SEA SALTED BROWNIE COOKIES
Do you ever see a recipe and think, "I'll die if I don't make it today"? That happened with these brownie cookies. I saw them on Smitten Kitchen, had an office holiday potluck coming up, and decided to go for it. And I'm so glad I did!
Deb from Smitten Kitchen calls these "the browniest cookies", and she's on the money with that moniker. Chopped unsweetened chocolate melted with butter, mixed with sugar, cocoa powder, flour, and more chocolate... the only thing that makes these cookies is baking soda. You'll seriously want to serve these with a glass of milk handy—they are RICH.
If you wanted to lighten things up a bit (in terms of chocolate, not nutrition), you could use milk chocolate. I would advise against swapping out ALL of the semisweet chocolate, and you'll still want to start with the unsweetened base for the best texture and brownie authenticity.
1/2 cup (half a stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup dark or light brown sugar
2 tablespoons granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon fine sea or table salt
1/2 cup unsweetened cocoa powder, any kind will work
1 cup all-purpose flour
2/3 cup chocolate chips or semisweet chocolate, chopped into chunks
sea salt, for garnish
1. Melt butter and unsweetened chocolate together in the microwave in 30-second bursts, stirring between each. Don't let the chocolate melt all the way, then stir it until it is.
2. Whisk white and brown sugars into butter/chocolate mixture, then eggs, one at a time, then vanilla. Whisk in baking soda and salt. If your cocoa powder is lumpy, sift it into the batter—if not, just add it as is. Stir in flour until just combined, then add chips or chocolate chunks.
3. Place bowl in the fridge to chill for about 30 minutes (you can keep it in there up to a few days). If you're chilling the dough longer than 30 minutes, let it sit out for a bit to warm before trying to scoop it.
4. Preheat oven to 350°F.
5. Scoop dough into 1 1/2- to 2-tablespoon mounds and space evenly on baking sheets lined with parchment paper or a baking mat, allowing room for a little spreading. Bake for 11 to 12 minutes—they will still definitely look underbaked, but the fudgy center is what you're going for! Let them cool on baking sheets for a few minutes before carefully transferring to a rack.
The original recipe for these cookies appears on Smitten Kitchen. All photographs are my own.