Brownie Cookies

Method

9 steps

1. 1

   Preheat oven to 350 degrees. Line a large 15 in x 21 in baking sheet with parchment paper and set aside. (You can also use 2 standard baking sheets, but if you want them all to have the pretty shiny tops, use a large baking sheet so you can bake them all at once.)

2. 2

   Start by melting the butter together with the chopped dark chocolate. Set aside to let it cool slightly.

3. 3

   In a medium sized bowl whisk together the all purpose flour, cocoa powder, salt and baking powder. Set aside.

4. 4

   To a large bowl add the granulated white sugar, light brown sugar, eggs and vanilla. Beat the ingredients on high with an electric mixer for at least 7 minutes. (This allows to the eggs to create a crinkly top layer when the cookies are baking.) (You can also use a stand mixer with the whisk attachment.)

5. 5

   Then mix in the melted chocolate and butter.

6. 6

   Add the dry ingredients to the wet ingredients. Mix until just combined. The dough will be very soft.

7. 7

   As soon as the dough is mixed, scoop it into 30 portions, using a 1 tbsp capacity scoop, onto the prepared baking sheet. Arrange the dough about 1 1/2 inches apart from each other. Don't worry about getting perfect scoops. They won't be your typical cookie dough balls. (Work fast to ensure the tops stay shiny and crackly.)

8. 8

   Bake the cookies for 11-12 minutes until the tops have cracked. When they are straight out of the oven, go around them with a circular cookie cutter to give them a more circular shape if you wish.

9. 9

   Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling. Sprinkle with flaky sea salt and serve!