Salted Brownie Cookies
Source: Found on Pinterest
Tastes just like a brownie.
You can either add chocolate chips on top or in the batter
The key to getting a shiny and cracked top is to get them into the oven immediately after mixing.
Read Notes before making, for tips.
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Ingredients
- 1 c. unbleached all-purpose white flour
- 1 t. baking powder
- ⅛ t. salt
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 1 c. white sugar
- 1 Tbls. canola oil
- 1 t. vanilla extract
- 6 Tbls. unsalted butter
- 1 c. dark or semi-sweet chocolate chips (plus some for topping cookies)
- ¼ c. unsweetened cocoa powder
- 1 t. espresso powder (optional)
- sea salt flakes (for topping cookies; optional garnish)
Instructions
Adjust the oven rack to just above center and preheat your oven to 350 degrees.
Line two baking sheets with parchment paper. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Using a hand mixer or stand mixer fitted with the paddle attachment, beat the eggs, egg yolk, granulated sugar, oil, and vanilla extract together on medium-high speed until fully combined and frothy (2-3 minutes). This is important.
Meanwhile, in a small saucepan, heat the chocolate chips and butter together over medium heat until fully melted and smooth. Remove from heat and immediately and whisk or stir in the unsweetened cocoa powder and espresso powder, if using.
Carefully pour the melted chocolate mixture into the wet ingredients and mix until the chocolate is just combined. The melted chocolate can immediately go into the wet ingredient’s mixture, no need to let it cool.
Add in the whisked dry ingredients and mix on low speed until just combined. Do not overmix! You can also simply fold in the dry ingredients using a spatula. The batter will be on the thinner side, but still scoopable. Let sit for 2-3 minutes, to firm up batter a bit.
Using a small or medium cookie scoop or 2 spoons, scoop the cookie dough out and place onto prepared baking sheets, leaving about 1-1/2 inches of space between them.
Sprinkle some sea salt flakes over the top of each cookie, then bake at 350 degrees for about 8 minutes for smaller cookies and up to 10 minutes for medium size, or until the tops of the cookies have a shiny, crackly top to them. Do not over bake, they should be fudgy in the center.
Remove from the oven and top with a few additional chocolate chips (optional).
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool almost completely. Use a spatula to transfer the cookies to a cooling rack (lined with paper towel to absorb any grease) because they will be very soft.
Cookies are best kept in a sealed food container at room temperature for up to 2 days. You can also freeze them.
NOTE: For a little extra chocolate, add a few (3-4) chocolate chips after you've removed the cookies from the oven (Add them almost immediately). Or instead of topping cookies with chocolate chips when they come out of the oven, you can stir them into the batter before scooping out dough onto cookies sheets.
• Have all ingredients measured out and ready to go. Once you mix up your batter, you immediately want to get them scooped onto the baking sheets and into the oven (key to achieving a shiny, crackly top).
• The quicker you can make these salted brownie cookies and get them in the oven, the better the cookie!
• The tops of your cookies should be somewhat shiny with crackly tops with a fudgy center.