Salted Brownie Cookies Recipe
Experience the ultimate dessert hybrid with these Salted Brownie Cookies. Featuring a shiny, crackled top and a rich, fudgy center, these treats offer a sophisticated balance of deep chocolate and flaky sea salt.
Equipment
- Baking Sheets
- Parchment Paper
- Small saucepan
- Double Boiler
- Stand Mixer or Hand Mixer
- Medium Cookie Scoop
Ingredients
- 2/3 cup all-purpose flour (94 g)
- 2 Tbsp Dutch process unsweetened cocoa, sifted (12 g)
- 1 tsp baking powder (4 g)
- 1/4 tsp salt (1.5 g)
- 8 ounces semisweet chocolate, finely chopped (226 g) recommended 66-70% chocolate
- 1/4 cup unsalted butter, cubed (56 g)
- 2 large eggs (100 g), at room temperature
- 1/2 cup granulated sugar (100 g)
- 1/2 cup light brown sugar (92 g)
- 1 tsp vanilla extract (4 g)
- 1/2 cup semisweet chocolate chips (85 g)
- flaky salt, for topping
Instructions
Prep the pans and dry mix
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to ensure the cookies do not stick and to prevent over-browning.
- In a medium mixing bowl, whisk together the flour, sifted Dutch-process cocoa, baking powder, and salt until the cocoa is fully incorporated and the mixture is even in color.
Brown butter infusion and chocolate melt
- Heat the cubed butter in a small saucepan over medium heat. Allow it to foam and continue cooking until it turns golden brown and releases a nutty aroma.
- Stir a pinch of toasted milk powder into the browned butter. Pour this mixture over the chopped chocolate in a double boiler and stir gently until the chocolate is completely melted and glossy.
- Remove the bowl from the heat and let the chocolate cool slightly. It should be warm to the touch, not hot, before proceeding.
Ribbon stage, then fold
- In a large bowl or stand mixer, whisk the eggs, granulated sugar, light brown sugar, and vanilla extract on medium speed for a full 5 minutes. The mixture should double in volume and fall in thick ribbons.
- Reduce the mixer speed to low and pour in the melted chocolate. Beat for exactly 1 minute until the batter is uniform and shiny.
- Add the prepared dry ingredients. Mix on low speed for just 20 seconds, stopping immediately when no dry streaks of flour remain.
- Using a spatula, gently fold in the chocolate chips by hand. Note that the dough will be thick and gooey, resembling brownie batter.
Scoop, bake, salt, cool
- Using a medium cookie scoop, drop mounds of batter onto the prepared baking sheets, spacing them 2 inches apart. You should have 10 cookies per sheet.
- Bake for 12 to 14 minutes, rotating the pans halfway through. The cookies are done when the tops are shiny and crackled and the edges are set.
- Immediately sprinkle the hot cookies with flaky sea salt as soon as they are removed from the oven.
- Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
Notes
The Cookie Scoot: For perfectly round cookies, place a circular cutter over each cookie immediately after baking and gently swirl it to shape the edges.
Ribbon Stage Importance: Do not skip the 5-minute whisking time for eggs and sugar. This aeration is essential for creating the characteristic shiny, crackled skin.
Storage Tip: Store these cookies in an airtight container at room temperature for up to 3 days. To keep them soft, add a small piece of bread to the container.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 165kcalCarbohydrates: 21gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 24mgSodium: 95mgPotassium: 85mgFiber: 1.5gSugar: 16gVitamin A: 120IUVitamin C: 0.1mgCalcium: 25mgIron: 1.2mg
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