Introduction
You’re looking at the ultimate cookie for dark chocolate lovers, with an intensely rich flavor and fudgy texture. These cookies come together in minutes, using a clever shortcut for maximum decadence. The final sprinkle of sea salt is the perfect contrast to the deep chocolate notes.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 24 cookies
Ingredients
- 1 box dark chocolate brownie mix (19.9 ounces)
- ¼ cup all purpose flour
- 2 eggs
- ¼ cup vegetable oil
- ½ teaspoon vanilla extract
- ½ cup dark chocolate chunks (or chips)
- sprinkle kosher or flaky sea salt
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a large mixing bowl, combine the dark chocolate brownie mix and the all-purpose flour.
- To the dry mixture, add the eggs, vegetable oil, and vanilla extract. Mix with a sturdy spoon until a thick, cohesive dough forms.
- Fold in the dark chocolate chunks or chips until they are evenly distributed.
- Scoop the dough into 1.5 tablespoon-sized portions, rolling them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart as they will spread.
- Bake for 10-12 minutes, or until the edges are set but the centers still look soft and slightly underdone.
- Remove from the oven and immediately sprinkle the tops with a pinch of kosher or flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Chilled Dough Cookies: For thicker cookies, chill the scooped dough balls for 30 minutes before baking.
- Cookie Sandwiches: Sandwich a small scoop of vanilla ice cream between two cooled cookies for an epic dessert.
- Salted Caramel Swirl: Before baking, gently press a small piece of soft caramel into the top of each dough ball.
- Skillet Cookie: Press all the dough into a greased cast iron skillet and bake for 20-25 minutes. Serve warm with a spoon.
Tips for Success
- Using a cookie scoop ensures even size and baking time.
- For perfectly round cookies, you can use a large round cutter or glass to gently scoot the edges of the warm cookies into shape right after they come out of the oven.
- Underbaking slightly is key for a fudgy, chewy texture.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. To reheat and restore the gooey texture, microwave a cookie for 10-15 seconds or warm in a 300°F oven for 3-5 minutes.
FAQ
Can I use a different size box of brownie mix?
It’s best to use the specified 19.9-ounce box for the correct dough consistency. A different size will alter the wet-to-dry ratio.
My dough seems very thick and sticky. Is that normal?
Yes, this is a thick, fudgy dough, which is correct. If it’s unmanageably sticky, you can chill it for 15-20 minutes to make scooping easier.
Why do I sprinkle the salt after baking?
Sprinkling after baking ensures the salt crystals stay distinct and provide a delightful burst of flavor, rather than dissolving into the dough.
Can I bake all the cookies at once?
It’s best to bake one sheet at a time on the middle rack for even heat circulation. Keep the remaining dough at room temperature.
Can I freeze the cookie dough?
Absolutely. Scoop dough balls onto a tray, freeze solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.
What if I don’t have parchment paper?
You can grease your baking sheets lightly with non-stick cooking spray or use a silicone baking mat as an alternative.