Salted Brownie Cookies
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.
- 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)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- Whisk together flour, baking powder, and salt in a medium bowl; set aside.
- 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.
- In a large bowl, whisk eggs, egg yolk, sugar, vegetable oil, and vanilla extract until combined.
- Add melted chocolate mixture to wet ingredients and mix until just combined.
- Gradually fold in dry ingredients until fully incorporated, being careful not to overmix.
- Scoop tablespoon-sized dough portions onto prepared sheets, spacing about 2 inches apart.
- Sprinkle with sea salt flakes and extra chocolate chips if desired.
- Bake for 8-10 minutes until tops are shiny and crackled.
- 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
Find it online: http://recipesbyjanet.com/salted-brownie-cookies/
