Salted Brownie Cookies blend the rich, fudgy texture of brownies with the crisp edges of cookies, creating a delightful treat. These cookies boast a shiny, crackly top, are studded with semi-sweet chocolate chips, and are finished with a sprinkle of sea salt flakes, offering a perfect balance of sweet and salty in every bite.
Why I Love This Recipe
I find this recipe irresistible because it combines the best aspects of brownies and cookies. The fudgy center satisfies my chocolate cravings, while the crisp edges provide a satisfying crunch. The addition of sea salt enhances the chocolate flavor, making each bite more indulgent. Plus, the recipe is straightforward and quick, allowing me to enjoy freshly baked cookies in no time.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 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 (for topping, optional)
Directions
- Adjust the oven rack to the second level (just above center) and preheat the oven to 350ºF (175ºC). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the 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 on medium-high speed until fully combined and frothy.
- Meanwhile, in a small saucepan over medium heat, melt the butter and chocolate chips together until smooth. Remove from heat and immediately stir in the cocoa powder and espresso powder (if using).
- Carefully pour the melted chocolate mixture into the wet ingredients and mix until just combined.
- Add the dry ingredients to the batter and mix on low speed until just combined. The batter will be on the thinner side but still scoopable.
- Using a 1½ tablespoon-sized cookie scoop or two spoons, scoop the cookie dough onto the prepared baking sheets, leaving about 1½ inches of space between each.
- Sprinkle sea salt flakes over the top of each cookie (if using), then bake for 8–10 minutes, or until the tops are shiny and crackly.
- Remove from the oven and, if desired, top each cookie with a few additional chocolate chips. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool completely.
Servings and Timing
This recipe yields approximately 24 cookies. The total time required is about 25 minutes, with 15 minutes for preparation and 10 minutes for baking.
Variations
- Espresso-Free: I sometimes omit the espresso powder for a pure chocolate flavor.
- Different Chocolate Chips: I like experimenting with dark, milk, or white chocolate chips for variety.
- Nutty Addition: Adding chopped nuts like walnuts or pecans provides an extra crunch.
- Gluten-Free: Substituting with a gluten-free flour blend works well for a gluten-free version.
- Spicy Twist: A pinch of cayenne pepper adds a subtle heat that complements the chocolate.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 2 days. For longer storage, I freeze them in a single layer and then transfer them to a freezer-safe bag, where they keep well for up to 3 months. To enjoy, I thaw them at room temperature or warm them in the microwave for a few seconds to regain their soft, fudgy texture.
FAQs
How do I achieve the shiny, crackly tops on these cookies?
The shiny, crackly tops come from beating the eggs and sugar until frothy and incorporating the melted chocolate mixture while it's still warm. This process helps create that signature brownie-like crust.
Can I make the dough ahead of time?
Yes, I often prepare the dough ahead and refrigerate it for up to 24 hours. Chilling the dough can enhance the flavors and make the cookies chewier.
What if I don't have a cookie scoop?
No problem. I use two spoons to scoop and shape the dough onto the baking sheets. While the cookies might be less uniform, they'll still taste delicious.
Can I double the recipe?
Absolutely. Doubling the ingredients works well, especially when baking for a crowd. Just ensure you have enough baking sheets and oven space.
How do I make the cookies perfectly round?
Right after baking, while the cookies are still soft, I use a round cookie cutter slightly larger than the cookies to gently shape them into perfect circles.
Conclusion
Salted Brownie Cookies are a delightful fusion of brownies and cookies, offering a rich, chocolatey experience with a hint of saltiness. Whether I'm baking for a special occasion or simply indulging a sweet tooth, these cookies never disappoint. Their quick preparation and irresistible flavor make them a favorite in my baking repertoire.
Salted Brownie Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Salted Brownie Cookies combine the fudgy richness of brownies with the crispness of cookies, featuring shiny crackly tops, semi-sweet chocolate chips, and a touch of sea salt for a sweet-salty delight.
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 (for topping, optional)
Instructions
- Adjust the oven rack to the second level and preheat the oven to 350ºF (175ºC). Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Using a mixer, beat the eggs, egg yolk, sugar, vegetable oil, and vanilla on medium-high speed until frothy.
- In a small saucepan, melt butter and chocolate chips over medium heat until smooth. Stir in cocoa powder and espresso powder if using.
- Pour the melted chocolate mixture into the egg mixture and mix until just combined.
- Add dry ingredients and mix on low speed until just combined. Batter will be thin but scoopable.
- Scoop 1½ tablespoon portions of dough onto baking sheets, spacing them about 1½ inches apart.
- Sprinkle sea salt flakes on top if using, and bake for 8–10 minutes until tops are shiny and crackly.
- Remove from oven, optionally top with more chocolate chips, and let cool on the sheet for 5 minutes before transferring to a rack.
Notes
- Use freshly melted chocolate mixture for crackly tops.
- Dough can be made ahead and refrigerated for 24 hours.
- Can be frozen for up to 3 months.
- Shape cookies with a round cutter right after baking for uniformity.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
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