Salted Brownie Cookies are the ultimate treat for anyone who loves the rich, fudgy flavor of brownies and the chewy texture of cookies. This recipe masterfully combines the best of both worlds, resulting in a decadent dessert that’s both indulgent and satisfying. The allure of these cookies lies in their unique texture – a slightly crisp exterior that gives way to a gooey, chocolate-filled center. What truly sets them apart, however, is the finishing touch of sea salt flakes. This simple garnish adds a sophisticated contrast to the sweetness, enhancing the deep chocolate flavor and providing a delightful burst of flavor with every bite. Whether you’re a seasoned baker or just looking for a fun weekend project, these Salted Brownie Cookies are sure to become a favorite in your recipe collection.

History and Background

The origins of brownie cookies are rooted in the desire to combine two beloved desserts: the classic brownie and the traditional cookie. While brownies themselves have a rich history dating back to the late 19th century, the concept of blending their dense, fudgy texture with the portability and versatility of cookies is a more recent innovation. This fusion likely emerged from the growing trend of hybrid desserts, where bakers experiment with combining different textures and flavors to create new and exciting treats.

In contemporary baking, brownie cookies have soared in popularity due to their irresistible appeal. They offer the best of both worlds – the rich, chocolaty intensity of a brownie and the crisp, chewy edges of a cookie. This combination has made them a favorite among home bakers and professional pastry chefs alike, with countless variations appearing in cookbooks, blogs, and social media feeds.

The addition of sea salt to desserts, including brownie cookies, reflects a broader trend in modern cuisine towards balancing flavors. Salted desserts have become increasingly popular because the salt enhances and intensifies the sweetness, creating a more complex and satisfying flavor profile. In the case of these cookies, the sea salt garnish not only complements the rich chocolate but also adds a sophisticated touch that elevates them from a simple treat to a gourmet delight.

Ingredient Breakdown

Creating the perfect Salted Brownie Cookies relies on the careful selection and combination of high-quality ingredients, each playing a critical role in the final product’s texture and flavor.

Flour and Baking Powder: All-purpose flour is the backbone of these cookies, providing structure without being too heavy, allowing for the desired chewy texture. The baking powder acts as a leavening agent, giving the cookies a slight lift while preventing them from being overly dense. Together, these ingredients ensure the cookies have the perfect balance of softness and sturdiness.

Eggs and Egg Yolk: Using room temperature eggs and an additional egg yolk is crucial for achieving the rich, fudgy consistency that defines these cookies. Room temperature eggs mix more evenly with other ingredients, leading to a smoother batter. The extra yolk adds moisture and fat, which contribute to the cookies’ dense and tender crumb.

Granulated Sugar: Sugar not only sweetens the cookies but also plays a vital role in their texture. When beaten with eggs, it helps create a light, frothy mixture that contributes to the cookies’ crackly tops and chewy interiors. The sugar also assists in caramelization during baking, adding depth to the flavor.

Vegetable Oil and Vanilla Extract: The vegetable oil adds moisture and a slight crispness to the edges of the cookies, while the vanilla extract enhances the overall flavor, adding warmth and complexity that complements the chocolate.

Unsalted Butter and Chocolate Chips: The combination of melted unsalted butter and high-quality semi-sweet chocolate chips is key to achieving the deep, rich chocolate flavor in these cookies. The butter adds a creamy richness, while the chocolate chips ensure pockets of melted chocolate in every bite. Opting for high-quality chocolate ensures the best flavor and texture.

Cocoa Powder and Espresso Powder: Unsweetened cocoa powder deepens the chocolate flavor, providing a rich, slightly bitter undertone that balances the sweetness. The optional espresso powder enhances the chocolate flavor even further, adding a subtle coffee note that makes the chocolate taste even more intense and robust.

Sea Salt Flakes: The final touch of sea salt flakes sprinkled on top is what makes these cookies truly special. The salt contrasts with the sweetness, bringing out the complexity of the chocolate and adding a burst of flavor with each bite. While optional, the sea salt garnish elevates these cookies from ordinary to extraordinary, making them a standout treat.

Kitchen Tools and Equipment

To make Salted Brownie Cookies, having the right tools on hand is crucial for ensuring a smooth baking process and achieving the best results.

Essential Tools:

• Hand Mixer or Stand Mixer: Either a hand mixer or a stand mixer with a paddle attachment is necessary for mixing the ingredients thoroughly. These tools help to achieve the right consistency in the dough, ensuring the eggs and sugar are properly whipped to create a light, frothy mixture.
• Baking Sheets: Quality baking sheets are essential for even heat distribution, which is key to baking cookies that are perfectly crisp on the outside and soft on the inside.
• Parchment Paper or Silicone Mats: Lining your baking sheets with parchment paper or silicone mats prevents the cookies from sticking and makes cleanup easier. Silicone mats also provide a consistent baking surface, contributing to evenly baked cookies.

Optional Tools:

• Round Cookie Cutter: A round cookie cutter can be used to shape the cookies immediately after baking, while they are still soft. This tool helps create perfectly round, uniform cookies, giving them a professional appearance, especially if presentation is a priority.

Preparing the Ingredients

Preparation is key to a smooth and successful baking experience, especially when making Salted Brownie Cookies. Taking the time to pre-measure and prep your ingredients ensures that you can focus on the process without interruptions, leading to better results.

Importance of Pre-Measuring and Prepping Ingredients:
Before you start mixing, it’s essential to measure out all your ingredients. This not only saves time but also reduces the risk of missing an ingredient or making errors in measurement. Having everything prepped and ready to go allows for a seamless transition from one step to the next, which is particularly important in recipes where timing and order of operations are crucial.

Tips for Room Temperature Eggs:
Using room temperature eggs is important because they mix more easily into the batter, creating a smoother texture. Cold eggs can cause the batter to curdle or become lumpy. To quickly bring eggs to room temperature, place them in a bowl of warm water for about 5-10 minutes before using them. This small step can make a big difference in the final texture of your cookies.

How to Properly Melt Chocolate and Butter Together:
Melting chocolate and butter together requires a bit of care to prevent burning. Use a small saucepan over medium heat, stirring constantly to ensure even melting. Alternatively, you can melt the chocolate and butter in a microwave-safe bowl, heating in 20-second increments and stirring between each session. This method prevents the chocolate from overheating and seizing. Once melted, immediately stir in the cocoa powder and espresso powder (if using) to create a smooth, rich mixture that will add depth and intensity to your cookies.

Cooking Process and Tips

Step-by-Step Instructions

1. Preparing the Oven and Baking Sheets
Start by adjusting your oven rack to the second level, just above the center. This position ensures even heat distribution, which is key to achieving the perfect texture for your cookies. Preheat the oven to 350ºF (175ºC) well in advance, as a fully preheated oven is crucial for even baking. While the oven is heating, line two baking sheets with parchment paper or silicone baking mats. These liners prevent the cookies from sticking and help them bake evenly.

2. Mixing Dry Ingredients
In a medium-sized bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and ⅛ teaspoon of salt. Whisking serves to evenly distribute the baking powder and salt throughout the flour, ensuring consistent texture and leavening in the cookies. It also helps to aerate the flour slightly, which can contribute to a lighter texture.

3. Combining Wet Ingredients
In a large mixing bowl, combine 2 large eggs, 1 egg yolk, 1 cup of granulated sugar, 1 tablespoon of vegetable oil, and 1 teaspoon of vanilla extract. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat these ingredients on medium-high speed until fully combined and frothy, which should take about 3-4 minutes. The mixture should be pale and slightly thickened, indicating that the sugar has dissolved and incorporated air into the batter. This step is critical for achieving the desired crackly top and chewy texture in the final cookies.

4. Melting Chocolate and Butter
In a small saucepan, combine 6 tablespoons of unsalted butter and 1 cup of semi-sweet chocolate chips. Melt them together over medium heat, stirring constantly to prevent the chocolate from burning. Once the mixture is smooth and fully melted, remove it from the heat and immediately stir in ¼ cup of unsweetened cocoa powder and 1 teaspoon of espresso powder (if using). Stir until the mixture is smooth and well combined. The espresso powder is optional but highly recommended, as it enhances the chocolate flavor without making the cookies taste like coffee.

5. Combining Chocolate Mixture with Wet Ingredients
Carefully pour the warm chocolate mixture into the bowl with the beaten egg mixture. Mix on low speed or use a spatula to gently fold the chocolate into the wet ingredients until just combined. Be sure not to overmix, as this can deflate the batter and affect the texture of the cookies. The goal is a smooth, homogenous mixture.

6. Adding Dry Ingredients to the Mix
Gradually add the whisked dry ingredients to the wet ingredients, mixing on low speed or folding gently with a spatula. Mix until just combined, being careful not to overwork the batter. Overmixing can lead to tough cookies. The batter will be slightly thin but should still be scoopable.

7. Scooping and Shaping Cookies
Using a 1 ½ tablespoon-size cookie scoop or two spoons, portion out the cookie dough onto the prepared baking sheets, leaving about 1 ½ inches of space between each cookie to allow for spreading during baking. If you want perfectly round cookies, you can use a round cookie cutter to shape them immediately after they come out of the oven, while they’re still soft. Simply place the cutter around each cookie and gently swirl it to form a perfect circle. This step is optional but gives the cookies a more polished appearance.

After shaping, sprinkle a pinch of sea salt flakes over the top of each cookie. This adds a delightful burst of flavor and enhances the chocolatey goodness of the cookies.

Baking Tips and Tricks

Mastering the art of baking Salted Brownie Cookies requires attention to detail and a few insider tips. These tricks will help you achieve that signature crackly top, perfectly shaped cookies, and the ideal texture.

How to Ensure Cookies Have a Crackly Top
The crackly top on these cookies is a hallmark of their brownie-like texture. To achieve this, it’s crucial to properly beat the eggs and sugar until the mixture is light, frothy, and pale in color. This step incorporates air into the batter, which expands during baking and creates those desirable cracks on the surface. Additionally, using a high-quality cocoa powder and melting the chocolate and butter together properly ensures that the batter is rich and smooth, contributing to the crackly top.

Adjusting Baking Time Based on Oven Variations
Oven temperatures can vary, so it’s important to keep a close eye on your cookies as they bake. The cookies should be baked at 350ºF for 8-10 minutes. Start checking them at the 8-minute mark. The tops should be shiny and crackly, with the edges set but the centers still slightly soft. If your oven runs hot, reduce the baking time slightly. Conversely, if your oven tends to be cooler, you might need to add a minute or two.

Shaping Cookies for a Professional Look
To achieve perfectly round cookies, use a round cookie cutter to gently shape them immediately after they come out of the oven, while they’re still soft. Place the cutter around the cookie and swirl it in a circular motion. This technique helps to create uniform, professional-looking cookies, especially if they spread unevenly during baking.

The Role of Cooling Time in Texture
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. This resting period lets the cookies set, solidifying their structure while maintaining their chewy centers. If you prefer a slightly firmer texture, let them cool completely on the rack before serving. Remember, cookies often continue to bake slightly after being removed from the oven, so cooling time is crucial for achieving the perfect texture.

Serving Suggestions

Salted Brownie Cookies are best enjoyed warm, straight from the oven when their centers are still gooey, and the chocolate is perfectly melted. For an extra indulgent experience, pair them with a cold glass of milk, which balances the rich chocolate flavor and enhances the overall experience. These cookies also pair wonderfully with a hot cup of coffee or espresso, as the bitter notes of the coffee complement the sweetness of the cookies. For a more decadent treat, serve them with hot chocolate, where the creamy texture of the drink contrasts beautifully with the chewy cookies.

To elevate your presentation, consider stacking the cookies on a dessert platter, with a sprinkle of extra sea salt flakes for garnish. For a fun twist, sandwich a scoop of vanilla ice cream between two cookies to create an irresistible brownie cookie ice cream sandwich, perfect for a special occasion or as a luxurious dessert option.

Storage and Shelf Life

To keep your Salted Brownie Cookies fresh and delicious, store them in an airtight container at room temperature. This will help maintain their soft, chewy texture and prevent them from drying out. Stored this way, the cookies will stay fresh for up to 2 days.

If you want to extend their shelf life, these cookies can be frozen. Once the cookies have completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a resealable freezer bag or airtight container, with parchment paper between layers to prevent sticking. The cookies can be frozen for up to 3 months.

When you’re ready to enjoy them, thaw the cookies at room temperature for about an hour. If you prefer them warm, you can reheat them in the oven at 300ºF for a few minutes, just until they’re soft and gooey again.

Variations and Substitutions

Salted Brownie Cookies are incredibly versatile, allowing for a variety of flavor and dietary adaptations to suit different preferences and needs.

Flavor Variations
To add an extra layer of flavor and texture, consider mixing in chopped nuts like walnuts, pecans, or almonds. These nuts not only provide a delightful crunch but also pair beautifully with the rich chocolate. For a different twist, you can use white chocolate chips, dark chocolate chunks, or even a mix of different chocolates to create a more complex flavor profile. Additionally, adding a teaspoon of flavored extracts, such as peppermint, almond, or orange, can give the cookies a unique and refreshing taste.

Dietary Substitutions
To make the recipe gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains a binding agent like xanthan gum for the best texture. For a dairy-free version, replace the butter with a plant-based butter or coconut oil, and use dairy-free chocolate chips. These substitutions will still yield delicious cookies with the same chewy texture.

Different Toppings
While sea salt flakes are a classic choice, you can experiment with other toppings to customize your cookies. Try sprinkling them with crushed candy canes for a festive touch, or drizzle them with caramel sauce for an extra indulgent treat. You can also top them with a dusting of powdered sugar or cocoa powder for a more elegant presentation. Each variation brings its own unique flair, making these cookies adaptable to any occasion.

Common Mistakes to Avoid

When making Salted Brownie Cookies, a few common mistakes can affect the outcome. Here’s how to avoid them:

Overmixing the Dough
Overmixing can lead to tough cookies by developing too much gluten in the flour. After adding the dry ingredients to the wet mixture, mix only until just combined. The batter should be smooth, but stop as soon as you see no streaks of flour.

Not Properly Melting the Chocolate and Butter
Improperly melting the chocolate and butter can result in burnt or grainy chocolate, which affects the texture and flavor of the cookies. Melt them together slowly over medium heat, stirring constantly. Alternatively, use a microwave in short bursts, stirring between each interval to ensure smoothness.

Incorrect Baking Times or Temperatures
Baking the cookies at the wrong temperature or for too long can lead to dry, overcooked cookies. Always preheat your oven to 350ºF and bake the cookies for 8-10 minutes. Keep a close eye on them, as ovens vary. The tops should be shiny and crackly, with the centers still slightly soft when they’re done.

Frequently Asked Questions

Can I use different types of chocolate?
Yes, you can use different types of chocolate in this recipe. Semi-sweet chocolate is standard, but you can substitute or mix it with dark chocolate, milk chocolate, or even white chocolate for varied flavors. Just be aware that the sweetness level will change depending on the type of chocolate you use.

How do I make the cookies more or less chewy?
To make the cookies chewier, slightly underbake them, leaving the centers soft when you take them out of the oven. For less chewy cookies, bake them a minute or two longer until the edges are more set and crisp. You can also adjust the sugar ratio slightly, using more brown sugar for chewiness and more granulated sugar for a crisper texture.

Can I make the dough ahead of time?
Yes, the dough can be made ahead of time and stored in the refrigerator for up to 24 hours. Chilling the dough can also help control spreading, resulting in thicker cookies. If you plan to store it longer, you can freeze the dough for up to three months.

What can I use if I don’t have espresso powder?
If you don’t have espresso powder, you can omit it altogether, or substitute it with instant coffee granules. While the espresso powder enhances the chocolate flavor, leaving it out won’t significantly alter the cookies’ overall taste.

Why did my cookies turn out flat?
Flat cookies can result from several factors, such as using too warm butter or dough. Ensure that the dough is not too warm before baking, as this can cause the cookies to spread excessively. Also, check that your baking powder is fresh, as expired baking powder can lead to insufficient rise.

Salted Brownie Cookies

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• Author: Christine

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Description

These Salted Brownie Cookies combine the best of both worlds: the rich, fudgy goodness of a brownie and the satisfying chewiness of a cookie. Topped with a sprinkle of sea salt, these cookies deliver an irresistible balance of sweet and salty flavors. Whether you’re a chocolate lover or looking for a crowd-pleasing dessert, these cookies are sure to impress. Perfect for any occasion, they can be enjoyed warm with a glass of milk or served as a decadent treat with coffee or hot chocolate.

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Ingredients

Scale 1x2x3x

• 1 cup All-Purpose Flour
• 1 teaspoon Baking Powder
• ⅛ teaspoon Salt
• 2 Large Eggs (room temperature)
• 1 Large Egg Yolk (room temperature)
• 1 cup Granulated Sugar
• 1 tablespoon Vegetable Oil
• 1 teaspoon Vanilla Extract
• 6 tablespoon Unsalted Butter
• 1 cup Semi-Sweet Chocolate Chips (plus some for topping cookies)
• ¼ cup Unsweetened Cocoa Powder
• 1 teaspoon Espresso Powder (optional)
• Sea Salt Flakes (for topping cookies (optional garnish))

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Instructions

• Adjust the oven rack to the 2nd level mark (just above center) and preheat your oven to 350ºF. Line two baking sheets with parchment paper or silicone mats. Set to the side.
• In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.
  1 cup All-Purpose Flour,1 teaspoon Baking Powder,⅛ teaspoon Salt
• 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 on medium-high speed until fully combined and frothy.
  2 Large Eggs,1 Large Egg Yolk,1 cup Granulated Sugar,1 tablespoon Vegetable Oil,1 teaspoon Vanilla Extract
• Meanwhile, in a small saucepan, heat the semi-sweet chocolate chips and unsalted butter together over medium heat until fully melted and smooth. Remove from heat and immediately whisk or stir in the unsweetened cocoa powder and espresso powder.
  6 tablespoon Unsalted Butter,1 cup Semi-Sweet Chocolate Chips,¼ cup Unsweetened Cocoa Powder,1 teaspoon Espresso Powder
• Carefully pour the melted chocolate mixture into the wet ingredients and mix until the chocolate is just combined.
• Add in the whisked dry ingredients and mix on low speed until just combined. You can also simply fold in the dry ingredients using a spatula. The batter will be on the thinner side, but still scoopable.
• Using a 1 ½ tablespoon-size cookie scoop or 2 spoons, scoop the cookie dough out and place onto the baking sheets, leaving about 1 ½ inches of space between them.
• Sprinkle some sea salt flakes over the top of each cookie, then bake for 8-10 minutes at 350ºF or until the tops of the cookies have a shiny, crackly top to them.
  Sea Salt Flakes
• Remove from the oven and top with a few additional chocolate chips (optional). You can also choose to use a round cookie cutter to shape them into perfect round cookies. Do this immediately after they have come out of the oven while they’re still soft. Visit my ‘how do you make perfectly round cookies?’ section of the blog post for all my cookie shaping tips.
• Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool almost completely—because they are really good still warm! Use a spatula to transfer the cookies because they will be very soft!
• Cookies are best kept in a sealed food container at room temperature for up to 2 days.

Notes

• Room Temperature Ingredients: For the best results, make sure your eggs and butter are at room temperature before you start baking. This helps the ingredients combine more smoothly and results in a better texture.
• Sea Salt Flakes: The sea salt garnish is optional but highly recommended. It enhances the chocolate flavor and adds a delightful contrast to the sweetness of the cookies.
• Dough Consistency: The cookie dough will be slightly thinner than typical cookie doughs but should still be scoopable. If it seems too runny, you can chill it in the refrigerator for about 15 minutes before baking.
• Baking Time: Keep a close eye on the cookies as they bake. They should have shiny, crackly tops with edges set and centers still slightly soft when you remove them from the oven. This will ensure a perfect chewy texture.