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Salted Brownie Cookies

Salted brownie cookies have crackly tops, soft centers, and a sprinkle of flaky sea salt. Melted chocolate gives these easy drop cookies a rich brownie texture, with a brief batter rest helping them thicken before baking.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling and resting 25 minutes
Total Time 1 hour 2 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz semisweet chocolate chopped
  • 4 tbsp unsalted butter
  • 2 eggs large, at room temperature
  • 0.75 cup granulated sugar
  • 1 tsp vanilla extract
  • 0.5 cup all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 0.25 tsp baking powder
  • 0.25 tsp fine salt
  • flaky sea salt for topping

Equipment

  • 2 baking sheets
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. Combine the chocolate and butter in a heatproof bowl and microwave in 20-second bursts, stirring between bursts, until melted and smooth.
  4. Let the chocolate mixture cool for 5 minutes.
  5. In a large bowl, beat the eggs and sugar with an electric mixer on medium-high speed for 3 to 4 minutes, until pale and thick.
  6. Beat in the vanilla.
  7. Gradually mix in the melted chocolate mixture until combined.
  8. Whisk together the flour, cocoa powder, baking powder, and fine salt in a small bowl.
  9. Fold the dry ingredients into the chocolate mixture just until no dry streaks remain.
  10. Let the batter stand for 10 minutes to thicken.
  11. Drop the batter in 2-tablespoon portions onto the prepared baking sheets, spacing them about 2 inches apart.
  12. Sprinkle each portion with flaky sea salt.
  13. Bake one sheet at a time for 9 to 11 minutes, until the tops are crackly and the edges are set while the centers still look slightly soft.
  14. Cool the cookies on the baking sheet for 10 minutes.
  15. Transfer the cookies to a wire rack to cool completely.

Notes

For soft centers, take the cookies out when the edges are set and the centers still look slightly soft. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months. For a dairy-free variation, use dairy-free semisweet chocolate and plant-based butter.