Sea Salt Brownie Cookies
 
Ingredients
  • 8 oz bittersweet chocolate, chopped
  • 1 cup (130 g) all-purpose flour
  • ⅓ cup (32 g) dutch-processed or natural unsweetened cocoa*
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup salted butter, softened
  • ¼ cup (50 g) granulated sugar
  • ¾ cup (150 g) light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • sea salt
Instructions
  1. Melt the chocolate in the microwave in 20 second intervals, stirring after each interval. Set aside.
  2. In a small bowl, combine flour, cocoa, baking powder, and salt. Set aside.
  3. With a stand mixer or hand mixer, beat the butter, granulated sugar, and brown sugar until smooth.
  4. Add in the eggs and vanilla and beat.
  5. Scrape down the sides of the bowl and mix again.
  6. Add in the slightly cooled melted chocolate in and mix until combined.
  7. Gradually add in the dry ingredients and mix until just incorporated. The dough will look like a really thick brownie batter.
  8. Preheat oven to 350°F.
  9. Scoop the dough onto a tray that fits in your freezer.
  10. Roll the dough into balls so they're smooth.
  11. Sprinkle the dough balls with sea salt and slightly press the salt into the dough so it sticks.
  12. Freeze the dough balls for 15 minutes.
  13. Move the dough balls to cookie sheets lined with parchment paper. I put 6 cookies on each sheet so they have plenty of room to spread. Leave the cookies you aren't baking immediately in the freezer.
  14. Bake the cookies for 12 minutes.
  15. Let the cookies sit on the cookie sheets for 5 minutes before removing to a wire rack.
  16. Bake the rest of the cookies from the freezer.
  17. Store in an airtight container.
Yield: 2 dozen cookies
Notes
*I prefer dutch-processed if you can find it. See post for differences between natural and dutch-processed cocoa.
Recipe by Birch Tree Baking at https://www.birchtreebaking.com/sea-salt-brownie-cookies/