Salted Brownie Cookies

why make this recipe

Salted Brownie Cookies are the perfect treat for anyone who loves a good mix of chewy and fudgy textures. They combine the rich flavor of brownies with the handheld convenience of cookies. The addition of sea salt not only enhances the chocolate flavor but also gives these cookies a gourmet touch. Whether you are baking for a special occasion or just because, these cookies are sure to please all chocolate lovers.

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 and preheat your oven to 350ºF. 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 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. In a small saucepan, melt the semi-sweet chocolate chips and unsalted butter together over medium heat. Once melted, remove from heat and whisk in the unsweetened cocoa powder and optional espresso powder.
5. Pour the melted chocolate mixture into the wet ingredients and mix until just combined.
6. Gradually add the whisked dry ingredients, mixing on low speed until just incorporated. You can also fold the dry ingredients using a spatula. The batter will be thin but still scoopable.
7. Using a 1 1/2 tablespoon-size cookie scoop or two spoons, scoop out the cookie dough and place it on 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. Bake for 8-10 minutes at 350ºF, or until the tops are shiny and crackly.
9. Remove from the oven and optionally top with a few additional chocolate chips. You can shape the cookies using a round cookie cutter 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 best enjoyed warm! Store the cookies in a sealed container at room temperature for up to 2 days.

how to serve Salted Brownie Cookies

Serve Salted Brownie Cookies warm or at room temperature. They are delightful on their own but can also be paired with a glass of milk or a scoop of ice cream for an extra special treat.

how to store Salted Brownie Cookies

To keep your Salted Brownie Cookies fresh, place them in a sealed food container at room temperature. They will stay delicious for up to 2 days. For longer storage, consider freezing them in an airtight container. Just thaw them at room temperature when you’re ready to enjoy them again.

tips to make Salted Brownie Cookies

• Ensure your eggs are at room temperature for better mixing.
• Be careful not to overmix the batter after adding the dry ingredients; this keeps them soft.
• For extra fudgy cookies, you can slightly underbake them.
• Experiment with different types of chocolate chips or nuts for added texture.

variation (if any)

You can adjust the flavor of your Salted Brownie Cookies by using different types of chocolate chips, such as dark, milk, or even white chocolate. Adding nuts like walnuts or pecans can also enhance the texture and flavor.

FAQs

1. Can I use brown sugar instead of granulated sugar?
   Yes, you can use brown sugar for a richer flavor and chewier texture.

2. Why is espresso powder added?
   Espresso powder enhances the chocolate flavor. It is optional, but it can give your cookies a deeper taste.

3. Can I freeze the cookie dough?
   Yes, you can freeze the cookie dough. Scoop the dough onto a baking sheet, freeze until firm, and then transfer to an airtight container. When ready to bake, place them on a baking sheet and add a couple of extra minutes to the baking time.

Salted Brownie Cookies

Deliciously chewy and fudgy cookies with a hint of salt that enhance the rich chocolate flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 24 cookies

Course: Dessert, Snacks

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) For richness
• 1 cup Granulated Sugar
• 1 tbsp Vegetable Oil
• 1 tsp Vanilla Extract
• 6 tbsp Unsalted Butter Melted with chocolate

Chocolate

• 1 cup Semi-Sweet Chocolate Chips Plus some for topping

Garnish

• Sea Salt Flakes (for topping cookies) Optional garnish

Method

 

Preparation

1. Preheat your oven to 350°F and 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.

Mixing Wet Ingredients

1. Using a hand mixer or stand mixer, beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract on medium-high speed until fully combined and frothy.

Combining Chocolate

1. Melt the semi-sweet chocolate chips and unsalted butter together in a small saucepan over medium heat. Remove from heat and whisk in the unsweetened cocoa powder and optional espresso powder.
2. Pour the chocolate mixture into the wet ingredients and mix until just combined.

Combining Dry Ingredients

1. Gradually add the whisked dry ingredients, mixing on low speed until just incorporated. The batter will be thin but still scoopable.

Baking Cookies

1. Scoop out the cookie dough using a 1 1/2 tablespoon-size cookie scoop or two spoons and place it on the baking sheets, leaving about 1 1/2 inches of space between each cookie.
2. Sprinkle sea salt flakes over the top of each cookie. Bake for 8-10 minutes or until the tops are shiny and crackly.
3. Remove from the oven and optionally top with a few additional chocolate chips and shape the cookies using a round cookie cutter while they are still soft.
4. Let cookies cool on the baking sheets for about 5 minutes before transferring to a cooling rack.

Notes

Store cookies in a sealed container at room temperature for up to 2 days. For added texture, experiment with different types of chocolate chips or add nuts.