Salted Brownie Cookies (Print-Friendly Version)

Salted brownie cookies combine a fudgy chocolate base with sea salt flakes for extra flavor and crackly tops. Ideal for gatherings or summer treats, these cookies offer a chewy texture and rich chocolate taste—definitely one to keep handy.

# Ingredients You’ll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/8 teaspoon salt
04 - 1/4 cup unsweetened cocoa powder
05 - 1 teaspoon espresso powder (optional)

→ Wet Ingredients

06 - 2 large eggs, room temperature
07 - 1 large egg yolk, room temperature
08 - 1 cup granulated sugar
09 - 1 tablespoon vegetable oil
10 - 1 teaspoon vanilla extract
11 - 6 tablespoons unsalted butter

→ Chocolate

12 - 1 cup semi-sweet chocolate chips, plus extra for topping

→ Finishing

13 - Sea salt flakes for garnish (optional)

# How to Make It:

01 - Adjust oven rack to just above center position and preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats and set aside.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, salt, unsweetened cocoa powder, and espresso powder if using. Set aside.
03 - In a separate bowl, using a hand mixer or stand mixer with paddle attachment, beat eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract on medium-high speed until the mixture becomes fully blended and frothy.
04 - In a small saucepan over medium heat, melt semi-sweet chocolate chips together with unsalted butter, stirring until smooth. Remove from heat and immediately whisk in the dry cocoa powder and espresso powder.
05 - Pour the melted chocolate mixture into the egg and sugar mixture. Mix until well incorporated. Gradually add the dry ingredients to the wet ingredients, mixing just until the batter is combined.
06 - Spoon portions of dough onto prepared baking sheets, spacing evenly. Top each mound with additional chocolate chips and a light sprinkle of sea salt flakes if desired.
07 - Transfer to oven and bake for 8 to 10 minutes at 350°F, or until the tops are shiny and crackled but still tender.
08 - Allow cookies to rest on the baking sheets for 5 minutes before transferring with a spatula to a cooling rack. Let cool almost completely before serving.

# Extra Suggestions:

01 - Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack as they are very soft when hot.
02 - Store in a sealed container at room temperature for up to 2 days for best freshness.

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