Gooey Brownie Cookies Will Be Your New Favorite Dessert | Vaughn Vreeland | NYT Cooking

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate chunks

Dark chocolate is lower in sugar and adds richness.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed and has a lower glycemic index.

Chop semisweet or bittersweet chocolate into smaller pieces.

Melt 1 cup of butter in a saucepan, swirling occasionally until fully liquefied.

Remove from heat and add chopped chocolate, cocoa powder, and espresso powder, stirring until melted and combined.

In a mixing bowl, combine 1 cup granulated sugar, 1 cup dark brown sugar, and 2 eggs. Mix on low speed, then increase to medium-high for about 3-4 minutes until thick and ribbony.

Add 1 tablespoon vanilla extract and mix to incorporate.

Slowly stream in the melted chocolate mixture while mixing on low speed, ensuring everything is well combined.

Add 1 cup of all-purpose flour, mixing until streaks disappear but do not overmix.

Scoop tablespoon-sized portions onto a baking sheet, spacing them apart.

Bake for 8 minutes, then remove and whack the baking sheet to create a crackly surface.

Sprinkle flaky sea salt on top and return to the oven for another couple of minutes to finish baking.

Let cookies cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens