Salted Chocolate Brownie Cookies

Salted Chocolate Brownie Cookies

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.

Salted Chocolate Brownie Cookies

36 Comments

  • Reply October 27, 2012

    Yelle

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

    • Reply October 27, 2012

      Jennifer

      Hi Yelle, Yes, super quick and easy. Perfect for a quick chocolate fix :)

  • Reply October 28, 2012

    Kel

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

    Thanks for the recipe!

    • Reply October 28, 2012

      Jennifer

      Thanks Kel and yes, espresso would be a nice addition, too!

  • Reply October 28, 2012

    Jessie

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

    • Reply October 28, 2012

      Jennifer

      Thanks Jessie.

  • Reply October 28, 2012

    Jennifer @ Delicieux

    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.

    • Reply October 28, 2012

      Jennifer

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

  • Reply October 29, 2012

    Liz

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

  • Reply October 29, 2012

    Jennifer

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

  • Reply October 29, 2012

    Adam

    Nice photo. Love the salt on the top :)

    • Reply October 29, 2012

      Jennifer

      Thanks so much, Adam. I love the salt and chocolate combination.

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  • Reply December 27, 2012

    Needful Things

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

  • Reply February 9, 2013

    Ni

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

    • Reply February 9, 2013

      Jennifer M

      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.

  • Reply February 11, 2013

    Melanie

    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?

    • Reply February 11, 2013

      Jennifer M

      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.

  • Reply May 21, 2013

    Sarah

    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!

    • Reply May 21, 2013

      Jennifer M

      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.

  • Reply May 27, 2013

    Cleo

    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

    • Reply May 27, 2013

      Jennifer M

      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!

  • Reply May 29, 2013

    Barbara Storey

    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!

    • Reply May 29, 2013

      Jennifer M

      Let me know how you make out, Barbara.

  • Reply May 29, 2013

    Helen

    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!

    • Reply May 29, 2013

      Jennifer M

      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.

  • Reply May 30, 2013

    Helen

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

    • Reply May 30, 2013

      Jennifer M

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

  • Reply August 22, 2013

    meirav

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

    • Reply August 22, 2013

      Jennifer M

      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.

  • Reply September 1, 2013

    Ricardo

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

    • Reply September 1, 2013

      Jennifer M

      Thanks Ricardo. Enjoy!

  • Reply January 22, 2014

    Mario

    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?

    • Reply January 22, 2014

      Jennifer M

      Thanks Mario. They are about 1/2 and inch diameter.

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