Chocolate Brownie cookies
Combination of dark chocolate with sea salt I loved it from the first bite. There is the best recipe to make salted chocolate brownie cookies. They are shiny and cracked outside with fudgy centers inside. They will be melting in your mouth and remind you about beach and salty water.
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Ingredients you’ll need
- dark chocolate, I used Valrhona Guanaja 70%
- unsalted butter (room temperature)
- granulated sugar
- eggs (room temperature)
- all-purpose flour
- baking powder
- pinch of salt
- flaky sea salt for sprinkling (optional)
check also our One dough Holiday cookie box
How to make Chocolate Brownie Cookies
Instructions:
Heat oven to 350F and line a large baking sheet with parchment paper.
Tip from Marina: Before you begin mixing the batter, go ahead and measure all of ingredients. This recipe moves quickly, so it is important to have everything ready.
In a small bowl, shift together the flour, baking powder and pinch of salt. Set aside.
Melt chocolate and unsalted butter in the microwave using 15-20 seconds intervals.
Meanwhile, as the butter/chocolate mixture is heating, combine eggs with sugar and whisk for 20 -30 seconds. There is no need to beat them for too long.
Slowly pour the chocolate mixture into the egg mixture and combine with the help of whisk.
Add dry ingredients, using a rubber spatula fold it in until just combined. Avoid over mixing.
Quickly, use a large ice-cream scoop or 2 large spoons to drop the batter in balls onto your prepared baking sheet. Space your cookies at least two inches apart. The batter will spread as the cookies bake. Sprinkle each cookie with a pinch of flaky sea salt.
Immediately transfer the baking sheet to the oven and bake for 10 -12 min at 350F.
Remove cookies from the oven and transfer the pan to a wire rack to cool.
Enjoy warm with glass of milk!
How to store
Chocolate Brownie Cookies are good in the airtight container in refrigeration for up to 5 days or in the freezer for up to 3 months.
If you make these chocolate brownies cookies, please tag me on the social media and make sure to leave a rating down below. I would love to see your creations! Check other recipes:
- Meringue cookies with raspberry ganache
- Fall Cookies 5 ingredients
- Chocolate Salami
- Egg yolk cookies
- Chocolate mint macarons
- Chocolate Lava Cake
- Salted Caramel Macarons
- Chocolate Brownie Hearts
Chocolate Brownie Cookies
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
- 200 gr (1 cup) dark chocolate
- 180 gr (1 cup) granulated sugar
- 60 gr (1/4 cup) unsalted butter
- 2 eggs
- 80 gr (1/2 cup) all-purpose flour
- 5 gr (1/2 teaspoon) baking powder
- pinch of salt
- flaky sea salt
Instructions
- Heat oven to 350F and line a large baking sheet with parchment paper.
- In a small bowl, shift together the flour, baking powder and pinch of salt. Set aside.
- Melt chocolate and unsalted butter in the microwave using 15-20 seconds intervals.
- Combine eggs with sugar and whisk for 20 -30 seconds.
- Slowly pour the chocolate mixture into the egg mixture and combine with the help of whisk.
- Add dry ingredients, using a rubber spatula fold it in until just combined. Avoid over mixing.
- Quickly, use a large ice-cream scoop or 2 large spoons to drop the batter in balls onto your prepared baking sheet. Space your cookies at least two inches apart.
- Sprinkle each cookie with a pinch of flaky sea salt.
- Immediately transfer the baking sheet to the oven and bake for 10 -12 min at 350F.
- Remove cookies from the oven and transfer the pan to a wire rack to cool.
