Sea Salt Brownie Cookies are your favorite brownie flavors in a rich and fudgy cookie!
Growing up, we baked brownies ALMOST every weekend. Loaded with chocolate and walnuts, they were my dad’s absolute favorite. Three brownies and a tall glass of cold milk were considered a “serving”. (Have I told you he has a HUGE sweet tooth?). I have that frosted brownie recipe memorized. Which isn’t surprising, considering I have made hundreds of pans of brownies in my lifetime. I have already shared that family favorite recipe. So today, it’s all about the second best thing next to brownies…BROWNIE COOKIES!
So, why not just bake a pan of brownies? Because these cookies get all mixed up in ONE bowl, which means WAY less clean up! (Because who has time to waste washing dishes?). And second, brownies take about 30 minutes just to bake and these chocolate morsels are in and out of the oven in 10 minutes. Yeah, they need to cool a bit before you dip them in chocolate. But if you are REALLY in need of an immediate chocolate fix, you can skip the dip (see what I did there?). But the chocolate really takes them to a whole new level!
Look at all that fudgy goodness! (You’re welcome!). And did I mention how incredibly EASY they are? All you need are your basic measuring cups and spoons, a bowl and a spoon. That’s IT! No mixer needed!
The original Brownie Cookie recipe comes from an old church cookbook, and it didn’t include dipping them in chocolate or the sea salt. But you know me, I like to dress things up a bit. You can feel free to do the dip or serve them right from the oven..whatever works!
You don’t really need any special instructions, just be sure to measure accurately. This especially holds true for measuring flour. Be sure to spoon the flour into the measuring cup and level it off with a knife. DON’T SCOOP the flour up with the measuring cup, or you will have too much, because the flour packs down when you scoop. Too much flour=dry cookies. NOBODY wants dry cookies.
SO much chocolate crammed into one cookie. It’s a chocolate-lover’s dream come true! So the next time you are in the mood for brownies, but don’t want to wait, try these Sea Salt Brownie Cookies. Make some for your sweet tooth family members today. Happy Baking!
Tips and Tricks for Your Best Baking:
- Use high quality ingredients, especially high quality chocolates and vanilla, so you get the richest chocolate flavor.
- Be sure to chop the chocolate into small pieces, so it melts quickly.
- Be careful not to overheat chocolate in microwave, or it will burn.
- Measure accurately.
- Allow cookies to cool and set up before dipping in chocolate in order to prevent breaking.
Yields 20 cookies
25 minPrep Time
10 minCook Time
35 minTotal Time
- 1/2 cup butter, cut into pieces
- 8 ounces unsweetened chocolate, chopped
- 2 cups sugar
- 1 teaspoon salt
- 4 eggs
- 2 teaspoons vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1 cup chopped walnuts
- 2 1/2 cups semisweet chocolate chips, divided
- -coarse sea salt
- Heat oven to 350 degrees F. Line baking pans with parchment paper; set aside.
- In large, microwave-safe bowl, combine butter and unsweetened chocolate. Heat in microwave on HIGH for 30 seconds. Stir. Return to microwave for 10 seconds. Remove from microwave and stir until smooth.
- Add sugar and salt; mix until blended.
- Add eggs and vanilla; mix well. Add flour and baking powder; stir until well blended.
- Stir in walnuts and 1 cup chocolate chips.
- Place 1/4-cup measuring cupfuls onto prepared baking pans, spacing 3 inches apart. Flatten dough to 3 1/2-inch diameter. Bake at 350 degrees F. for 9-11 minutes, until set. Do not overbake.
- Cool cookies 3 minutes on pan; transfer cookies to cooling rack and cool completely.
- When cookies are completely cooled, place remaining 1 1/2 cup chocolate chips in small microwave-safe bowl. Heat in microwave 30 seconds on HIGH. Remove from microwave and stir until smooth. Dip one-third of each into melted chocolate. Place on parchment paper; let stand 5 minutes. Sprinkle with sea salt. Cool completely. Store in airtight container.