Cookie Friday is dead! Long live the Cookie Friday! Well, well… my weekly Cookie Friday was actually canceled several weeks ago – which means there are no more cookies each Friday. But this did not mean there were no more cookies at all. I still have some delicious cookie recipes up my sleeve and those should not be hidden in a drawer somewhere for all eternity. Saying that… I made a fresh batch of delicious Salted Brownie Chocolate Chip Cookies. Basically fresh from the oven. Does anyone like to have a cookie?!
Well. Even though Cookie Friday is technically dead, I will still post new cookie recipes from time to time. I still bake plenty of cookies at home – not all for the blog anymore. Since I’ve been diagnosed with diabetes I had to cut back on countless sweets I liked to eat. Homemade sugar-free cookies have saved my life several times already. Literally. Instead of storebought sweets I bake my own cookies, freeze them most of the time and then defrost myself a cookie each time I am in the mood for something sweet.
Saying that… these brownie cookies here can be baked without any sugar if you’d like. The recipe asks for regular white and brown sugar, but both can be replaced with xylitol*, for example. If you want the cookies to be completely sugar-free, you also have to use sugar-free chocolate* and sugar-free chocolate chips* – all easy to order online these days or sometimes even available in regular supermarkets. These are the options to make these cookies blood-sugar-friendly. If you don’t have to think about that… stick with the regular sugars. Just saying.
The cookies here are more or less »classic« thick brownie cookies – soft on the inside and packed with chocolate flavor. In combination with the sea salt flakes absolutely delicious! Do not expect these cookies to be crunchy or anything like that.
If you bake them too long for a crunchy exterior, you will end up with dry cookies. You don’t want that here… so DO NOT overbake the cookies. Check around the 11-minute mark and take them out if you think they are done. They are better when slightly underbaked than overbaked. Just like brownies.
INGREDIENTS / ZUTATEN
(18-20 cookies)
8 oz. (230g) semi-sweet chocolate*, chopped
1/4 cup (60g) butter
2 large eggs, at room temperature
1/2 cup (100g) sugar (or xylitol*)
1/4 cup (50g) brown sugar (or xylitol*)
1 tsp. vanilla extract*
3.5 oz. (100g) stronger all-purpose flour*
2 tbsp. cocoa powder*
1 tbsp. instant espresso powder*
1 tsp. baking powder
1/4 tsp. salt
3.5 oz. (100g) semi-sweet chocolate chips*
some flaky sea salt*
(18-20 Cookies)
230g Zartbitterschokolade*, gehackt
60g Butter
2 Eier (L), Zimmertemperatur
100g Zucker (oder Xylit*)
50g brauner Zucker (oder Xylit*)
1 TL Vanille Extrakt*
100g Mehl (Type 550)*
2 EL Kakaopulver*
1 EL Instant Espresso-Pulver*
1 TL Backpulver
1/4 TL Salz
100g Zartbitter Schokoladendrops*
einige Meersalzflocken*
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Line two baking sheets with baking parchment and set aside. Add the chopped chocolate and butter to a microwave-safe bowl and heat up slowly in the microwave until melted. Take it out and let it cool down again.
2. Add the eggs, both sugars, and the vanilla extract to a large bowl and mix on high until very light and fluffy – about 4-5 minutes. Add the melted (and cooled) chocolate to the bowl and mix until well combined. Mix the flour with cocoa powder, instant espresso powder, baking powder, and salt and add to the bowl – mix until just combined. Add the chocolate chips and fold them in.
3. Use a cookie scoop* and place dough portions on the baking sheets with enough space in between. Sprinkle with some flaky sea salt and bake for 12-14 minutes. The cookies are done when the tops are firm with cracks all over. Take out of the oven, let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Zwei Backbleche mit Backpapier auslegen und zur Seite stellen. Die gehackte Schokolade und die Butter in eine mikrowellengeeignete Schüssel geben und langsam in der Mikrowelle erhitzen, bis sie geschmolzen ist. Wieder abkühlen lassen.
2. Eier, beide Zuckersorten und den Vanille Extrakt in eine große Schüssel geben und auf höchster Stufe aufschlagen, bis die Masse sehr hell und schaumig ist – dauert etwa 4-5 Minuten. Die geschmolzene (und abgekühlte) Schokolade dazugeben und gut unterrühren. Mehl, Kakao, Espressopulver, Backpulver und Salz vermischen und in die Schüssel geben – nur kurz unterrühren. Die Schokoladendrops dazugeben und unterheben.
3. Mit einem Cookie Scoop* (Eisportionierer) Teigportionen mit genügend Abstand zueinander auf die Bleche setzen und dann mit etwas Meersalz bestreuen. Für 12-14 Minuten backen. Die Cookies sind perfekt, wenn die Oberfläche fest ist und überall kleine Risse zu sehen sind. Aus dem Ofen holen und auf dem Blech kurz abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Salted Brownie Chocolate Chip Cookies
- Prep Time: 00:20
- Cook Time: 00:14
- Total Time: 00:35
- Yield: 20 1x
- Category: Cookies
- Method: -
- Cuisine: United States
- Diet: Vegetarian
Description
Super delicious and very chocolaty. These Salted Brownie Chocolate Chip Cookies are almost too good to be true.
Ingredients
8 oz. (230g) semi-sweet chocolate*, chopped
1/4 cup (60g) butter
2 large eggs, at room temperature
1/2 cup (100g) sugar (or xylitol*)
1/4 cup (50g) brown sugar (or xylitol*)
1 tsp. vanilla extract*
3.5 oz. (100g) stronger all-purpose flour*
2 tbsp. cocoa powder*
1 tbsp. instant espresso powder*
1 tsp. baking powder
1/4 tsp. salt
3.5 oz. (100g) semi-sweet chocolate chips*
some flaky sea salt*
Instructions
1. Preheat the oven to 350°F (180°C). Line two baking sheets with baking parchment and set aside. Add the chopped chocolate and butter to a microwave-safe bowl and heat up slowly in the microwave until melted. Take it out and let it cool down again.
2. Add the eggs, both sugars, and the vanilla extract to a large bowl and mix on high until very light and fluffy – about 4-5 minutes. Add the melted (and cooled) chocolate to the bowl and mix until well combined. Mix the flour with cocoa powder, instant espresso powder, baking powder, and salt and add to the bowl – mix until just combined. Add the chocolate chips and fold them in.
3. Use a cookie scoop* and place dough portions on the baking sheets with enough space in between. Sprinkle with some flaky sea salt and bake for 12-14 minutes. The cookies are done when the tops are firm with cracks all over. Take out of the oven, let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely.
Notes
Enjoy baking!
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