Double Chocolate and Sea Salt Brownie Cookies

I can’t stop making these Double Chocolate and Sea Salt Brownie Cookies. These indulgent (but not too indulgent – I’ll get to that) cookie/brownie lovechildren are my new go-to treats.

The original recipe from Alison Roman (girl crush, inventor of the Instagram-famous Salted Butter and Chocolate Chunk Shortbread, and author of current fav cookbook Dining In) is pretty perfect as written. I’ve taken very minor liberties by adding additional chocolate chunks for max gooeyness and flaky sea salt for that extra something.

Be warned that the batter is reallly thick. Cooking spray helped dramatically when forming these lil guys, but I still bent my crappy old tablespoon measurer. Perfect excuse to upgrade to this adorableee set (and this functional one too… because Amazon is my black hole and I can never buy just one item).

This recipe is flourless and butter-free (also gluten free if you use GF powdered sugar). I’ve convinced myself that means it’s healthy and have therefore eaten 4 cookies in the time it’s taken me to write this post.

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Double Chocolate and Sea Salt Brownie Cookie

The lovechild of a brownie and a cookie - enough said. Surprisingly, these decadent cookies are flourless and butter-free, making them a slightly less guilty treat. Recipe only very slightly adapted from Bon Appetit.

Course Dessert

Prep Time 6 minutes

Cook Time 14 minutes

Total Time 20 minutes

Servings 20 cookies

Ingredients

• 3 cups powdered sugar If you use gluten free powdered sugar, this becomes a delicious GF treat
• 3/4 cups cocoa powder
• 1 tsp kosher salt
• 2 egg whites
• 1 egg
• 4 oz bittersweet chocolate, chopped
• 4 tbsp bittersweet chocolate chunks
• flaky sea salt

Instructions

1. Place oven racks on upper and lower thirds of the oven. You will be making two cookie sheets at the same time. Preheat oven to 350 degrees F.

2. Mix the dry ingredients together (powdered sugar, cocoa powder, salt). Add the eggs. Then fold in the chocolates. The batter will be very thick.

3. Line two baking sheets with parchment paper. Grease a tbsp-sized cookie scoop or measuring spoon and place batter onto the sheets, placing at least 2" apart.

4. Bake for 14 minutes, rotating the sheets from bottom to top at the 7 minute mark. Cookies will be puffed and cracked, and just set. Allow to cool on a wire rack on the baking sheet to firm up. Sprinkle with flaky sea salt while the cookies cool.

Recipe Notes

Cookies are best served warm and gooey out of the oven, but will be good for approx. 3 days. Store at room temperature in an air-tight container.