Salted Brownie Cookies combine the best of two desserts into one irresistible treat! With a shiny, crackly exterior, semi-sweet chocolate chips, and a sprinkle of sea salt flakes, these rich, fudgy cookies are a chocolate lover’s dream.
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 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
- 1 cup semi-sweet chocolate chips (plus extra for topping)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon espresso powder (optional)
- Sea salt flakes (optional garnish)
Instructions:
- Preheat the oven: Adjust the oven rack to the second level (just above the center) and preheat to 350°F. Line two baking sheets with parchment paper or silicone mats and set aside.
- Whisk dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Mix wet ingredients: In a large mixing bowl, use a hand or stand mixer to beat together the eggs, egg yolk, sugar, vegetable oil, and vanilla extract on medium-high speed until frothy and fully combined.
- Melt the chocolate: In a small saucepan over medium heat, melt the semi-sweet chocolate chips and butter until smooth. Remove from heat and stir in the cocoa powder and optional espresso powder.
- Combine mixtures: Slowly pour the melted chocolate mixture into the wet ingredients, mixing until just combined. Add the dry ingredients, mixing on low or folding in with a spatula. The batter will be thin but scoopable.
- Scoop dough: Using a 1 ½ tablespoon-sized cookie scoop (or two spoons), drop the dough onto the prepared baking sheets, leaving 1 ½ inches between cookies. Sprinkle sea salt flakes on top of each cookie.
- Bake: Bake for 8-10 minutes or until the tops are shiny and crackly. Remove from the oven and, while the cookies are still soft, optionally top with extra chocolate chips. For perfectly round cookies, use a round cookie cutter to shape them immediately after removing them from the oven.
- Cool: Let the cookies cool on the baking sheets for about 5 minutes, then transfer to a cooling rack using a spatula (as they will be very soft). These cookies are delicious when slightly warm!
- Storage: Store in a sealed container at room temperature for up to 2 days.
Enjoy these fudgy brownie cookies with a perfect balance of sweet and salty flavors!