Salted Brownie Crinkle Cookies
These soft, salty and chewy cookies combine the best traits of chocolate cookies and brownies. There are many good recipes for brownie cookies out there, but I found the one by Beyond the Butter the best and I am passing it down. Beyond the Butter does add about 1 tsp espresso powder. It is a good addition, but not added in my recipe here as I was testing just chocolate cookies. It is not only the ingredients that matter for these cookies, but actually the technique that matters also. The dough for these cookies is not chilled in advance and actually should not sit for too long before baking. The dough can not be overmixed as the cookies will be denser. Have your oven ready so that the cookies can go immediately in after you have made the batter. The salt is the ultimate finish and just tastes so good. Make sure you use a nice flaky salt versus a large chunk or a finely ground salt to achieve the perfect feeling and taste for your palate. I bought an excellent flaky sea salt at our local Whole Foods Market.
Prep Time: 15 minutes
Cook Time: 8 ½ -10 minutes
Makes about 24 medium sized cookies
Ingredients:
1 cup All Purpose Flour
1 tsp baking powder
⅛ tsp salt
2 large eggs, room temperature
1 large egg yolk, room temperature
1 cup granulated sugar
2 Tbs vegetable doil
1 tsp vanilla extract
6 Tbs unsalted butter
1 cup semi-sweet chocolate chips, extra for topping
¼ cup unsweetened cocoa powder
Sea salt flakes
Directions:
Place the rack in your oven just one space above the center line. Preheat oven to 350 degrees.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
Beat the eggs, egg yolk, granulated sugar, vegetable oil and vanilla extract together on medium high speed with an electric mixer until well mixed and frothy.
In a small saucepan, melt the butter over very low heat, add the chocolate chips . Stir until smooth. Remove from heat and immediately stir in the cocoa powder.
Pour the chocolate mixture into your blender bowl and mix at a very low speed until just combined. Stir with a spatula if necessary.
Add in the dry ingredients. Mix on low speed. They can also be folded in with a spatula. Do not overmix. Just combine well.
Line 2 cookie sheets or one large sheet with parchment paper depending on the size of your oven.
Drop about 1 ½ Tbs of batter for each cookie onto the parchment paper allowing at least an 1 1/2 inch between each dollop of batter. The cookies will spread a little bit.
Sprinkle the sea salt on top.
Bake the cookies for 8-10 minutes. I have a convection oven and they took about 8 ½ minutes.
When the cookies are shiny and a bit crackly on top, remove.
Quickly add a few additional chocolate chips on top before they harden.
Cool the cookies on a cooling rack for 5 minutes. Use a very good firm spatula, because the cookies will be delicate.