Chewy Salted Brownie Cookies

why make this recipe

Salted Brownie Cookies combine the rich, indulgent flavor of brownies with the chewy texture of cookies. These treats are perfect for anyone who loves chocolate. The addition of sea salt creates a delightful contrast to the sweetness, making each bite even more enjoyable. Whether you’re baking for a special occasion or simply treating yourself, these cookies are sure to impress!

how to make Salted Brownie Cookies

Ingredients

• 1 cup All-Purpose Flour
• 1 tsp Baking Powder
• 1/8 tsp Salt
• 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
• 1 cup Semi-Sweet Chocolate Chips (plus some for topping cookies)
• 1/4 cup Unsweetened Cocoa Powder
• 1 tsp Espresso Powder (optional)
• Sea Salt Flakes (for topping cookies, optional garnish)

Directions

1. Adjust the oven rack to the second level mark (just above center) and preheat your oven to 350ºF. Line two baking sheets with parchment paper or silicone mats. Set aside.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. 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.
4. Meanwhile, in a small saucepan, heat the semi-sweet chocolate chips and unsalted butter over medium heat until fully melted and smooth. Remove from heat and immediately whisk or stir in the unsweetened cocoa powder and espresso powder.
5. Carefully pour the melted chocolate mixture into the wet ingredients and mix until just combined.
6. Add the whisked dry ingredients and mix on low speed until just combined. You can also fold in the dry ingredients using a spatula. The batter will be thinner but still scoopable.
7. Using a 1 1/2 tablespoon-size cookie scoop or 2 spoons, scoop the cookie dough onto the baking sheets, leaving about 1 1/2 inches of space between each cookie.
8. Sprinkle sea salt flakes over the top of each cookie, then bake for 8-10 minutes at 350ºF, or until the tops have a shiny, crackly finish.
9. Remove from the oven and top with a few additional chocolate chips if desired. You may also use a round cookie cutter to shape them into perfect rounds while they are still soft.
10. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack. They are excellent warm. Use a spatula to transfer them gently, as they will be soft.
11. Store the cookies in a sealed food container at room temperature for up to 2 days.

how to serve Salted Brownie Cookies

Serve these cookies warm with a glass of milk or a cup of coffee. They make a delightful dessert after dinner or a sweet snack throughout the day. Feel free to add a scoop of ice cream on top for an extra special treat!

how to store Salted Brownie Cookies

Keep these cookies in an airtight container at room temperature. They will stay fresh for about 2 days. If you want to keep them longer, consider freezing the dough in advance or baked cookies in a freezer-safe container for up to 3 months.

tips to make Salted Brownie Cookies

• Ensure your eggs are at room temperature for better mixing.
• Use high-quality chocolate for the best flavor.
• Don’t overmix the batter once the dry ingredients are added to keep the cookies chewy.
• Test your cookies at the lower baking time. They should look slightly underbaked when you take them out, as they will continue to firm up as they cool.

variation

You can add nuts, such as walnuts or pecans, for additional texture. Also, consider using different types of chocolate chips like milk chocolate or white chocolate for a unique flavor twist.

FAQs

Q: Can I use gluten-free flour?
A: Yes, you can substitute all-purpose flour with a gluten-free blend, but ensure it’s a 1:1 type designed for baking.

Q: What if I don’t have espresso powder?
A: The espresso powder is optional, but it enhances the chocolate flavor. You can leave it out without any issues.

Q: Can I freeze these cookies?
A: Yes, you can freeze the cookies. Place them in an airtight container or freezer bag. They can last up to 3 months in the freezer.

Salted Brownie Cookies

Indulge in the rich flavor of brownies paired with the chewiness of cookies, topped with sea salt for an irresistible treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

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) Enhances chocolate flavor

Wet Ingredients

• 2 Large Eggs (room temperature) For better mixing
• 1 Large Egg Yolk (room temperature) Adds richness
• 1 cup Granulated Sugar
• 1 tbsp Vegetable Oil
• 1 tsp Vanilla Extract
• 6 tbsp Unsalted Butter Melted
• 1 cup Semi-Sweet Chocolate Chips Plus some for topping cookies

Garnish

• Sea Salt Flakes For topping cookies, optional garnish

Method

 

Preparation

1. Adjust the oven rack to the second level mark (just above center) and preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. Using a mixer, beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract together until fully combined and frothy.
4. In a small saucepan, heat the semi-sweet chocolate chips and unsalted butter over medium heat until fully melted and smooth. Remove from heat and whisk in the unsweetened cocoa powder and espresso powder.
5. Pour the melted chocolate mixture into the wet ingredients and mix until just combined.
6. Add the whisked dry ingredients and mix on low speed until just combined. The batter will be thinner but still scoopable.
7. Using a cookie scoop, scoop the dough onto the baking sheets, leaving about 1.5 inches of space between each cookie.
8. Sprinkle sea salt flakes over the top of each cookie.

Baking

1. Bake for 8-10 minutes or until the tops have a shiny, crackly finish.
2. Remove from the oven and top with additional chocolate chips if desired. Optionally use a round cookie cutter to shape them while soft.
3. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack.

Notes

Store cookies in a sealed container at room temperature for up to 2 days. For longer storage, freeze the dough or baked cookies for up to 3 months.