Brownie cookies – a cross between a cookie and a brownie. The most delicious chewy, crispy, soft and absolutely perfect brownie chocolate cookies sprinkled with sea salt. These cookies taste wonderful. I shared a video on Instagram showing the entire process. The brownie cookies can be enjoyed while still warm or even when completely cooled – either way they taste like more! I have such a weakness for cookies, especially ones that are crispy on the outside and chewy on the inside. And I can see that you’re mad about cookies on the blog, too – my recipe for chocolate chunk cookies is number one! Every day more than 1000 people look at that recipe! Thank you so much! Enjoy!
Brownie cookies (makes 16)
250 g dark chocolate
130 g butter
115 g brown sugar
115 g cane sugar
150 g all-purpose flour
35 g cocoa
1/2 tsp. baking powder
Melt the chocolate and butter together in a bowl in the microwave or in a small saucepan on a low heat. Set aside. Whisk the brown sugar, sugar and eggs together until light and fluffy – it will take about 5 minutes. Beat the chocolate mixture into the egg mixture. Mix the flour, cocoa and baking powder together in a bowl and turn it into dough. Refrigerate for 1-2 hours until set.
Heat the oven to 180 C convection.
Line a baking sheet with baking paper and form about 16 equal balls with, e.g., an ice cream scoop and place them on the baking sheet, with plenty of space between each ball. Sprinkle a little salt on each ball of dough. Bake the cookies for 12-14 minutes until they crack and are still soft inside. Let the cookies cool on a wire rack and then enjoy them. Yum!