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Best Ever Fudgy Salted Brownie Cookies Recipe

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4.2 from 2 reviews

These Best Ever Fudgy Salted Brownie Cookies combine the rich, intense flavor of fudgy brownies with the convenience and texture of cookies. Featuring a gooey center, crackly top, and a touch of flaky sea salt, they are perfect for chocolate lovers seeking a decadent yet easy-to-make treat.

Ingredients

Dry Ingredients

  • 2/3 cup (94 g) all-purpose flour
  • 2 Tbsp (12 g) Dutch process unsweetened cocoa, sifted
  • 1 tsp (4 g) baking powder
  • 1/4 tsp (1.5 g) salt

Chocolate & Fat

  • 8 ounces (226 g) semisweet chocolate, finely chopped (recommended: 66-70% chocolate)
  • 1/4 cup (56 g) unsalted butter, cubed
  • 1/2 cup (85 g) semisweet chocolate chips

Wet Ingredients

  • 2 large eggs (100 g), at room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (92 g) light brown sugar
  • 1 tsp (4 g) vanilla extract

Topping

  • Flaky salt, for topping

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper to prepare for baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa, baking powder, and salt until evenly combined.
  3. Melt chocolate and butter: Place the finely chopped semisweet chocolate and cubed unsalted butter in a double boiler or heat-proof bowl over simmering water. Slowly melt, stirring occasionally until smooth. Remove from heat and allow to cool slightly.
  4. Whisk eggs and sugars: In a large mixing bowl fitted with a whisk attachment, combine the eggs, granulated sugar, light brown sugar, and vanilla extract. Whisk on medium speed for about 5 minutes until the mixture is pale and has doubled in volume.
  5. Incorporate melted chocolate: Reduce mixer speed to low and slowly add the melted chocolate mixture, beating for 1 minute to combine.
  6. Add dry ingredients: Slowly add the flour mixture into the wet ingredients on low speed, mixing just until combined, about 20 seconds. Then, gently fold in the semisweet chocolate chips. The dough should resemble a gooey brownie batter.
  7. Form cookies: Lightly spray a medium cookie scoop with nonstick spray. Scoop dough and invert it just above the prepared baking sheets, spacing cookies about 2 inches apart. Bake approximately 10 cookies per sheet.
  8. Bake: Bake the cookies for 12 to 14 minutes, rotating the baking sheets halfway through baking to ensure even cooking. Look for shiny, crackly tops to indicate doneness.
  9. Add finishing touch and cool: Immediately upon removing the cookies from the oven, sprinkle flaky salt over the tops. Allow cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
  10. Storage: Enjoy the cookies fresh for maximum fudginess and tenderness. Store leftovers in an airtight container at room temperature for 1-2 days or freeze for up to 2 weeks.

Notes

  • Be sure not to overmix the batter after adding the dry ingredients to maintain the fudgy texture.
  • Use high-quality semisweet chocolate (66-70% cacao) for best flavor.
  • The flaky salt topping enhances the sweet and chocolatey flavor with a pleasant contrast.
  • Cookies will be softest and fudgiest when freshly baked.
  • Freezing leftover cookies preserves their freshness and fudginess for up to two weeks.

Find it online: https://recipefeastful.com/best-ever-fudgy-salted-brownie-cookies-recipe/