Salted Brownie Cookies

Salted Brownie Cookies combine rich, fudgy brownies and chocolate chip cookies into one decadent treat! With a crackly, shiny exterior and a sprinkle of sea salt, these cookies are irresistibly sweet and indulgent. Perfect for satisfying any chocolate craving, these fudgy delights will melt in your mouth with each bite.

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ⅛ teaspoon salt
• 2 large eggs (room temperature)
• 1 large egg yolk (room temperature)
• 1 cup granulated sugar
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 6 tablespoons unsalted butter
• 1 cup semi-sweet chocolate chips (plus some for topping)
• ¼ cup unsweetened cocoa powder
• 1 teaspoon espresso powder (optional)
• Sea salt flakes (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the eggs, egg yolk, sugar, vegetable oil, and vanilla extract until combined and frothy.
4. In a small saucepan, melt the semi-sweet chocolate chips and butter over medium heat until smooth. Remove from heat, then stir in the cocoa powder and espresso powder (if using).
5. Pour the melted chocolate mixture into the egg mixture and stir until just combined.
6. Gradually fold in the dry ingredients, mixing until fully incorporated. The dough will be on the thinner side but scoopable.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 1 ½ inches apart.
8. Sprinkle each cookie with sea salt flakes and bake for 8-10 minutes, or until the tops are shiny and crackly.
9. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a cooling rack. For perfectly round cookies, use a round cookie cutter while they’re still soft.

Notes:

• Chocolate chips: Add more chips after baking for extra chocolatey goodness.
• Espresso powder: Optional, but it enhances the chocolate flavor.
• Perfect cookies: The dough should be scooped and baked quickly to ensure the perfect texture—crackly on the outside, fudgy on the inside.
• Storage: Keep in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Nutrition (per cookie):

• Calories: 135
• Carbohydrates: 17g
• Protein: 2g
• Fat: 7g
  • Saturated Fat: 4g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 2g
• Cholesterol: 30mg
• Sodium: 37mg
• Potassium: 70mg
• Fiber: 1g
• Sugar: 11g
• Vitamin A: 122 IU
• Calcium: 20mg
• Iron: 1mg