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Salted Brownie Cookies

Decadent Salted Brownie Cookies for a Chocolate Fix

Indulge in these fudgy Salted Brownie Cookies that deliver a rich chocolate fix, perfect for gatherings and cozy nights.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup All-Purpose Flour Swap with gluten-free flour if needed.
  • 1 teaspoon Baking Powder Essential for that perfect texture.
  • 1 pinch Salt Kosher salt works in a pinch.
  • 2 Large Eggs Use room temperature for better blending.
  • 1 cup Granulated Sugar Brown sugar offers a deeper flavor.
  • 1/2 cup Vegetable Oil Can be replaced with melted coconut oil.
  • 1 teaspoon Vanilla Extract Go for pure vanilla for best results.
  • 1/2 cup Unsalted Butter Vegan butter can substitute for dairy-free.
  • 1/2 cup Semi-Sweet Chocolate Chips Dark chocolate or semi-sweet chunks work well.
  • 1/3 cup Unsweetened Cocoa Powder Dutch-process cocoa can create milder taste.
  • 1 teaspoon Espresso Powder (optional) Enhances chocolate depth.
  • 1 pinch Sea Salt Flakes (optional) Adds a gourmet finish.

Equipment

  • Oven
  • Mixing bowl
  • stand mixer
  • Saucepan
  • Spatula
  • Baking sheets
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a mixing bowl, combine the eggs, granulated sugar, vegetable oil, and vanilla extract; beat until frothy.
  4. Melt chocolate chips and unsalted butter in a saucepan; stir in cocoa powder and espresso powder.
  5. Gradually mix the melted chocolate into the egg mixture; stir until just combined.
  6. Fold in the dry ingredients until no flour streaks remain.
  7. Portion the dough onto baking sheets, leaving space between each scoop.
  8. Sprinkle sea salt flakes on each dough ball before baking.
  9. Bake for 8-10 minutes until the edges are set and the tops are shiny.
  10. Cool on the baking sheets for 5 minutes before transferring to a cooling rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 2IUCalcium: 1mgIron: 5mg

Notes

Store cookies in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, freeze for up to 3 months.

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