Description
Delight in these incredible chewy salted brownie cookies that perfectly balance sweet and salty flavors with a fudgy, double chocolate chip base. These bakery-style treats are soft, indulgent, and ideal for chocolate lovers whether enjoyed warm from the oven or chilled.
Ingredients
Scale
Dry Ingredients
- 1 cup all purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup coconut oil, melted and cooled
- ¾ cup dark brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder or instant coffee (optional)
Add-ins
- ¾ cup chocolate chips
To Finish
- Coarse sea salt, for sprinkling
Instructions
- Preheat Oven: Set your oven to 350 degrees F (175 degrees C) to warm up while you prepare the dough.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until combined. Set this mixture aside.
- Prepare Wet Ingredients: In a large mixing bowl, beat the cooled melted coconut oil, dark brown sugar, egg, vanilla extract, and espresso powder (if using) until the mixture is creamy and smooth, about 1 to 2 minutes.
- Combine Dough: Gradually add the dry ingredients into the wet ingredients and stir until well combined. Then fold in the chocolate chips evenly throughout the dough.
- Shape Cookies: Roll the dough into small balls or use a small cookie scoop to drop spoonfuls onto a baking sheet. Flatten each slightly with the palm of your hand for an even shape.
- Bake: Bake in the preheated oven for 8 to 10 minutes. For soft cookies, remove at around 9 minutes.
- Add Sea Salt: Immediately after removing the cookies from the oven, sprinkle coarse sea salt on top to enhance the flavor.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling completely.
- Serve: Enjoy these tempting salted brownie cookies fresh or chilled from the refrigerator.
Notes
- These salted brownie cookies are incredibly chewy with a perfect bakery-style balance of sweet and salty flavors.
- The fudgy double chocolate chip cookies remain delicious whether eaten warm or chilled.
- Using espresso powder is optional but enhances the chocolate flavor.
- Flattening the dough slightly before baking ensures even cooking and the ideal texture.
- Sprinkling coarse sea salt immediately after baking boosts the flavor contrast.
- This recipe makes about 16 medium-sized cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15.1 g
- Sodium: 90 mg
- Fat: 10.5 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 13.4 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
