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Salted Brownie Cookies

Delightful treats that combine the rich, fudgy texture of brownies with the soft chew of cookies, topped with a hint of sea salt for a perfect balance of flavors.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter (softened) Make sure it is softened but not melted.
  • 2 cups granulated sugar
  • 1 cup brown sugar (packed)
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour Can substitute with gluten-free flour.
  • 1 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips
  • to taste sea salt for topping

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
  5. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
  6. Gently fold in the chocolate chips.
Baking
  1. Use a cookie scoop to drop dough onto the prepared baking sheets, leaving space between each cookie.
  2. Sprinkle a pinch of sea salt on top of each cookie.
  3. Bake for 10-12 minutes, ensuring the edges are set while the centers remain soft.
  4. Allow cookies to cool on the sheets for a few minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to a week. Freeze cookie dough for up to three months, baking directly from the freezer. Reheat in the microwave for about 10-15 seconds.