Best Ever Fudgy Salted Brownie Cookies
When it comes to indulging your sweet tooth, few things can rival the delightful combination of fudgy brownie and a perfectly baked cookie. Best Ever Fudgy Salted Brownie Cookies are the pinnacle of dessert innovation, delivering the ultimate satisfaction in every bite. Rich chocolate flavor, chewy texture, and a sprinkling of flaky salt create a symphony of taste that will surely whisk you away to a world of cookie bliss. Not only are these cookies delicious, but they also evoke warm memories of childhood baking sessions and cozy family gatherings. Ready to take your baking game to the next level? Let’s dive in!
Why Make This Recipe
- You get to experience the best of both worlds: brownies and cookies combined into one perfect treat.
- The balance of rich chocolate and a hint of salt elevates the flavor profile, creating a mouthwatering experience.
- These cookies are incredibly easy to make, making them a perfect project for bakers of all levels.
Easy Method for Best Ever Fudgy Salted Brownie Cookies
Creating these delectable cookies is a straightforward process that even novice bakers can master. By following this easy method, you’ll be just a few steps away from enjoying the most scrumptious cookies of your life. With each stage, ensure you take time to savor the process and enjoy the enticing aroma of chocolate filling your kitchen.
Step 1: Gather Your Ingredients
Before you start, make sure you have all the necessary components to make the perfect brownie cookies. Here’s what you’ll need:
- 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
- 8 ounces (226 g) semisweet chocolate, finely chopped (recommended: 66-70% chocolate)
- 1/4 cup (56 g) unsalted butter, cubed
- 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
- 1/2 cup (85 g) semisweet chocolate chips
- Flaky salt, for topping
Step 2: Preheat the Oven
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. This ensures your cookies won’t stick and will bake evenly.
Step 3: Mix Dry Ingredients
Take a medium bowl and whisk together the flour, Dutch cocoa powder, baking powder, and salt. This dry mixture will provide structure and flavor to your cookies.
Step 4: Melt the Chocolate and Butter
The star of our show is the melted chocolate. Place the finely chopped semisweet chocolate and cubed butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Stir occasionally until the chocolate is completely melted and smooth, then remove it from the heat and let it cool slightly.
Step 5: Whip the Eggs and Sugars
In a large mixer bowl fitted with a whisk attachment, combine the eggs, granulated sugar, brown sugar, and vanilla extract. Beat on medium speed for about 5 minutes, or until the mixture becomes pale, fluffy, and has almost doubled in volume.
Step 6: Combine Chocolate Mixture
Reduce the mixer speed to low and gradually add in the melted chocolate and butter mixture. Beat for about a minute until well incorporated, ensuring everything melds into a luscious batter.
Step 7: Add the Dry Ingredients
Now it’s time for the dry ingredients. Add the flour mixture to the wet mixture, mixing on low speed for only about 20 seconds or just until combined. Do not overmix! The dough will have a gooey brownie-like consistency.
Step 8: Fold in the Chocolate Chips
Next, gently fold in the semisweet chocolate chips, making sure they are evenly distributed throughout the dough. This adds bursts of chocolatey goodness in each cookie.
Step 9: Scoop and Bake the Cookies
Using a medium cookie scoop (lightly coated with nonstick spray for easy release), form the cookies, inverting the scoop just above the baking sheets. Ensure you space each cookie approximately 2 inches apart (you should fit about 10 cookies per baking sheet).
Step 10: Bake to Perfection
Slide the baking sheets into your preheated oven and bake for 12 to 14 minutes, rotating the pans halfway through. Look for shiny and crackly tops as an indication that your cookies are done. Remove them from the oven and sprinkle a generous amount of flaky salt over the tops while they are still warm.
Step 11: Cool and Serve
Allow the cookies to cool on the baking sheets for about 10 minutes before transferring them to a wire rack to cool completely. These brownie cookies are best enjoyed while they are still warm, giving you that perfect gooey texture.
Storing Leftover Best Ever Fudgy Salted Brownie Cookies
To keep your brownie cookies fresh and delicious, consider these storage tips. They will ensure that the lovely fudgy texture remains intact and enjoyable:
- Store in an airtight container at room temperature for 1-2 days.
- Refrigerate for 3-4 days at 40°F if you want to extend their freshness.
- For longer storage, freeze the cookies for up to 2 weeks. Just make sure to wrap them tightly to avoid freezer burn.
Best Ways to Serve Best Ever Fudgy Salted Brownie Cookies
The way you serve your cookies can elevate the entire dessert experience. Here are some tempting serving suggestions for your brownie cookies:
- Ice Cream Sandwiches: Place a scoop of your favorite ice cream between two cookies for a delightful treat.
- Dunking Delight: Serve alongside a serving of warm chocolate sauce or your favorite hot drink for an exceptional pairing.
- Platter Presentation: Arrange your cookies on a beautiful platter and dust them with powdered sugar for an elegant touch when entertaining guests.
Tips to Make Best Ever Fudgy Salted Brownie Cookies
Here are some expert tips to ensure your brownie cookies turn out as delicious as can be:
- Quality Chocolate Matters: Use high-quality chocolate with a cocoa percentage of 66-70% for the best flavor and texture.
- Don’t Skip the Cooling: Allow the cookies to cool slightly before enjoying. This helps them set and intensifies the flavors.
- Experiment with Toppings: Try adding nuts, dried fruit, or different types of chocolate chips for varied flavors.
Variations or Substitutions
If you want to switch things up or accommodate different tastes, here are a couple of variations and substitutions you can try:
- Nutty Indulgence: Incorporate 1/2 cup of chopped walnuts or pecans into the dough for an added crunch and depth of flavor.
- Dairy-Free: For a dairy-free version, use dairy-free chocolate and margarine instead of butter.
FAQs
Q: Can I make these ahead of time?
A: Yes! You can prepare the dough ahead of time and refrigerate it for up to 2 days. Just scoop and bake when you’re ready to enjoy.
Q: How do I keep my cookies moist?
A: Keep your cookies in an airtight container, and for an extra moisture boost, you can place a slice of bread in with the cookies to keep them from drying out.
Q: Can I reduce the sugar?
A: You can experiment with reducing the sugar, but keep in mind that substantial adjustments might affect both the texture and taste.
With each delightful bite of the Best Ever Fudgy Salted Brownie Cookies, a flood of rich chocolate and buttery goodness envelops your senses, making them an irresistible treat. Whether you are baking them for yourself or hosting a gathering, these cookies are sure to impress and satisfy. Grab your apron, gather your ingredients, and enjoy the baking adventure that awaits!
Print
Best Ever Fudgy Salted Brownie Cookies
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: 10 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich chocolate flavor and chewy texture of these fudgy brownie cookies, topped with a sprinkling of flaky salt for a perfect treat.
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
- 8 ounces (226 g) semisweet chocolate, finely chopped (recommended: 66-70% chocolate)
- 1/4 cup (56 g) unsalted butter, cubed
- 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
- 1/2 cup (85 g) semisweet chocolate chips
- Flaky salt, for topping
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, Dutch cocoa powder, baking powder, and salt.
- Melt semisweet chocolate and cubed butter in a double boiler until smooth; let cool slightly.
- In a large mixer bowl, beat eggs, granulated sugar, brown sugar, and vanilla on medium speed until pale and fluffy.
- Reduce mixer speed and gradually add melted chocolate and butter until well combined.
- Mix in the dry ingredients on low speed until just combined.
- Fold in semisweet chocolate chips.
- Scoop the dough onto the baking sheets, spacing cookies about 2 inches apart.
- Bake for 12-14 minutes, rotating the pans halfway through.
- Remove from oven and sprinkle with flaky salt while still warm.
- Cool for 10 minutes on baking sheets before transferring to wire racks to cool completely.
Notes
Store in an airtight container at room temperature for up to 2 days, or refrigerate for 3-4 days. For long-term storage, freeze for up to 2 weeks.