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Crispy Brownie Cookies with Sea Salt & Gooey Chocolate Chips

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These crispy brownie cookies combine the crackly top and rich flavor of brownies with the crunch and gooey chocolate chips of a cookie. Finished with flaky sea salt, they’re a nostalgic, crowd-pleasing treat perfect for any occasion.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, melted and slightly cooled
  • 1 1/4 cups (250g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon sea salt (plus more for topping)
  • 1 cup (120g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 cup (120g) all-purpose flour (or 1:1 gluten-free blend)
  • 1/2 teaspoon baking soda
  • 1 cup (180g) semi-sweet chocolate chips
  • 1/2 cup (90g) chopped dark chocolate (optional)
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or grease well.
  2. In a large bowl, whisk together melted butter, granulated sugar, and light brown sugar until smooth. Add eggs and vanilla extract, whisking vigorously for 2-3 minutes until pale and slightly thick.
  3. In a medium bowl, sift together cocoa powder, flour, baking soda, and sea salt. Stir until evenly combined.
  4. Add dry ingredients to wet mixture in two batches. Fold gently with a spatula until just combined; do not overmix.
  5. Fold in chocolate chips and chopped dark chocolate, reserving a few chips to press on top of cookies.
  6. Use a medium cookie scoop or 2 tablespoons to drop dough onto prepared sheets, spacing 2 inches apart. Gently flatten each mound for crispier cookies.
  7. Generously sprinkle flaky sea salt on top of each cookie mound.
  8. Bake for 10-12 minutes, rotating pans halfway. Cookies should be crackly and set around edges but soft in the center.
  9. Cool cookies on the sheet for 5 minutes, then transfer to a wire rack to crisp up.

Notes

For gluten-free, use a 1:1 baking blend. For dairy-free, substitute plant-based butter and chocolate chips. Chill dough for 15 minutes if too soft for crispier edges. Dough and baked cookies freeze well. Underbake slightly for gooey centers, bake longer for extra crunch. Measure ingredients by weight for best results.

Nutrition

Keywords: brownie cookies, crispy cookies, sea salt, chocolate chip cookies, gooey cookies, easy dessert, bake sale, holiday cookies, gluten-free option, dairy-free option

Find it online: https://bitematrix.com/crispy-brownie-cookies-recipe-best-sea-salt-and-gooey-chocolate-chip-treats/