Salted Brownie Cookies
Incredible chewy salted brownie cookies with the perfect sweet and salty, bakery-style flavor. These fudgy double chocolate chip cookies are delicious straight from the oven or chilled from the refrigerator! The best treat for chocolate lovers.
Servings 16 cookies
Calories 180cal
Ingredients
- 1 cup (120g) all purpose flour
- ⅓ cup (27g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (112g) coconut oil, melted and cooled
- ¾ cup (160g) dark brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 teaspoon espresso powder or instant coffee, optional
- ¾ cup (135g) chocolate chips
- coarse sea salt, for sprinkling
Instructions
- Preheat oven to 350 degrees F.
- Whisk the dry ingredients: Whisk together flour, cocoa powder, baking soda and salt; set aside.
- Mix the wet ingredients: 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.
- Mix the dough: Add in flour mixture and incorporate until well combined. Fold in chocolate chips.
- Scoop the dough: 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: Bake for 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
To make gluten-free: I recommend using 1:1 gluten-free all purpose flour.
To make vegan: I suspect you can sub a flax egg for the egg in this recipe, but have not tested it. Please let me know if you do. Then be sure to use vegan chocolate chips.
Instead of chocolate chips, you can chop up 3.5 oz of your favorite chocolate bar. These are quite wonderful with dark chocolate cocoa powder and dark chocolate chunks/chips, if you prefer.
Nutrition
Serving: 1cookie | Calories: 180cal | Carbohydrates: 13.4g | Protein: 2g | Fat: 10.5g | Fiber: 1g | Sugar: 15.1g