Cozy Salted Brownie Cookies
As the chill of autumn settles in and we tuck ourselves under warm blankets with mugs of cocoa, there’s nothing quite like the aroma of freshly baked cookies wafting through the kitchen. Imagine biting into a warm, chewy cookie, rich with chocolate and topped with a hint of sea salt—complete bliss! These Salted Brownie Cookies are perfect for those cozy evenings spent with family or great friends. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy to Make: Perfect for impromptu gatherings or a sweet craving!
- Rich and Decadent Flavor: The combination of chocolate, cocoa, and sea salt creates an indulgent treat.
- Family-Friendly: These cookies are loved by kids and adults alike—perfect for sharing!
- Fudgy Texture: Enjoy a delightful brownie-like consistency that melts in your mouth.
- Customizable: Add your favorite mix-ins or toppings to make them your own!
What You’ll Need
Gather These Simple Ingredients:
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1/8 tsp Salt
- 2 Large Eggs (room temperature)
- 1 Large Egg Yolk (room temperature)
- 1 cup Granulated Sugar
- 1 tbsp Vegetable Oil
- 1 tsp Vanilla Extract
- 6 tbsp Unsalted Butter
- 1 cup Semi-Sweet Chocolate Chips (plus some for topping cookies)
- 1/4 cup Unsweetened Cocoa Powder
- 1 tsp Espresso Powder (optional)
- Sea Salt Flakes (for topping cookies, optional garnish)
How to Make Salted Brownie Cookies
Let’s dive into making these delightful cookies together!
- Adjust the oven rack to the 2nd level mark (just above center) and preheat your oven to 350ºF. Line two baking sheets with parchment paper or silicone mats. Set them aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside while your other ingredients come together.
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract together on medium-high speed until fully combined and frothy. This step adds a lovely lightness to your cookies!
- Meanwhile, in a small saucepan, heat the semi-sweet chocolate chips and unsalted butter together over medium heat until fully melted and smooth. Remove from heat and immediately whisk or stir in the unsweetened cocoa powder and espresso powder (if using).
- Carefully pour the melted chocolate mixture into the wet ingredients and mix until just combined. The smooth chocolate should envelop the sugary mixture, creating a beautiful, glossy batter.
- Add in the whisked dry ingredients and mix on low speed until just combined. Remember, the batter will be on the thinner side, but that’s perfectly fine—it’ll make for soft, delicious cookies!
- Using a 1 1/2 tablespoon-size cookie scoop or two spoons, scoop the cookie dough onto the baking sheets, leaving about 1 1/2 inches of space between each one.
- Sprinkle some sea salt flakes over the top of each cookie, then bake for 8-10 minutes at 350ºF or until the tops of the cookies have a shiny, crackly surface. That’s how you know they are ready!
- Remove from the oven and top with a few additional chocolate chips if you’re feeling indulgent. You can also shape them into perfect rounds using a round cookie cutter—do this while they’re still soft!
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool almost completely—though they are just so good while warm! Use a spatula to transfer the cookies, as they’ll be quite soft.
- Cookies are best kept in a sealed food container at room temperature for up to 2 days. But I’d be surprised if they lasted that long!
Delicious Variations to Try
- Nutty Chocolate Delight: Fold in some chopped walnuts or pecans for a delightful crunch that adds a nutritious twist.
- Mint Chocolate Brownie Cookies: Stir in some peppermint extract and crushed peppermint candies for a seasonal evergreen flavor.
- Spicy Kick: Add a pinch of cayenne for a surprising zing that beautifully contrasts with the chocolate.
- White Chocolate Swirls: Substitute half the semi-sweet chocolate chips with white chocolate for a sweet twist that adds creaminess!
Chef Emma’s Helpful Tips
- Make-Ahead Advice: The dough can be prepared ahead of time and stored in the refrigerator for up to 2 days. When ready to bake, just scoop and bake!
- Ingredient Swaps: If you’re out of semi-sweet chocolate chips, try using dark chocolate or even milk chocolate for a sweeter bite.
- Slicing Tricks: These cookies are wonderfully soft. Chill them in the fridge for 30 minutes before baking if you want them to maintain their shape a bit more.
- Storage Suggestions: Store cookies in an airtight container to keep them fresh. You can also freeze them by placing layers of parchment paper between them!
Nutrition Information per Serving
- Serving Size: 1 cookie
- Calories: 150
- Carbohydrates: 20g
- Sugar: 12g
- Fat: 7g
- Protein: 2g
- Sodium: 75mg
Frequently Asked Questions
- Can I make this ahead? Yes, the cookie dough can be made ahead of time and refrigerated for up to 2 days.
- Can I use different ingredients? Absolutely! Feel free to substitute different chocolates, oils, or even try gluten-free flour.
- How do I store leftovers? Keep cookies in a sealed food container at room temperature for up to 2 days.
- How long does it last? Freshly baked cookies are best enjoyed within a couple of days, but you can freeze them for longer storage.
A Cozy Closing Note
Baking these Salted Brownie Cookies is more than just creating a dessert; it’s about creating memories and moments shared with loved ones. Their rich, fudgy texture and delightful sea salt finish will have everyone asking for seconds. Don’t forget to save this cozy recipe to your dessert board so it’s ready when you crave that sweet indulgence! Happy baking!
Print
Cozy Salted Brownie Cookies
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in these rich, fudgy Salted Brownie Cookies, perfect for cozy evenings with family and friends.
Ingredients
Scale
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1/8 tsp Salt
- 2 Large Eggs (room temperature)
- 1 Large Egg Yolk (room temperature)
- 1 cup Granulated Sugar
- 1 tbsp Vegetable Oil
- 1 tsp Vanilla Extract
- 6 tbsp Unsalted Butter
- 1 cup Semi-Sweet Chocolate Chips (plus some for topping cookies)
- 1/4 cup Unsweetened Cocoa Powder
- 1 tsp Espresso Powder (optional)
- Sea Salt Flakes (for topping cookies, optional garnish)
Instructions
- Adjust the oven rack to the 2nd level mark and preheat your oven to 350ºF. Line two baking sheets with parchment paper or silicone mats.
- Whisk together the all-purpose flour, baking powder, and salt in a medium bowl.
- Beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract using a mixer until combined and frothy.
- Heat semi-sweet chocolate chips and unsalted butter in a saucepan over medium heat until melted and smooth, then whisk in cocoa and espresso powder.
- Pour the melted chocolate mixture into the wet ingredients and mix until just combined.
- Add the dry ingredients and mix on low speed until just combined.
- Scoop the cookie dough onto the baking sheets, leaving about 1 1/2 inches of space between each cookie.
- Sprinkle sea salt flakes over the tops of each cookie, then bake for 8-10 minutes until shiny and crackly.
- Remove from the oven and top with additional chocolate chips, if desired.
- Let cookies cool on baking sheets for about 5 minutes before transferring to a cooling rack.
Notes
For a nutty twist, fold in chopped walnuts or pecans. You can also chill the dough for 30 minutes before baking to help with shaping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
