Welcome back as I bring you another showstopper for Day 2 – Cookie Week 2019. This cookie shares the traits of a classic brownie with crunchy top and edges sprinkled with flaked sea salt. Get ready for a hallelujah moment with Sea Salt Chocolate Brownie Cookies. Did I mention that there is a double dose of chocolate from added chocolate chips. Trust me, heaven is in every bite. Just ask my workplace peeps because they couldn’t get enough.
Sea Salt Chocolate Brownie Cookies
No one can ever get enough of a good homemade cookie. Am I right? Nothing warms the heart better than buttery decadence, especially when it’s in cookie form. Christmas allows you to make and carry on family traditions like those cookies you, Mom and Grandma made. What about all those cookie swaps with friends. That’s such an easy way to share numerous favorites. How about getting your kids in the kitchen for some holiday fun? Sounds like a great holiday plan?
Sea Salt Chocolate Brownie Cookies
What makes this cookie so special is the crunchy edges and the gooey brownie like center. The sprinkling of sea salt on each cookie before baking is just what the doctor ordered because these cookies have that salty sweet thing going on. My, my, my is all I can say because they are delicious. Even the kiddos love this cookie. If they are in the kitchen let them sprinkle on the salt.
Sea Salt Chocolate Brownie Cookies
This cookie is perfect for gift giving and any workplace party or potluck. Your container will be empty in no time. So if you want more for yourself, I suggest making an extra batch. Brownie Cookies freeze extremely well for serving later. Enjoy and have some fun in the kitchen. See you on Day 3.
Sea Salt Chocolate Brownie Cookies
16 oz. (1-pound) semi-sweet chocolate, chopped (Bakers brand)
4 T. unsalted butter
4 large eggs, room temperature
1 ½ cups granulated sugar
1 t. pure vanilla extract
1/4 t. kosher salt
1/2 cup unbleached all-purpose flour
1/2 t. baking powder
1 bag – 12 oz. dark chocolate chips
Maldon flaked sea salt, for sprinkling
In a saucepan over low heat, melt chocolate and butter, stirring as not to burn and mixture is smooth, about 6 minutes.
In the bowl of stand mixer, beat eggs with sugar at medium speed until thick and pale, about 5 minutes, scraping down sides of bowl as needed.
Add n vanilla and salt then fold in melted chocolate with rubber spatula.
Fold in flour and baking powder then stir in chocolate chips, combining evenly.
Chill cookie dough for about 1 hour until dough becomes firm.
Heat oven to 350 degrees and line cookie sheets with parchment paper. Scoop 2 T. dough balls, 2-inches apart on prepared sheets. Sprinkle cookie balls with sea salt. Bake for 10 minutes until edges are dry and tops become cracked.
Let cookies cool 10 minutes on sheets before removing to wire racks to cool completely.
Makes about 5 dozen cookies.
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