Soft and chewy chocolate brownie cookies with a sprinkle of flaky sea salt. They pretty much melt-in-the-mouth and taste like chocolate heaven.
These are irresistible, and for me it was quite a task to wait until I was done taking pictures before indulging in. So, I might’ve had a bite (or two) as soon as it was out of the oven. Guilty guilty!
I have tried a few brownie cookie recipes in the past, but none of it came as close to this one. It’s seriously THAT GOOD!
These decadent cookies are perfect along with some warm milk or coffee. You can also turn this into a dessert with a scoop of your favourite ice-cream.
Similar chocolate recipes you will love:
- Double Chocolate chip cookies
- Brookies- Half Cookie Half Brownie
- Death by Chocolate cookie for one
- Lotus Biscoff Brownie
- Oatmeal Chocolate chip cookies
- Chocolate Pound Cake
These salted brownie cookies were inspired by a recipe made by a professional pastry chef at an event I attended. It was an event celebrating World Chocolate Day and the chef made the best chocolate cookies to celebrate the occasion.
Everyone who was there with me, loved the cookies too, and I attempted it myself several times after. However, I did tweak the recipe quite a bit to make it more convenient and easier to bake at home, by all kinds of bakers, without any extra steps that is often made by professionals.
If there is one tip that I highly recommend, it is to use good quality chocolate and butter. Also, for the perfect soft texture, do use real dark brown sugar. The quality of your ingredients will really make a difference in this chocolate cookie recipe.
Use the best ingredients and follow the directions properly and I am sure you will be blessed with some unbeatable batch of cookies.
I wanted these brownie cookies to be as easy for you to make, as possible, while reaping perfect results. You are going to love them, trust me on that!
RECIPE for Salted Brownie Cookies:
Salted Chocolate Brownie CookiesCourse: DessertDifficulty: Easy
120gms 70% cocoa dark chocolate
80gms milk chocolate
1 egg yolk + 1 full egg
1/2 cup white sugar
1 cup dark brown sugar
1/2 cup flour
1/3 cup cocoa powder
1 Tsp baking powder
1/2 Tsp salt
Salt flakes, to top
- Roughly chop your chocolate and slice your butter into cubes. Melt it in a double boiler. Stir occasionally until it is smooth with no lumps left. Set aside to cool. You may also melt the butter and chocolate in a microwave with 30sec intervals, stirring after each blast, careful not to burn it.
- In a smaller mixing bowl, add flour, cocoa powder, baking powder and salt. Whisk until well combined. Set aside.
- In a large mixing bowl, add your egg and egg yolk along with both white and brown sugar. Using an electric beater, beat for about 5mins until it turns light and creamy. Slowly add in your melted chocolate into the egg mixture, while whisking it rigorously so that you don’t cook the eggs if the chocolate is still warm. Follow by folding in the flour mixture.
- The dough is now ready and it might be a little runny which is why we transfer the bowl into the fridge for 15-20mins for it to slightly firm up. Then, we scoop out the dough and make 9-10 equal sized balls.
- You can bake directly, but I like to freeze the balls, placed on a parchment lined tray, for atleast an hour to overnight for better results. Freezing the cookie dough balls will ensure more soft, chewy cookies.
- Once you are ready to bake, pre-heat oven to 180°C. Prepare a baking pan with parchment paper. Add about 4-6 cookie balls in a batch depending on the size of your baking pan, ensuring you have enough space in between for the cookies to flatten out.
- Bake until a toothpick inserted in the center of a cookie comes out clean, about 15 minutes. Once they are out of the oven, sprinkle with few salt flakes. Let the cookies cool on the pan for 5-10mins. It will firm up even more as it cools. You can then transfer them to a wire rack to cool completely. Store in an airtight container and indulge whenever your heart desires!
Interesting recipe would.definitely try
Thankyou so much, do try and keep me updated on how it turns out! 🙂