Description
Salted Brownie Cookies combine shiny, crackly tops, chewy edges, and rich fudgy centers in one easy chocolate dessert. Semisweet chocolate, cocoa powder, and optional espresso create deep flavor, while flaky sea salt balances every sweet bite.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon fine salt
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 cup granulated sugar
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter
- 1 cup semisweet chocolate chips, plus more for topping
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon espresso powder, optional
- Flaky sea salt, for topping
Instructions
- Move an oven rack to the second level from the top, just above the center position, and preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
- Whisk the all-purpose flour, baking powder, and fine salt together in a medium bowl. Set aside.
- Add the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract to a large mixing bowl. Beat with a hand mixer or stand mixer on medium-high speed until pale, fully combined, and frothy.
- Place the unsalted butter and 1 cup semisweet chocolate chips in a small saucepan over medium-low to medium heat. Stir frequently until melted and smooth.
- Remove the saucepan from the heat. Immediately whisk in the unsweetened cocoa powder and optional espresso powder.
- Slowly pour the warm chocolate mixture into the whipped egg mixture. Mix on low speed just until evenly combined.
- Add the dry ingredients and mix on low speed just until no dry streaks remain. Do not overmix.
- Scoop the batter into 1 1/2-tablespoon portions and place them about 1 1/2 inches apart on the prepared baking sheets.
- Sprinkle each portion with flaky sea salt.
- Bake for 8 to 10 minutes, until the tops look shiny and crackled while the centers remain soft.
- Remove the cookies from the oven and press a few additional chocolate chips into the tops, if desired.
- Let the cookies cool on the baking sheets for 5 minutes, then carefully transfer them to a wire rack with a thin spatula.
Notes
- Measure and arrange all ingredients before mixing because the batter should be scooped and baked promptly.
- Room-temperature eggs whip more easily and help create glossy, crackly tops.
- Do not overheat the butter and chocolate mixture. Remove it from the heat as soon as it becomes smooth.
- Espresso powder is optional, but it deepens the chocolate flavor without making the cookies taste strongly like coffee.
- For fudgy centers, remove the cookies when the edges look set but the centers still appear slightly soft.
- Use flaky finishing salt rather than fine table salt for the topping.
- Store cooled cookies in a sealed container at room temperature for up to 2 days.
- Freeze cooled cookies in a freezer-safe container for up to 2 months.
- Nutrition values are estimated per cookie.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 129
- Sugar: 12
- Sodium: 60
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 39