Salted Brownie Cookies

Salted Brownie Cookies are the ultimate chocolatey indulgence, combining the richness of brownies with the delightful texture of cookies! These decadent treats feature a shiny, crackly exterior, topped with semi-sweet chocolate chips and a sprinkle of sea salt flakes. Perfect for satisfying any chocolate lover’s sweet tooth!

Ingredients

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

Instructions

1. Preheat Oven: Adjust the oven rack to the second level (just above center) and preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. Beat Wet Ingredients: In a mixing bowl (using a hand mixer or stand mixer with a paddle attachment), combine the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract. Beat on medium-high speed until fully combined and frothy.
4. Melt Chocolate: In a small saucepan, melt the semi-sweet chocolate chips and unsalted butter over medium heat until smooth. Remove from heat and stir in the unsweetened cocoa powder and espresso powder (if using).
5. Combine Mixtures: Carefully pour the melted chocolate mixture into the wet ingredients, mixing until just combined. Then, add the dry ingredients and mix on low speed until combined. The batter will be thinner but still scoopable.
6. Scoop Dough: Using a 1½ tablespoon-size cookie scoop or two spoons, place dollops of cookie dough onto the prepared baking sheets, leaving about 1½ inches between each cookie.
7. Add Toppings: Sprinkle sea salt flakes over the top of each cookie. Bake for 8-10 minutes or until the tops are shiny and crackly.
8. Finish Baking: Remove the cookies from the oven and, if desired, add a few more chocolate chips on top. For perfectly round cookies, use a round cookie cutter to shape them while they’re still soft.
9. Cool Cookies: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a cooling rack. These cookies are best enjoyed warm!
10. Storage: Store cookies in a sealed container at room temperature for up to 2 days.