Salted Brownie Cookies

why make this recipe

Salted Brownie Cookies combine the best of both worlds: the fudgy richness of brownies and the delightful texture of cookies. The result is a treat that’s chewy on the inside, slightly crisp on the outside, and topped with a sprinkle of sea salt to enhance the chocolate flavor. These cookies are easy to make and perfect for any occasion, whether it’s a cozy night in or a gathering with friends.

how to make Salted Brownie Cookies

Ingredients :

• 1 cup All-Purpose Flour
• 1 tsp Baking Powder
• 1/8 tsp Salt
• 2 Large Eggs (room temperature)
• 1 Large Egg Yolk (room temperature)
• 1 cup Granulated Sugar
• 1 tbsp Vegetable Oil
• 1 tsp Vanilla Extract
• 6 tbsp Unsalted Butter
• 1 cup Semi-Sweet Chocolate Chips (plus some for topping cookies)
• 1/4 cup Unsweetened Cocoa Powder
• 1 tsp Espresso Powder (optional)
• Sea Salt Flakes (for topping cookies (optional garnish))

Directions :

1. Adjust the oven rack to the 2nd level mark (just above center) and preheat your oven to 350ºF. Line two baking sheets with parchment paper or silicone mats. Set to the side.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.
3. Using a hand mixer or stand mixer fitted with the paddle attachment, beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract together on medium-high speed until fully combined and frothy.
4. Meanwhile, in a small saucepan, heat the semi-sweet chocolate chips and unsalted butter together over medium heat until fully melted and smooth. Remove from heat and immediately whisk or stir in the unsweetened cocoa powder and espresso powder.
5. Carefully pour the melted chocolate mixture into the wet ingredients and mix until the chocolate is just combined.
6. Add in the whisked dry ingredients and mix on low speed until just combined. You can also simply fold in the dry ingredients using a spatula. The batter will be on the thinner side, but still scoopable.
7. Using a 1 1/2 tablespoon-size cookie scoop or 2 spoons, scoop the cookie dough out and place onto the baking sheets, leaving about 1 1/2 inches of space between them.
8. Sprinkle some sea salt flakes over the top of each cookie, then bake for 8-10 minutes at 350ºF or until the tops of the cookies have a shiny, crackly top to them.
9. Remove from the oven and top with a few additional chocolate chips (optional). You can also choose to use a round cookie cutter to shape them into perfect round cookies. Do this immediately after they have come out of the oven while they’re still soft. Visit my how do you make perfectly round cookies? section of the blog post for all my cookie shaping tips.
10. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool almost completely—because they are really good still warm! Use a spatula to transfer the cookies because they will be very soft!
11. Cookies are best kept in a sealed food container at room temperature for up to 2 days.

how to serve Salted Brownie Cookies

Serve these Salted Brownie Cookies warm for the best flavor. They pair wonderfully with a glass of milk, a scoop of vanilla ice cream, or a cup of coffee or tea. You can also serve them at parties in a dessert platter, alongside other treats for a delightful sweet spread.

how to store Salted Brownie Cookies

To store your salted brownie cookies, let them cool completely after baking. Place them in a sealed food container at room temperature. They can last for up to 2 days. If you want to keep them longer, consider refrigerating them. Just make sure to let them return to room temperature or warm them slightly in the microwave for the best texture.

tips to make Salted Brownie Cookies

1. Use room temperature eggs for a smoother batter.
2. Don’t overmix the batter once you add the dry ingredients to keep the cookies chewy.
3. For a richer chocolate flavor, use high-quality semi-sweet chocolate chips.
4. Adjust the baking time based on your oven; keep an eye on the cookies to avoid overbaking.

variation

You can easily switch up these cookies! Try adding nuts like walnuts or pecans for added crunch, or replace the semi-sweet chocolate chips with white chocolate or milk chocolate chips. For a more decadent treat, swirl in some peanut butter or Nutella into the batter before scooping.

FAQs

1. Can I freeze Salted Brownie Cookies?

Yes, you can freeze the cookie dough for up to 3 months. Just scoop the dough onto a baking sheet, freeze until solid, and then transfer to a freezer bag. When you’re ready to bake, you can bake straight from frozen, adding a couple of extra minutes to the baking time.

2. What can I use instead of eggs?

You can substitute eggs with applesauce, mashed bananas, or flaxseed meal mixed with water (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg).

3. How do I know when the cookies are done baking?

The cookies are done when they have a shiny, crackly top and look set around the edges. They may still look a little soft in the middle, but they will firm up as they cool.