Salted Brownie Cookies Chocolate (Print-Friendly Version)
Indulge in chewy, crackly-topped brownie cookies layered with rich chocolate and finished with a touch of sea salt. Ideal for sharing during winter or on special occasions, these fudge brownie cookies and salted chocolate brownie cookies deliver pure joy—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, at room temperature
07 -
1 large egg yolk, at 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 & Garnish
13 -
Sea salt flakes for garnish (optional)
# How to Make It:
01 -
Position the oven rack just above center and preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats and set aside.
02 -
In a medium mixing bowl, whisk together all-purpose flour, baking powder, salt, cocoa powder, and espresso powder until evenly incorporated. Set aside.
03 -
In a separate large mixing bowl, use a hand mixer or stand mixer with the paddle attachment to beat eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract on medium-high speed until fully combined and frothy.
04 -
In a small saucepan over medium heat, melt the semi-sweet chocolate chips and unsalted butter together, stirring until smooth. Remove from heat and immediately whisk in the cocoa powder and espresso powder.
05 -
Pour the melted chocolate mixture into the wet ingredients and mix on medium speed until uniformly combined.
06 -
Gradually add the dry ingredients to the wet mixture and beat on low speed just until a cohesive batter forms.
07 -
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them at least 2 inches apart. Gently press a few extra chocolate chips on top of each dough mound if desired.
08 -
Sprinkle a pinch of sea salt flakes over each cookie. Bake for 8-10 minutes at 350°F, or until the tops are shiny and crackled but centers remain soft.
09 -
Allow cookies to rest on the baking sheets for 5 minutes before transferring carefully to a cooling rack. Serve warm or let cool completely.
# Extra Suggestions:
01 -
Transfer cookies gently with a spatula as they are very soft when warm. Store in an airtight container at room temperature for up to 2 days. Cookies are especially enjoyable when slightly warm.