Sometimes, I find myself daydreaming about the perfect brownie edges—crisp on the outside, chewy on the inside. These Salted Chocolate Chunk Brownie Cookies capture that irresistible edge in cookie form!
What makes these cookies truly special is their customizable texture. If you prefer a lighter, almost brittle crunch, simply bake them a bit longer. For those who enjoy a softer, crumblier experience, take them out of the oven a little sooner. No matter how you choose to bake them, you’ll enjoy a delicious blend of rich chocolate chunks and a hint of salt that elevates each bite.
Want more cookie recipes? Check out these posts!
- Espresso Brown Butter Chocolate Chip Cookies
- Chewy Black Sesame Sugar Cookies
- Adzuki Red Bean Rugelach
- Lavender Earl Grey Shortbread Cookies
Salted Chocolate Chunk Brownie Cookies
These cookies are brownie edges in cookie form. Crisp, chewy and oh so chocolatey. Perfect for the chocolate lover.
Servings: 6 cookies
Ingredients
- 40 g coconut oil or butter/vegetable oil
- 100 g sugar
- 1 egg
- 1/2 tsp vanilla extract
- 70 g all purpose flour
- 1/2 tsp baking power
- 1/8 tsp salt
- 20 g cacao powder
- 1/4 tsp instant coffee optional
- 1/3 milk chocolate bar, chopped
- flakey sea salt
Instructions
- Cream together sugar and oil. Then ass your coffee powder, egg, and vanilla extract and beat until light and fluffy.
- Mix together four, baking powder, cacao powder, chocolate chunks and salt. Fold in the flour mixture into the butter mixture until just combined.
- Refrigerate for at least 2 hours or freeze dough for about 45 minutes before using. Ideally, refrigerate overnight.
- Preheat oven to 350F. Scoop dough and form into balls. Place it on a lined baking sheet and sprinkle with flakey sea salt. Repeat.
- Bake for about 10-15 minutes. For a crisper, chewier cookie, cook the cookies longer.
- Cool for about 15 minutes and serve.
