Description
Easy Salted Brownie Cookies are a delightful treat combining the fudgy richness of brownies with the chewy texture of cookies. These cookies are made with melted chocolate and cocoa powder, delivering intense chocolate flavor, and are topped with sea salt flakes to enhance their sweet and savory profile. Perfect for a quick dessert or snack, they’re simple to prepare and loved by chocolate enthusiasts.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- â…› teaspoon salt
- ¼ cup unsweetened cocoa powder
Wet Ingredients
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 cup granulated sugar
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter
Chocolate Components
- 1 cup semi-sweet chocolate chips, plus more for topping
Finishing Touch
- Sea salt flakes, for topping
Instructions
- Preheat Oven: Preheat your oven to 350ºF and position the rack just above the center. Line two baking sheets with parchment paper or silicone mats and set aside for easy cleanup and to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed. Set aside this dry mixture for later.
- Beat Wet Ingredients: Using a hand or stand mixer fitted with the paddle attachment, blend the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract on medium-high speed until the mixture is frothy and fully combined, ensuring a light texture.
- Melt Chocolate and Butter: In a small saucepan over medium heat, gently melt the semi-sweet chocolate chips together with the unsalted butter. Stir consistently until smooth and fully combined. Remove from heat and stir in the unsweetened cocoa powder, blending completely.
- Combine Chocolate with Egg Mixture: Gradually pour the warm melted chocolate mixture into the beaten egg mixture. Mix just until combined to preserve the mousse-like batter texture.
- Incorporate Dry Ingredients: Add the flour mixture to the wet batter and mix on low speed until just combined. The batter will remain thin but should be scoopable.
- Portion Dough: Using a cookie scoop or two spoons, scoop 1 ½-tablespoon portions of dough onto the prepared baking sheets, spacing the cookies about 1 ½ inches apart to prevent sticking during baking.
- Add Sea Salt: Sprinkle a pinch of sea salt flakes over each cookie dough mound to enhance the chocolate flavor with a savory contrast.
- Bake Cookies: Place the baking sheets in the preheated oven and bake for 8 to 10 minutes, until the cookie tops are shiny and have developed characteristic crackling.
- Add Extra Chocolate (Optional): Once removed from the oven, optionally press additional chocolate chips on top of each hot cookie. For perfectly round shapes, use a round cookie cutter to gently shape cookies while warm and soft.
- Cool Cookies: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely or enjoy warm for a soft, fudgy texture.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 2 days to maintain freshness.
Notes
- Use room temperature eggs to ensure smooth and even batter.
- Do not overmix the batter to keep the cookies tender.
- Sea salt flakes can be adjusted based on your preference for saltiness.
- Cookies are best enjoyed within two days for optimal freshness and texture.
- For a dairy-free version, substitute butter with a vegan alternative and ensure chocolate chips are dairy-free.
