Chewy Brownie Cookies

Steps

1. 1

   Heat the oven to 350°F (180 °C) (175°C (350 °F)). Line two large baking sheets with parchment paper.

2. 2

   Place the chopped chocolate, cocoa powder, and espresso powder in a small heatproof bowl or glass measuring cup.

3. 3

   Melt the butter in a skillet or saucepan over medium-low heat until bubbly but not browned, about 3 minutes.

   Start 3-minute timer
4. 4

   Pour the melted butter over the chocolate mixture. Do not stir; let it stand so the residual heat can melt the chocolate while you whip the eggs and sugars.

5. 5

   Put the eggs, granulated sugar, brown sugar, and kosher salt in the bowl of a stand mixer fitted with a whisk attachment. If using a hand mixer, use a large bowl.

6. 6

   Whisk on medium-high speed until the mixture is pillowy and the sugars have begun to dissolve, 3 to 5 minutes.

   Start 5-minute timer
7. 7

   Stir the chocolate mixture until glossy and smooth. If solid chocolate remains, microwave it in 10-second bursts until fully melted.

8. 8

   With the mixer on low speed, add the vanilla extract, followed by the chocolate mixture.

9. 9

   Scrape the sides and bottom of the bowl so the chocolate is evenly distributed. Add the flour and mix on low speed until only a few streaks remain.

10. 10

    Use a spatula to finish folding in the flour to avoid overmixing. The dough should be glossy and resemble very thick brownie batter.

11. 11

    Using a heaping 2-tablespoon (1-ounce) scoop, portion the dough directly onto the parchment-lined baking sheets. Keep the portions at least 2 inches apart; the recipe yields about 18 cookies. Work quickly so the cookies stay shiny when baked.

12. 12

    Bake for 8 minutes, until the cookies have begun to spread and develop a shiny outer surface.

    Start 8-minute timer
13. 13

    Remove the baking sheets from the oven and whack them on the countertop a couple of times to create a cragged top and fudgier consistency.

14. 14

    Top the cookies with flaky sea salt, then return them to the oven and bake for another 2 minutes, until shiny and slightly puffed.

    Start 2-minute timer
15. 15

    Cool the cookies directly on the baking sheets for a couple of minutes, then transfer them to a wire rack to cool completely.