Chocolate Brownie Cookies
These crispy, chewy chocolate cookies are the perfect addition to your cookie jar. They're perfect for any season or celebration, and I promise you'll want to keep them in your pantry all year.
Ingredients
- 2/3 cup all-purpose flour
- 1/4 cup Dutch-process unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 2 (4-oz) bars semisweet chocolate (70% cocoa recommended) chopped
- 1/4 cup unsalted butter melted
- 2 large eggs at room temperature
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 2 tsp vanilla extract
- 1 tsp instant espresso powder
- Flaked sea salt (fleur de sel) for sprinkling
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Whisk flour, cocoa, baking powder, and salt in a large bowl.
- Place chopped chocolate and butter in a heat-proof bowl and set over a saucepan of simmering water. Stir constantly until chocolate melts and mixture is smooth; set aside.
- Combine eggs, sugars, vanilla, and instant espresso powder in the bowl of a stand-mixer fitted with the paddle attachment; beat on high speed for 3 minutes.
- Reduce speed to low and beat in melted chocolate until combined. Gradually add flour mixture and mix on low speed for 20 seconds or until just combined. Cover and chill 15 minutes.
- Use a cookie scoop to transfer dough to prepared baking sheets. Bake, rotating pans halfway through, 12 to 14 minutes or until tops are shiny and crackly.
- Sprinkle with salt, if desired.