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99.9% of the time, if I’m making cookies, I’m making chocolate chip cookies. To me, they’re the ultimate classic and they’re what I crave when I crave cookies, so they’re what I always turn to. Until I met these, that is. These Salted Brownie Cookies are enough to make you turn your head away from the classic.
They’re fudgy, they’re soft, they’re sweet with the perfect hit of salt… they’re basically that perfect center brownie but in cookie form. (And if that won’t convince you to make them, I don’t know what will.) And in case they needed even more brownie points (pun very much intended), they’re super easy to make too. No chilling, no rolling, no cutouts, just whip up that dough and scoop and you’ve got cookies in the oven.
You also don’t need any fancy ingredients, just the usual baking suspects like flour, baking powder, sugar, salt, eggs, and then some butter, cocoa powder, and chocolate chips. And there’s no fussy stuff like tempering chocolate or anything.
It goes like this:
Whisk together your dry ingredients and set them aside. Then, beat your eggs, sugar, and vanilla until the mixture is light and frothy. While that’s happening, melt a stick of butter in a saucepan and then stir in some chocolate chips until they’re all melted. Take it off the heat and stir in some cocoa powder. (Double chocolate, yes!)
Pour that melted chocolate mixture into the egg mixture, mix it, and then stir in the flour mixture. This batter is light on flour so expect it to be loose. Scoop those babies out, top ’em with some flaked salt, and get them in the oven for just about ten minutes.
You should end up with a nice crackly top and an irresistibly fudgy center. The edges are just crisp enough but the cookie reads as a soft cookie, though the salt gives it some contrast in both flavor and texture. They just might be my new favorite cookie, and coming from someone who’s a chocolate chip purist through and through, that’s saying an awful lot.
Salted Brownie Cookies
Watch How It's Made
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Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter
- 1 cup semi sweet chocolate chips
- 1/4 cup unsweetened cocoa powder
- Flaked sea salt, for topping
Preparation
- Preheat oven to 350°F and line two baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, beat the eggs, egg yolk, sugar, and vanilla together with an electric mixer on medium-high speed until combined and frothy.
- Meanwhile, in a small saucepan over medium heat, melt the butter and chocolate chips until smooth. Remove from heat and whisk in the cocoa powder.
- Pour the melted chocolate mixture into the egg and sugar mixture and mix until just combined.
- Add in the dry ingredients and mix on low until just combined.
- Scoop dough out in 1 1/2 tablespoon rounds onto prepared baking sheets, 1 1/2-inches apart.
- Sprinkle some flaked salt over the top of each cookie, then bake until tops have set but are shiny and crackly, 8-10 minutes.
- Remove from oven and let cool 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Recipe adapted from Beyond the Butter.