Description
These Easy Salted Brownie Cookies combine the fudgy richness of brownies with the handheld convenience of cookies. Featuring a glossy, crackled top, generously salted with sea salt flakes, and studded with chocolate chips, they offer a decadent balance of sweet and salty in every bite. Quick to prepare and perfect for chocolate lovers, these cookies bake up soft and chewy, making them an irresistible treat for any occasion.
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
- 6 tablespoons unsalted butter
Chocolate
- 1 cup semi-sweet chocolate chips, plus more for topping
Topping
- Sea salt flakes, for topping
Instructions
- Preheat Oven: Preheat the oven to 350ºF and position the oven rack in the second level, just above center. Line two baking sheets with parchment paper or silicone mats and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, salt, and cocoa powder. Set aside.
- Beat Wet Ingredients: Using a hand mixer or stand mixer with a paddle attachment, beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract on medium-high speed until frothy and well combined.
- Melt Chocolate and Butter: In a small saucepan over medium heat, melt the semi-sweet chocolate chips and unsalted butter, stirring until smooth. Remove from heat.
- Combine Chocolate Mixture: Stir the cocoa powder into the melted chocolate mixture until fully blended. Gradually add this mixture to the egg mixture and mix until just combined.
- Add Dry Ingredients: Add the dry flour mixture to the wet ingredients. Mix on low speed just until combined. The batter will be thin but still scoopable.
- Portion Dough: Using a cookie scoop or two spoons, portion dough into 1 ½-tablespoon portions and place on prepared baking sheets, spacing about 1 ½ inches apart.
- Add Sea Salt: Sprinkle a pinch of sea salt flakes on top of each cookie dough portion.
- Bake: Bake in the preheated oven for 8-10 minutes, or until the tops of the cookies are shiny and crackled.
- Optional Topping and Shaping: Remove cookies from oven. If desired, add extra chocolate chips on top. For perfectly round cookies, use a round cookie cutter to shape cookies immediately after baking while still soft.
- Cool: Allow cookies to cool on baking sheets for 5 minutes before transferring to a cooling rack. Serve warm for best texture and flavor.
- Storage: Store cookies in an airtight container at room temperature for up to 2 days to maintain freshness.
Notes
- Use room temperature eggs to help achieve a better batter consistency.
- Baking time may vary slightly depending on your oven; watch for shiny, crackled tops as the sign they are done.
- For a more intense chocolate flavor, use high-quality cocoa powder and chocolate chips.
- Adding more sea salt flakes can enhance the sweet-salty contrast if desired.
- Shaping cookies right after baking is optional but helps achieve a uniform appearance.
- These cookies are best enjoyed fresh but can be stored for up to 2 days in an airtight container.
