Salted Double Chocolate Brownie Cookies
February 21, 2017
I have, for a very long time, looked for a chocolate cookie I could award with what I considered the highest honor in the baking world, declaring it the best brownie cookie (aka brookie) ever.
I just didn’t expect it would take me so long to find what I was looking for.
Along the way, I encountered cookies that promised fudgy but delivered cakey; those that were chocolatey in name only; and even versions that were a perfect chocolate cookie, but have little to do with brownies.
To me a brookie would be everything that I would expect from a glorious brownie — rich and fudgy — but in cookie form. To bite into it, there would be no question as to what it aspired to be.
The funny part of this story is that after trying many brookie recipes passed along by friends and close relatives, I found the perfect one just by searching on Google “the best gluten free brownie cookie recipe”
And guess what, they are just perfect.
Slight crackly exterior, fudgy interior, packed with chocolate awesomeness.
When you bite into it, there are no questions as to what these cookies aspire to be.
I don’t mean to sound political, but believe me when I say that these are ridiculously delicious.
And just like my favorite brownie recipe, you can make whole thing in one bowl.
You can also go from (room temperature) butter to cookie in your mouth in about 40 minutes.
In other words, the only thing keeping you from biting into a Salted Double Chocolate Brownie Cookie is the distance between you and your oven.
How fast can you cover that distance?
Salted Double Chocolate Brownie Cookies Print this recipe!
Barely adapted from Bakerita
Makes 16 cookies
½ cup butter (or coconut oil), at room temperature
¾ cup sugar (I used coconut sugar)
1 egg, at room temperature
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon fine grain salt
1 cup cocoa powder
1 cup semi-sweet dark chocolate chunks (you can use chocolate chips)
Sea salt flakes
Preheat oven to 350°F (175°C) and place a rack in the middle. Line a baking sheet with parchment paper and set aside.
In a medium bowl beat butter and sugar until fluffy.
Add egg and vanilla extract and stir until combined. Sift in baking soda, salt, and cocoa powder and mix until smooth. Fold in chocolate chips.
Scoop one heaping tablespoon of cookie dough onto the lined baking sheet one-inch apart.
Bake for 10 minutes or until set around the edges but still gooey in the center.
Remove from the oven and immediately sprinkle with salt flakes.
Let cool for 15 minutes on the baking sheet, then transfer to a rack to cool completely.
Store in airtight container up to 1 week.
One cookie yields 144 calories, 10 grams of fat, 16 grams of carbs, and 2 grams of protein.