Description
Salted Brownie Cookies combine the rich fudgy texture of brownies with the perfect cookie form, featuring a shiny, crackly exterior topped with semi-sweet chocolate chips and a sprinkle of sea salt flakes. These cookies deliver intense chocolate flavor with a moist center, making them an irresistible treat for any chocolate lover.
Ingredients
Dry Ingredients
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1/8 tsp Salt
- 1/4 cup Unsweetened Cocoa Powder
- 1 tsp Espresso Powder (optional)
Wet Ingredients
- 2 Large Eggs, room temperature
- 1 Large Egg Yolk, room temperature
- 1 cup Granulated Sugar
- 1 tbsp Vegetable Oil
- 1 tsp Vanilla Extract
- 6 tbsp Unsalted Butter
Chocolate and Toppings
- 1 cup Semi-Sweet Chocolate Chips, plus some for topping
- Sea Salt Flakes, for topping cookies (optional garnish)
Instructions
- Preheat and Prepare Baking Sheets: Adjust the oven rack to the second level from the bottom (just above center) and preheat the oven to 350ºF (175ºC). Line two baking sheets with parchment paper or silicone baking mats; set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, unsweetened cocoa powder, and espresso powder (if using) until combined. Set aside.
- Beat Wet Ingredients: Using a hand mixer or stand mixer with a paddle attachment, beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract on medium-high speed until the mixture is fully combined and frothy, about 2-3 minutes.
- Melt Chocolate and Butter: In a small saucepan over medium heat, melt together the semi-sweet chocolate chips and unsalted butter, stirring frequently until smooth and fully combined. Remove from heat immediately and whisk in the dry cocoa powder and espresso powder if not added earlier.
- Combine Chocolate with Wet Mixture: Carefully pour the melted chocolate mixture into the beaten wet ingredients. Mix on low speed just until the chocolate is evenly incorporated.
- Add Dry Ingredients: Add the whisked dry ingredients to the wet chocolate mixture. Mix on low speed or fold with a spatula until just combined. The batter will be thin but scoopable.
- Scoop Cookies on Baking Sheets: Using a 1 1/2 tablespoon cookie scoop or two spoons, drop scoops of dough onto the prepared baking sheets, spacing them about 1 1/2 inches apart.
- Add Toppings and Bake: Sprinkle sea salt flakes over the tops of each cookie dough ball. Bake in the preheated oven for 8-10 minutes, or until the tops develop a shiny, crackly surface.
- Finish and Shape Cookies: Remove the baking sheets from the oven. If desired, top each cookie with a few additional chocolate chips while still warm. Optionally, use a round cookie cutter immediately after baking while cookies are still soft to shape perfectly round edges.
- Cool Cookies: Allow the cookies to cool on the baking sheets for about 5 minutes to set, then transfer them carefully with a spatula to a cooling rack to cool almost completely. These cookies are delicious warm but will firm up slightly as they cool.
- Storage: Store leftover cookies in a sealed container at room temperature for up to 2 days to maintain freshness.
Notes
- Make sure eggs are at room temperature to ensure proper mixing and texture.
- Espresso powder enhances the chocolate flavor but is optional and can be omitted.
- Use parchment paper or silicone mats to prevent sticking and promote even baking.
- Shaping cookies immediately after baking is easier since they are still soft.
- Cookies will be very soft when hot—use a spatula to transfer them carefully to avoid breaking.
- For a less sweet option, reduce granulated sugar slightly or use bittersweet chocolate chips.
- Sea salt flakes are optional but add a pleasant contrast to the sweetness of the cookies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
