Salted Brownie Cookies
Deliciously rich and chewy cookies that blend the best of brownies and cookies, topped with sea salt.
Equipment
- Oven Preheat to 350ºF
- Mixing bowls For mixing ingredients
- Baking sheets For baking cookies
- Parchment paper To line baking sheets
Ingredients
Main 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
- 1 /4 cup Unsweetened Cocoa Powder
- 1 tsp Espresso Powder optional for enhanced flavor
- Sea Salt Flakes for topping cookies (optional)
Instructions
- Preheat your oven to 350ºF (175ºC) and position the rack just above the center. Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Using a hand mixer or stand mixer with the paddle attachment, beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract on medium-high speed until well combined and frothy, about 2-3 minutes.
- In a small saucepan, melt the semi-sweet chocolate chips and unsalted butter over medium heat until smooth. Remove from heat and whisk in the unsweetened cocoa powder and espresso powder (if using) for an added depth of flavor.
- Pour the melted chocolate mixture into the wet ingredients and mix until just combined.
- Add the dry ingredients to the wet mixture and mix on low speed until just combined, or fold in with a spatula. The batter will be thin but scoopable; don’t over mix!
- Using a 1 1/2 tablespoon cookie scoop or spoons, place the cookie dough on the prepared baking sheets, leaving space between each cookie for spreading.
- Sprinkle sea salt flakes on top of each cookie to enhance the sweetness and bake at 350ºF (175ºC) for 8-10 minutes until the cookies have a shiny, crackly top.
- Remove from the oven and top with extra chocolate chips if desired. You can also use a round cookie cutter to shape them while they’re still soft for a perfect look.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a cooling rack. They can be enjoyed warm or cooled!
Notes
For perfectly round cookies, use a round cookie cutter immediately after baking. Store cookies in a sealed container at room temperature for up to 2 days.