies set properly.

Tips for Success

• Use High-Quality Chocolate: The quality of chocolate you use will directly impact the flavor of the cookies. Opt for a semisweet chocolate with at least 66% cocoa content for the best results.
• Don’t Overbake: The key to fudgy cookies is not overbaking them. Keep a close eye on the cookies in the last few minutes of baking. They should be slightly underbaked in the center when you take them out of the oven.
• Add Salt While Warm: Sprinkling the flaky salt on the cookies while they’re still warm ensures it sticks to the surface, adding that perfect salty-sweet contrast.
• Store Properly: To keep the cookies fresh and chewy, store them in an airtight container at room temperature for up to two days. If you want to extend their shelf life, you can freeze the baked cookies for up to a month.

Conclusion

These Best Ever Fudgy Salted Brownie Cookies are a chocolate lover’s dream come true. With their shiny, crackled tops, rich, fudgy centers, and a touch of flaky salt, they offer a perfect balance of flavors and textures. Whether you’re making them for a special occasion or simply to satisfy a sweet craving, these cookies are sure to impress. The recipe is straightforward and comes together in under 40 minutes, making it an ideal choice for both novice bakers and seasoned pros alike. So go ahead, indulge in the ultimate chocolate treat—you deserve it!