Description
Easy Salted Brownie Cookies are a delicious twist on classic brownies, combining rich chocolate flavor with a crisp cookie texture and a sprinkle of sea salt on top. These cookies bake quickly, with a shiny and crackled top, perfect for a sweet treat that melts in your mouth.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- â…› teaspoon salt
- ¼ cup unsweetened cocoa powder
Wet Ingredients
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 cup granulated sugar
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
Chocolate Mixture
- 6 tablespoons unsalted butter
- 1 cup semi-sweet chocolate chips, plus more for topping
Topping
- Sea salt flakes, for topping
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) and position the rack in the second level just above the center. Line two baking sheets with parchment paper or silicone mats to prepare them for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Beat Eggs and Sugar: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the two large eggs, one egg yolk, granulated sugar, vegetable oil, and vanilla extract on medium-high speed until the mixture becomes frothy and well combined, ensuring airiness in the batter.
- Melt Chocolate and Butter: In a small saucepan over medium heat, melt the semi-sweet chocolate chips together with the unsalted butter, stirring until the mixture is completely smooth. Remove from heat and mix in the unsweetened cocoa powder thoroughly.
- Combine Wet Ingredients: Gradually add the warm melted chocolate mixture to the egg mixture, stirring gently until just combined to avoid overmixing and maintaining a smooth texture.
- Add Dry Ingredients: Slowly add the whisked dry ingredients into the wet mixture while mixing on low speed, combining just until the batter is uniform. The batter will be thin but scoopable.
- Portion the Dough: Using a cookie scoop or two spoons, portion out 1 ½-tablespoon-sized dough balls onto the prepared baking sheets, spacing them about 1 ½ inches apart to allow spreading during baking.
- Add Sea Salt Topping: Lightly sprinkle a pinch of sea salt flakes on top of each cookie ball to enhance the chocolate flavor with a hint of saltiness.
- Bake Cookies: Place the baking sheets into the preheated oven and bake for 8 to 10 minutes. The cookies are done when the tops are shiny and crackled.
- Optional Shaping and Extra Chips: Remove the baking sheets from the oven. If desired, press additional chocolate chips on top of the cookies. For a perfectly round shape, use a round cookie cutter to shape them immediately while still soft and warm.
- Cool Cookies: Allow the cookies to cool on the baking sheets for about 5 minutes to set before transferring them to a wire cooling rack. They are delightful served warm.
- Storage: Store the cookies in an airtight container at room temperature for up to 2 days to maintain freshness.
Notes
- For best texture, ensure the eggs are at room temperature before mixing.
- Do not overmix the batter once dry ingredients are added to keep cookies tender.
- Use parchment paper or silicone baking mats to prevent sticking during baking.
- Sea salt topping is essential for balancing the sweetness and enhancing chocolate flavors.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Adding extra chocolate chips after baking is optional but adds extra chocolate bursts.
