One-Bowl Sea Salt Brownie Cookies

My life changed the first time I made real brownies. That is to say, I melted chocolate, butter, and sugar together and almost ended up eating all of the batter. Baker’s One-Bowl Brownie recipe is fool-proof, equal parts delicious and simple. The only thing that could possibly make a fudgy, decadent brownie better, would be if it were actually a cookie…with flaky sea salt on top. These exceeded my expectations and they are a one bowl recipe, which is pretty much unheard of in the world of baking. Less clean up= more time to eat cookies.

Makes two dozen cookies.

·      4 ounces Baker’s Unsweetened Chocolate-chopped

·      ¾ cup unsalted butter

·      2 cups granulated sugar

·      ½ cup light brown sugar

·      2 eggs

·      1 teaspoon vanilla extract

·      ½ teaspoon baking powder

·      2 cups all-purpose flour

·      4 tablespoons flaky sea salt

1.     Preheat oven to 350 degrees.

2.     In a large, microwave-safe mixing bowl, microwave the butter and chocolate for 30 second intervals until the butter has melted. Using a spatula, stir until the chocolate has melted completely.

3.     Add the granulated sugar, brown sugar, and vanilla to the melted chocolate. Mix well. Blend in the eggs and vanilla.

4.     In a large measuring cup combine the flour and baking powder. Gradually add the flour to the chocolate mixture. Fold together until just combined, being sure to scrape down the sides of the bowl.

5.     Refrigerate the dough, uncovered for 10 minutes.

6.     Using an ice cream scoop, evenly space six balls of dough on a parchment lined baking sheet. Sprinkle with flaky sea salt and bake for 10 minutes. Repeat until all of the dough has been used. Serve warm or at room temperature. Store in an air tight container for up to one week.