why make this recipe
Salted Brownie Cookies are a delightful twist on traditional cookies. They combine the rich, fudgy texture of brownies with the crunchy goodness of cookies, topped off with a sprinkle of sea salt that elevates their flavor. Perfect for any occasion, these cookies are sure to satisfy your chocolate cravings and impress anyone who tries them. Plus, they are quick and easy to make, making them an ideal treat for both experienced bakers and beginners alike.
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 aside.
- 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.
- Meanwhile, in a small saucepan, heat the semi-sweet chocolate chips and unsalted butter together over medium heat until melted and smooth. Remove from heat and whisk or stir in the unsweetened cocoa powder and espresso powder.
- Carefully pour the melted chocolate mixture into the wet ingredients and mix until combined.
- Add in the whisked dry ingredients and mix on low speed until just combined. You can also fold in the dry ingredients using a spatula if you prefer. The batter will be thinner, but still scoopable.
- Using a 1 1/2 tablespoon-size cookie scoop or two 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 are shiny and crackly.
- Remove from the oven and top with a few additional chocolate chips if desired. You can also use a round cookie cutter to shape them into perfect rounds while they are still soft, right after taking them out of the oven.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack. They are best enjoyed warm!
how to serve Salted Brownie Cookies
These Salted Brownie Cookies are great on their own but can be served with a glass of milk or a scoop of vanilla ice cream for an extra treat. They also make a fantastic gift when arranged in a cute box or on a plate, making them perfect for sharing with family and friends.
how to store Salted Brownie Cookies
Store your Salted Brownie Cookies in a sealed food container at room temperature for up to 2 days. If you want them to last longer, you can freeze them. Just place them in a freezer-safe bag or container, and they should stay fresh for up to a month.
tips to make Salted Brownie Cookies
- Make sure your eggs are at room temperature for better mixing.
- Don’t overmix the batter; mix just until combined for the best texture.
- Let the cookies cool slightly on the baking sheet before moving them, as they will be soft.
- Consider adding nuts like walnuts or pecans for added crunch.
variation
For a fun twist, you can add peppermint extract for a mint flavor or use different types of chocolate chips, like white chocolate or dark chocolate, for varied taste experiences.
FAQs
1. Can I use cake flour instead of all-purpose flour?
Yes, you can use cake flour, but the cookies may be slightly less dense.
2. What if I don’t have espresso powder?
You can skip the espresso powder; it enhances the chocolate flavor but isn’t necessary.
3. How can I make these cookies gluten-free?
To make them gluten-free, replace the all-purpose flour with a gluten-free flour blend. Remember to check other ingredients for gluten content.
Salted Brownie Cookies
Delightful brownie-style cookies topped with sea salt, perfect for satisfying chocolate cravings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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)
Instructions
- Adjust the oven rack to the 2nd level mark and preheat your oven to 350ºF. Line two baking sheets with parchment paper or silicone mats.
- Whisk together the all-purpose flour, baking powder, and salt in a medium bowl and set aside.
- Beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract together until fully combined and frothy.
- Heat the semi-sweet chocolate chips and unsalted butter together in a small saucepan until melted and smooth, then stir in the cocoa powder and espresso powder.
- Pour the melted chocolate mixture into the wet ingredients and mix until combined.
- Add the whisked dry ingredients and mix on low speed until just combined, or fold in using a spatula.
- 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 and bake for 8-10 minutes until shiny and crackly.
- Remove from the oven and top with additional chocolate chips if desired.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a cooling rack.
Notes
Best enjoyed warm. Consider adding nuts or other chocolate varieties for variations.
