Ingredients
Scale
- 6 tbsp unsalted butter
- 8 oz dark chocolate (60% cocoa), chopped
- ½ cup all-purpose flour
- ¼ cup Dutch cocoa powder
- ¼ tsp salt
- 1 tsp baking powder
- ½ cup white sugar
- ¼ cup + 2 tbsp brown sugar
- 2 eggs (room temp)
- 1 tsp vanilla
- Sea salt for topping
Instructions
- Heat oven to 350°F. Put baking paper on a big cookie sheet.
- Melt butter and chocolate together. Let it cool a bit.
- In a bowl, mix flour, cocoa, salt, and baking powder.
- In a big bowl, beat sugars, eggs, and vanilla for 7 minutes.
- Add the melted chocolate mix.
- Put dry stuff into wet stuff, mix just enough.
- Scoop the dough onto the cookie sheet.
- Bake 11-12 minutes until they look crackly.
- Cool them on the sheet for 5 minutes, then move to a rack.
- Sprinkle sea salt on top.
Notes
- Better chocolate = tastier cookies.
- Eggs should be not cold.
- Don’t mix too much after adding flour.
- Use a spoon if no cookie scoop.
- If your cookie sheet is small, bake in turns.
- Make them round with a cookie cutter right out of the oven.
- Keep them in a box for up to 4 days. They freeze well too.
- Try them with ice cream or milk!
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Cuisine: American
Keywords: Brownie Cookies, Easy Chocolate Cookies, Quick Desserts, Chewy Cookies, Homemade Treats