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Salted Brownie Cookies

Irresistibly Fudgy Salted Brownie Cookies for Sweet Cravings

These Salted Brownie Cookies combine gooey brownie goodness with cookie chewiness for an irresistible treat.
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Batter
  • 1 cup All-Purpose Flour Swap for gluten-free flour if needed.
  • 1 teaspoon Baking Powder Acts as a leavening agent.
  • 0.5 teaspoon Salt Use kosher or sea salt for robust taste.
  • 2 large Eggs At room temperature.
  • 1 large Egg Yolk A crucial ingredient for fudginess.
  • 1 cup Granulated Sugar Brown sugar can add caramel notes.
  • 0.5 cup Vegetable Oil Can be replaced with canola or melted coconut oil.
  • 2 teaspoons Vanilla Extract Pure vanilla gives the best flavor.
  • 0.5 cup Unsalted Butter Needs to be melted.
  • 0.5 cup Semi-Sweet Chocolate Chips Dark or milk chocolate can be used.
  • 0.25 cup Unsweetened Cocoa Powder Use unsweetened for balanced sweetness.
  • 1 teaspoon Espresso Powder Optional, enhances chocolate flavor.
  • Sea Salt Flakes Optional, for garnishing.

Equipment

  • Oven
  • Mixing Bowls
  • whisk
  • saucepan
  • Cookie scoop
  • baking sheets
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt until combined.
  3. In a large bowl, beat together 2 large eggs, 1 egg yolk, 1 cup of granulated sugar, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract until frothy.
  4. Melt ½ cup of semi-sweet chocolate chips and ½ cup of unsalted butter in a saucepan over medium heat. Stir until smooth, then mix in ¼ cup of cocoa powder and 1 teaspoon of espresso powder.
  5. Combine the melted chocolate mixture with the wet ingredients, then gradually fold in the dry ingredients until no flour is visible.
  6. Drop tablespoons of dough onto the prepared baking sheets, spacing them about 1.5 inches apart.
  7. Sprinkle a pinch of sea salt flakes over the tops, then bake for 8-10 minutes until shiny and crackly.
  8. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for the best results.

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