Call Me Cupcake

Sweet food & photography

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Salted Chocolate Brownie Cookies

As I’m writing this, my whole ‘studio’ smells like chocolate (because I haven’t cleaned up from this shoot yet..). I’ve been taking some photos for Malmö Chokladfabrik (this is not a sponsored post, I just wanted to share!) and it’s been so much fun! I’ve missed working with chocolate, and it makes me realize I don’t do it enough. I used one of my old recipes for the shoot and I honestly didn’t intend to post it again – but making the cookies I realized why I posted them in the first place. I ask myself why I haven’t made these in 7 years (!!) and why I don’t make cookies more often.


These cookies are super chocolatey, soft and cake-like in the middle and chewy around the edges. The salt takes them to another level! You can use a chocolate that is around 50% if you prefer that, but do make sure it’s not too sweet. I hope you like them!

SALTED CHOCOLATE BROWNIE COOKIES

Makes 18-20 cookies

These cookies are soo good! Soft on the inside and chewy around the edges. Make sure to scoop out the dough rather than roll it. If you roll the dough, you won’t get the crinkly pretty tops. I found that baking the cookies for 10 minutes was perfect, but it can depend on the size of the cookies and the oven you’re using too. If you want to be sure, you can test bake one cookie first! You can also leave the dough in the fridge overnight if you don’t want to bake them at once (I’ve tried this and it works very well!).

INGREDIENTS

  • 250 g dark chocolate (60-70%), chopped
  • 50 g (3 1/2 tbsp.) butter, diced
  • 60 g (1/3 cup + 1 1/2 tbsp.) all purpose flour
  • 1/4 tsp. baking powder
  • pinch of salt
  • 2 medium eggs
  • 150 g (about 2/3 cup) granulated sugar
  • flaky salt to sprinkle

INSTRUCTIONS

  1. Place 200 g of the chocolate (reserve the remaining 50 g for later) and the butter in a heat proof bowl. Place the bowl over a saucepan of simmering water to gently melt the chocolate and butter. Set aside to cool.
  2. Sift the flour and baking powder into a bowl and add a pinch of salt.
  3. In a large bowl, beat the eggs and sugar until thick and pale, about 6-7 minutes. Fold in the cooled chocolate and butter mixture, then the remaining chopped chocolate (50 g) and the flour mixture.
  4. Cover the bowl and place it in the fridge for 30 minutes or until the dough is firm enough to scoop. Meanwhile, preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
  5. Scoop out (don’t roll them, that will make the tops less crinkly!) 18-20 cookies onto the baking sheets, leaving some space between each cookie. Sprinkle with flaky sea salt.
  6. Bake for 9-11 minutes. Let cool for 20 minutes or so before serving, as the cookies are soft when they come out of the oven. Enjoy!

Reader Interactions

Comments

  2. I have enjoyed your recipes so much. Will have to make these wonderful cookies soon! What is the name of beautiful music in your video?
    Thank you for the recipe.

    Reply

  3. I honestly love the vibe of your photos and that your videos have the same 🙂 I tried this recipe, and they taste as good as they look like. I’ve got a new favourite cookie recipe 🙂

    Reply

  4. Sorry to ask such a dumb question. What is “topping” at the beginning of the recipe? I always thought it meant an ingredient or garnish that was added to the recipe at the very end! Please clarify. Many thanks.

    Reply

    • Hi Scott! Not a dumb question at all, I simply forgot to remove it from another recipe.. 🙂 Thanks so much for the heads up!

      Reply

  5. Hi Linda,

    Love the presets you use in these photos. Is it possible to purchase them on your website?Love from London xxx

    Reply

  7. I’ve just come across your website via Google, these cookies look delicious. I will make a gluten free version for a friend for Xmas, besides trying your original recipe

    Thanks for posting the recipe and I will check out more of your website.

    Sarah

    Reply

    • Thank you so much, Sarah! Glad you found your way here 🙂 Let me know how the gluten free version turns out. Thanks for taking the time to leave a comment!

      Reply

    • Hi Sarah,

      I made it gluten free as well. It should be similar to Linda’s original recipe because it contains little flour. If you are intrested, I substituted the all purpose flour with 25g tapioca starch, 35g sorghum flour and 10g sticky rice flour. A bit over the original 60g, but it turned out great 🙂

      Emanuela

      Reply

      • Thank you so much for sharing, Emanuela! I’m so glad they turned out great 🙂 I definitely have som practice to do in replacing regular flour with gluten free varieties!

        Reply

  8. I make lots of different biscuits and cookies, but these are by far the most scrumptious chocolate cookies I have ever made. And easy to prepare with my grandchildren, who want to make them as Christmas gifts (but we won’t start too soon as there wouldn’t be any left). Many thanks for this great recipe and the outstanding photos.

    Reply

    • Oh, that makes me so happy to hear, thank you so much for taking the time to leave a comment!! What a fantastic idea, to make them as Christmas gifts! Thank you again 🙂

      Reply

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