Description
Salted Brownie Cookies are a perfect blend of rich, fudgy brownies and crisp-edged cookies. These decadent treats combine the best of both worlds, offering a deep chocolate flavor with a hint of espresso, balanced by a sprinkle of sea salt. The result is a cookie that is chewy on the inside with a slight crunch on the outside, making it an irresistible treat for any chocolate lover.
Ingredients
- 1 cup All-Purpose Flour
Provides structure to the cookies, ensuring they are chewy and hold their shape. - 1 teaspoon Baking Powder
Acts as a leavening agent, giving the cookies a slight lift and a crackly top. - ⅛ teaspoon Salt
Balances the sweetness and enhances the chocolate flavor. - 2 Large Eggs (room temperature)
Adds moisture and helps bind the ingredients together. - 1 Large Egg Yolk (room temperature)
Increases the fat content, making the cookies richer and chewier. - 1 cup Granulated Sugar
Sweetens the cookies and contributes to their structure. - 1 tablespoon Vegetable Oil
Adds moisture and softness to the cookies without making them greasy. - 1 teaspoon Vanilla Extract
Enhances the overall flavor and complements the chocolate. - 6 tablespoon Unsalted Butter
Adds richness and a buttery flavor, contributing to the fudgy texture. - 1 cup Semi-Sweet Chocolate Chips (plus some for topping cookies)
Provides a deep, rich chocolate flavor and a melty texture. - ¼ cup Unsweetened Cocoa Powder
Intensifies the chocolate flavor, giving the cookies a deeper taste. - 1 teaspoon Espresso Powder (optional)
Enhances the chocolate flavor without adding a noticeable coffee taste. - Sea Salt Flakes (for topping cookies, optional garnish)
Adds a contrast to the sweetness, enhancing the overall flavor profile.
Instructions
- Preheat the Oven:
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 and set them aside. - Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside. - Prepare the Wet Ingredients:
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. - Melt the Chocolate and Butter:
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. - Combine Wet and Dry Ingredients:
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. - Scoop and Shape the Cookies:
Using a 1 ½ tablespoon-size cookie scoop or two spoons, scoop the cookie dough out and place it onto the baking sheets, leaving about 1 ½ inches of space between them. Sprinkle sea salt flakes over the top of each cookie. - Bake the Cookies:
Bake for 8-10 minutes at 350ºF or until the tops of the cookies have a shiny, crackly top. 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 rounds while they’re still soft. - Cool and Store:
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool almost completely. Store the cookies in a sealed food container at room temperature for up to 2 days.
Notes
For chewier cookies, slightly underbake them, and for a more intense chocolate flavor, don’t skip the espresso powder. These cookies are best enjoyed warm when the chocolate chips are still gooey and the flavors are at their peak. If you prefer perfectly round cookies, don’t hesitate to shape them immediately after baking.