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Salted Brownie Cookies Recipe

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★★★★★

4.8 from 59 reviews

These Salted Brownie Cookies combine the rich, fudgy texture of brownies with the convenience and crisp edges of cookies. Enhanced with semi-sweet chocolate chips and a sprinkle of sea salt flakes, they offer a delightful balance of sweet and salty flavors, perfect for chocolate lovers seeking a soft, chewy treat with a hint of crunch.

Ingredients

Scale

Dry Ingredients

  • 1 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/8 tsp Salt
  • 1/4 cup Unsweetened Cocoa Powder
  • 1 tsp Espresso Powder (optional)

Wet Ingredients

  • 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, melted

Add-ins & Toppings

  • 1 cup Semi-Sweet Chocolate Chips (plus extra for topping)
  • Sea Salt Flakes (for topping, optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
  2. Combine Dry Ingredients: In a medium bowl, sift together all-purpose flour, baking powder, salt, cocoa powder, and espresso powder. Set aside to ensure even distribution of leavening and flavor components.
  3. Mix Wet Ingredients: In a separate large bowl, whisk the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract until smooth and slightly thickened. Gradually add melted butter, whisking constantly to create a glossy, well-incorporated wet mix.
  4. Incorporate Dry Ingredients: Slowly fold the dry ingredient mixture into the wet ingredients using a spatula, mixing just until combined. Avoid overmixing to maintain a tender cookie crumb.
  5. Add Chocolate Chips: Fold in the semi-sweet chocolate chips gently, reserving some to sprinkle on top of the cookies before baking.
  6. Shape Cookies: Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Gently press a few chocolate chips on top of each cookie and sprinkle with sea salt flakes, if using.
  7. Bake: Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers remain soft and fudgy. Avoid overbaking to preserve brownie-like texture.
  8. Cool: Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This step helps the cookies firm up without becoming dry.

Notes

  • For best texture, ensure eggs are at room temperature before mixing.
  • Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
  • Sea salt flakes on top add a delightful contrast to the sweetness, but this is optional.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • Do not overbake to maintain a soft, chewy brownie-like consistency.

Keywords: Salted brownie cookies, chocolate cookies, chewy brownie cookies, fudgy cookies, sea salt cookies, chocolate chip cookies

Find it online: https://spatulaqueen.com/salted-brownie-cookies-recipe/