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What’s not to love about a cookie that is a cross between a dense brownie and a cookie, topped with crunchy Maldon salt! Delicious!



Yields20 Servings
Prep Time15 minsCook Time12 minsTotal Time27 mins

 1 tsp baking powder
 ½ tsp kosher salt
 ½ cup unsalted butter
 2 eggs
 ½ cup granulated sugar
 ½ cup brown sugar

1

Preheat the oven to 350F. Line a baking sheet with parchment paper.

2

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.

3

Melt the butter and chocolate together in a small pot over gentle heat. Let cool for 5-10 minutes.

4

In another medium bowl, whisk together the egg, granulated sugar, brown sugar and vanilla until thick and creamy. Add the chocolate mixture and whisk to incorporate. Fold in the flour mixture. Chill the batter in fridge for at least 30 minutes.

5

Using a cookie scoop or measuring spoon, roll 2 tablespoons of cookie dough into balls and place on parchment-lined baking sheet, leaving 2 inch gaps (they will spread as they bake). Sprinkle Maldon sea salt on top of each cookie. Bake for 10-12 minutes, or until the tops are set.

6

While the cookies are still hot, sprinkle extra Maldon sea salt on top. Allow the cookies to cool for 5 minutes before transferring to a wire rack to cool completely.


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Ingredients

 1 tsp baking powder
 ½ tsp kosher salt
 ½ cup unsalted butter
 2 eggs
 ½ cup granulated sugar
 ½ cup brown sugar

Directions

1

Preheat the oven to 350F. Line a baking sheet with parchment paper.

2

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Set aside.

3

Melt the butter and chocolate together in a small pot over gentle heat. Let cool for 5-10 minutes.

4

In another medium bowl, whisk together the egg, granulated sugar, brown sugar and vanilla until thick and creamy. Add the chocolate mixture and whisk to incorporate. Fold in the flour mixture. Chill the batter in fridge for at least 30 minutes.

5

Using a cookie scoop or measuring spoon, roll 2 tablespoons of cookie dough into balls and place on parchment-lined baking sheet, leaving 2 inch gaps (they will spread as they bake). Sprinkle Maldon sea salt on top of each cookie. Bake for 10-12 minutes, or until the tops are set.

6

While the cookies are still hot, sprinkle extra Maldon sea salt on top. Allow the cookies to cool for 5 minutes before transferring to a wire rack to cool completely.

Salted Chocolate Brownie Cookies