Decadent Salted Brownie Cookies: a Baking Guide
Introduction
Welcome to my kitchen, where the magic happens, especially when chocolate is involved! Today, I’m sharing something close to my heart - a recipe for Fudgy Salted Brownie Cookies that has become a staple in my home. It’s not just any cookie recipe; it’s a delightful twist on classic brownies and cookies, melded into one mouth-watering treat. What sets this recipe apart? It’s all in the harmonious blend of textures and tastes - the crisp edges, the fudgy center, and that pivotal hint of salt that elevates the chocolate to new heights. For any baker out there, novice or seasoned, this recipe promises to kindle a new passion for baking. And for all you chocolate lovers, it’s a dream come true. The moment you bite into one of these cookies, you’ll understand why I insist you give this recipe a try.
Key Takeaways:
- A new take on classic treats: These cookies blend the best parts of brownies and cookies into a single, delicious experience.
- Texture perfection: The combination of crisp edges, a fudgy center, and a sprinkle of sea salt creates an irresistible treat.
- Chocolate lover’s dream: This recipe is a must-try for anyone who adores chocolate, offering a rich, decadent flavor enhanced by a hint of salt.
Gathering Your Ingredients
Before we dive into the heartwarming process of baking these irresistible Fudgy Salted Brownie Cookies, let's gather around our kitchen islands, counters, or whatever space you've claimed as your culinary corner, and start with the basics – the ingredients. Trust me, having everything laid out in front of you makes the whole experience smoother and oh, so enjoyable.
- Purpose flour, because it's the foundation of our cookie structure,
- Cocoa powder, and not just any, but the kind that promises a deep, rich chocolate flavour,
- Sea salt flakes for that exquisite salty crunch against the sweet,
- Semi-sweet chocolate chips, because what's a brownie cookie without gooey chocolate pieces in every bite,
- Unsalted butter, melted chocolate, sugar (both white sugar and a hint of light brown sugar), large eggs at room temperature, and a dash of vanilla extract for that irresistible aroma.
Imagine each ingredient coming together to create that perfect bite – crisp edges, a fudgy center, and just a hint of salt. Let's get everything prepped and ready to create our new favorite cookies!
Prep Work Before the Bake
Before we dive into the heart of these fudgy salted brownie cookies, there's a bit of prep work that truly makes all the difference. Imagine us, in the kitchen, getting ready for that magic to happen. It all starts with cranking up the heat - preheating your oven is a must. This ensures that the moment our cookie dough hits the baking sheet, it begins to transform into those perfectly fudgy treats with just the right amount of crisp on the edges.
Speaking of baking sheets, do you have yours lined with parchment paper? This is my little secret to ensuring the cookies don't stick and it makes cleanup a breeze. Trust me, parchment paper is a game changer. And don't forget about bringing all those beautiful ingredients to room temperature. Especially the eggs and butter! This simple step makes sure everything mixes together seamlessly, creating that dreamy cookie batter we're after.
It's these small acts of preparation that set us up for success, leading to cookies that not only taste divine but also look the part. So, let's get our baking sheets ready, set our ingredients out, and preheat that oven. We’re on our way to baking perfection!
Making the Cookie Batter
It's where the magic starts, and with a few simple steps, you're on your way to chocolate heaven. First up, grab all those delicious dry ingredients - we're talking purpose flour, cocoa powder, and a dash of regular table salt. Whisk them up in a large bowl until they're best friends. Now, for the wet ingredients; melt your unsalted butter and semi-sweet chocolate chips together. Double boiler or microwave, your pick, but keep it gentle to avoid any chocolate tragedies.
Once that melted chocolate mixture is smooth as silk, let it cool slightly before you mix it with white sugar, large eggs, and a splash of vanilla extract in another bowl. Egg yolk joins the party here, making everything rich and lovely. Now, the grand moment: pour the wet into the dry, stirring just enough to bring them together. We're not after a workout here; overmixing is the nemesis of the fudgy texture we crave. A few streaks of flour are fine - they'll find their way. And that, my friends, is your cookie batter, ready for scooping, baking, and devoting yourself to the chocolate gods. Simple, satisfying, and oh-so-delicious.
Scooping and Baking
Now, let's talk about turning that gooey brownie batter into spectacular cookies with just the right texture and tops that crackle perfectly. I always reach for my trusty cookie scoop to ensure each cookie is the same size, which is crucial for even baking. Imagine scooping out that rich, chocolatey dough and placing it carefully on a parchment paper-lined baking sheet. Remember, folks, spacing is key here; I give them about 1 ½ inches apart on the baking sheet to allow for a little spread and to ensure those edges get perfectly crisp.
As for baking, I've found the sweet spot to be around 10-12 minutes in the oven. This is just enough time for them to rise and crack beautifully on top without losing that fudgy center we're after. Right before they go into the oven, I sprinkle a generous pinch of sea salt flakes on top of each. This isn't just for looks—those sea salt flakes elevate the chocolate flavor, making each bite a heavenly mix of sweet and salty.
Tips and Tools for this recipe
Check out my kitchen essentials, where you'll find my favorite kitchen tools, spices and more!
- Be sure to use a good large sized mixing bowl to mix your cookie dough.
- For best results use good quality baking sheets.
- I always use parchment paper when baking my cookies, they help to ensure there is no sticking and make for easy clean up!
- Once my cookies are done baking I like to transfer then to a cooling rack to cool them correctly so that they don't get mushy!
Cooling and Storing
Oh, my fellow bakers, here comes the moment of truth — the cooling and storing phase! You've lovingly prepped, mixed, and baked your fudgy salted brownie cookies to perfection. Now, let's ensure they stay just as delightful until the very last bite. First thing's absolutely first, always let your freshly baked treasures cool on a wire rack. Why, you ask? Because we're all about avoiding those dreaded soggy bottoms, ensuring our cookies retain their irresistible crisp edges and fudgy center. Patience here is key, my friends.
Now, onto storing these divine bites. The secret? An airtight container. This little haven is crucial for keeping your cookies chewy and maintaining that fudgy center we all adore. They can snuggle up in there for up to 2 days, staying just as fresh as when they first came out of the oven. And if they begin to feel a tad less fresh, a quick zap in the microwave will bring back that just-baked sensation, making every bite a dream. Trust me, you'll thank me later!
Serving Suggestions
Imagine pulling these fudgy salted brownie cookies right out of the oven, the chocolate still melty and the sea salt flakes perfectly accentuating the chocolate's sweetness. Now, picture this: topping each warm cookie with a scoop of vanilla ice cream, watching it slowly melt and pool around the cookie's crisp edges. Or, for the adults, pairing it with a deep, rich cup of coffee—the ultimate coffee lover's treat, especially if you sprinkle a bit of espresso powder into your batter for an extra kick. And hey, why not share the love? Snap a photo of these culinary masterpieces and share them on your social media. All your friends will be dying to know the secret to your new favorite cookie. Looking to mix things up? Try using dark chocolate chips or white chocolate chips for a delicious twist on the original recipe. Every bite promises to be a little adventure for your taste buds!
Your New Go-To Cookie Recipe
As we wrap up this baking adventure, I can't help but express how much these Fudgy Salted Brownie Cookies have made their mark as a baker's delight in my kitchen. Crafting these cookies has always been an enjoyable process for me, with the perfect blend of sweet, salty, and that unmistakable fudgy center that just melts in your mouth. But what has made this journey truly unique is the invitation for you, my dear readers, to take this recipe and make it your own. Whether you're reaching for dark chocolate chips instead of the semi-sweet, or perhaps adding a hint of espresso powder to enhance the chocolate's depth, the possibilities are endless.
I encourage you to dive headfirst into the world of baking with these cookies as your guide. Experiment with the ingredients to find that perfect balance that speaks to your taste buds. And once you've found it, share your triumphs with us. From posting on social media to simply sharing a batch with loved ones, every cookie tells a story. And I can't wait to hear yours. Remember, baking is a journey, and with these Fudgy Salted Brownie Cookies, you're off to a delicious start.
Easy Salted Brownie Cookies
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 tablespoon butter
- 1 cup semi sweet chocolate chips plus more for topping
- ¼ cup unsweetened cocoa powder
- Sea Salt Flakes for topping
Instructions
- Position the oven rack on the second level (just above the center) and preheat the oven to 350ºF. Prepare two baking sheets by lining them with parchment paper or silicone mats. Set them aside.
- In a medium bowl, combine the all-purpose flour, baking powder, and salt, and whisk them together. Set aside.
- 1 cup All-Purpose Flour, 1 teaspoon Baking Powder, ⅛ teaspoon Salt
- With a hand mixer or a stand mixer fitted with the paddle attachment, beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract on medium-high until the mixture is frothy and well combined.
- 2 Large Eggs, 1 Large Egg Yolk, 1 cup Granulated Sugar, 1 tablespoon Vegetable Oil, 1 teaspoon Vanilla Extract
- In a small saucepan, melt the semi-sweet chocolate chips and unsalted butter over medium heat until smooth. Remove from heat, then stir in the unsweetened cocoa powder and espresso powder.
- 6 tablespoons Unsalted Butter, 1 cup Semi-Sweet Chocolate Chips, ¼ cup Unsweetened Cocoa Powder
- Gradually add the melted chocolate mixture to the wet ingredients and mix until just incorporated.
- Add the dry ingredients to the wet mixture, mixing on low speed until just combined. Alternatively, you can fold them in with a spatula. The batter will be thin but still scoopable.
- Using a cookie scoop or two spoons, scoop 1 ½-tablespoon portions of dough onto the prepared baking sheets, spacing them about 1 ½ inches apart.
- Sprinkle a pinch of sea salt flakes on top of each cookie. Bake at 350ºF for 8-10 minutes, or until the tops are shiny and crackled.
- Sea Salt Flakes
- Remove from the oven and, if desired, add extra chocolate chips on top. For perfectly round cookies, use a round cookie cutter to shape them immediately after baking while they’re still soft. You can find more tips in my blog post on shaping cookies.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a cooling rack. They’re delicious when slightly warm! Use a spatula to move them as they will still be soft.
- Store the cookies in an airtight container at room temperature for up to 2 days.
Leave a Reply