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Salted Brownie Cookies

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Indulge in these rich, fudgy cookies with a delightful crackly top and a perfect sprinkle of sea salt. All the flavor of a brownie in a convenient cookie form!

Ingredients

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  • 1 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/8 tsp Salt
  • 2 Large Eggs room temperature
  • 1 Large Egg Yolk room temperature
  • 1 cup Granulated Sugar
  • 1 tbsp Vegetable Oil
  • 1 tsp Vanilla Extract
  • 6 tbsp Unsalted Butter
  • 1 cup Semi-Sweet Chocolate Chips
  • 1/4 cup Unsweetened Cocoa Powder
  • 1 tsp Espresso Powder optional
  • Sea Salt Flakes for topping cookies (optional garnish)

Instructions

  1. Adjust the oven rack to the 2nd level mark (just above center).
  2. Preheat your oven to 350ºF (175ºC).
  3. Line two baking sheets with parchment paper or silicone mats.
  4. Set the lined baking sheets to the side.
  5. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  6. Set the dry ingredients aside.
  7. Using a hand mixer or stand mixer fitted with the paddle attachment, beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract together.
  8. Beat on medium-high speed until fully combined and frothy.
  9. Meanwhile, in a small saucepan, heat the semi-sweet chocolate chips and unsalted butter together over medium heat.
  10. Heat until fully melted and smooth.
  11. Remove the saucepan from heat.
  12. Immediately whisk or stir in the unsweetened cocoa powder.
  13. Whisk or stir in the espresso powder (if using).
  14. Carefully pour the melted chocolate mixture into the wet ingredients.
  15. Mix until the chocolate is just combined.
  16. Add in the whisked dry ingredients.
  17. Mix on low speed until just combined.
  18. Alternatively, fold in the dry ingredients using a spatula.
  19. Using a 1 1/2 tablespoon-size cookie scoop or 2 spoons, scoop the cookie dough out.
  20. Place the cookie dough onto the prepared baking sheets.
  21. Leave about 1 1/2 inches of space between each cookie.
  22. Sprinkle some sea salt flakes over the top of each cookie.
  23. Bake for 8-10 minutes at 350ºF (175ºC).
  24. Bake until the tops of the cookies have a shiny, crackly top.
  25. Remove from the oven.
  26. Optionally, top with a few additional chocolate chips immediately after baking.
  27. Optionally, use a round cookie cutter to shape them into perfect round cookies while they are still soft.
  28. Let the cookies cool on the baking sheets for about 5 minutes.
  29. Use a spatula to transfer the cookies to a cooling rack.
  30. Cool cookies almost completely on the cooling rack.

Notes

Always use room temperature eggs for a smoother batter.
Don’t overmix the batter once the flour is added; this keeps cookies tender.
Espresso powder is optional but enhances chocolate flavor significantly.
Cookies are very soft when warm, so handle gently with a spatula.

Find it online: https://theopenoven.com/salted-brownie-cookies/