Recipe courtesy of Megan Mitchell
Recipe courtesy of Megan Mitchell
Watch how to make this recipe.
Dark Chocolate Brownie Cookies with Fleur de Sel
Getting reviews...
- Level: Easy
- Total: 1 hr 50 min (includes resting and cooling times)
- Active: 20 min
- Yield: 16 to 18 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 260
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 3 g
- Sugar
- 18 g
- Protein
- 4 g
- Cholesterol
- 39 mg
- Sodium
- 127 mg
- Level: Easy
- Total: 1 hr 50 min (includes resting and cooling times)
- Active: 20 min
- Yield: 16 to 18 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 260
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 3 g
- Sugar
- 18 g
- Protein
- 4 g
- Cholesterol
- 39 mg
- Sodium
- 127 mg
Ingredients
Directions
Try this cooking class now
18m
Easy
CLASS
- Position a rack in the center of the oven and preheat it to 350 degrees F. Line a baking sheet with a silicone baking mat.
- Place the chocolate and butter in a double boiler (or a medium heatproof bowl over a medium saucepan of barely simmering water--do not let the bowl touch the water) and heat over low heat, stirring often, until melted, about 3 to 5 minutes. Set aside but keep warm.
- Combine the eggs, sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat together starting on low speed and slowly increasing the speed to medium, until light and creamy, 3 to 4 minutes.
- Combine the flour, espresso powder, baking powder and fine sea salt in a small bowl. Whisk to combine.
- With the mixer running on low speed, gradually add the flour mixture to the beaten eggs and mix for 1 minute. Scrape down the sides. With the mixer running on low speed, pour in the melted chocolate. Stir until everything is fully incorporated without overworking the batter, 30 to 45 seconds.
- Let the dough sit for 5 minutes to firm up.
- Using a 1-tablespoon portion scoop, scoop 6 to 8 mounds of the dough and place on the prepared baking sheet, spacing them 1 inch apart. If the dough spreads out, it needs more time to firm up. Sprinkle the tops with fleur de sel.
- Bake on the center rack until the tops of the cookies look cracked and shiny, 8 to 10 minutes.
- Let the cookies cool on the baking sheet for 1 minute to set up, if necessary, then transfer the cookies to a wire rack and let cool completely.
- Repeat the scooping and baking with the remaining dough.
