Description

Delight in these irresistibly chewy Salted Brownie Cookies, boasting a perfect harmony of rich cocoa, melted coconut oil, and a sprinkle of coarse sea salt. These fudgy double chocolate chip cookies offer a bakery-style flavor that’s sweet, salty, and utterly satisfying. Perfect straight from the oven or chilled, they’re the ultimate treat for chocolate lovers craving a decadent yet easy-to-make dessert.

Ingredients

Scale

Dry Ingredients

1 cup all purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

½ cup coconut oil, melted and cooled
¾ cup dark brown sugar
1 egg
2 teaspoons vanilla extract
1 teaspoon espresso powder or instant coffee (optional)

Add-ins and Toppings

¾ cup chocolate chips
coarse sea salt, for sprinkling

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Instructions

Preheat and prepare dry ingredients: Preheat your oven to 350 degrees F (175 degrees C). In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined. Set aside this dry mixture.
Mix wet ingredients: In a large bowl, beat the cooled melted coconut oil with the dark brown sugar, egg, vanilla extract, and espresso powder if using. Continue beating for about 1 to 2 minutes until the mixture turns creamy and smooth.
Combine wet and dry mixtures: Gradually add the dry ingredient mixture into the wet ingredients. Stir well until fully incorporated with no streaks of flour visible. Then, fold in the chocolate chips gently to distribute evenly throughout the dough.
Shape the cookies: Roll the dough into small balls using your hands or a small cookie scoop. Place them on a prepared baking sheet, spaced about 2 inches apart. Flatten each dough ball slightly using the palm of your hand to achieve a more even cookie shape.
Bake to perfection: Bake the cookies in the preheated oven for 8 to 10 minutes. For a softer, chewier texture, remove the cookies at around 9 minutes. Immediately sprinkle the tops with coarse sea salt once they come out of the oven to add that signature salted brownie flavor.
Cool and serve: Allow the cookies to cool on the baking sheet for a few minutes to set up, then transfer them to a wire rack to cool completely. Enjoy warm or chilled. This recipe yields approximately 16 cookies.

Notes

These cookies are best enjoyed fresh but can be stored in an airtight container for up to 5 days.
Espresso powder is optional but enhances the chocolate flavor wonderfully.
Coconut oil lends a subtle richness and contributes to a soft texture; ensure it is well melted and cooled before mixing to avoid cooking the egg.
Sprinkling coarse sea salt immediately after baking enhances the sweet and salty balance beautifully.
You can substitute chocolate chips with chunks or chopped chocolate for varied texture.

Nutrition

Serving Size: 1 cookie
Calories: 180 kcal
Sugar: 15.1 g
Sodium: 110 mg
Fat: 10.5 g
Saturated Fat: 7 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 13.4 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 20 mg