Description

These Sea Salt Brownie Cookies combine the rich, fudgy texture of a brownie with the convenience of a cookie. Featuring a crackly top and a soft, chewy interior, they are garnished with a sprinkle of sea salt flakes for a perfect balance of sweet and savory. With dark chocolate, cocoa powder, and a hint of vanilla, these cookies are an indulgent treat that can be enjoyed any time.

Ingredients

Scale

Wet Ingredients

6 tablespoons butter (room temperature)
1 teaspoon vanilla extract
8 oz dark chocolate chips or semi-sweet chunks
2 eggs (room temperature)

Dry Ingredients

½ cup white sugar
½ cup brown sugar
½ cup flour (sifted)
¼ cup cocoa powder (sifted)
1 teaspoon baking powder (sifted)
½ teaspoon salt

Garnish

Sea salt flakes for garnish (optional)

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Instructions

Preheat and prepare chocolate mixture: Preheat your oven to 350°F (175°C). Melt the butter and chocolate chips together using a double boiler or microwave in short increments, stirring until smooth. Set aside to cool slightly.
Mix eggs and sugars: In a mixing bowl, beat the eggs and both sugars on high speed with a handheld mixer for about 4 minutes until pale and fluffy. Gradually pour in the melted chocolate mixture while mixing.
Combine dry ingredients: In a separate large bowl, whisk together the sifted flour, cocoa powder, baking powder, and salt to combine evenly.
Incorporate dry into wet: Slowly add the dry ingredient mixture into the wet ingredients, folding gently to form a soft, sticky batter.
Scoop onto baking trays: Quickly spoon about 1 tablespoon of batter onto baking sheets lined with parchment or non-stick mats, spacing each 2 to 3 inches apart to allow spreading.
Bake cookies: Bake in the preheated oven for 8-10 minutes until the tops develop a crackly texture. For larger cookies, use 2 tablespoons per scoop and adjust spacing accordingly.
Garnish with sea salt flakes: Optional – sprinkle sea salt flakes on the cookies while still warm for an enhanced flavor contrast.
Cool on wire rack: Allow cookies to rest on the baking sheet for 5-10 minutes to firm up, then transfer carefully to a wire rack to cool completely.

Notes

Using room temperature eggs and butter helps achieve better emulsion and texture.
Sifting the dry ingredients ensures no lumps and an even distribution of baking powder and cocoa.
Baking times can vary slightly depending on your oven; watch closely for the crackly tops as an indicator.
These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Using good-quality dark chocolate will greatly enhance flavor.
Adjust sea salt flakes according to taste; they provide a nice balance to the sweetness.