Chewy Salted Brownie Cookies Recipe: Fudgy & Irresistible

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
2. 2

   In a large microwave-safe bowl, combine melted butter and 1 cup of semi-sweet chocolate chips. Microwave in 30-second intervals, stirring well after each, until completely melted and smooth. Set aside to cool slightly (about 5-10 minutes).
3. 3

   In a medium bowl, whisk together the all-purpose flour, unsweetened Dutch-processed cocoa powder, baking powder, and 1/2 tsp salt. Set aside.
4. 4

   In a separate large bowl, using an electric mixer, beat together the granulated sugar and brown sugar until well combined. Pour in the slightly cooled melted butter and chocolate mixture, beating until fully incorporated.
5. 5

   Beat in the two large eggs and one egg yolk, one at a time, mixing well after each addition until just combined. Stir in the pure vanilla extract until smooth and glossy.
6. 6

   Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
7. 7

   Gently fold in the remaining 1/2 cup of semi-sweet chocolate chips with a spatula.
8. 8

   Using a 1.5 to 2-tablespoon cookie scoop, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Immediately sprinkle each cookie with a pinch of flaky sea salt.
9. 9

   Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft and gooey. Do not overbake! They will continue to set as they cool.
10. 10

    Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.