Description
These Salted Brownie Cookies combine the best of both worlds: the rich, fudgy texture of brownies and the convenience of cookies. With a sprinkle of flaky sea salt on top, each bite is a perfect balance of sweet and salty, making them an irresistible treat for any chocolate lover.
Ingredients
Units
Scale
For the Cookies:
- 8 oz (226g) semi-sweet chocolate, chopped
- 1/4 cup (56g) unsalted butter
- 2 large eggs
- 3/4 cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup (32g) all-purpose flour
- 1/4 teaspoon baking powder
- 2 tablespoons (12g) unsweetened cocoa powder
- 1/4 teaspoon salt
For Topping:
- Flaky sea salt
Instructions
- Melt the Chocolate:
In a heatproof bowl, melt the chopped chocolate and butter together over a double boiler or in the microwave in 20-second intervals, stirring until smooth. Set aside to cool slightly. - Prepare the Batter:
In a large mixing bowl, beat the eggs, granulated sugar, and vanilla extract with an electric mixer until the mixture is light and thickened (about 2–3 minutes). - Combine Wet and Dry Ingredients:
Gradually mix the melted chocolate into the egg mixture until fully incorporated. - Add Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, cocoa powder, and salt. Gradually fold this mixture into the chocolate batter until a thick dough forms. - Chill the Dough:
Cover the dough and refrigerate for at least 30 minutes to make it easier to handle. - Shape and Bake:
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop out 1.5-tablespoon portions of dough and roll them into balls. Place them on the prepared baking sheets, leaving about 2 inches of space between each. - Add Sea Salt:
Lightly press down on the cookies to flatten slightly, then sprinkle a pinch of flaky sea salt on top. - Bake:
Bake for 10–12 minutes, or until the edges are set but the centers remain soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra chocolatey kick, fold in 1/2 cup (85g) chocolate chips into the dough.
- Store cookies in an airtight container at room temperature for up to 4 days.