Best Ever Fudgy Salted Brownie Cookies
Rich, gooey chocolate cookies with a fudgy center and a sprinkle of flaky salt—made faster with help from your pressure cooker and oven.
Equipment
- 1 Mixing bowl Medium size
- 1 Whisk
- 1 Baking sheet Lined with parchment paper
- 1 Heatproof bowl For melting chocolate over simmering water
Ingredients
Main Ingredients
- ⅔ cup all-purpose flour about 94 grams
- 2 tablespoon Dutch process unsweetened cocoa sifted, around 12 grams
- 1 teaspoon baking powder about 4 grams
- ¼ teaspoon salt roughly 1.5 grams
- 8 oz semisweet chocolate finely chopped, 66-70% recommended
- ¼ cup unsalted butter cubed, around 56 grams
- 2 large eggs at room temp, 100 grams
- ½ cup granulated sugar 100 grams
- ½ cup light brown sugar 92 grams
- 1 teaspoon vanilla extract 4 grams
- ½ cup semisweet chocolate chips around 85 grams
- Flaky salt for topping
Instructions
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Whisk together flour, cocoa, baking powder, and salt in a small bowl. Sift if needed.
- Melt chopped chocolate and butter over a simmering pot using a heatproof bowl. Stir until smooth; let cool slightly.
- In a medium bowl, beat eggs with both sugars and vanilla until light and fluffy, about 2–3 minutes.
- Slowly stir melted chocolate mixture into the egg mixture.
- Fold in dry ingredients just until combined. Chill batter for 10–15 minutes.
- Drop batter onto parchment-lined sheets using a scoop or spoon. Space 2 inches apart.
- Bake 10–12 minutes until cracked and shiny on top but still soft inside.
- Sprinkle with flaky salt immediately after baking.
- Cool slightly on pan, then transfer to wire rack to finish cooling.
Notes
Store cookies in an airtight container at room temp for a few days or freeze for longer storage. Let come to room temp before eating for best texture.