Description
These Salted Brownie Cookies are the perfect combination of fudgy brownie and chewy cookie. They have a rich chocolate flavor, a slightly crackly top, and a hint of salt that enhances the sweetness.
Ingredients
Scale
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 cup (200g) granulated sugar
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 6 tablespoons (85g, 3/4 stick) unsalted butter
- 1 cup (170g) semi-sweet chocolate chips, plus extra for topping (optional)
- 1/4 cup (25g) unsweetened cocoa powder
- 1 teaspoon espresso powder (optional)
- Flaky sea salt, for topping (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Position an oven rack in the second position from the top (just above the center). Line two baking sheets with parchment paper or silicone baking mats.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- Combine Wet Ingredients: In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat together the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract on medium-high speed until the mixture is fully combined, light, and frothy.
- Melt Chocolate and Butter: In a small saucepan over medium heat, combine the semi-sweet chocolate chips and unsalted butter. Cook, stirring constantly, until the chocolate and butter are completely melted and smooth. Remove from heat immediately once melted.
- Add Cocoa and Espresso Powder: Whisk the unsweetened cocoa powder and espresso powder (if using) into the melted chocolate mixture until smooth and well combined.
- Combine Wet and Chocolate Mixtures: Carefully pour the warm melted chocolate mixture into the bowl with the wet ingredients. Mix on low speed until just combined. Do not overmix.
- Add Dry Ingredients: Gradually add the whisked dry ingredients to the wet ingredients, mixing on low speed (or folding with a spatula) until just combined. The batter will be relatively thin but still scoopable.
- Scoop Dough: Using a 1 1/2 tablespoon-sized cookie scoop (or two spoons), scoop rounded portions of the cookie dough onto the prepared baking sheets. Leave about 1 1/2 inches of space between each cookie.
- Top with Salt (Optional): Sprinkle a few flakes of sea salt over the top of each unbaked cookie, if desired.
- Bake: Bake one sheet at a time for 8-10 minutes, or until the tops of the cookies have a shiny, crackly appearance. The edges should be set, and the centers should still be slightly soft.
- Add Chocolate Chips (Optional): Remove the baking sheet from the oven. If desired, immediately press a few additional chocolate chips into the tops of the warm cookies.
- Shape Cookies (Optional): If you want perfectly round cookies, you can use a round cookie cutter (slightly larger than the cookies) to shape them immediately after they come out of the oven while they are still soft. (See blog post for more detailed instructions on this technique – You would include an internal link here).
- Cool: Let the cookies cool on the baking sheets for about 5 minutes before carefully transferring them to a wire rack to cool completely. The cookies will be very soft when they come out of the oven, so use a spatula to transfer them.
- Serve and store
Notes
- Room Temperature Ingredients: Using room-temperature eggs and egg yolk helps the ingredients emulsify properly.
- Espresso Powder: The espresso powder enhances the chocolate flavor but is optional.
- Chocolate Chips: You can use semi-sweet, milk chocolate, or dark chocolate chips.
- Baking Time: The baking time may vary slightly depending on your oven.
- Storage Store in a sealed container for up to 2 days.
- Measuring Flour: For the most accurate results, measure flour by weight. If you don’t have a kitchen scale, use the “spoon and level” method.
- Serving Suggestion Enjoy with ice cream.