Trope-Lovers, May I Introduce the “Why Choose?” Brownie Cookie

Let’s not pretend we’re making these brownie cookies for other people. These are not “potluck cookies” or “kids’ lunchbox cookies.” These are the kind of cookies you bake because your soul said sugar or murder, and you didn’t feel like jail.

They're rich. They're dramatic. They’re like a brownie that tried to become a cookie but got distracted halfway through by its own deep emotional spiral. Same, girl. Same.

The texture is the star here—crackly on the outside, gooey and fudge-like on the inside, like the chewy corner piece of a brownie met its soulmate in cookie form. And let’s talk about the sea salt. If you’re not finishing your cookies with flaky salt like a proper kitchen witch, what are you even doing with your life?

Pro tip: use real chopped dark chocolate for the base—this is not the time for sad little chips pretending to be fancy. They have their place, and it’s not here. We’re summoning something rich, bold, and just a little unhinged.

Refrigerate that batter or you’ll end up with lava on your baking sheet. And if one or two don’t make it to the cooling rack? Consider it quality control. Or self-care. Or emotional triage. We don’t judge here.

Brownie Cookies Recipe (Makes ~18 cookies)

Ingredients:

• 1 cup dark chocolate

• ½ cup butter

• ¾ cup sugar

• 1½ cup brown sugar

• 2 eggs

• 3 tablespoons cocoa powder

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon salt

• Flaky sea salt, for topping

Instructions:

• Melt Chocolate and Butter: In a heatproof bowl, combine the dark chocolate and butter. Pop it in the microwave in 20-30 second increments, stirring frequently to avoid burning, until smooth and combined. This took about 80 seconds total for me.

• Whip Eggs and Sugars: Using an electric or stand mixer, mix on high speed to beat the sugars and eggs. Continue whisking until the mixture becomes very light tan.

• Combine: Gently pour the melted chocolate and butter mixture into the egg and sugar mixture and combine.

• Add Dry Ingredients: To the wet mixture, sift in the cocoa powder, plain flour, baking powder, and salt. Yes, sifting is annoying, but necessary so you don’t end up with clumps or an overmixed batter. Fold these in, but do not overmix. I repeat, do not overman.

• Shape and Bake: Scoop the dough onto the prepared baking tray using a cookie scoop, about 1-2 Tbsp per cookie (or do whatever you like, idc). Add a touch of flaky sea salt to the tops.

• Freeze: I know, I know. But this a loose, thin batter more akin to brownies than cookies, so scoop and then freeze for 30 minutes or so before baking or you will have cookie thins.

• Bake: in the preheated oven (350) for about 10-12 minutes. The cookies should have firm edges and soft centers.