It’s funny how some recipes just click, isn’t it? I first came across this recipe when I was looking to switch things up from our usual chocolate chip cookies, which, don’t get me wrong, are still a classic around here. But there was something about the combination of brownies and cookies that caught my eye. After all, why choose between the two when you can have both, right?
I remember the first time I made these Salted Brownie Cookies—I was a little skeptical about whether the taste would truly match the picture-perfect image in my mind. But as soon as the cookies were baking in the oven, the heavenly aroma that filled our home was a dead giveaway that we were in for a treat. And the best part? They came out even better than I’d hoped! They have that irresistible crackly top you’d expect from a brownie but are soft and chewy like a cookie.
Just so you know, these cookies are relatively easy to whip up. Even if you’re not the most experienced baker, you’ll find this recipe quite forgiving, with room for some creativity. Plus, the preparation time is just right for a cozy break amid the weekend hustle. I love the way my family eagerly gathers around for a sweet snack and shared stories whenever these cookies come out of the oven.
And how can I forget the sprinkling of sea salt flakes on top? Initially, I wasn’t sure about this step since the idea of salty cookies sounded a bit odd. But oh, what a game-changer it turned out to be! That little sprinkling of sea salt really brings out the rich chocolate flavor, creating a delectable balance that’s simply irresistible.
So, if you’re on the lookout for a recipe that’s sure to please both adults and kids alike, give these Salted Brownie Cookies a try. I promise, you won’t be stopping at just one! Let’s get baking, shall we?
How to Make Salted Brownie Cookies
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Ingredients:
- 1 cup Granulated Sugar
- 6 tbsp Unsalted Butter
- 1 Large Egg Yolk (room temperature)
- 2 Large Eggs (room temperature)
- 1/4 cup Unsweetened Cocoa Powder
- 1 tbsp Vegetable Oil
- 1 tsp Vanilla Extract
- 1 cup Semi-Sweet Chocolate Chips (plus more for topping)
- 1/8 tsp Salt
- 1 tsp Baking Powder
- 1 tsp Espresso Powder (optional)
- Sea Salt Flakes (for topping, optional)
- 1 cup All-Purpose Flour
Directions:
- Arrange the oven rack to sit just above the center and set the temperature to 350ºF to preheat. Line up two baking sheets with parchment or silicone mats.
- In a medium bowl, blend the all-purpose flour, baking powder, and salt together. Place aside for later.
- In a large bowl, whisk the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract using either a hand mixer or stand mixer. Mix until frothy and well blended.
- While mixing, melt the semi-sweet chocolate chips and unsalted butter in a small saucepan over medium heat. Once melted and smooth, remove from heat and incorporate the cocoa powder and espresso powder if you’re using it.
- Combine the melted chocolate concoction with the wet ingredients and stir gently until just mixed.
- Slowly blend the dry ingredients with the wet ones, using low speed until they are just mixed. The batter should be thin yet scoopable.
- Drop spoonfuls of dough onto the ready baking sheets, ensuring they’re spaced 1.5 inches apart.
- Top each cookie with a light sprinkle of sea salt flakes and bake for 8 to 10 minutes until the tops appear shiny and crackly.
- Take the cookies out and quickly add some extra chocolate chips on top for a pretty finish. You can use a cookie cutter to make them perfectly round, right after removing them from the oven.
- Let the cookies sit on the baking sheets to cool down for about 5 minutes before transferring to a rack to cool almost all the way through. They are delightful when warm, so enjoy!
- Keep any extra cookies in an airtight container at room temperature for up to 2 days.
Ingredient Substitutions:
If you’re running low on ingredients, don’t worry! You can swap vegetable oil for melted coconut oil for a different flavor twist. For a gluten-free version, use almond flour instead of all-purpose flour. You may also replace semi-sweet chocolate chips with dark or milk chocolate chips depending on your preference. These swaps might add a different hint of flavor but will still keep the cookies delicious!
Serving Suggestions:
For a satisfying treat, sprinkle a bit of extra sea salt on top right before serving these scrumptious cookies. They pair wonderfully with a glass of cold milk or, for a grown-up twist, a cup of hot coffee. Try serving them with a scoop of vanilla ice cream for a dessert that your family and friends won’t forget.
Seasonal Variations:
To tailor your cookies to the season, consider adding warm spices such as cinnamon and nutmeg during the winter months for an extra cozy taste. In the summer, a handful of fresh berries mixed into the dough can make for a surprising yet satisfying twist. These small alterations can add exciting new flavors to your classic cookie experience.
Cooking Tips:
To achieve that perfect crackly top, ensure not to overmix once the dry and wet ingredients are combined. Baking one sheet at a time can also lead to more consistent results. If the dough feels too sticky, chilling it for about 30 minutes can make scooping easier. For the best texture, make sure not to overbake; the cookies should still look slightly soft when you take them out of the oven.
Storing Suggestion:
These Salted Brownie Cookies keep quite well when stored properly. To maintain their freshness, place them in an airtight container at room temperature for up to two days. If you want to store them a bit longer, consider popping them in the fridge where they can last up to a week. Freezing is also an option; simply wrap them individually and freeze for up to three months, letting them thaw at room temperature before enjoying.
Frequently Asked Questions:
What kind of butter should I use for this recipe?
For the best results, use unsalted butter in this recipe. The lack of salt in the butter helps control the exact amount of saltiness to suit your taste, especially since sea salt flakes are added on top. Besides, using unsalted butter lets you better manage the cookie’s flavor balance.
Can I make these cookies gluten-free?
Yes, you can make these cookies gluten-free by substituting all-purpose flour with a gluten-free option like almond flour or a 1:1 gluten-free baking flour blend. Keep in mind that this might slightly alter the texture, but the taste will still be delicious!
What’s the best way to melt the chocolate chips and butter together?
The most straightforward way is to use a small saucepan over medium heat. Stir continuously to prevent the chocolate from burning or separating. Alternatively, you could use a microwave, heating in short 20-second bursts and stirring in between until completely melted and smooth.
Why add espresso powder to these cookies?
Espresso powder is optional, but it can significantly enhance the depth of chocolate flavor in baked goods. If used sparingly, it doesn’t make the cookies taste like coffee. Instead, it intensifies the rich, chocolaty taste these cookies offer.
How can I make sure the cookies don’t spread too much?
To prevent the cookies from spreading excessively, make sure your butter and eggs are at room temperature before using. Also, avoid overmixing the dough after adding the flour. You can also try chilling the dough before baking, which can help maintain their shape.
Is there a way to make these cookies chewy?
Absolutely! If you prefer chewier cookies, consider slightly underbaking them. Remove the cookies from the oven when they seem a bit underdone, as they will continue to firm up on the baking sheet after removal. This can help achieve that perfect chewy texture.
Salted Brownie Cookies
Ingredients
- 1 cup Granulated Sugar
- 6 tablespoons Unsalted Butter
- 1 Large Egg Yolk (room temperature)
- 2 Large Eggs (room temperature)
- 1/4 cup Unsweetened Cocoa Powder
- 1 tablespoon Vegetable Oil
- 1 teaspoon Vanilla Extract
- 1 cup Semi-Sweet Chocolate Chips (plus more for topping)
- 1/8 teaspoon Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Espresso Powder (optional)
- 1 Sea Salt Flakes (for topping, optional)
- 1 cup All-Purpose Flour
Instructions
- Start by adjusting the oven rack to the second level (just above the center) and preheat your oven to 350ºF. Line two baking sheets with parchment paper or silicone mats and set aside.
- In a medium bowl, mix together the all-purpose flour, baking powder, and salt. Set it aside for later use.
- In a large mixing bowl, beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract using a hand mixer or stand mixer on medium-high speed until everything is well combined and frothy.
- While that’s happening, melt the semi-sweet chocolate chips and unsalted butter together in a small saucepan over medium heat until they’re smoothly combined. Once melted, remove from the heat and mix in the unsweetened cocoa powder and espresso powder, if you’re using it.
- Pour the melted chocolate mixture into the bowl with the wet ingredients and gently mix until the chocolate is just combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. The batter should be somewhat thinner, yet still scoopable.
- Using a cookie scoop or two spoons, drop spoonfuls of cookie dough onto the lined baking sheets, spacing them about 1.5 inches apart.
- Sprinkle sea salt flakes on top of each cookie, then pop them in the oven to bake for 8 to 10 minutes, or until they have a shiny, crackly surface.
- Once baked, you can add a few extra chocolate chips on top right away for that gorgeous finishing touch. If you want them to be perfectly round, use a cookie cutter immediately after they come out of the oven!
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a rack to cool nearly completely. They're delightful warm, so enjoy! Keep any extras in an airtight container at room temperature for up to 2 days!
