Delicious Salted Brownie Cookies

With its shiny, creaky Tops and rich, fudgy center, this salty brownies cookie is that the ultimate cake for Brownie and chocolate lovers. Baked until soft and chewy and sprinkled with scaly salt, cookies Super Indulge this delicious with coffee or maybe a scoop of flavorer frozen dessert and therefore the perfect thanks to get your chocolate repair. 

Delicious Salted Brownie Cookies
Delicious Salted Brownie Cookies

Combining just a couple of ingredients, this recipe is basically all about chocolate, so use the simplest quality chocolate you'll . there's no cold dough here, but temperature and timing are key to successful cookies, so this method works best if you prepare all the ingredients before you begin . 

Once the chocolate is chopped and therefore the butter is totally melted and smooth, put aside to chill down a touch while you continue with the recipe. Your finished dough will resemble the sticky Brownie dough the simplest thanks to share the dough is with a lightly coated cake spoon with a nonstick spray.

Delicious Salted Brownie Cookies


  • 2/3 cup (94 g) flour
  • 2 Tbsp (12 g) unsweetened cocoa powder, sifted
  • 1 tsp (4 g) baking powder
  • 1/4 tsp (1.5 g) salt
  • 8 ounces (226 g) semisweet chocolate, finely chopped (recommended: 70% chocolate)
  • 1/4 cup (57 g) unsalted butter, cubed
  • 2 large eggs (100 g), at room temperature
  • 1/2 cup (100 g) sugar
  • 1/2 cup (92 g) light brown sugar
  • 1 tsp (4 g)  vanilla extract
  • 1/2 cup (85 g) semisweet chocolate chips
  • flaky salt, for topping


  1. Preheat oven to 350°F and line two baking sheets with parchment paper. Whisk together flour, cocoa, baking powder, and salt in a medium bowl. Place chopped chocolate and butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until smooth. Remove from the heat and set aside to cool slightly.
  2. Combine eggs, sugars, and vanilla in a large mixer bowl fitted with a whisk attachment and whisk together on medium speed for 5 minutes. Reduce speed to low and beat in melted chocolate for 1 minute. Add flour mixture and mix on low speed for 20 seconds, just until combined. Fold in chocolate chips (dough will resemble a gooey brownie batter).
  3. Use a cookie scoop coated lightly with nonstick spray to form the cookies – invert the scoop just above the baking sheets, spacing cookies 3 inches apart. Bake, rotating pans halfway through, for 12 to 14 minutes, until tops are shiny and crackly. Remove from oven and sprinkle with flaky salt. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.

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