Introduction:

Salted Brownie Cookies combine the fudgy richness of brownies with the chewy texture of cookies, enhanced by a sprinkle of sea salt. These indulgent treats are perfect for chocolate lovers who enjoy a sweet and salty combination, making them a delicious choice for any occasion.

The History of Salted Brownie Cookies:

Salted Brownie Cookies are a modern twist on two classic desserts: brownies and cookies. Brownies originated in the United States in the late 19th century, while chocolate chip cookies became popular in the 1930s. Combining these two beloved desserts, along with a touch of sea salt, creates a unique flavor profile that has gained popularity in recent years, especially among those who appreciate the balance of sweet and savory.

Ingredients Breakdown:

Dry Ingredients:
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup semisweet chocolate chips (melted)
- 1/2 cup unsalted butter (melted)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins:
- 1/2 cup semisweet or dark chocolate chips
- Flaky sea salt, for sprinkling

Step-by-Step Recipe:

Prepare the Batter:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside.
- In a large bowl, combine the melted chocolate and butter, and stir until smooth.
- Add the granulated sugar and brown sugar to the chocolate mixture and mix until well combined.
- Beat in the eggs, one at a time, followed by the vanilla extract.
Combine and Fold in Chocolate Chips:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the additional chocolate chips to the dough.
Shape and Bake:
- Scoop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle a small amount of flaky sea salt on top of each cookie.
- Bake for 10-12 minutes, or until the edges are set but the centers remain soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips for the Perfect Salted Brownie Cookies:

Do Not Overbake: For a fudgy texture, remove the cookies from the oven when the centers are still slightly soft.
Use Quality Chocolate: High-quality chocolate makes a big difference in flavor; opt for a good brand of chocolate chips.
Chill the Dough: For thicker, chewier cookies, chill the dough for 30 minutes before baking.
Sprinkle Salt Just Before Baking: This ensures the salt doesn’t dissolve into the dough and retains its crunch.

Variations and Customizations:

Nutty Twist: Add chopped nuts like walnuts, pecans, or almonds for added crunch and flavor.
Espresso Flavor: Mix in 1-2 teaspoons of instant espresso powder for a coffee-flavored boost.
Mint Chocolate: Add 1/2 teaspoon of peppermint extract to the dough for a minty variation.
White Chocolate Drizzle: Drizzle melted white chocolate over the baked cookies for an extra sweet touch.

Health Considerations and Nutritional Value:

High in Sugar and Fat: These cookies are rich and contain significant amounts of sugar and butter, making them a treat best enjoyed in moderation.
Caloric Content: Each cookie is relatively high in calories, so consider portion sizes.
Dietary Restrictions: Contains gluten, dairy, and eggs, which are unsuitable for certain dietary needs unless modified.

FAQ:

Can I make these cookies ahead of time?
- Yes, the dough can be prepared in advance and stored in the refrigerator for up to 2 days. Bake fresh when ready.
How do I store leftover cookies?
- Store cookies in an airtight container at room temperature for up to 5 days.
Can I freeze these cookies?
- Yes, both the dough and the baked cookies can be frozen. Freeze dough balls for up to 3 months; bake directly from frozen, adding 1-2 minutes to the baking time.
Why did my cookies turn out flat?
- Flat cookies can result from overmixing the dough or using melted butter that’s too hot. Ensure to mix just until combined and cool the butter slightly before adding.
Can I make these cookies gluten-free?
- Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

SALTED BROWNIE COOKIES

Salted Brownie Cookies combine the fudgy richness of brownies with the chewy texture of cookies, topped with a sprinkle of flaky sea salt for a perfect balance of sweet and salty flavors. These indulgent treats are ideal for chocolate lovers looking for a decadent dessert with a twist.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Cookies, Dessert

Cuisine American

Servings 24

Calories 135 kcal

Ingredients

1 cup All-Purpose Flour
1 teaspoon Baking Powder
⅛ teaspoon Salt
2 Large Eggs room temperature
1 Large Egg Yolk room temperature
1 cup Granulated Sugar
1 tablespoon Vegetable Oil
1 teaspoon Vanilla Extract
6 tablespoon Unsalted Butter
1 cup Semi-Sweet Chocolate Chips plus some for topping cookies
¼ cup Unsweetened Cocoa Powder
1 teaspoon Espresso Powder optional
Sea Salt Flakes for topping cookies (optional garnish)

Instructions

Adjust the oven rack to the 2nd level mark (just above center) and preheat your oven to 350ºF. Line two baking sheets with parchment paper or silicone mats. Set to the side.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.
1 cup All-Purpose Flour,1 teaspoon Baking Powder,⅛ teaspoon Salt
Using a hand mixer or stand mixer fitted with the paddle attachment, beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract together on medium-high speed until fully combined and frothy.
2 Large Eggs,1 Large Egg Yolk,1 cup Granulated Sugar,1 tablespoon Vegetable Oil,1 teaspoon Vanilla Extract
Meanwhile, in a small saucepan, heat the semi-sweet chocolate chips and unsalted butter together over medium heat until fully melted and smooth. Remove from heat and immediately whisk or stir in the unsweetened cocoa powder and espresso powder.
6 tablespoon Unsalted Butter,1 cup Semi-Sweet Chocolate Chips,¼ cup Unsweetened Cocoa Powder,1 teaspoon Espresso Powder
Carefully pour the melted chocolate mixture into the wet ingredients and mix until the chocolate is just combined.
Add in the whisked dry ingredients and mix on low speed until just combined. You can also simply fold in the dry ingredients using a spatula. The batter will be on the thinner side, but still scoopable.
Using a 1 ½ tablespoon-size cookie scoop or 2 spoons, scoop the cookie dough out and place onto the baking sheets, leaving about 1 ½ inches of space between them.
Sprinkle some sea salt flakes over the top of each cookie, then bake for 8-10 minutes at 350ºF or until the tops of the cookies have a shiny, crackly top to them.
Sea Salt Flakes
Remove from the oven and top with a few additional chocolate chips (optional). You can also choose to use a round cookie cutter to shape them into perfect round cookies. Do this immediately after they have come out of the oven while they’re still soft. Visit my ‘how do you make perfectly round cookies?’ section of the blog post for all my cookie shaping tips.
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool almost completely—because they are really good still warm! Use a spatula to transfer the cookies because they will be very soft!
Cookies are best kept in a sealed food container at room temperature for up to 2 days.

Notes

Measure everything out and then start making the batter. Once you mix up your batter, you immediately want to get them scooped onto the baking sheet and into the oven. This includes prepping the baking sheets with parchment paper or silicone mats and preheating your oven! Do it all before starting.
I like to have my chocolate chips and butter in the saucepan on the stovetop, ready to go. When I start mixing the wet ingredients together using my stand mixer, I then begin to melt the chocolate and butter together until it’s nice and smooth. This takes just 2-3 minutes over medium heat.
Have your unsweetened cocoa powder and espresso powder off to the side of your stovetop. You can then immediately stir it into the melted chocolate and butter mixture once you’ve removed it from the heat.
The melted chocolate can immediately go into the wet ingredients mixture. No need to let it cool.
You can use your hand held or stand mixer when adding your dry ingredients or you can simply fold it in with a spatula. The latter option can definitely help prevent overmixing.
The quicker you can make these salted brownie cookies and get them in the oven, the better the cookie!
Using a cookie scoop speeds up the process a little bit more and keeps your cookies about the same shape and size. I used my 1 ½ tablespoon-size cookie scoop which gave me 24 cookies.
The tops of your cookies should be somewhat shiny with crackly tops with a fudgy center.
For a little extra chocolate, add a few (3-4) chocolate chips after you’ve removed the cookies from the oven. Add them almost immediately after taking them out of the oven.
For perfectly round cookies, use round cookie cutter.

NUTRITION

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