Description
These Salted Brownie Cookies offer the rich, fudgy flavor of brownies with the convenience and texture of a cookie. Featuring a perfect balance of sweet chocolate and a touch of sea salt, they are quick to prepare and ideal for satisfying your chocolate cravings with a delightful, chewy treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1/4 cup unsweetened cocoa powder
Wet Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 6 tbsp unsalted butter
- 1 cup semi-sweet chocolate chips
For Topping
- Sea salt flakes (for topping)
Instructions
- Preheat Oven: Set your oven to 350ºF (175ºC) and prepare two baking sheets by lining them with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and unsweetened cocoa powder until evenly combined to create the cookie base.
- Beat Eggs and Sugar: In a separate large bowl, vigorously beat the two eggs and granulated sugar together until the mixture becomes frothy and slightly thickened, incorporating air for a lighter texture.
- Melt Chocolate and Butter: Gently melt the semi-sweet chocolate chips and unsalted butter together in a saucepan over low heat or using a double boiler until smooth and combined, then remove from heat.
- Combine Wet Ingredients: Stir the melted chocolate and butter mixture into the beaten eggs and sugar until fully incorporated, creating a rich, chocolatey batter.
- Add Dry to Wet: Gradually fold the dry ingredients into the wet mixture, stirring until just combined, taking care not to overmix to keep the cookies tender.
- Shape Cookies & Add Salt: Using a spoon or cookie scoop, drop dollops of dough onto the prepared baking sheets, spacing them adequately. Sprinkle each cookie generously with sea salt flakes to enhance the sweet and salty contrast.
- Bake: Bake in the preheated oven for 8-10 minutes, or until the tops appear shiny and cracked, indicating they are perfectly baked without overcooking.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, ensuring they set with the ideal chewy texture.
Notes
- Do not overbake to maintain the fudgy, brownie-like texture.
- Sea salt flakes are key to balancing the sweetness, but adjust the amount to your preference.
- For extra richness, use high-quality semi-sweet chocolate chips.
- Store cookies in an airtight container to keep them fresh for up to 5 days.
- These cookies can be refrigerated to extend shelf life, bring to room temperature before serving.
