Salted Brownie Cookies

Why You’ll Love This Recipe

• Decadent Flavor: The combination of semi-sweet chocolate chips, cocoa powder, and a hint of espresso creates a deep, rich chocolate taste.

• Perfect Texture: The cookies boast a shiny, crackly top with a soft, fudgy center, delivering a delightful bite every time.

• Quick to Make: With a total time of just 25 minutes, these cookies are perfect for a last-minute dessert craving.

• Customizable: Optional ingredients like espresso powder and sea salt flakes allow you to tailor the flavor to your liking.

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)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.

2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

3. In a small saucepan, melt the semi-sweet chocolate chips and unsalted butter over medium heat until smooth. Remove from heat and stir in the unsweetened cocoa powder and espresso powder (if using).

4. In a large bowl, whisk together the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract until well combined.

5. Add the melted chocolate mixture to the wet ingredients and mix until just combined.

6. Gradually fold in the dry ingredients until fully incorporated. Be careful not to overmix.

7. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. Sprinkle each cookie with a few sea salt flakes and additional chocolate chips if desired.

9. Bake for 8-10 minutes, or until the tops are shiny and crackled.

10. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Servings and Timing

• Servings: Approximately 24 cookies

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

Variations

• Nutty Delight: Add ½ cup of chopped walnuts or pecans to the dough for added crunch.

• Mint Chocolate: Incorporate 1 teaspoon of peppermint extract and use mint chocolate chips for a refreshing twist.

• Spicy Kick: Add ¼ teaspoon of ground cinnamon or chili powder to the dry ingredients for a subtle heat.

• Dried Fruit: Mix in ½ cup of dried cherries or cranberries for a tart contrast to the sweetness.

Storage/Reheating

• Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.

• Freezing: Freeze unbaked cookie dough portions on a baking sheet until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a couple of extra minutes to the baking time.

• Reheating: Warm individual cookies in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes to restore their fudgy texture.

FAQs

How can I make these cookies gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure the blend contains xanthan gum to help with texture.

Can I use dark chocolate chips instead of semi-sweet?

Yes, dark chocolate chips will intensify the chocolate flavor, but be mindful of the increased bitterness.

Is the espresso powder necessary?

Espresso powder enhances the chocolate flavor but can be omitted if you prefer.

Can I use margarine instead of butter?

While margarine can be used, it may affect the texture and flavor. Unsalted butter is recommended for the best results.

How do I prevent cookies from spreading too much?

Chill the dough for 30 minutes before baking to help maintain their shape.

Can I add other mix-ins like candy pieces?

Absolutely! Feel free to add up to ½ cup of your favorite mix-ins, such as M&M's or chopped candy bars.

Why are my cookies flat?

Flat cookies can result from overmixing the dough or not chilling it before baking.

How do I make the cookies chewy?

For chewier cookies, slightly underbake them and allow them to cool on the baking sheet.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works well for this recipe. Just be cautious not to overmix the dough.

Are these cookies suitable for gifting?

Yes, package them in a decorative tin or box for a delightful homemade gift.

Conclusion

Salted Brownie Cookies are a delectable fusion of two beloved desserts, offering a rich chocolate flavor with a satisfying texture. Their quick preparation and versatility make them a perfect choice for any occasion. Whether enjoyed with a cup of coffee or shared with friends, these cookies are sure to impress.

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Salted Brownie Cookies

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Salted Brownie Cookies blend the fudgy richness of brownies with the crispness of cookies, featuring a shiny crackly top, semi-sweet chocolate chips, and a sprinkle of sea salt for a perfect sweet-salty balance.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Approximately 24 cookies
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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)

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Instructions

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
2. Whisk together flour, baking powder, and salt in a medium bowl; set aside.
3. Melt semi-sweet chocolate chips and butter over medium heat until smooth. Remove from heat and stir in cocoa powder and espresso powder if using.
4. In a large bowl, whisk eggs, egg yolk, sugar, vegetable oil, and vanilla extract until combined.
5. Add melted chocolate mixture to wet ingredients and mix until just combined.
6. Gradually fold in dry ingredients until fully incorporated, being careful not to overmix.
7. Scoop tablespoon-sized dough portions onto prepared sheets, spacing about 2 inches apart.
8. Sprinkle with sea salt flakes and extra chocolate chips if desired.
9. Bake for 8-10 minutes until tops are shiny and crackled.
10. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Notes

• For gluten-free version, substitute all-purpose flour with 1:1 gluten-free flour blend containing xanthan gum.
• Espresso powder is optional but enhances chocolate flavor.
• Chill dough for 30 minutes before baking to prevent spreading.
• Store cooled cookies in airtight container up to 5 days at room temperature.
• Freeze unbaked dough portions for later baking; add extra baking time when baking from frozen.
• Warm cookies briefly to restore fudgy texture.
• Optional mix-ins: chopped nuts, dried fruit, peppermint extract, or spices.

Nutrition

• Serving Size: 1 cookie
• Calories: 160
• Sugar: 15g
• Sodium: 60mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 40mg