Salted Chocolate Brownie Cookies

Salted Chocolate Brownie Cookies

A delicious, quick and easy brownie cookies recipe, with a topping of salt.

I live in the bush, so it’s a rare day that anyone ever knocks on the door. But when someone knocks on the door to deliver a box of great chocolate, well … that never happens!

The chocolate was from Cacao Barry, who had sent me a box of their Origine Rare chocolate to try. Their Origine Rare chocolate is single-origin chocolate, each with their own distinctive flavour profiles (just like single-origin coffee). I was thrilled receive their Venezuela 72% cocoa chocolate. Of course, the first thing I did was open the box and eat a few of the chocolate “pistoles” (pistoles are round drops of pure chocolate, that are easy to melt or temper, weigh, and store, and perfect for recipes calling for chunks of chocolate. They are shown in the photos here). Delicious!

I couldn’t wait to bake something with it, but since it was a weekday and I had things to do like, um … work, I needed something that wouldn’t take a lot of time. These cookies fit the bill perfectly.

Salted Chocolate Brownie Cookies

These are a chocolate lovers cookie. They are full of chocolate flavour, but not overly sweet. The cookie is, of course, chocolate, but they are also studded with chocolate pieces that bake up into chocolate puddles inside the cookie. The salt on the top really enhances the chocolate flavour and delivers that great sweet/salty contrast.

These are lovely served ever-so-slightly warm with a big glass of cold milk. If you, like me, cannot trust yourself with a big plate of chocolate cookies within reach, you’ll be pleased to know that these cookies freeze beautifully. To enjoy from the freezer, just place on a piece of paper towel and microwave for 20-30 seconds.

If you’d like to try this or some other Cacao Barry chocolate, Canadians can buy it online through Golda’s Kitchen or Vanilla Food Company. I’m sure it’s available in larger, fine food stores, as well.


The Recipe

Salted Chocolate Brownie Cookies

Salted Chocolate Brownie Cookies
 
Prep time
Cook time
Total time
 
These are like the best brownies, in cookie form. Look for large chocolate chips, or chop chocolate from a block to stir into the batter. You`ll get lovely pockets of soft chocolate inside the cookie as a reward. Be generous with the salt. It is a wonderful foil for the rich, sweet chocolate.
Author:
Recipe type: Cookies
Serves: 18
Ingredients
  • 3 oz. unsweetened chocolate, chopped (*see substitution options below)
  • 1 1/2 cups good quality semi or bitter-sweet chocolate pieces (DIVIDED)
  • 8 Tbsp. unsalted butter, diced
  • 3 large eggs, at room temperature
  • 1 cup plus 2 Tbsp. sugar
  • 1 3/4 cup all-purpose flour
  • Scant 1/2 tsp. baking powder
  • 1/4 teaspoon table salt
  • (Optional) 1/3 cup chopped pecans or walnuts
  • Fleur de Sel or other coarse salt
Instructions
  1. Preheat oven to 350° F. and prepare a baking sheet with parchment paper or a silpat.
  2. In a double boiler over low heat, melt unsweetened chocolate, 1 cup of the chocolate chips and butter, stirring until smooth. (*You can also melt in the microwave if you prefer).
  3. In a bowl with an electric mixer or the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar until very thick and pale and mixture forms a ribbon when beaters are lifted, about 3 minutes. Reduce speed on mixer to low and beat in melted chocolate mixture.
  4. Add the flour, baking powder, and salt and stir until just combined. Fold in the remaining 1/2 chocolate chips and nuts, if using.
  5. Drop batter by heaping tablespoons or small scoop (about 1/4 cup), about 2 inches apart onto baking sheet. With the back of a spoon, flatten until level on top. Sprinkle generously with Fleur de Sel. Bake in middle of oven 8 to 12 minutes (less for smaller cookies, more for larger cookies), or until puffed and set on top. Cool cookies in baking sheets for 1 minute and then transfer to racks to cool completely.
  6. Substitution for unsweetened chocolate:
  7. • 3 level tablespoons unsweetened cocoa and 1 tablespoon butter or shortening for every 1-ounce unsweetened baking chocolate.
  8. • 3 level tablespoons Dutch-process cocoa plus 1 tablespoon shortening, butter, or oil for every 1-ounce unsweetened baking chocolate.


Yummly


37 Comments

  • Yelle says:

    These look delicious! And you say that they don’t take too much time? Perfect for me!

  • Kel says:

    These look like my kind of cookie! I may add a smidgen of espresso powder as well.

    Thanks for the recipe!

  • Jessie says:

    Cookies look great! Love chocolate/sea salt combo. Will be keeping these in mind for the week!

  • Hi Jennifer, great name by the way ;). Your cookies look to die for. I’ve only just had breakfast here, but now I’m craving one of your cookies. I love the salt and chocolate combination.

    • Jennifer says:

      Hi fellow Jennifer. I think these cookies are perfectly acceptable breakfast food ;) At least that’s what I thought this morning.

  • Liz says:

    These look so delectable! I’ll have to whip some up soon! :)

  • Jennifer says:

    Thanks Liz. They were yummy! How’s your arm doing?

  • Adam says:

    Nice photo. Love the salt on the top :)

  • You had me at ‘salted chocolate’. These are right up my alley. Can’t wait to make these.

  • Ni says:

    Are the cookies crispy outside and soft inside??
    thanks for the recipe anyway! they look wonderful :)

    • Jennifer M says:

      Hi Ni. No, I wouldn’t say they were crispy on the outside. As they bake they develop a slight “crust”, but they are more like a brownie, in texture.

  • Melanie says:

    attempted to veganize these using ground flax seeds instead of eggs. FAIL
    The batter was very oily and the cookies spread out flat and look awful. I will say they still taste awesome though Just wish I knew exactly what went wrong. Thoughts anyone?

    • Jennifer M says:

      I have to confess, I have zero knowledge and/or experience in replacing eggs with ground flax seed, but I suspect that in this recipe, it is the process that the eggs undergo in preparation that it is important. The beaten eggs give the structure and leavening to the recipe, which I’m guessing it was what was lacking with the flax seeds and hence the flat cookies. Maybe someone else with more experience might weigh in.

  • Sarah says:

    Are the measurements correct with 3/4 cup flour? My batter was too liquidy and we made it a more normal texture at 1 3/4 cups.

    Made them once before and made a similar adjustments – they’re delicious and wonderful, especially with a splash of coffee liqueur and vanilla!

    • Jennifer M says:

      Hi Sarah, I believe it’s correct, but I haven’t made them in a while. I will make them again this week and verify. Thanks.

  • Cleo says:

    I am making these as we speak and I think the measurements for the flour are off as well. When I tried to spoon the batter with 3/4 cups flour the batter just went all over the pan. I had to add almost a cup more to get it to the right consistency in order to keep the cookie shape. I cant wait for them to get out of the oven- longest 8 minutes ever !! lol

    • Jennifer M says:

      Thanks for letting me know, Cleo. I haven’t had a chance to re-make these, so I’m going to go ahead and change it to 1 3/4 cups for now. Enjoy the cookies!

  • These look amazing, but I’m hoping I can substitute gluten-free flour and have them come out. I’ll let you know if it works!

    Thanks!

  • Helen says:

    Is unsweetened chocolate the same as baking chocolate?
    Like Scott block? And is semi sweet or bitter the same as dark chocolate?
    My daughter would love these. I’m going to try but admit
    The cups measurements are throwing me a little.
    I’ve never measured butter in tablespoons!

    • Jennifer M says:

      Hi Helen, Yes, I believe unsweetened chocolate and baking chocolate are the same and yes, semi-sweet and bitter are both dark (bitter is darker). If it helps, 8 Tbsp. of butter is 1/2 cup or 4 oz.

  • Helen says:

    Just made these with my daughter.
    They are amazing!
    Mine look a bit like cow pats but I’m sure ill perfect them eventually!

    • Jennifer M says:

      Glad you enjoyed them, Helen. I thought mine looked a little that way, too, but it’s the taste that counts ;)

  • meirav says:

    hi,
    Is it possible to do it Gluten Free?
    Thanks! :-)

    • Jennifer M says:

      Hi Meirav, I believe there are “flourless” chocolate cookie recipes around. I would seek out one of those, instead of trying to adapt this one. I have not experience with gluten free, so wouldn’t have any idea how to advise you how to adapt this one. Sorry.

  • Ricardo says:

    Thank you for sharing this! it is a must try recipe for me! cheers from Venezuela :P

  • Mario says:

    That cookie looks delicious! Love salted chocolate.

    I was looking into using the Cacao Barry pistoles for some of my recipes. Do you know how large they are in diameter?

  • Irene (formerly Ontarian now PEI) says:

    Any dessert with chocolate – yum! Since we were finally able to find Maldon salt flakes, just had to give the receipe a try. Didn’t use nuts ’cause wanted to try “au naturel”. Used a smaller scoop so ended up with 3 dozen cookies. The final outcome – a mild tasting chocolate cookie.

Leave a Reply

Your email address will not be published. Required fields are marked *