Baking & Pastries/ Dessert/ Sweet

Crackly Top Brownie Cookies with Sea Salt and White Chocolate Chips

1 November 2020

I was in the mood for chocolate, but also in the mood for cookies. So there was only 1 solution: mix the 2! I didn’t have entirely enough dark chocolate chips, but I did still have a white chocolate bar, so for some extra flavour and texture I roughly chopped half a bar and added them to the batter.

I made a bit too many for just the 2 of us, luckily these guys freeze very well, ready to be eaten whenever I have another craving ;-).

Recipe inspired by @beyond.the.butter

Crackly Top Brownie Cookies with Sea Salt and White Chocolate Chips

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Cookies
By Saffron & Beyond the Butter
Prep Time: 15 minutes Cooking Time: 10 minutes Total Time: 25 minutes

Ingredients

  • 1 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/8 tsp Salt
  • 2 Large Eggs, room temperature
  • 1 Large Egg Yolk, room temperature
  • 1 cup Granulated Sugar
  • 1 tbsp Vegetable Oil
  • 1 tsp Vanilla Extract
  • 6 tbsp Unsalted Butter
  • 160 g chopped dark chocolate bar
  • 40 g white chocolate (optional)
  • 1/4 cup Unsweetened Cocoa Powder
  • 1 tsp Espresso Powder, optional
  • Sea Salt Flakes, for topping cookies

Instructions

1

Adjust the oven rack to just above center and preheat your oven to 180ºC.

2

Line two baking sheets with non stick baking paper paper and set aside.

3

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set to the side.

4

Using a whisk or hand mixer, beat the eggs, egg yolk, granulated sugar, vegetable oil, and vanilla extract together until fully combined and frothy.

5

Meanwhile, in a small saucepan, heat the dark chopped chocolate and unsalted butter together over medium heat until fully melted and smooth.

6

Remove from heat and immediately whisk or stir in the unsweetened cocoa powder and espresso powder.

7

Carefully pour the melted chocolate mixture into the wet ingredients, mix well so the egg doesn't start cooking due to the hot chocolate.

8

Mix until the chocolate is just combined.

9

Add in the whisked dry ingredients and mix until just combined with a spatula or a whisk.

10

If using, mix through the white chocolate pieces.

11

Using 2 spoons, scoop the cookie dough out and place onto the baking sheets, leaving about 4 cm of space between them.

12

Sprinkle some sea salt flakes over the top of each cookie, then bake for 8-10 minutes at 180ºC until the tops of the cookies have a shiny, crackly top to them.

13

Remove from the oven and top with a few additional chocolate chips (optional). You can also choose to use a round cookie cutter to mould them into perfect round cookies (see tips within blog post).

14

Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool almost completely—because they are really good still warm! Use a spatula to transfer the cookies because they will be very soft!

15

Cookies are best kept in a sealed food container at room temperature for up to 2 days.

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