Fudgy 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
Scale
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
