Salted brownie cookies – The ultimate addiction

Enjoy the most tempting combination of flavours with these salted brownie cookies. The rich, luxurious dark chocolate brownies pair incredibly well with a touch of salt resulting in a sweet-and-salty taste on the palate. If you love chocolate brownies but want to break the sweetness thereof, these salted brownie cookies are definitely for you.

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Salted brownie cookies recipe

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Recipe by Carla Zinkfontein Course: SnacksCuisine: GlobalDifficulty: Easy

Servings

22

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Ingredients

• 
  

  94 grams flour

  
  


• 
  

  2 tablespoons unsweetened cocoa powder, sifted

  
  


• 
  

  1 teaspoon baking powder

  
  


• 
  

  ¼ teaspoon salt

  
  


• 
  

  226 grams semisweet chocolate, finely chopped (recommended: 70% chocolate)

  
  


• 
  

  57 grams unsalted butter, cubed

  
  


• 
  

  2 large eggs, at room temperature

  
  


• 
  

  100 grams sugar

  
  


• 
  

  92 grams light brown sugar

  
  


• 
  

  1 teaspoon vanilla extract

  
  


• 
  

  85 grams semisweet chocolate chips

  
  


• 
  

  flaky salt, for topping

  
  

Method

• Preheat the oven to 180°C and line a baking sheet 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.


• Combine the eggs, sugar, 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 the melted chocolate for 1 minute.


• Add the flour mixture and mix at low speed for 20 seconds, just until combined. Fold in chocolate chips (dough will resemble a gooey brownie batter).


• Use a cookie scoop coated lightly with nonstick spray to form the cookies – invert the scoop just above the baking sheet, 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 the baking sheet, then transfer to a wire rack to cool completely.

Notes

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