Warm and Chewy Salted Brownie Cookies are just like thick and fudgy brownies, in cookie form! They are dangerously delicious!
These incredible brownie cookies are a chocolate-lover’s dream come true, they just melt in your mouth.
You can store these cookies in an airtight container at room temperature for 6-7 days.
Tips
You can use a spoon to scoop the cookie batter, but you won’t get uniformly circular cookies.
If you use a smaller cookie scoop, reduce the baking time a little.
If you’re looking for a chewy (not cake-y) brownie cookie, that is guaranteed to turn out well, then bake these.
As a food blogger, I make cookies several times a week, so it’s great to have a tried and true recipe that turns out so consistently perfect.
You can even Try a few different add-ins like white chocolate chips, dried cranberries, or even a favorite variety of nuts! (pecans, walnuts etc)
These brownie cookies will retain the shape of the dropped batter so if you prefer a flatter cookie, press down slightly before placing in the oven.
This recipe is a winner all year round for any chocoholic and brownie/cookie lover out there!
Perfect for bake sales, pot lucks, cookie trays for Christmas or new years or even just as a sensational dessert the entire family is sure to love!
My cookies are cakey, why?
You have to be sure to measure your flour correctly! If you use too much flour to this recipe, they will not have the right texture! The easiest way to measure flour for any recipe is by weighing it with a kitchen scale.
I want a true brownie consistency, is this the best recipe?
Yes! All you need to do is be sure to mix your butter, cocoa, and egg for a few minutes to get the best brownie cookie you will ever sink your teeth into!
My cookies dont look done, should I still take them out?
YES! your cookies will not be fully baked and set when you take them out of your oven, but they will firm up as they cool down
I like to make a batch of this dough and then bake half and freeze the rest for later when I want to whip them up even faster!
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Salted Brownie Cookies
Ingredients
Servings: 11 large cookies
- 6 oz 160 grams dark chocolate ( 60-70 % cocoa), chopped
- 1/3 cup 80 grams unsalted butter
- 1/2 cup 100 grams brown sugar
- 1/3 cup 67 grams granulated sugar
- 2 large eggs at room temperature
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Flaky sea salt for sprinkling
Instructions
- Preheat your oven to 350 F (180 C). Line two baking sheets with parchment paper.
- In a medium bowl combine the flour, cocoa powder, salt and baking powder. Set aside.
- In a heatproof bowl over a small pan of simmering water, melt together the chocolate and butter. Once melted, remove from the heat.
- Using a hand mixer with the whisk attachment, whisk both sugars and the eggs on medium-high speed for 6-7 minutes or until tripled in volume.
- Gently fold the chocolate mixture into the egg mixture until just incorporated.
- Fold in the flour mixture using a spatula until just incorporated and no flour clumps remain. The batter will be very sticky.
- Use a large (3 tablespoon) cookie scoop to transfer the batter to the lined baking sheets. Space them at least 1 inch apart as they will spread during baking.
- Bake the cookies for 10 minutes.
- Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky salt.
- Enjoy!
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