Friday, July 12, 2013

Salted Brownie Cookies

Another week, another urge to bake! I was actually hit by the baking bug yesterday, but it was 9 o'clock at night and I said, eh. Watching re-runs of "Friends" in bed sounded much better than staying up late baking and cleaning the kitchen. It's crazy to think how much life has changed since Thursday nights in college. Thursday nights in college my friends and I had down to a science. 99% of the time they consisted of:

1. Getting a half-full Big Gulp from 7-11.
2. Filling the other half of the Big Gulp with vodka.
3. Staying out till 2 in the morning at a frat party.
4. Someone driving 10 girls to Taco Bell at 3 am.
5. Waking up with a pounding headache just in time for my poorly scheduled, 8 am math class.

A lot can change in 8 years. Beware.

Forgive me for my tangent there.

I decided to give this recipe a whirl mainly because I had all the ingredients on hand. I really wanted to make Latte Cupcakes, but they will have to wait till next week since that recipe requires a trip to the store. Now, I'm just going to go ahead and say it. I love these cookies! They are soft, chocolatey, fluffy, and oh yes, salty. If you are looking for a brownie, but in cookie form, you found it. The first half of cookies I made,  I was light-handed with the salt. The cookies are sweet enough that you can liberally apply salt to them.

Happy Friday everyone! Have a great weekend!


1/2 cup unsweetened cocoa
1 1/2 cups semi-sweet chocolate chips
11 tbsp butter (1 stick plus 3 tbsp)
3 large eggs, room temp
1 cup plus 2 tbsp sugar
1 3/4 cup flour
1/2 tsp baking powder
1/4 tsp salt
Sea Salt


1. Preheat oven to 350º. Lightly spray 2 cookie sheets with cooking spray, set aside.
2. In a double broiler, combine cocoa, 1 cup chocolate chips, and butter. Stir mixture until it is completely smooth. Set aside.
3. In a large bowl, beat together eggs and sugar. Beat at a high speed until mixture is very thick and light-colored, about 5 minutes. Turn mixer to low, and mix in the melted chocolate mixture.
4. With a spatula, stir flour, baking powder, and salt into chocolate mixture. Stir until just combined. Fold in remaining 1/2 cup of chocolate chips.
5. In large spoonfuls, drop batter onto cookie sheets, placing about 2 inches apart. Sprinkle cookies generously with sea salt. Bake in oven 8-10 minutes.
6. Remove from oven. Let cool on cookie sheet 1-2 minutes, then remove cookies to a cooling rack until completely cooled. Store in an airtight container. Makes about 18 cookies.

*Recipe adapted from Seasons and Suppers*

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