SALTED BROWNIE COOKIES

Salted Brownie Cookies bring two desserts into one delicious chocolatey treat! With a shiny, crackly outside that's topped with semi-sweet chocolate chips and sea salt flakes, these decadent fudgy cookies will satisfy any chocolate lovers sweet tooth!

I think we can all agree that nothing beats a gooey soft brownie! Especially when its warm, right out of the oven and topped with a pinch of salt. These brownie crinkle cookies came out perfectly at the 8 minute mark. The tops of your cookies should be somewhat shiny with crackly tops with fudgy center.

They have been the #1 cookie obsession in my house this past month. If you have never tried baking up a batch before, they are pretty much exactly what you might hope — rich and fudgy and chewy on the inside, impossibly light and flaky and crinkly on the outside, sprinkled on top with the perfect little crunch of flaky sea salt, and irresistibly delicious.

Temperature and timing are the most important things with this recipe, so before you start… get all of the ingredients measured out, two baking trays lined with parchment paper, and the oven preheated to 180*C. The batter thickens pretty quickly, so you’ll want to scoop all of the cookies immediately, and then bake.

Ingredients:

• 1 cup all purpose flour

• 1 tsp Baking Powder.

• 1/8 tsp Salt

• 2 Large Eggs, room temperature

• 1 Large Egg Yolk, room temperature

• 1 cup Sugar..old fashioned granulated sugar

• 1 tbsp Vegetable Oil…I didn't try this with canola or coconut, but I imagine they would work just as well.

• 1 tsp Vanilla Extract

• 85gms Unsalted Butter

• 1 cup Semi-Sweet Chocolate Chips, plus some for topping cookies

• 1/4 cup dutch processed cocoa…please Note, I did not test this recipe with dark cocoa, black cocoa, or Unsweetened Cocoa Powder

• 1 tsp Espresso Powder, Totally optional ingredient, but does give the chocolate a really nice boost in flavor.

• Sea Salt Flakes, for topping cookies …A nice topping that adds a touch of salty to all that chocolatey goodness. Of course, it's optional though if you'd rather skip it or don't have it readily available.

INSTRUCTIONS

preheat your oven to 180*C. Line two baking sheets with parchment paper or silicone mats. Set to the side.

• In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.

• Using a hand mixer or stand mixer fitted with the paddle attachment, beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract together on medium-high speed until fully combined and frothy.

• Meanwhile, in a small saucepan, heat the semi-sweet chocolate chips and unsalted butter together over medium heat until fully melted and smooth. Remove from heat and immediately whisk or stir in the cocoa powder and espresso powder.

• Carefully pour the melted chocolate mixture into the wet ingredients and mix until the chocolate is just combined.

• Add in the whisked dry ingredients and mix on low speed until just combined. You can also simply fold in the dry ingredients using a spatula. The batter will be on the thinner side, but still scoopable.

• Using a 1 ½ tablespoon-size cookie scoop or 2 spoons, scoop the cookie dough out and place onto the baking sheets, leaving about 1 ½ inches of space between them.

• Sprinkle some sea salt flakes over the top of each cookie, then bake for 8-10 minutes at 180*C or until the tops of the cookies have a shiny, crackly top to them.

• Remove from the oven and top with a few additional chocolate chips.

• Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool almost completely—because they are really good still warm! Use a spatula to transfer the cookies because they will be very soft!

• Cookies are best kept in a sealed food container at room temperature for up to 2 days.