Brownie Cookies

These cookies are everything that is great about a brownie but in easy cookie form. With crispy edges, a soft gooey interior and the crunch and balance of flake sea salt, these cookies are a family favorite every holiday season.

Recipe by: JSC Kitchen, Bri Danner adapted from The New York Times

Makes 16 - 20 cookies

Process

Heat oven to 350°F

Whisk together flour, cocoa powder, baking powder and salt in a medium bowl, and set aside.

Combine the 8 ounces bittersweet chocolate and the butter in a small heatproof bowl. Microwave in 30 second bursts, stirring in between, until butter and chocolate are completely melted. Set aside to cool slightly.

Combine eggs, granulated sugar and light brown sugar in a medium bowl. Use a hand mixer on medium speed to combine, scraping down the sides once. Increase speed to high and beat until pale and fluffy, about 5 minutes, scraping the bowl as needed. Add the ginger and vanilla. Beat to combine.

Add the melted chocolate mixture and beat on medium speed to combine. Add the flour mixture and beat on low speed until just combined. Fold in the 4 ounces bittersweet chocolate chips.

Use a small cookie scoop to scoop dough (which may be pretty runny) into generous 1-tablespoon portions. Transfer to parchment-lined baking sheets, setting each scoop 3 inches apart. Sprinkle with flake salt and bake until the surface of the cookie is crinkled and edges are firm, 8-10 minutes.

Let cookies cool for a few minutes on the baking sheets before transferring to a wire rack to cool further. Cookies will keep in an airtight container at room temperature for 3-4 days.