Description
These Easy Salted Brownie Cookies combine the rich, fudgy texture of brownies with the convenience and crisp edges of a cookie. Featuring a luscious chocolate base enhanced by a pinch of sea salt, these cookies offer a perfect balance of sweet and salty flavors. With simple ingredients and straightforward steps, they make an ideal treat for both beginners and seasoned bakers.
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 oven rack in the second level, just above the center. Line two baking sheets with parchment paper or silicone mats for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and unsweetened cocoa powder. Set this mixture aside for later.
- Beat Wet Ingredients: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract on medium-high speed until the mixture becomes frothy and well combined. This step helps create a light texture.
- Melt Chocolate and Butter: In a small saucepan over medium heat, melt the semi-sweet chocolate chips along with the unsalted butter, stirring continuously until smooth. Remove from heat and set aside to cool slightly.
- Combine Chocolate Mixture with Eggs: Gradually add the melted chocolate and butter mixture to the egg mixture, stirring gently until just combined to maintain the batter’s lightness.
- Incorporate Dry Ingredients: Slowly add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. The batter will be thin but should hold together enough to scoop.
- Portion the Dough: Use a cookie scoop or two spoons to portion the dough into approximately 1 ½-tablespoon portions. Place them on the prepared baking sheets, leaving about 1 ½ inches between each cookie to allow for spreading.
- Add Sea Salt: Sprinkle a pinch of sea salt flakes on top of each portioned cookie dough to enhance the chocolate flavor with a salty contrast.
- Bake the Cookies: Bake the cookies for 8-10 minutes or until the tops are shiny with a characteristic crackled appearance, indicating a perfectly fudgy texture inside.
- Optional Topping and Shaping: Remove the cookies from the oven, and if desired, press extra chocolate chips on top for added richness. To create perfectly round cookies, immediately shape them using a round cookie cutter while they are still soft.
- Cool: Allow the cookies to cool on their baking sheets for 5 minutes before transferring them to a wire rack to cool completely or enjoy warm for a gooey treat.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 2 days to maintain freshness and texture.
Notes
- Ensure eggs are at room temperature for better mixing and cookie texture.
- Do not overmix the batter to keep cookies tender and fudgy.
- Using sea salt flakes on top enhances the flavor by balancing sweetness.
- For best results, use high-quality semi-sweet chocolate chips.
- Cookies can be eaten warm or cooled; warming enhances the fudgy texture.
- These cookies have a thin batter, so spacing on the baking sheet is important to prevent them from sticking together.
