SALTED BROWNIE COOKIES -

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.

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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.

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