Description

Salted Brownie Cookies are the ultimate indulgence for chocolate lovers, combining the rich fudginess of brownies with the delightful texture of cookies. With a shiny, crackly top and a soft, gooey center, these cookies are enhanced by semi-sweet chocolate chips and a sprinkle of sea salt for that perfect sweet-salty balance. Whether you’re hosting a gathering, enjoying a cozy night in, or simply treating yourself, these irresistible cookies are sure to impress. They are easy to make, require minimal ingredients, and can be customized with your favorite mix-ins. Dive into the world of decadent flavors with this delightful recipe today!

Ingredients

Scale

1 cup All-Purpose Flour
1 tsp Baking Powder
1/8 tsp Salt
1/4 cup Unsweetened Cocoa Powder
1 tsp Espresso Powder (optional)
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)
Sea Salt Flakes (for topping cookies)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350ºF and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt; set aside.
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.
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.
Carefully pour the melted chocolate mixture into the wet ingredients. Mix until combined but do not overmix.
Add in the whisked dry ingredients. Mix on low speed until just combined. You can also fold in using a spatula; expect a thin but scoopable batter.
Using a 1 1/2 tablespoon-size cookie scoop or two spoons, scoop out the cookie dough onto baking sheets, leaving about 1 1/2 inches of space between them.
Sprinkle sea salt flakes over each cookie's top. Bake for 8–10 minutes until tops are shiny with cracks.
Remove from oven; top with additional chocolate chips (optional). Shape into perfect rounds using a round cookie cutter immediately after they come out of the oven while still soft.
Let cookies cool on baking sheets for about 5 minutes before transferring them to a cooling rack to cool almost completely.
Cookies are best kept in a sealed food container at room temperature for up to two days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (30g)
Calories: 150
Sugar: 11g
Sodium: 80mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg