Salted Brownie Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 mins
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Total Time
18 mins
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Servings
16 cookies
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Calories
180 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Salted Brownie Cookies
Description
Salted Brownie Cookies blend all-purpose flour, unsweetened cocoa powder, baking soda, and salt with melted and cooled coconut oil, dark brown sugar, egg, vanilla extract, and optional espresso powder to enhance the chocolate notes. Chocolate chips are folded into the batter for pockets of melted chocolate.
The dough is portioned and flattened before baking at 350°F for 8-10 minutes, with a recommended 9-minute bake for soft centers. Sprinkling coarse sea salt on the warm cookies adds contrast to the sweetness. Cooling on the cookie sheet briefly before transferring to a wire rack keeps the cookies moist.
These cookies yield about 16 soft, brownie-like cookies that suit chocolate lovers seeking a tender treat with a subtle salty finish.
Gluten-free versions can use a 1:1 gluten-free flour substitute. Vegan adaptations might work with a flax egg in place of the egg, though this is untested. Chopped chocolate chunks can replace chocolate chips if preferred.
Ingredients
- 1 cup all-purpose flour
- ⅓ cup cocoa powder unsweetened
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 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
- ¾ cup chocolate chips
- sea salt coarse, for sprinkling
Instructions
- Preheat oven to 350 degrees F. Whisk together flour, cocoa powder, baking soda and salt; set aside.
- In a large bowl, beat cooled coconut oil, brown sugar, egg, vanilla, and espresso powder (if using) until creamy and smooth; about 1-2 minutes.
- Add in flour mixture and incorporate until well combined. Fold in chocolate chips.
- Roll into small dough balls or use a small cookie scoop to drop on a baking sheet and flatten slightly with the palm of your hand.
- Bake 8-10 minutes. I like to take mine out at 9 minutes so they remain soft. Sprinkle with sea salt immediately.
- Cool on cookie sheet for a few minutes then transfer to wire rack to finish cooling. Makes about 16 cookies.
Notes
- Use 1:1 gluten free all purpose flour to make the cookies gluten free.
- Substitute a flax egg for the egg to attempt a vegan version, though it has not been tested.
- You can use chopped chocolate bars instead of chocolate chips for a chunkier texture.
- Baking at 9 minutes yields soft cookies with slightly crisp edges; adjust slightly to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 180cal | 9% |
| Carbohydrates | 13.4g | 4% |
| Protein | 2g | 4% |
| Fat | 10.5g | 16% |
| Fiber | 1g | 4% |
| Sugar | 15.1g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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