Description
These Easy Salted Brownie Cookies combine the rich, fudgy texture of brownies with the crispy edges and convenience of cookies. Topped with sea salt flakes, these cookies offer a perfect balance of sweet and salty flavors, making them an irresistible treat for chocolate lovers. Quick to prepare and bake, they are perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ⅛ 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
- 6 tablespoons unsalted butter
Chocolate
- 1 cup semi-sweet chocolate chips, plus more for topping
Other
- Sea salt flakes, for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC) and adjust the oven rack to the second level, just above center. Line two baking sheets with parchment paper or silicone mats to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and unsweetened cocoa powder until well combined. Set aside.
- Beat 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 on medium-high speed until the mixture is frothy and fully combined, creating a light, airy base.
- Melt Chocolate and Butter: In a small saucepan over medium heat, melt the semi-sweet chocolate chips and unsalted butter, stirring continuously until the mixture is smooth and free of lumps. Remove from heat.
- Combine Chocolate Mixture: Stir the cocoa powder into the melted chocolate and butter mixture until evenly incorporated.
- Incorporate Chocolate into Eggs: Gradually add the warm melted chocolate mixture into the beaten eggs and sugar mixture, mixing until just combined to create a glossy batter.
- Add Dry Ingredients: Slowly add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. The batter should be thin but scoopable.
- Portion Dough: Using a cookie scoop or two spoons, scoop out approximately 1½-tablespoon portions of dough and place them on the prepared baking sheets. Space cookies about 1½ inches apart to allow spreading.
- Add Sea Salt: Sprinkle a small pinch of sea salt flakes on top of each cookie dough mound to enhance the sweet chocolate flavor with a salty contrast.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes, or until the cookie tops are shiny and crackled, indicating they are set but still soft inside.
- Optional Toppings and Shaping: Remove the baking sheets from the oven. If desired, press additional chocolate chips on top of each cookie. For perfectly round cookies, gently press a round cookie cutter around each cookie immediately after baking while still warm and soft.
- Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes to firm up slightly, then transfer them to a wire cooling rack. Enjoy them warm for the best fudgy experience.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 2 days to maintain freshness.
Notes
- For softer cookies, avoid overbaking; watch closely starting at 8 minutes.
- Make sure eggs are at room temperature for better mixing and texture.
- Using sea salt flakes on top adds a delicious contrast to the sweet chocolate.
- The batter is thin but scoopable; avoid adding extra flour as this can dry out the cookies.
- Store cookies in an airtight container to keep them chewy and fresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
