Attention chocolate lovers! This cookie is for you – double chocolaty with a brownie fudge-like center. This cookie crinkles on top and bakes like a brownie. So good! Topped with a little sea salt (or not) and you’re ready for an any time chocolate fix!
LET’S GET BAKING
Weigh 8 ounces of semi-sweet chocolate (chopped bar or chips). While you might think an 8-ounce cup measurement is the same, it is not. As you can see below, 8 ounces surpassed the 8 ounces liquid mark in the Pyrex cup. If you don’t want to buy a scale, just add a few more chips and use the image below as a guide (but I highly recommend buying a scale).
Melt the semi-sweet chocolate and unsalted butter over a double boiler or in the microwave. A double boiler can be made by placing a glass bowl over a pot with an inch of simmering water over medium heat. The steam, not the water, will gently melt the chocolate. If the water touches the glass, the chocolate can burn or seize. If that happens, toss it and start over. If melting in the microwave, microwave on high in 15-20 second intervals just until smooth and melted. No matter the method, use a spatula to stir occasionally until your chocolate is smooth and glossy and don’t over cook or it will seize up and become grainy. Set the chocolate aside to cool slightly.
In a separate mixing bowl, whisk together all-purpose flour, cocoa powder, baking powder and salt. Set aside.
Note: If not topping with sea salt, you’ll need a little more salt in the batter to balance the cookie out.
In a stand-alone mixer fitted with a paddle attachment, beat the eggs, granulated sugar and light brown sugar until pale in color, about 3 minutes. Add vanilla and slowly begin to pour the melted chocolate with the mixer on low. Add flour mixture and mix on low just until combined, about 20 seconds. The batter should be gooey like a brownie mixture. Toss in chocolate chips and fold with a spatula.
Preheat oven to 350°F and line two cookie sheets with parchment paper. Use an ice cream scoop to evenly measure the batter and space them 2 inches apart. Bake for 10 minutes or until the edges are dry and there’s a nice crackle on top. Cool on the baking sheet for 10 minutes before transferring to a cooling rack. They need time to set a bit since they are gooey in the center, otherwise they will come apart.
Note: Oven temps vary so check the cookies at 10 minutes. If you over bake them, they will not have the brownie center. For regular size cookies, I like to use a 1 1/2 inch ice cream scoop. For smaller cookies, use a 1 inch scoop.
As soon as you remove them from the oven, sprinkle with good sea salt. This is optional of course. And that’s it! Enjoy.
Adapted from Martha Stewart and Food and Wine.
Sea Salt Chocolate Brownie Cookies
Everything you love about brownies in a fudgy double chocolate chewy and crisp cookie!
- 8 ounces semisweet chocolate, chopped can use chips
- ¼ cup unsalted butter, room temperature prefer Plugra or Kerrygold
- ⅔ cup all-purpose flour
- 1 ½ Tablespoons cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt prefer Diamond brand
- 2 large eggs, room temperature
- ½ granulated sugar
- ½ cup light brown sugar, packed
- ½ teaspoon vanilla extract
- ½ cup semi sweet chocolate chips
- optional: sea salt for topping
In a double boiler over an inch of simmering water, slowly melt 8 ounces of semi-sweet chocolate and ¼ cup unsalted butter until smooth and glossy, stirring occasionally, about 5-7 minutes. Set aside to cool slightly.
Note: If melting in the microwave, microwave on high in 15 second intervals just until smooth and melted, stirring between intervals.
In a separate bowl, sift together 2/3 all-purpose flour, 1½ Tablespoons cocoa powder, ¼teaspoon baking powder and ¼ teaspoon kosher salt. Set aside.
Note: if omitting sea salt topping, increase kosher salt to ½ teaspoon.
In a stand-alone mixer fitted with a paddle attachment, beat 2 large eggs, ½ cup granulated sugar and ½ cup light brown sugar until pale in color, about 3-5 minutes.
Reduce speed, add ½ teaspoon vanilla extract and slowly mix in the melted semi-sweet chocolate.
Add flour mixture and mix on low just until combined, about 20 seconds. Scrape the sides down with a spatula.
Toss in chocolate ½ cup semi-sweet chocolate chips and fold with a spatula.
Preheat oven to 350°F and line two baking sheets with parchment paper.
Use an ice cream scoop to scoop the cookie batter and space them 2 inches apart on the prepared baking sheet.
Tip: A 1 1/2 inch ice cream scoop works perfectly for regular size cookies. I like to use a a 1 inch scoop for cookie trays. Spray ice cream scoop with cooking spray for quick release.
Bake for 10 minutes or until the edges are dry and there's a nice crackle on top. Remove from the oven and sprinkle with sea salt while hot. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Note: Oven temps vary, check the cookies at 10 minutes.
Adapted from Martha Stewart and Food and Wine