Description
Salted brownie cookies merge intense chocolate richness with a perfect crisp edge, creating a sensational dessert that dances between fudgy indulgence and delicate cookie texture. Rich chocolate lovers will discover pure bliss in each bite of these irresistible treats.
Ingredients
Scale
Main Ingredients:
- 1 cup (240 ml) semi-sweet chocolate chips
- 6 tablespoons (85 g) unsalted butter
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 1 cup (200 g) granulated sugar
- 14 cup (30 g) unsweetened cocoa powder
Dry Ingredients:
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- 18 teaspoon salt
- 1 teaspoon espresso powder (optional)
Liquid and Flavor Ingredients:
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- Sea salt flakes (for topping, optional)
- Additional semi-sweet chocolate chips (for topping)
Instructions
- Position the oven rack slightly above the center and heat to 350ºF. Prepare two baking sheets with parchment paper or silicone mats.
- Combine flour, baking powder, and salt in a mixing bowl, then set aside.
- Blend eggs, egg yolk, sugar, vegetable oil, and vanilla extract using a mixer until frothy and well incorporated.
- Melt chocolate chips and butter in a saucepan over medium heat until smooth and glossy.
- Whisk cocoa powder and espresso powder into the melted chocolate mixture, then remove from heat.
- Gently incorporate the chocolate mixture into the egg mixture until just combined.
- Fold in the dry ingredients carefully, creating a thin but scoopable batter.
- Drop cookie dough onto prepared baking sheets using a cookie scoop, spacing them 1½ inches apart.
- Sprinkle sea salt flakes over each cookie before baking.
- Bake for 8-10 minutes until cookies develop a shiny, crackly surface.
- Optional: Immediately add extra chocolate chips to the hot cookies.
- Consider using a cookie cutter to shape cookies while still warm and soft.
- Allow cookies to rest on baking sheets for 5 minutes, then transfer to a cooling rack.
- Store in a sealed container at room temperature for up to 2 days, enjoying them warm or cooled.
Notes
- Use room temperature eggs for better mixing and smoother batter consistency.
- Melt chocolate and butter slowly to prevent burning and ensure silky texture.
- Avoid overmixing the batter to keep cookies tender and prevent tough texture.
- For gluten-free option, substitute all-purpose flour with almond or gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 156
- Sugar: 6 g
- Sodium: 75 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 36 mg