Fudgy Chocolate Brownie Cookies with Maldon Sea Salt Recipe
Introduction
This fudge chocolate brownie cookie perfectly satisfies any chocolate craving. It features slightly crispy edges and a crinkly top combined with a soft, chewy, fudgy center. Sprinkled with a touch of Maldon sea salt, these cookies are both simple and irresistible.
Ingredients
- 100g dark chocolate (65% recommended, e.g., Felchlin Maracaibo, Callebaut 70%, or Valrhona Caraibe 66%)
- 55g butter
- 50g egg
- 12g cocoa powder
- 75g sugar
- 50g brown sugar
- 55g flour
- 2g salt
- Maldon sea salt for decorating
Instructions
- Step 1: Preheat the oven to 175°C (347°F).
- Step 2: Melt the dark chocolate and butter together over a water bath (bain-marie), stirring occasionally until smooth. Remove from heat and mix in the sifted cocoa powder until fully combined. Set aside.
- Step 3: In a separate bowl, whisk the sugars, salt, and egg together until soft, light peaks form.
- Step 4: Gently fold the melted chocolate mixture into the egg mixture until well combined. Then sift in the flour and fold it in until you have a smooth batter.
- Step 5: Prepare a piping bag fitted with a round nozzle (about 13mm). Fill the bag with the batter and pipe even circles onto parchment paper, spacing each about 2 cm apart to allow spreading.
- Step 6: Bake immediately at 175°C for 10–12 minutes, until the tops are crinkly and the cookies remain soft to the touch. Avoid overbaking to keep the fudgy texture intact.
- Step 7: Once out of the oven, sprinkle each cookie with a little Maldon sea salt while still warm.
- Step 8: Allow the cookies to cool completely on the baking sheet before storing.
Tips & Variations
- Using a stencil to guide your piping size helps keep uniform cookie shapes and sizes.
- If you don’t have a piping bag, spoon the batter onto the parchment paper and gently shape into circles with the back of a spoon.
- Try different types of dark chocolate for subtle flavor changes, but avoid milk chocolate to maintain fudginess.
- For extra texture, sprinkle chopped nuts or chocolate chips before baking.
Storage
Store completely cooled cookies in an airtight container at room temperature. They keep well for 2–3 days, but note they will lose some of their fudgy softness as they age. To enjoy them slightly warmed, heat briefly in the microwave for 10–15 seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dark chocolate chips instead of a bar?
Yes, dark chocolate chips can be melted just like a bar. Choose a good-quality chocolate with at least 60% cocoa for the best results.
Why are my cookies not fudgy in the center?
Overbaking causes the cookies to dry out and lose their fudgy texture. Bake just until the top is crinkly and the cookies feel soft to the touch, then remove from the oven immediately.
PrintFudgy Chocolate Brownie Cookies with Maldon Sea Salt Recipe
These fudgy chocolate brownie cookies combine the best of both worlds with a slightly crispy outer edge, crinkly top, and a soft, chewy center. Sprinkled with Maldon sea salt, they offer a perfect balance of sweet and salty flavors. Easy to make and quick to come together, these cookies satisfy any chocolate craving and keep well for 2-3 days when stored airtight.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 10–12 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Ingredients
Chocolate Brownie Cookies
- 100g dark chocolate (65% Felchlin Maracaibo, or Callebaut 70%, or Valrhona Caraibe 66%)
- 55g butter
- 50g egg (approximately 1 large egg or slightly less)
- 12g cocoa powder
- 75g sugar
- 50g brown sugar
- 55g all-purpose flour
- 2g salt
- Maldon sea salt for decorating
Instructions
- Preheat Oven: Preheat your oven to 175°C (347°F) to ensure it reaches the right temperature by the time your cookie batter is ready.
- Melt Chocolate and Butter: Using a water bath (bain-marie), gently melt the dark chocolate and butter together, stirring occasionally until completely smooth and combined.
- Add Cocoa Powder: Sift in the cocoa powder into the melted chocolate-butter mixture and stir thoroughly until fully incorporated. Set this mixture aside to cool slightly.
- Whisk Sugars, Salt, and Egg: In a separate bowl, whisk together the granulated sugar, brown sugar, salt, and egg until the mixture is light in color and forms soft peaks.
- Combine Mixtures: Carefully fold the melted chocolate mixture into the sugar and egg mixture until well combined, ensuring the batter is smooth and uniform in texture.
- Add Flour: Sift the flour into the batter and fold it in gently until just combined. Avoid overmixing to keep the batter tender.
- Pipe Cookies: Transfer the batter into a piping bag fitted with a round nozzle (around 13mm diameter). Pipe even circles on a baking sheet lined with parchment paper, spacing them about 2 cm apart to allow spreading during baking.
- Bake: Place the baking tray in the preheated oven and bake for 10-12 minutes, or until the tops are crinkly but the centers remain soft to the touch. Avoid overbaking to maintain the fudgy texture.
- Add Maldon Salt: Immediately after removing the cookies from the oven, sprinkle a little Maldon sea salt on top while the cookies are still warm.
- Cool and Store: Let the cookies cool completely on the baking sheet before transferring to an airtight container. Enjoy fresh for maximum fudginess, or store airtight for up to 2-3 days.
Notes
- For best results, use good quality dark chocolate with 65-70% cocoa content.
- You can prepare a stencil to ensure uniform cookie size before piping.
- Cookies will taste best the day they are baked; they become less fudgy over time.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Do not overbake to avoid drying out the cookies.
- Maldon sea salt enhances the chocolate flavor with a pleasant salty crunch, but it can be omitted if not available.
Keywords: brownie cookies, chocolate cookies, fudgy cookies, Maldon sea salt, dessert, easy baking, chocolate brownie
