Salted Brownie Cookies
With a crackled top and a fudgey center, these cookies are rich yet light at the same time! They’re the perfect addition to your next holiday party. Recipe was adapted from Tutti Dolci’s recipe for Salted Brownie Cookies.
2/3 cup flour
2 tbsp. cocoa powder
1 tsp. baking powder
1/4 tsp. salt
8 oz. semisweet chocolate chocolate chips
1/4 cup butter, sliced
2 eggs
1/2 cup sugar
1/2 cup brown sugar
1 tsp. vanilla
1/2 cup mini semisweet chocolate chips (regular sized chips work as well)
flaky salt, for topping
Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Whisk together flour, cocoa, baking powder, and salt in a bowl and set aside.
Place chocolate and butter in a double boiler and slowly melt the chocolate, stirring once and awhile until smooth. Remove from the heat and set aside.
Combine eggs, sugars, and vanilla in the bowl of a stand-up mixer fitted with a whisk attachment and whisk together on medium speed for a full 5 minutes. Reduce speed to low and beat in melted chocolate for 1 minute. Add flour mixture and mix on low speed until just combined. Fold in mini chocolate chips using a rubber spatula.
Using a medium sized cookie scoop, place mounds on the baking sheet about 3” apart from one another. Since the dough is gooey, using a nonstick spray to coat the cookie scoop will help with any sticking. You will have enough dough for 2 baking sheets but I recommend baking them one tray at a time.
Bake or 10-12 minutes rotating the baking sheet halfway through. The cookies will be done when the tops are shiny and crackly. Remove from oven and sprinkle with flakey salt. Let the cookie cool for about 10 minutes on the baking sheet before transferring to a wire rack.
Check out all of the other fun cookie recipes included in the 12 Days of Cookies! Plus, my other fav brownie recipe for Brownie Ice Cream Sandwiches.
