Salted Brownie Cookies
Indulge in these rich, soft cookies that combine the fudgy texture of brownies with the crunch of cookies, topped with a sprinkle of sea salt for a delightful flavor boost.
Ingredients
Dry Ingredients
- 1 cup All-Purpose Flour Forms the base for structure.
- 1 tsp Baking Powder Aids in leavening.
- 1/2 tsp Salt Enhances flavor.
- 1/2 cup Unsweetened Cocoa Powder Deepens the chocolate flavor.
Wet Ingredients
- 1/2 cup Unsalted Butter Provides a rich taste.
- 1 cup Granulated Sugar Contributes to texture.
- 1 large Eggs Adds moisture.
- 1 large Egg Yolk Helps create a tender texture.
- 1/4 cup Vegetable Oil Keeps cookies soft.
- 1 tsp Vanilla Extract Offers aromatic notes.
Mix-ins
- 1 cup Chocolate Chips Creates gooey pockets.
- 1/2 tsp Espresso Powder Optional, intensifies flavor.
- 1/4 tsp Sea Salt Flakes Optional, for sprinkling.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Gather your ingredients and measure them out.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cooking
- In a large bowl, melt the unsalted butter and stir in the granulated sugar until smooth.
- Add eggs and the egg yolk, mixing well until fully combined.
- Stir in the vegetable oil and vanilla extract.
- Gradually mix in the dry ingredients followed by the cocoa powder and chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them out.
- Bake for 9-11 minutes until the edges look set but the centers are still soft.
Serving
- Let the cookies cool on the baking sheet for about 5 minutes.
- Sprinkle with a little sea salt (if using) while they’re still warm.
- Transfer to a wire rack to cool completely before serving.
Notes
For thicker cookies, chill the dough for about 30 minutes before baking. Store leftovers in an airtight container for up to a week.