why make this recipe
Salted Brownie Cookies blend the rich, fudgy texture of brownies with the delightful crunch of cookies. This combination makes them perfect for any occasion, whether it’s a cozy night in or a gathering with friends. The sprinkle of sea salt enhances the sweetness and creates a beautiful contrast, making each bite a treat that’s hard to resist. Plus, they are simple to make, which means you can whip them up whenever a chocolate craving strikes!
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:
Adjust the oven rack to the 2nd level mark (just above center) and preheat your oven to 350ºF. Line two baking sheets with parchment paper or silicone mats. Set to the side.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.
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.
Meanwhile, 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 and mix until the chocolate is just combined.
Add in the whisked dry ingredients and mix on low speed until just combined. You can also simply fold in the dry ingredients using a spatula. The batter will be on the thinner side, but still scoopable.
Using a 1 1/2 tablespoon-size cookie scoop or 2 spoons, scoop the cookie dough out and place onto the baking sheets, leaving about 1 1/2 inches of space between them.
Sprinkle some sea salt flakes over the top of each cookie, then bake for 8-10 minutes at 350ºF or until the tops of the cookies have a shiny, crackly top to them.
Remove from the oven and top with a few additional chocolate chips (optional). You can also choose to use a round cookie cutter to shape them into perfect round cookies. Do this immediately after they have come out of the oven while they’re still soft. Visit my how do you make perfectly round cookies? section of the blog post for all my cookie shaping tips.
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool almost completely—because they are really good still warm! Use a spatula to transfer the cookies because they will be very soft!
Cookies are best kept 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 your favorite hot beverage. They are also scrumptious with a scoop of ice cream on top, creating a wonderful dessert sundae. For added flavor, drizzle some chocolate sauce or caramel over the cookies just before serving.
how to store Salted Brownie Cookies
Keep your Salted Brownie Cookies in an airtight container at room temperature. They will stay fresh for up to 2 days. If you want to keep them longer, you can freeze the cookies. Just make sure they are completely cooled, then place them in a freezer-safe bag or container. Thaw at room temperature when you’re ready to enjoy!
tips to make Salted Brownie Cookies
- Ensure your eggs are at room temperature to help with mixing and create a better texture.
- For a richer flavor, use high-quality chocolate chips and cocoa powder.
- Don’t overmix the dough, as this can lead to tougher cookies.
- Experiment with other toppings, like chopped nuts or different types of chocolate chips, for added texture.
variation
For a fun twist, try adding peppermint extract instead of vanilla for a seasonal treat. You can also mix in white chocolate chips or peanut butter chips for different flavor combinations.
FAQs
1. Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend.
2. How can I tell when the cookies are done?
The cookies should have a shiny, crackly top when they are done baking. They will also set more as they cool.
3. Can I freeze the cookie dough?
Absolutely! You can scoop the dough onto a baking sheet, freeze until solid, and then transfer to a zip-top bag. Bake from frozen, adding a few extra minutes to the baking time.
4. What can I use if I don’t have espresso powder?
If you don’t have espresso powder, you can simply omit it. It enhances the chocolate flavor but is not necessary for the recipe.
Salted Brownie Cookies
Ingredients
Method
- Adjust the oven rack to the 2nd level mark (just above center) and preheat your oven to 350ºF. Line two baking sheets with parchment paper or silicone mats. Set to the side.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.
- 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 in the unsweetened cocoa powder and espresso powder.
- Carefully pour the melted chocolate mixture into the wet ingredients and mix until just combined.
- Add in the whisked dry ingredients and mix on low speed until just combined. The batter will be on the thinner side, but still scoopable.
- 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 them.
- 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 appearance.
- Remove from the oven and top with a few additional chocolate chips if desired. Optionally, use a round cookie cutter to shape them into perfect round cookies while they are still soft.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack.