If you have made my Outrageous Chocolate Cookies or Red Velvet Chocolate Chips Cookies (hope you enjoyed them as much as I did!), you should know my immense love for soft and chewy cookies. Not to mention chocolatey.
The craze for adding salt to desserts has been going on for quite some time (salted caramel being the top favorite combo!). Since Tiger and meh-bear are salted dessert junkies, I decided to jump into the bandwagon and make these salted chocolate brownie cookies for them.
These salted chocolate brownie cookies are not only soft, gooey and bursting with intense chocolate flavor, the added sea salt flakes lend a balanced savory oomph to these decadent treats. It is the perfect union of brownie and cookie all in one bite!
I highly recommend everyone to use sea salt flakes for this recipe (regular iodized salt will just melt into the cookies).
Do you know some of the health benefits of sea salt include good skin care, improved dental health, relief from rheumatoid arthritis, muscle cramps, psoriasis, and osteoarthritis? Personally, I love using sea salt flakes on my food – sprinkling on salads, soups and even cooking. The briny taste from these natural minerals has more flavor than regular salt, and also much healthier too!
½ cup (60 g) plain / all-purpose flour
½ tsp baking powder
1/8 tsp salt
2 large eggs (about 55 – 60 g each)
½ cup + 3 tbsp (105 g) light brown sugar
7 oz. (200 g) dark chocolate (70%)
1 ½ tbsp (25 g) unsalted butter
Sea salt flakes for sprinkling
Makes 14 medium-sized (approx. 2.5″) cookies
Add the butter to the chocolate and melt in microwave for 40 – 50 secs, until smooth and liquidity. Set aside to cool.
In a large bowl, add in flour, salt and baking powder. Use a balloon whisk or fork and stir well. It is not necessary to use the sieve.
In a mixing bowl, add in the eggs and brown sugar and whisk until pale and fluffy, for about 5 mins. If you are using Kitchenaid, use the whisk attachment for this job.
Once the mixture has doubled in volume, add in melted chocolate and mix at medium speed until just combined.
Lastly, add in the flour and mix at low speed until the flour just disappear.
Transfer batter into fridge to firm up for 1 hour. The consistency should be that of soft ice-cream.
Preheat oven to 350°F/180°C.
Using an ice-cream scoop or large spoon, scoop the batter and drop each dollop onto a baking tray lined with non-stick baking paper.
Leave at least 2 inches apart as they will expand during baking.
Using the centre of your palm, gently press down each cookie slightly.
Sprinkle a generous pinch of sea salt on top of each cookie.
Bake for 8 – 10 mins. The centre of the cookie should still be slightly soft.
Set the tray on a cooling rack and allow to cool before peeling off from the baking sheet.